Beach Road Magazine - November 2017

Recipes for success Saipan chefs tell their stories

Perfecting the game

Robert Talavera shares bowling tips

Cruise Control

Manny Ada’s award-winning Honda Civic

NOVEMBER 2017

3 Calendar

ABOUT THE COVER Chef Zenn Tomokane, executive sous chef at Hyatt Regency Saipan poses at Giovanni's Restaurant.

November events

4-9 Cover Recipes for success

Photo by Sylvan Tudela of Chelu Photos

11 Recipe Chef Zenn's Thanksgiving gravy

13 Cruise Control Manny Ada's Honda Civic

16 Artist

Harold Easton: creating opportunities in theater

19 Health

Water: drink to your health

20-21 Listicle

Charities to donate to this holiday season

22 Sports Robert Talavera: bowling for the perfect game

26-27 On the Road Event photos and special messages

28 Featured event

Ultimate Drag Queen 2017

31 Coupons

Special offers and discounts

We’re Online!

www.brmsaipan.com

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Glimpses Publications include Guam Business Magazine, Marianas Business Journal, MBJ Life, Beach Road Magazine and R&R Pacific

PUBLISHER Maureen N. Maratita BUSINESS EDITOR Meghan Hickey LIFESTYLE EDITOR Lara Ozaki ASSISTANT EDITOR Joy White REPORTER Nicole B. Benevente CREATIVE DEPARTMENT SUPERVISOR Vikki Fong DESIGN & PRODUCTION Conrad Calma Jr. Keisha Marie Gozum Marcus Villaverde LJ Castro GENERAL SALES MANAGER Ken Duenas PRODUCT REPRESENTATIVES Minda Castro Jon Mendiola MANAGING DIRECTOR Marcos W. Fong Beach Road Magazine, November 2017. Entire contents copyrighted 2017 by Glimpses of Saipan, Inc. Beach Road Magazine is published monthly by Glimpses of Saipan, Inc. P.O. Box 502080, Saipan, MP 96950 • 2/F Transpac Business Center Gualo Rai, Saipan • Tel: (670) 235-7645 • Fax: (670) 234-1801 • E-mail: saipan@ glimpsesofguam.com. All rights reserved. No material may be printed in part or in whole without written permission from the publisher.

Glimpses of Guam Inc. Mission Statement: To connect people with information.

NOVEMBER Nov. 4 Marianas Beer & BBQ Festival Time: 5 p.m. to 10 p.m.

Location: Garapan Fishing Base The festival, hosted by the Marianas Visitors Authority, will pair Marianas brews with island-style barbecue and other appetizers beside the Saipan lagoon. The event is open to adults age 21 and older. For more information, contact Community Projects Specialist Ray Villagomez of MVA at (670)664-3200/1 or rvillagomez@mymarianas.com.

Nov. 4 The Ultimate Drag Queen 2017 Time: 6 p.m.

Location: Royal Taga Hall at Saipan World Resort Tickets: $10 for general admission; $25 for VIP Nov. 9 CNMI Next Top Chef 2017 Time: 6 p.m. to 10:30 p.m.

Location: Fiesta Resort & Spa dinner show pavilion Tickets: $50/person includes live chef competition and "Pacific Paradise" buffet dinner All proceeds will benefit the Empty Vessel Ministry Foundation. Tickets are available at Hotel Association of the Northern Mariana Islands hotels or Empty Vessel Ministry Foundation. The live show on-stage will feature 12 chefs competing against each other in three rounds: appetizers, main entrée and dessert.

Nov. 11 Latte Built 24hr Launch Party Time: 4 p.m.

Location: Behind Marianas Visitor’s Authority and Toyota AK off of Beach Road Latte Built 24hr gym moved its location and is hosting a launch party in its warehouse with 9,000 square feet of training space. Join the celebration with DJ Sly, Saipan Brewing Co., Shak Saipan, Roil Soil and Tribes and others.

Nov. 11 Operation Oktoberfest Pubcrawl 2017 Time: 6 p.m. to 2 a.m.

Tickets: boarderline_670 shop Bars included: VFW, Godfather's Bar, Safehouse, Johnnys, Saltys, Bubba Gump, Hyatt Lobby Lounge, Fiesta Chambre Bar and GIG. Contact Shayne at (670) 785-4269 for more information Nov. 18 RCS’s Las Vegas Night Time: 6 p.m. to 12 a.m.

