calendar of events • travel • restaurants & food • trends • recreation • sports • culture & arts • special features • nightlife • coupons & much more
OCTOBER/NOVEMBER 2016
guam chocolatiers A taste of the sweet life
Make a reservation A foray into fine dining
snapshot Sinajana, Agana Heights and Umatac
Full moon at Umatac Bay. Photo by Rueben Olivas.
contents TRAVEL
Palawan and Pampanga
ART
Filmmaker Mighty Island
CALENDAR
Events in October and November
COVER FEATURE
Guam chocolatiers
SPECIAL FEATURE
Che’lu
RECIPE
A turkey for the holidays
4 8 10
ESSENCE OF GUAM
Umatac, Agana Heights and Sinajana 27
restaurants & food
Fine dining
out & about
Readers and events photos
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R&R Pacific is a lifestyle magazine that features the people, culture and activities that collectively make up Guam. We provide our readers a window into the different facets of Guam’s diverse community through vibrant photography and engaging articles.
www.facebook.com/rrpacificguam
@rrpacificguam
About the cover: Marshmallows dipped in hand-made chocolate are one of the many confections available at local chocolatier Guam Chocolate in Hagåtña. See story on page 14. Photo by Joe Cruz
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R&R Pacific October/November
PUBLISHER
SENIOR DESIGNER
Maureen N. Maratita
Vikki Fong
MANAGING EDITOR
SALES MANAGER
Jackie Hanson
Annie San Nicolas
ASSISTANT EDITOR
ACCOUNT MANAGER
Joy White
2016
Evelyn Sanchez
REPORTER
ADMINISTRATION
Janice Castro
CONTRIBUTORS
Carmelita McClellan
Joe Cruz
Vincent Leon Guerrero
Rueben Olivas
Jenalyn Aguon
Lara Ozaki
PRODUCTION SUPERVISOR
MANAGING DIRECTOR
Rosanna Dacanay
Marcos Fong
Glimpses of Guam Inc. Mission Statement: To connect people with information.
Glimpses Publications include: Marianas Business Journal • MBJ Life • Guam Business Magazine • R&R Pacific • Beach Road Magazine
R&R Pacific • October/November 2016 • Entire contents copyrighted 2016 by Glimpses of Guam, Inc. R&R Pacific is published monthly by Glimpses of Guam, Inc., 161 US Army Juan C. Fejeran St., Barrigada Heights, GU 96913. Telephone: (671) 649-0883, Fax: (671) 649-8883, Email: assist_editor@glimpsesofguam.com • All rights reserved. No material may be printed in part or in whole without written permission from the publisher.
Travel///Palawan and Pampanga
story and photos BY LARA OZAKI
Palawan’s Puerto Princesa and the hot springs of Pampanga offer a relaxing getaway in the Philippines.
Puerto Princesa Called a city in a forest because of its lush mangroves, Puerto Princesa is an independent city on the island of Palawan but is not controlled by the Palawan province. The least densely populated city in the Philippines, the city is roughly 920 square miles with around 255,000 people. Palawan is the largest province in the Philippines and the fifth largest island out of 7,107 in the Philippines. The Puerto Princesa Subterranean River National Park was chosen by travelers worldwide as one of the New Seven Wonders of Nature, established in 1971. Located on the west coast of Palawan, about 80 miles away from the city center of Puerto Princesa, the national park has been managed by the city government of Puerto Princesa
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since 1992 and is a protected UNESCO world heritage site. Reserve a paddle boat tour of the huge cave, spanning five miles, led by a guide with additional information available via headset in eight languages. The ride takes around 45 minutes, winding past magnificent natural sculptures. The guides offer ample information accompanied by cheesy rock puns. More than 800 plant species, 195 bird species, 30 mammals, 19 reptiles and eight bat species call the area home. Inside the cave, thousands of bats fly around in the darkness. With so many islands, island-hopping tours around Palawan’s Honda Bay are a refreshing day trip from Puerto Princesa. Luli Island, Starfish Island, Panden Island and Cowrie Island are all known
(From left) The Puerto Princesa Underground River, named one of the New Seven Wonders of Nature; Motor boats at Sabang Wharf take visitors to the Puerto Princesa Underground River; The Sheridan Beach Resort and Spa is located 15 minutes away from the Puerto Princesa Underground River, offering a nature spa, pools, fitness center and beach activities; Puning Hot Springs in Pampanga features magnificent views of lahar mountain canyons and thermal spa treatments.
