AFTER TITILLATING OUR TASTE BUDS Taste of the Marianas 2000 concludes

They came every Saturday evening — swayed to the beat of reggae music, watched the colorful food competition, and tasted the food sold by the different hotels during the whole month of May.

With a fairly huge crowd, there is no doubt that the Taste of the Marianas has attracted a regular clientele. “Its success has demonstrated the need to put up an event to lure many of our local tourists,” said Dave M. Sablan, Marianas Visitors Authority Board chair.

The participation of hotels and restaurants made every Saturday evening even at least for only a month an enjoyable one. “I’m satisfied with the way it turned out, it was worth all the trouble that we’ve been through,” said Aqua Resort Chef Hubert Friedle, chair of this year’s event.

What about making the prospects of making it every month?

Nope. Chef Friedle believes it is an event that should only be held every year. After all, it is no big joke to put up something like this, pulling out the regular staff from the hotel just to sell food and join the competition. “We’ve put so much work into this just to make sure things would turn out fine.
Remember, this is not a money-making venture as people are losing money here,” he said.

Perhaps, the most important thing is that it’s the only event where people are recognized for their ideas and creativity in the food business. “They get an idea on how to improve themselves as they compare their work with each other and put on extra effort and quality to improve their craft,” Chef Friedle said.

Taste of the Marianas 2000 proved that the hotels and restaurants’ commitment in finding ways to attract visitors to the island as they show them the high quality of food prepared by different establishments.

Emphasizing the importance of creating an event to entice travelers, the food festival is an added value in selling the CNMI as a destination.

Last Saturday’s dessert competition saw the victory of Diamond Hotel with its Blueberry Cheese Mousse with Raspberry Sauce. With its chocolate nipa hut and coconut tree design, the Diamond Hotel’s entry was an instant crowd favorite.

Second Place was Aqua Resort Club’s Lime Torte Symphony and Nikko Hotel’s Pumpkin Surprise & Cappuccino Spiced Pudding placed third.
All the winners in previous categories were given their respective awards during Saturday’s final event.

Appetizer Dish and Fruit and Vegetable Carving: Nikko Hotel both first place. Nikko also won second place in the Fruit Carving contest. Aqua Resort placed second in Appetizer and third in Fruit and Vegetable Carvings. Coffee Care Restaurant placed third in the Appetizer category.

Aqua Resort won the Saipanda Cocktail Competition. In the main dish competition, Aqua Resort again topped both the apprentice and professional category with its Roast Pork En Crepinette, Chamorro Rice and Ginger-Chili Sauce.

Aqua also placed second in the professional category with its Tenderloin and Prawn on Coconut Sauce Stuffed Duck Breast with Caramelized Ginger. Nikko placed third with its entry of Poach Chicken Breast Stuffed with Shrimp and Chili Mousse with Cornet of Kumera Mash and Spicy Mango Sauce.