Hyatt features foods of Micronesian Islands

For two nights on July 18 and 19, Hyatt Regency Saipan chef Jesse Aguon will spearhead a cultural journey showcasing an abundant spread of grilled specialties, including beef fingers, pork belly, Chamorro sausage and tataga (unicorn fish) paired with three varieties of coco (Chamorro pickles). Chef Ben Babauta will also be making housemade empanadas each night.

“Our culinary team from different island ethnic backgrounds planned these two nights thoughtfully to represent the major Micronesian islands with pride,” said executive sous chef Blake Carothers.

This amazing buffet spread of Micronesian traditional tastes is priced at $48 per person. Club at the Hyatt members are welcome. Price includes free-flowing beer, wine and iced tea. (Hyatt)