as great swimming and snorkeling destinations, yet each offers a unique experience. Activities such as paddling and kayaking are available as well as outdoor oil massages, barbeque lunches and time out to enjoy a refreshing drink. Island-hopping tours can also be found in the municipality of Narra around Arena Island, a turtle sanctuary, and Rasa Island, a bird sanctuary. In the city close to the airport, Badjao Seafront restaurant cooks up a local seafood meal with an oceanCONTINUED ON Page 6
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Travel///Palawan and Pampanga
(From left) Badjao Seafront restaurant offers an array of local seafood with semi-outdoor seating and an ocean-view; Cowrie Island is popular for paddling, kayaking and beach activities and is a stop on in island-hopping tours in Honda Bay.
Palawan and Pampanga Getting to Puerto Princesa: Cebu Pacific operates around eight flights a day from Manila Ninoy Aquino International Airport to Puerto Princesa International Airport. Flight time: 1 hour 20 minutes from Manila Getting to Pampanga: Pampanga is a two-to three-hour drive from Manila. Currency: Philippine Pesos, with $1 presently around 47 PHP Visa: Not required for U.S. passport holders for stays of 21 days or less When to go: Dry summer months of March to June Must see: Puerto Princesa Underground River Must do: Island-hopping in Honda Bay Must eat: Tamilok (wood worm), a local delicacy sold at food stands and restaurants in Palawan Accommodation: For a stop in Manila, Resorts World Manila, across the street from Terminal 3 of the Manila Ninoy Aquino International Airport, features four hotels to accommodate every need: Maxims Hotel, Marriott Hotel Manila, Remington Hotel and Belmont Hotel Manila. The resort also houses casino gaming areas, a shopping mall, cinemas, restaurants, clubs and a theater. Visit http://www.rwmanila.com. In Puerto Princessa, a stay at the Sheridan Beach Resort and Spa is a relaxing getaway. The resort is beachfront and conveniently located 15 minutes away from the Puerto Princesa Underground River. In addition to its nature spa, pools and fitness center, the resort offers an array of beach activities as well as a tour of the Sheridan Organic Farm. Visit http://www.sheridanbeachresort.com.
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view and fresh lapu-lapu, marlin, squid and a variety of Filipino dishes. If you’re brave enough, try tamilok, a woodworm and local delicacy usually eaten raw that is said to taste similar to oysters. Firefly watching is another popular activity on Iwahig River at dusk. Guided paddle boat tours are available among the mangroves and trees, away from the light pollution of the city. Puning Hot Springs If you don’t want to go as far but would like a getaway from Metro Manila, relaxing at the Puning Hot Springs in Angeles City of Pampanga is an ideal daytrip. Depending on traffic, it is a two- or three-hour drive from Manila, or around 15 minutes from Clark International Airport. The local Aeta people, indigenous of Luzon, are very welcoming as you enter Base Camp, or the first station of the spa area, complete with a garden restaurant in traditional native huts called Kubo. Experience a thrilling guided 4x4 ride through the rugged terrain between the magnificent lahar mountain canyons. After a 10-minute drive you will arrive at the second station, featuring an outdoor sauna. The hot sand treatment involves being buried in sand and a massage from on top of the sand to enhance body circulation. The treatment is said to relieve rheumatic joint pains. Brush off the sand and walk over to the relaxing reclining chairs to be lathered with the natural mud pack all over your face and body. The mud contains nutrients such as magnesium and potassium, from the bottom of the thermal spa lakes, to improve cell regeneration, stimulate lymph glands and balance hormones. You will see the steam from the thermal springs as you approach the third station. Ranging from 104 to 158 degrees, the springs are tested to be zero coliform with a neutral 7.5 pH level that is gentle on your skin. There are 11 hot spring pools and two warm pools on the side of Mount Pinatubo to roam between. A feast of local Filipino foods served buffet style outside await as you make your way back to Base Camp. Make sure to pack sunscreen, a swimsuit and change of clothes for the activities. — R&R Pacific was hosted in Manila, Pampanga and Palawan by Cebu Air Inc., which does business as Cebu Pacific, the Philippines Department of Tourism and Resorts World Manila.
