{"id":276982,"date":"2018-05-29T06:00:06","date_gmt":"2018-05-28T20:00:06","guid":{"rendered":"https:\/\/www.saipantribune.com\/?p=276982"},"modified":"2018-05-29T06:00:06","modified_gmt":"2018-05-28T20:00:06","slug":"hyatts-borja-rules-tastes-chefs-competition","status":"publish","type":"post","link":"https:\/\/www.saipantribune.com\/index.php\/hyatts-borja-rules-tastes-chefs-competition\/","title":{"rendered":"Hyatt\u2019s Borja rules Taste\u2019s Chefs\u2019 Competition"},"content":{"rendered":"<div id='gallery-1' class='gallery galleryid-276982 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href='https:\/\/www.saipantribune.com\/index.php\/hyatts-borja-rules-tastes-chefs-competition\/taste-pix1-8\/'>Taste pix1<\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-276983'>\n\t\t\t\tParticipants and judges in the Chefs\u2019 Competition at the final Saturday of the Taste of the Marianas have their photo taken after the awarding. The competition, organized by the Hotel Association of the Northern Mariana Islands in conjunction with Triple J Five Star Wholesale Foods, paid tribute to the growing Korean tourism market in the CNMI. 9Kimberly a. Bautista)\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href='https:\/\/www.saipantribune.com\/index.php\/hyatts-borja-rules-tastes-chefs-competition\/taste-pix2-8\/'>Taste pix2<\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-276984'>\n\t\t\t\tKIMBERLY BAUTISTA\nRichard Meimban representing the Grandvrio Resort won second place in the competition.  (Kimberly A. Bautista)\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href='https:\/\/www.saipantribune.com\/index.php\/hyatts-borja-rules-tastes-chefs-competition\/taste-pix3-5\/'>Taste pix3<\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-276985'>\n\t\t\t\tRichard Meimban prepares his dish in the Chefs\u2019 Competition at the final Saturday of the Taste of the Marianas. (Kimberly A. Bautista)\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href='https:\/\/www.saipantribune.com\/index.php\/hyatts-borja-rules-tastes-chefs-competition\/taste-pix4-7\/'>Taste pix4<\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href='https:\/\/www.saipantribune.com\/index.php\/hyatts-borja-rules-tastes-chefs-competition\/taste-pix5-5\/'>Taste pix5<\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<p>Hyatt Regency Saipan chef Jonathan Borja\u2019s entry blew the judges away to rule the Chefs\u2019 Competition at the final Saturday of the 20th Annual Taste of the Marianas.<\/p>\n<p>Organized by the Hotel Association of the Northern Mariana Islands in conjunction with Triple J Five Star Wholesale Foods, the competition wrapped up the food festival, paying tribute to the Korean tourism market.<\/p>\n<p>According to Guam Food critic Ken Stewart, the theme of this year\u2019s Chefs\u2019 Competition, which featured certified Angus beef, was Korean barbecue.<\/p>\n<p>Last Saturday, seven chefs from some of the most popular eating establishments in the CNMI came head-to-head for a $500 cash prize and an automatic entry in the upcoming CNMI\u2019s Next Top Chef Competition. <\/p>\n<p>The contestants were given one hour to create one dish that was Korean barbecue inspired. The contestants were required to use three locally grown vegetables of their choice and Triple J\u2019s certified Angus beef boneless short ribs. <\/p>\n<p>After a full hour of intense cooking, the seven chefs presented their final dish. Borja prepared a Korean barbecue-styled platter where he created three different variations of the popular Korean dish, kimchi, and he also gave the judges different flavors of barbecued short ribs.<\/p>\n<p>\u201cMy winning dish was Korean boneless beef short ribs that I marinated three ways\u2026We got one spicy chili marinade, we got a traditional marinade with a local twist to it mixed with mango, and the last one was traditional Korean beef marination with persimmon and cinnamon and I also made three homemade kimchi. One traditional kimchi, one radish kimchi, and one mango kimchi,\u201d he said. <\/p>\n<p>Although this was Borja\u2019s first Chefs\u2019 Competition, he said he was happy with the outcome and he will be competing in the upcoming CNMI\u2019s Next Top Chef competition in November. <\/p>\n<p>\u201cI feel happy and I am thankful that my chefs pushed me to join this competition\u2026I am happy with the outcome and I worked hard for this,\u201d Borja said.<\/p>\n<p>Coming in second with an overall score of 341, just three points short of Borja\u2019s score of 344, was Grandvrio Resort Saipan\u2019s Richard Meimban. <\/p>\n<p>Completing the top three with a total score of 312 was Fiesta Resort &amp; Spa Saipan\u2019s Vicente Montoya. <\/p>\n<p>Miemban took home a monetary prize of $300 and Montoya was awarded a monetary prize of $200. <\/p>\n<p>The other chefs who participated in the competition were Tony Roma\u2019s Daniel Atalig, Pacific Islands Club Saipan\u2019s Paul Enriquez, Bubba Gump Shrimp Co. Gregorio Mu\u00f1a, and Kanoa Resort\u2019s Francisco Codog. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hyatt Regency Saipan chef Jonathan Borja\u2019s entry blew the judges away to rule the Chefs\u2019&#8230;<\/p>\n","protected":false},"author":24,"featured_media":276983,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[4985,26,21347,21348],"class_list":["post-276982","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-local-news","tag-chefs-competition","tag-cnmi","tag-guam-food","tag-richard-meimban"],"_links":{"self":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/276982","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\/24"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/comments?post=276982"}],"version-history":[{"count":0,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/276982\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media\/276983"}],"wp:attachment":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media?parent=276982"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/categories?post=276982"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/tags?post=276982"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}