{"id":20447,"date":"2012-05-28T02:17:18","date_gmt":"2012-05-28T02:17:18","guid":{"rendered":"http:\/\/newspaper.ctsi-logistics.com\/?p=20447"},"modified":"2012-05-28T02:17:18","modified_gmt":"2012-05-28T02:17:18","slug":"marianas-resort-shines-in-taste-of-the-marianas-cook-off-challenge","status":"publish","type":"post","link":"https:\/\/www.saipantribune.com\/index.php\/marianas-resort-shines-in-taste-of-the-marianas-cook-off-challenge\/","title":{"rendered":"Marianas Resort shines in Taste of the Marianas cook-off challenge"},"content":{"rendered":"
By Clarissa V. David
\nReporter<\/div>\n

\"Marianas\u00a0 Marianas Resort & Spa’s culinary team was named the overall winner of the Taste of the Marianas Certified Angus Beef Chefs’ Competition 2012 held at the festival grounds Saturday night.<\/p>\n

The team-compOsed of executive chef William Retardo and assistant chefs Edgardo Malabayabas, Emmanuel Pancha, Greg Magofna, and Raymond Palacios-reigned supreme in this year’s five-way competition.<\/p>\n

All participating teams were required to use Certified Angus Beef Chuck Roll for their versions of Marianas Beef Stew using local ingredients, and the entries were judged based on taste, tenderness and texture, and presentation.<\/p>\n

The winning team bagged $500 in cash and a Certified Angus Beef gift package courtesy of Triple J.<\/p>\n

Saturday’s culinary challenge, sponsored by Triple J Five Star Wholesale Foods, which exclusively distributes Certified Angus Beef products on island, brought out the remarkable abilities of some of the island’s chefs and their creativity.<\/p>\n

Marianas Resort’s \u201cGollai Appan Katnen\u201d or Vegetable & Beef Stew was prepared using the finest local produce, including coconut pulp and milk, fresh mango, taro potato, okra, and onion.<\/p>\n

In an interview after the event, executive chef Retardo said the beef chuck roll is actually wrapped in coconut pulp and its flavor is enhanced by mango.<\/p>\n

The meat, he said, is grilled for a while before it is cooked in slow fire. \u201cThe sauce comes from the meat itself and the fruits,\u201d said Retardo.<\/p>\n

He said they felt confident about their chances of winning in the creativity department alone upon seeing their food presentation against the other entries Their artistic fountain made of actual coconut and coconut juice attracted the attention of spectators to their bamboo hut-table embellished with other local fruits.<\/p>\n

Retardo, who has been with Marianas Resort since 1991 and was promoted to executive chef in 2002, revealed that the group only had two days to prepare the recipe and a day to complete the decorations.<\/p>\n

\u201cThis is the second time that we’ve joined this competition,\u201d he told Saipan Tribune. \u201cThe first time was in 2008 and we also won that year.\u201d<\/p>\n

Retardo said the entire kitchen staff were involved in improving the taste of the dish, which will be included in their dinner menu at the 12 Night Restaurant starting today. Local diners will be given a special discount so they can try the dish, he added.<\/p>\n

\u201cWe would like to thank Triple J Five Star Wholesale Foods, especially Jay Santos, all the judges, and the management and staff of Marianas Resort for their support,\u201d said Retardo.<\/p>\n

Coming in at second place was Hyatt Regency Saipan for their recipe for Slow Braised Chuck Involtini, Taro, Raisin, Roasted Farm Tomato, Marianas Spices & Banana Chips. The team of executive chef Gabriele Colombo and assistant chefs Ricardo Silvestre, Zenn Tomokane, Jo Deleon Guerrero, and Vesh Tappa won $300 plus gift package.<\/p>\n

In third place was Pacific Islands Club led by executive chef Habib Akbar and assistant chefs Joel Linaogo, Keoni Lizama, and Vinson Guerrero for their Kadon Ka’nen Guaka or Island Beef Stew dish. The group won $200.<\/p>\n

Contest judges were Tan Holdings vice president Alex Sablan, legal counsel Vincent Seman, Marianas Legal Strategy Group partner Marcia Schultz, and Deloitte’s Michael Johnson.<\/p>\n

Triple J Saipan marketing manager Jay Santos said in a separate interview that while they wish to have more participants, they are still happy that five teams took part in the annual competition.<\/p>\n

\u201cThere’s no other true chefs’ competition on island and we’re happy to do this every year,\u201d said Santos, adding that he agrees with the decision of the judges as the top three dishes were \u201cabsolutely fabulous.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

By Clarissa V. David Reporter \u00a0 Marianas Resort & Spa’s culinary team was named the…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-20447","post","type-post","status-publish","format-standard","hentry","category-local-news"],"_links":{"self":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/20447","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/comments?post=20447"}],"version-history":[{"count":0,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/20447\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media?parent=20447"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/categories?post=20447"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/tags?post=20447"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}