Art///Mighty Island
BY JOY WHITE PHOTOS COURTESY OF JOSEPH SILVA
Shortly after returning to Guam after graduating from film school in California, Kyle Perron and Nico Serneo were working on a documentary, “Paradise - Tales of the Mighty Island.” They came across a post-war photo of Guam on which someone had stenciled the moniker “Mighty Island.” “We thought, ‘That’s everything. That’s who we are.’ It kind of grew on us,” Nico Serneo says. The two established a film company under the name Mighty Island LLC earlier this year. They split their time between Guam and San Francisco, taking on a variety of personal and corporate projects, including documentaries and music videos. “[Guam] is a small island with a larger than life story,” Perron says of the company’s name and works. Nia Serneo, sister of Nico and producer, completes the team, bringing logistical talents to the table to help keep projects on schedule, among other things. The team’s short films have been featured in the Guam International Film Festival since its inception. Their latest completed work, “I Matai,” a depiction of a traditional death ceremony, debuted at the Festival of the Pacific Arts, hosted in May and June in Guam. The team seeks out unique, and sometimes dark and mysterious, aspects of everyday life. Perron has had an interest in film since he was a child — “A Few Good Men” and “As Good As it Gets” being among his favorites — but did not have anyone he could talk to and share his interest with. Nico Serneo had an initial interest in horror, favoring movies like the “Texas Chainsaw Massacre” and “Dawn of the Dead.” They met in high school, and after working on several school movie projects and graduating from Father Duenas Memorial School, Nico Serneo and Perron attended film school — first in San Jose, then at the Academy of Arts to polish their technical skills, graduating in 2013. After graduation, they worked on other projects before deciding they wanted to do their own projects. The two returned home for a short time. “There’s a rediscovery of the Guam history and culture [when one comes back to Guam]. We decided to do something culturally satisfying,” Nico Serneo says. Whether it’s getting up early to be on scene at 6 a.m. to catch Guam’s
Art///Mighty Island
sunrise lighting or hiking through Guam’s jungles, the duo is fueled by their passion and creativity. It can get exhausting, Perron admits, but while they can get physically burned out, mental burn-out is not something they are concerned about. “You just push through and do anything to get the shot,” Nia Serneo says. Work on “I Matai” involved the team waking up early to film at Marbo Cave by 6 a.m. to capture the light of sunrise. The film was inspired by several visits to the cultural center in Tumon and hours of conversations with Ray and Joe Viloria, cultural advisors to the film, who appear in the film and who designed and made the traditional dress and accessories worn in the film. Works by Mighty Island can be found on Vimeo, Facebook and Instagram. The public can expect more work from the team by the end of the year. The team also plans to lengthen “I Matai” to submit to HBO and film festivals in California and Australia. “With a camera in hand, the sky’s the limit. We are always finding ways to challenge ourselves and make ourselves better,” Nia Serneo says. Mighty Island can be reached at mightyislandllc@gmail.com.
(From left) Nico Serneo, Nia Serneo and Kyle Perron.
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october & november Through Oct. 29
Oct. 22
“Art+Journalism: 40 Years of Images” Exhibit of the Work of Manny Crisostomo
From the Marines’ Perspective: A guided tour with the War in the Pacific National Historical Park
Time: Noon to 8 p.m. Tuesday to Saturday; Noon to 6 p.m. Sunday Location: Agana Shopping Center Free admission. For more information, contact Humanities Guahan at 472-4660.
Duration: Two hours Bring: Reef shoes Special conditions: Hiking through water three to four feet deep Time: 10 a.m. Location: Apaca Point, Agat Price: Free For more information, call 333-4050.
Oct. 7 and 8
University Music Fall Departmental Concert Featuring University Singers and UOG Jazz Ensemble Time: 7 p.m. Location: UOG Fine Arts Theatre Tickets available at the box office. Oct. 8
Keep Guam Beautiful Community Cleanup Time: 9 a.m. to noon Location: Asan Beach Park Bring: Refillable water bottles, close-toed shoes, hat and sunscreen. For more information, call the War in the Pacific National Historical Park at 477-7278 ext. 1007. Oct. 15
Chamber Music Series: “An Evening with Susan Bona” Time: 8 p.m. Location: UOG Fine Arts Theater Tickets available at the door. For more information, visit www.guamsymphony.com. Oct. 15
Arts and Humanities Month Showcase Time: 10 a.m. to 2 p.m. Location: Guam Premier Outlets Free admission. For more information, contact CAHA at 300-1204.