Location: Saipan World Resort Royal Taga Ballroom The Rotary Club of Saipan’s annual Las Vegas Night will celebrate the club’s 50-year anniversary this year.

Purchase tickets for a chance to win a 2018 Mazda 3 or $10,000 cash. This year the event will add Baccarat tables in addition to Black Jack, Roulette, Bingo and Texas Hold’em tables. All proceeds will help fund RCS projects to benefit the community.

Nov. 18 to 23 Annual Rota Blue Triathlon Pre-race briefing: 6:30 p.m. on Nov. 17 at Rota Resort & Country Club Time: 6:30 a.m. race start Location of race: Rota’s East Harbor Registration fee: $60 for half-marathon distance; $80 for Olympic distance For more information contact the Marianas Visitors Authority Saipan office at 554-3210 or Rota office at 532-0327.

To be included in our calendar of events, submit details to lifestyleeditor@glimpsesofguam.com.

COVER FEATURE

Story by Joy White Photos by Sylvan Tudela of Chelu Photos Behind every delicious meal there is a chef that thoughtfully crafted the recipe and prepared the dish with care. Saipan’s chefs come from a variety of backgrounds, each taking a different path to becoming head of the kitchen. Two of these chefs shared their stories with BRM. Chef Juan Carlos Berrocal, executive chef and owner of Roque’s Tavern, and a newcomer to Saipan, hopes to speak to the community through the food of his native Peru. Peru has culinary influences from Italy, France, China, Japan and Africa. “It’s a hybrid cuisine from all over the world,” he says.

Berrocal has worked in restaurants in the United States, Spain and Italy. He came to Saipan earlier this year to work for Kensington Hotel, but decided to branch out on his own. He opened Roque’s Tavern on Oct. 7.

“One of the reasons I opened a restaurant here in Saipan is that I wanted to bring the authentic concept of Italian-Peruvian cuisine [to the island],” Berrocal says. “I’m proud of my little restaurant and to bring my best to the people of Saipan.”

Berrocal has been working the past seven years as a chef, following his graduation from Le Cordon Bleu culinary school. But his interest in cooking began with his grandmother in Peru.

“Since an early age, she taught me how to respect the elements of the kitchen,” he says. Growing up, he chopped and peeled vegetables and cleaned fish in her restaurant.

At first, he viewed the experience through the eyes of a reluctant child who did not want to do chores, but when he got older, his perspective changed to pride in his grandmother’s skills.

After serving in the Peruvian Army, he returned to 6

NOVEMBER 2017

cooking. In the United States, he started working in the lowest positions in the kitchen, gradually going up the ranks. But he wanted to be at the top, and so he attended culinary school — and the rest is history.

Roque’s Tavern is open for dinner from 5 p.m. to 10 p.m. daily. In the near future, Berrocal plans to offer lunch and Sunday brunch.

The restaurant features different Peruvian dishes and stir fry — which demonstrates the Cantonese influence on Peru, as well as Italian dishes.

Berrocal recommends the lomo saltado, a stir fry made with beef, tomatoes, red onions and a flavorful sauce

COVER FEATURE

Chef Juan Carlos Berrocal Executive chef and owner Roque’s Tavern Away from the kitchen, he can be found: diving

that includes Peruvian peppers; his interpretation of the Fisherman’s Pie, which is made with seafood, vegetables, heavy cream and a bit of brandy, and is served atop mashed potatoes; chofa, a Cantonese fried rice made with seafood, broccoli, celery, carrots, cilantro, beef and other spices; and jalea, fried seasoned seafood served with pickled red onion salsa and Peruvian tartar sauce.

Located in San Roque, the restaurant has a beautiful mountain view, which speaks to Berrocal’s connection with nature.

“When I cook, I need to be close to Mother Nature. I hate to be surrounded by cars and buildings. Cooking is

about frequencies,” Berrocal says.

Feedback from customers has been positive, he says.

“I like it when customers smile and tell me it’s incredible.

It’s an incredible feeling inside me I can’t explain,” he says.

And so far, Berrocal loves Saipan. Peru and Saipan share a connection through Spanish influence that can be seen in the food, especially the local love for spicy peppers, he says.

“There are a lot of things that connect us. [Cooking] is a way for me to express myself and [the local community] will accept it,” he says. “No one knows me, but I think I can speak through my food.”

