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PIC, Quitugua win Cook-A-Rainbow Challenge
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Posted on Aug 07 2005
Pacific Islands Club and Noel Quitugua appealed to the discriminating palates of the judges in last week’s 2005 EcoArts Festival Cook-A-Rainbow Challenge held at the American Memorial Park.
The San Antonio resort and Quitugua won the challenge in the Professional and Non-Professional categories, respectively, by both answering the competition theme of what does food have to do with the environment.
PIC took home a whopping $600 in cash for the expert category, while Quitugua bagged the $300 cash prize for the amateur competition.
PIC competed with two other professional food experts from Aqua Resort Club and Dai-Ichi Hotel Saipan Beach.
Aqua Resort Club entered its own “Rainbow Mahi Mahi,” while Dai-Ichi Hotel had “Local Vegetables and Local Tuna Fritter and Jellied.”
In the end PIC’s “Macadamia Nut Crushed Tuna on Spinach” topped them all.
In the non-professional category, Quitugua competed with the following entries: Ignacio S. Concepcion’s “Ike’s Beef Garden Stir Fry,” Phyllis Ain’s “A Frenzy Flavor-Island Pork Tenderloin Salad,” Jesus M. Castro’s “Sukiyaki,” Daniel Anderson’s “A Collage of Color,” and Roxanne Salas’ “Anu-enu’e Eggplant.”
Quitugua’s “Coconut Shrimp Kelaguen” was awarded the most colorful and tasty of them all.
Competition coordinator Tanya Camacho said all participants were required to use the colors red, yellow, green, and purple in their recipes.