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Oct. 29
Ko’ko’ Kids Run Location: Gov. Joseph F. Flores Memorial (Ypao Beach) Park To register and for more information, visit guamkokoroadrace.com. Oct. 30
Guam Ko’ko’ Road Races – Half Marathon, 10k Run/Walk and Ekiden Relay Location: Gov. Joseph F. Flores Memorial (Ypao Beach) Park To register and for more information, visit guamkokoroadrace.com. Nov. 12 to 13
Otaku Recon 2016 Location: Hotel Nikko Guam For more information, schedule of event and admission prices and schedule of events, visit www.otakurecon.net. Nov. 12 and 13
Guam Naval Officers’ Spouses Connection and USO Holiday Arts and Crafts Fair Time: 10 a.m. to 4 p.m. Location: Top of the Mar Nov. 19
Japan Autumn Festival (“Akimatsuri”) Location: Gov. Joseph F. Flores Memorial (Ypao Beach) Park
EVENTSCALENDAR
OCTOBER sun
mon
tue
wed
thu
fri
sat 1 • Boonie Stomp: San Carlos and Lonfit Swim Hole
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MOVIES
The Girl on the Train Middle School: The Worst Years of my Life The Birth of a Nation The Greasy Strangler • University Music Fall Departmental Concert
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MOVIES
Underworld: Blood Wars The Accountant Kevin Hart: What Now? Desierto • International Exhibit of Contemporary Printmaking
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19
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MOVIES
Jack Reacher: Never Go Back Ouija: Origin of Evil Boo! A Madea Halloween
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• University Music Fall Departmental Concert • Keep Guam Beautiful Community Cleanup • Boonie Stomp: Lower Sigua Falls and Tank Farm
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• Arts and Humanities Month showcase • Chamber Music Series: “An Evening with Susan Bona” • Boonie Stomp: Hila’an, Lost Pond and Cave • Boonie Stomp: Pagat Arch
22 • From the Marines’ Perspective: A guided tour with the War in the Pacific National Historical Park • Boonie Stomp: Agfayan Falls and River
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• Island Music Awards
30 • Guam Ko’ko’ Road Races – Half Marathon, 10k Run/Walk and Ekiden Relay
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25
26
31
27
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MOVIES
• Boonie Stomp: Mt. Jumullong-Manglo Loop
Inferno Rings
• Ko’ko’ Kids Run
Halloween
FEATURED MOVIE Oct. 21
Ouija: Origin of Evil Directed by Mike Flanagan Starring Annalise Basso, Henry Thomas, Doug Jones Elizabeth Reaser, Lin Shaye and Alexis G. Zall
“Ouija: Origin of Evil” tells a terrifying new tale as the follow-up to 2014’s sleeper hit that opened at number one. In 1965 Los Angeles, a widowed mother and her two daughters add a new stunt to bolster their séance scam business and unwittingly invite authentic evil into their home. When the youngest daughter is overtaken by the merciless spirit, this small family confronts unthinkable fears to save her and send her possessor back to the other side. Official plot version from universalpictures.com
*Event times and dates may change without notice.
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NOVEMBER sun
mon
tue 1
wed 2
thu 3
All Soul’s Day
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7
8
9
fri 4
MOVIES
sat 5
Doctor Strange Trolls Bastards Loving
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11 MOVIES
Billy Lynn’s Long Halftime Walk Almost Christmas
12 • Guam Naval Officers’ Spouses Connection and USO Holiday Arts and Crafts Fair
Veteran’s Day
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Fantastic Beasts and Where to Find Them The Shack The Disappointments Room
• Tour of Guam Cycling
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24 Thanksgiving
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FEATURED MOVIE Nov. 18
Fantastic Beasts and Where to Find Them Directed by David Yates Starring Eddie Redmayne, Katherine Waterston, Ezra Miller, Alison Sudol, Dan Fogler and Samantha Morton
In 1926, Newt Scamander has just completed a global excursion to find and document an extraordinary array of magical creatures. Arriving in New York for a brief stopover, he might have come and gone without incident … were it not for a No-Maj (American for Muggle) named Jacob, a misplaced magical case, and the escape of some of Newt’s fantastic beasts, which could spell trouble for both the wizarding and No-Maj worlds. Official plot version from warnerbros.com
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18 MOVIES
• Holiday Arts and Crafts Fair
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MOVIES
Moana Allied Bad Santa 2 Rules Don’t Apply
19 • Japan Autumn Festival (“Akimatsuri”)
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Cover Feature///Chocolatiers
BY JOY WHITE PHOTOS BY JOE CRUZ
Guam chocolatiers add a local touch to a global favorite confection Observing that many souvenir chocolates sold locally were produced in Hawaii or elsewhere, Guam’s chocolatiers began with the goal of offering chocolates truly made in Guam. Whether by hand or with the use of high-tech equipment, Guam’s chocolatiers strive to create commercial-quality products with a local touch.