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COVER FEATURE

Chef Zenn Tomokane Executive sous chef Hyatt Regency Saipan Away from the kitchen, he can be found: spending time with his wife and kids and beachcombing for seashells and other materials to make jewelry

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NOVEMBER 2017

COVER FEATURE

“Personally, if I look back over my shoulder at all the steps I took to where I am today, it was a tough ride,” says Chef Zenn Tomokane, executive sous chef at Hyatt Regency Saipan. Born and raised in Saipan, Tomokane left the island to pursue his passion for cooking.

Tomokane strives to create the best experience for patrons, applying science and other applications to design a menu that creates a story. “It’s the journey of eating the food and respecting its history, culture and origin, and transferring it to a plate so people can appreciate it visually and sensually. What I enjoy about food is the experience that you can tie together with the emotions,” he says.

Tomokane’s career began at 15-years-old as a dishwasher at the Salt and Pepper restaurant in La Fiesta Mall. He observed the respect the chef was given, and thought it would be a great position to have one day.

He later worked in various positions in the food and beverage industry. Once, he worked in sales and marketing for a summer program, but preferred the service industry. It suited his outgoing and friendly personality.

He eventually applied for a position in 2003 at the Hyatt Regency Saipan. He followed-up on his application every day until the human resources manager, Josephine Mesta, noticed and arranged a meeting for him with the executive chef. Even though there was no position at the time, he got the job.

After years working in the kitchen, Tomokane one day realized that to get ahead and to provide for his family he needed to take his career more seriously. He was

advised to get an education to achieve his goal.

In the summer of 2012, Tomokane and his wife and children moved to Jersey City, where he worked at the Hyatt before taking on a position as a dietary cook at a retirement home. His work as a dietary cook polished his skills in kitchen management for hygiene and food service safety.

For the first eight months, he was overwhelmed and homesick.

“Every night was painful, but I had to pull through,” he says.

He attended Escoffier Online Culinary Academy to earn his culinary certification.

Tomokane returned to the Hyatt Regency Saipan in 2015. “It’s been really busy since then,” he says. In addition to all the duties and responsibilities of a chef, such as working on holidays, he gives back to the community through the culinary school at the Northern Marianas Trade Institute.

“Working for the trade school, it relieves my sense of giving back to my community in my professional capacity. The opportunity for me to learn and excel in my career field was not available back then. […] Now there’s a lot of forward progress, a lot of things that are beneficial to the Saipan community.”

He often gets asked if he will open his own restaurant.

“Right now, I think I need to be accessible to younger chefs — as an instructor in the trade school and working at Hyatt. I still need to share what I know. When the day comes, and people are already at that level, and if there is a need for a new restaurant, then maybe I will open a restaurant. I just want to be where I feel I’m needed most,” he says.

NOVEMBER 2017

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RECIPE

Chef Zenn's Thanksgiving Gravy

Zenn Tomokane Executive sous chef Hyatt Regency Saipan

Ingredients • 4 cups broth • Corn starch for slurry • Room-tempurature water for slurry • 1 bay leaf • 2 tablespoon cream unsweetened • 1 tablespoon unsalted butter • 2 teaspoons "superior dark soy sauce" Directions 1. When making simple gravy at home for your turkey use chicken bouillon and make a clear broth that suits your taste.

2. Add a pinch of dried thyme and a bay leaf to make it aromatic.

3. Thicken it with a corn starch slurry until slightly thick. A slurry is an equal mixture of room temperature water and starch used to thicken sauces, soups and stocks. Be sure to mix the slurry well before

adding it into your cooking.

4. Add in a little cream and butter but not too much. This is just to make a smooth taste.

5. To give it a nice dark color and deeper flavor profile, look for a superior dark soy sauce, that could be found in Asian supermarkets. These are not salty so be sure to ask and make sure it isn’t salty. Add a couple of teaspoons at a time so that you still achieve a nice brown gravy color without it getting too dark.

6. Serve warm over a juicy roasted turkey.

No cranberry, no problem! Use any type of jelly that you have in your pantry. It works just the same but be careful of the purist diner, Tomokane says.

Vegan tips: You may use vegetable stock instead of

chicken stock. Substitute the cream with coconut milk or soy milk. Subsitute the butter with vegetable oil. The "superior dark soy sauce" is a vegan product.

Slather this gravy on top of grilled tofu steaks and cranberry sauce.

Thanksgiving tip: Don’t worry about cooking too much, Tomokane says.

“Thanksgiving meals are one of the best to make special creations after the big feast. Pull all the meat off of the turkey and you can create many things — like an open-faced turkey toast with cranberry sauce and gravy for breakfast or top it with a soft poached egg and some hot peppers.

The pumpkin pie or other pies could be frozen and then cut into small chunks. Mix the chunks into a bowl of vanilla ice cream with caramel sauce and you get a pumpkin pie ice cream treat!"

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CRUISE CONTROL

Sponsored by

1994 Honda Civic Owner: Manny Ada Engine: 2006 Civic SI k20z3 swap Interior: Integra DC2 Red Recaro Seats, NRG Steering wheel with NRG quick release and hub, Louie Vuitton material on door and rear panels Exterior: BYS Rep front lip, BYS rep rear spoiler, TrackLife cut off fenders with Caron fiber inserts Awards: 2017 Island Summer Auto Fest — 1st place in the two-door category, Joeten Motor Award and Best of Show “This is my first car that I really worked on from the interior, exterior and engine bay.

With the help of awesome friends my car came out how I pictured it to be.”

NOVEMBER 2017 13

ARTIST

Creating opportunities in theater for Saipan students

By Joy White When asked, Harold Easton will say that it’s not all about him. “What I do is not for me, it’s to provide others with the opportunities to do stuff, not for me to do stuff,” he says.

Easton teaches speech and drama at Marianas High School and theater education at the Northern Marianas College. He coordinates local speech and debate programs, as well as off-island performing competitions. In addition, he is a member of the Thespian Society and on the board of the Friends of the Arts.

Under his guidance, his students have attended several off-island festivals and competitions, including Guam’s Tumon Bay Music Festival, the International Thespian Festival in Lincoln, Nebraska and for the National Speech and Debate Association. Also, students have produced award-winning works and performances, including performances by the Glee Club and works by the MHS film production group.

The speech and drama programs have had much support from the MHS principal as well as the Northern Mariana Islands Public School System, he says. A federal grant program helps fund off-island competitions.

Easton has been in the theater since he was nine years old. “My parents were doing community theater, and so did I,” he says. Originally from Philadelphia, he earned his degree in theater education at New York University and has worked in the education field in Michigan, Massachusetts and Oregon. He joined a theater company, American Festival Theater, and has traveled to London and Scotland. Saipan has been his home for more than 20 years.

When it comes to honing one’s skills in speech and drama, Easton says the best way to learn is to simply do. He learned the technical side from his father, such as building sets, and although he had formal training in educational theater at NYU and has had vocal training as well, he further developed his skills through the various works he has produced, directed and performed in.

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Easton puts the production or project before himself.

“There are two ways of doing things: your way or you find the way they’re going to do it best,” he says. While at times there are projects he wants to do a certain way, he usually prefers the latter.

He thinks about those around him and the audience when directing and producing.

“You have to bring whatever necessary skill for the job you’re doing. It’s affected by who are you doing it with and who are you doing it for,” he says.

When not promoting drama or speech, Easton spends time with his wife and three sons, aged 6, 13 and 15.

When he can, he likes to travel.

His work in the theater takes up most of his time, but he does not mind at all.

“I do it because it makes sense to do it,” Easton says.

HEALTH

Water: drink to your health

By Joy White Ensuring one drinks enough water during the day is important to all — most especially to those that have physically demanding work lives or are often outdoors, but also to those that work in an indoor or office setting.

The body’s cells, tissues and organs are composed of water and need it to function properly. Water helps transport nutrients through the body and helps get rid of waste through urination, perspiration and bowel movements, regulates the body’s temperature and lubricates cushions and joints. The benefits of proper hydration include, healthy skin, improved digestion and boosted immunity.

Not drinking enough water can lead to dehydration — a condition that could sneak up on you if you are not careful. Even minor dehydration can impact the body, leading to fatigue, loss of energy, mood swings or headaches — things that can diminish one’s productivity, performance and mental capacity.

Long or repeated periods of dehydration can

cause urinary tract infections, kidney stones or other kidney problems.

On busy days, we are tempted to power through minor physical discomforts, but with a solution that is as simple as drinking a glass of water, there really is no need to endure.

Experts generally recommend drinking six to eight cups of water or other fluids per day; more if one is exercising, doing physical activities, outdoors in a hot climate, sick, pregnant or breastfeeding.

However, everybody is different and keeping track of how many cups of water you consume in a day might involve too many moving parts for some. The general rule of thumb is to drink when you are thirsty. Thirst is the body’s natural mechanism for telling you it is time to rehydrate. In addition, there are other ways to tell if you are getting enough water and fluids.