Guam Chocolate, Hagåtña
Guam Chocolate in Chamorro Village is an intimate operation. All pieces are made and packaged by hand daily. Owner Jane Hua, develops the recipes herself with an emphasis on local and tropical flavors, such as chocolate-dipped dragon fruit, coconut and mango and high-quality chocolate. The popular chocolatedipped strawberries, cherries and nuts are available as well. Hua says the indication for a quality dark chocolate is a snapping sound when it is broken in half. Hua’s most famous confection is her Pika chocolate. Dark chocolate filled with hot pepper jelly, the Pika chocolate blends spicy with sweet in a surprising way. At first customers are skeptical, Hua says, “But they actually mix well.” Guam Chocolate accommodates custom orders, including bulk orders, specially shaped chocolates for weddings and events and flavored chocolates. “You name it, we can make it,” Hua says. The shop also creates fruit bouquets, which are popular among customers for gift giving. As a small business, Hua says her employees are personally engaged in their work. “All the employees do it from the heart. So it is like a family business,” she says. Guam Chocolate confections are available at its Chamorro Village location, open 10 a.m. to 5 p.m. Monday to Tuesday and Thursday to Saturday and noon to 9 p.m. on Wednesday, as well as Kmart and other retailers.
Guam Premium Chocolate, Barrigada
Utilizing million-dollar equipment from Switzerland, Guam Premium Chocolate in Barrigada produces chocolate in mass. The factory produces about 108,000 pieces of chocolate a day. The chocolatier’s signature confection is an asparagus biscuit enrobed in milk, dark or white chocolate. Guam Premium Chocolate uses quality German chocolate. The facility is equipped with antibacterial lighting and all machinery is computer controlled. However, the process still requires the human element, especially to ensure quality. Depending on the season, there are about 15 to 27
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Guam Chocolate in Chamorro Village offers a variety of flavors of chocolate, all hand-made.
Cover Feature///Chocolatiers
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Cover Feature///Chocolatiers
employees on the floor. A smooth and creamy texture is the hallmark of quality chocolate, says William Ymsei, director of marketing and information technology. Guam Premium Chocolate is available at Kmart, select convenience stores, ABC Stores and Bon Voyage Stores.
American Chocolate Factory, Tumon
American Chocolate Factory in Tumon is a familyrun business started in 2006 with the goal of producing locally made chocolates. Its chocolate is processed using machinery, while factory workers assist and package the finished product by hand. The company strives to maintain the quality of the chocolates and the ingredients to ensure the flavors are consistent. The company started with chocolate covered macadamia nuts, then expanded to other flavors to include almond, coffee, marshmallow, and Rice Krispies. The company’s two newest flavors are cranberry and walnut. Chocolates are made every day to ensure they are fresh. American Chocolate Factory confections are available at Kmart and other retailers.
Guam Chocolate employees take pride in their work.
The handmade process Step 1: A block of fine, dark chocolate is ground and mixed with milk and sugar. Step 2: The chocolate is loaded into a temper machine to bring it to the right temperature. Tempering is the most crucial step in ensuring the chocolate has the right consistency. Step 3: From the tempering machine, the first layer of chocolate is poured into the molds, filling the vessel halfway.
Step 4: The first layer is chilled. Step 5: The filling, such as nuts, is added on top of the first layer, then a second layer of chocolate is added. Step 6: The second layer is chilled. Step 7: The mold is flipped over to remove the chocolate and each piece is inspected. Step 8: The confections are packaged for distribution.