Water can help curb your appetite and is free or cheaper than other drinks. Flavors can be added to water without diminishing its benefits, such as a wedge of lemon, slices of cucumbers, a sprig of mint or fruits like strawberries or watermelon.

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SEVEN WAYS TO GIVE Tis’ the season of giving and community groups and organizations need support to further their goals of providing services and assistance to the community. Here are seven charities and organizations to consider in one’s end-of-year gift-giving.

Commonwealth Cancer Association Mission: Promoting cancer awareness and prevention, providing patient support services, and serving as the liaison and advocate for cancer issues in the Commonwealth of the Northern Mariana Islands and the region.

How you can help: Volunteer, donate and support events such as the Marianas March Against Cancer.

For more information: Visit www.ccamarianas.org

American Red Cross NMI Chapter Mission: Providing relief to those affected by disasters and helping people prevent, prepare for and respond to emergencies.

How you can help: Volunteer, monetary donations or support events such as the Club 200 party.

For more information: Call (670) 234-3459 or visit www.redcross.org/local/northern-mariana-islands

Empty Vessel Ministries Mission: Meet the needs of the poor in the community and make a difference in the lives of disadvantaged women, children and families.

How you can help: Volunteer, donate or support fundraising events For more information: Call (670) 235-2340 or visit www.emptyvesselministry.org

By Joy White

CNMI Salvation Army Mission: Operation of the Soup Kitchen and Food Bank to assist families in need.

How you can help: Volunteer, make a monetary donation or donate nonperishable goods For more information: Call (670) 483-0885

Northern Marianas Coalition Against Domestic and Sexual Violence Mission: To promote, nourish and sustain a collective movement to end violence in the NMI. How you can help: Volunteer and support events For more information: Call (670) 234-3878 or follow on social media — Facebook (www.facebook.com/nmcadsv); Twitter (@EndViolenceNMI); or Instagram (@nmcadsv).

Saipan Cares for Animals Mission: To improve the life of every animal through sterilization, medication and socialization.

How to help: Make a monetary donation, donate dog and cat food and supplies, adopt a pet, take a pet for a “vacation” and volunteer For more information: Call (670) 285-5448 or visit www.saipancaresforanimals.com

Make-A-Wish Guam and CNMI Mission: Grants the wish of a child diagnosed with a lifethreatening medical condition in the United States and its territories.

How you can help: Volunteer, make a monetary donation, donate airline miles and support fundraising events.

For more information: Visit www.guam.wish.org

SPORTS

BOWLING THE PERFECT GAME

By Nicole B. Benevente Robert Talavera has made a name for himself on the bowling lanes of Saipan.

Talavera, 47, moved from the Philippines to Saipan, where he began bowling in his mid-20’s. In 1992, he played in the Saturday League under the Philippine Bowling Association Saipan and soon won his first award during a classified tournament. That same year, Talavera was awarded Bowler of the Year — a coveted title given to the bowler who has played every Saturday in the Saturday League, won each game and beaten every player, ultimately beating the Bowlers of the Months.

Talavera has won various bowling tournaments between the 1990’s and 2015. These bowling tournaments include many kinds of players.

“We get Korean, Filipino, American and, of course, local Chamorro bowlers,” says Talavera.

Multiple times, he has been awarded first-place winner and champion of the Master Tournaments, a competition that can last three to four hours.

Talavera attributes his success to discipline and a passion for bowling, which was evident to his mentor Robert “Dodong” Eperwa.

“When I first saw Robert, I saw his potential as a new 22 NOVEMBER 2017

player,” says Eperwa.

Eperwa, who has worked at J’s Restaurant bowling alley for 33 years, shares bowling tips with new players.

Some of his tips include proper timing while walking and getting ready to throw the ball, adjusting the players’ positioning on the lane so they hit the pins, focusing on the target pins and using the proper weights for the bowling balls.

“Of course, at first, you want to use the light balls or the 10-pound ball, because you think that it will be easier to hit the pins with a lighter ball,” says Talavera.

However, he says, you have to balance the height of the player with the weight of the ball. Talavera, who is tall and medium-to-heavy build, would perform better with a 16-pound bowling ball, says Eperwa.

Talavera, the only bowler who has won seven perfect games in Saipan, believes that practice and discipline are crucial to becoming a better player. He advises young or aspiring bowlers to bowl continuously.

“Always practice if you are serious in learning the game — if possible at least three times a week, three games a day,” he says.

Talavera says young or new bowlers should have a strong sense of discipline when they practice and must always be focused.

SPECIAL FEATURE

Live music at

Chambre Bar Enjoy a night out at the spacious Chambre Bar or on its outdoor patio with a variety of live music on different nights of the week.

Relax with the Revive Band on Tuesday, Albert Vitug on Thursday or Street Boys on Friday.

Tuesday harmonies Revive Band shows off its talent for harmony every Tuesday from 9 p.m. to midnight. The band’s repertoire includes rock, reggae, R&B, disco, retro and alternative music.

“Our guests can expect music sung from our hearts. We put our souls into every piece that we sing,” says Neil Capacio, vocalist and guitarist of the band, which also features the vocals of Gemmalyn Raymundo.

A Thursday solo serenade Love songs, ballroom songs and hits from the 1960s and 1980s are the most popular among the Thursday crowd, according to Albert Vitug, who takes the stage from 9 p.m. to midnight. Vitug guarantees a good performance of rock, R&B and easy listening for his weekly performance. His love for music is reflected on stage.

“I love music because you can relax your mind every time you sing or hear a song,” he says.

Friday with the boys The Street Boys duo of Nathan Ada from Tinian, and Keoni Saralu from Saipan have been performing at the Chambre Bar for around four months.

Listen to Ada’s favorite song, “Lay Me Down and Faithfully.”

“Every time I sing it, I sing it from my heart. It’s kind of me asking myself about the old times, before I was exposed to different altercations in life,” Ada says. “It’s me calling out to myself, missing the old days and wishing I could still be as innocent as I was before.”

“All I Want,” originally by Borderline, is special to Saralu.

“It’s special to me because of my sibling who passed away. I dedicate the song to him,” Saralu says.

Saralu is new to music and started singing in public just this year. His first gig, before starting at Chambre Bar, was at I Love Saipan in Garapan.

Ada has more experience, and has even been noticed by Babba Bee when they both performed at a concert in Tinian, he says.

The Street Boys combine alternative, indie, reggae, jazz, rhythm and blues, soul and country music in their repertoire.

Join them between 9 p.m. to 11 p.m. every Friday.

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ON THE ROAD

ON THE ROAD

Happy Thanksgiving CNMI! From the staff and management of Bank of Saipan, Chalan Kanoa branch.

Happy Birthday to Lannie Salvani, human resources manager at Transpac International Inc.

It’s all the little things that make life a very big adventure. Franco Mendoza and Bench Legaspi with family members at the Sleeping Beauty’s Castle in Hong Kong Disneyland, Sept. 26.

Congratulations to Shawn Philipp Montoya for winning 3rd place in the Reader’s Forum Primary Grade Forensic Competition’s Kinder to 2nd Grade division.

For more On The Road photos, visit BRM’s Facebook page. Submit your photos, with a caption, to lifestyleeditor@glimpsesofguam.com.

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ON THE ROAD

The 2017 Healthy Mothers, Healthy Babies (and Daddies too!) Fair was held Oct. 7 at the Multipurpose Center in Susupe. Photos by BRM.

Our Lady of Most Holy Rosary held its 33rd Year Anniversary and Feast on Oct. 7 at the 10 Commandments and 14 Stations Shrine, San Vicente. Photos by BRM. OCTOBER 2017 27

FEATURED EVENT

The Ultimate Drag Queen 2017 The Saipan Fil-American Lions Club will host a fundraising event, “The Ultimate Drag Queen 2017” on Nov. 4 at Taga Hall, Saipan World Resort. VIP tickets are available for $24 and general admission for $15.

All proceeds will be used for club community projects such as road signage improvements along Beach Road and the annual Christmas giftgiving to underprivileged children.

Contestants will compete on the following categories: Glamorous Drag Queen, Hilarious Drag Queen, Impersonator of the Year, Outrageous Make-up, Artistic Hair Style, Best in Evening Gown, Ms. Photogenic and Ms. Q&A. The 14 candidates to compete are Laura, Patrick, Joan, Rica, Joewel, Milkshake, Sharmaine, Nestea, Jolly, Christian, Tammy, Georgia and Sunshine.

The show will be choreographed and directed by Ernie Molina, a pageant guru and enthusiast. For more details or interest in sponsorships and donations, contact below club members: • Annamae Adaza, president: 285-4388 • Lourdes Ortiz, vice president: 785-2306 • Leony Mendoza, vice president: 287-7563 • Mario Mayuga, secretary: 285-1021 • Ernie Molina, director: 789-8212

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