Factory production process Step 1: Blocks of chocolate are melted in a melting tank. Step 2: Melted chocolate is transferred into a temper machine to bring it to the preferred temperature. Step 3: Chocolate is transferred onto the molding line. Step 4: Workers add toppings or fillings, and then another layer of chocolate is added. Step 5: Chocolate goes through the heating tunnel. Step 6: The trays go through the vibrating tunnel to get rid of any bubbles. Then the chocolate is chilled again. Step 7: For chocolates topped with more chocolate, the chocolate goes through an enrobing machine, which adds another layer of chocolate.
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Step 8: Chocolates are chilled to harden the outer layer. Step 9: Chocolates go through a line decorator, which drizzles dark or white chocolate onto the confection. Step 10: Chocolates are chilled again to harden the design. Step 11: The product goes through a metal detector to ensure safety of the consumer, as the chocolate goes through a lot of equipment. If even a small amount is detected, all the equipment is shut down and inspected. Step 12: Workers pack the chocolates into boxes before they are put through the wrapping machine.
Special Feature///Che’lu® Logo Shop
Decades of respect, love, peace, unity, culture and friendship STORY BY JOY WHITE
Celebrating its 21 anniversary this October, Che’lu® is more than a brand or shop; it is a stepping stone in cultural preservation. Jose M. and Liz D. Rosario, retired teachers, own and operate the Che’lu® shop in Chamorro Village, featuring products with the Che’lu® name and logo, including T-shirts, caps, key chains, coconut grater blades (kumyu) and many other items. On Feb. 14, 1995, the Rosarios’ 16-year-old son, Lee Michael D. Rosario, sketched a design on a restaurant’s paper placemat at his parent’s request. Originally meant for a business card logo, the design depicted such a powerful message, it became the symbol of the Rosarios’ love for their culture and the core of Che’lu®. Che’lu is a Chamorro word used to describe a brother, sister, friend or family. With this positive meaning behind the word, the Rosarios promote respect, love, peace, unity, culture and friendship. The logo brings together the foundation of the Chamorro culture: man, land and sea. The logo depicts an ancient Chamorro chief or Chamorri in profile, his body formed from a single sling stone and his arm and shoulder formed by a fish hook. When it was completed, the Rosarios knew they needed to protect it. Jose Rosario did some research and applied for a trademark with the U.S. Patent and Trademark Office. In October 1995, their application was granted, making Che’lu® the first trademarked Chamorro word. The Rosarios’ younger son, Christopher Alan D. Rosario — who was 8 years old at the time — suggested placing the logo on T-shirts and caps to showcase his brother’s artistic creation. “We started local. We continue to be local. We are local,” the Rosarios say. Today, reflecting on the milestones of their business, the Rosarios are happy to offer their products and spread the meaning of Che’lu® from their Chamorro Village location. Che’lu® is a little shop that offers a lot of quality products with a message. “Our vision of success is about longevity. That we’ve been here for two decades speaks of a venture that is positive,” Jose Rosario says. The Rosarios have received positive comments from customers for over two decades and have made friends along the way, which, they, say are worth more than money. Over the years there have been others that have started their own brands and shops similar to Che’lu®. The Rosarios see this as a step toward promoting the culture. “Other local people have ventured into similar businesses and are also successful. And we’re happy about that. We feel that we have influenced younger generations to do it in their own ways,” Liz Rosario says.
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Special Feature///Che’lu® Logo Shop
Cultural preservation and promotion is a major motive for the Rosarios, which is why they continue to promote through visual arts, language and history. Others promote the culture through music, dance, storytelling, etc. “Just the trademark itself is powerful. The word carries respect in all generations and that has driven us over the decades to do more,” Liz Rosario says.
Che’lu®
Local souvenir gift shop Location: Chamorro Village, buildings 163 and 164 Hours of operation: 11:30 a.m. to 6 p.m. everyday except Wednesday (2 p.m. to 9 p.m.) Closed on Sunday and holidays. (From left) Christopher Alan D. Rosario; Liz D. Rosario; Jose M. Rosario; and Lee Michael D. Rosario.
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Recipe///Turkey Talk
It is never too early to start considering one’s options for preparing what is possibly the most anticipated dinner of the year and its centerpiece – the turkey. A brined turkey requires several more steps than a traditionally cooked turkey but will be moist and flavorful.
Kosher or table salt Sugar Water Turkey Container or brining bag large enough to hold turkey and brine
1. Prepare your turkey several days ahead of time of time: defrost and remove giblets from inside the turkey’s cavity. 2. A day or two before the big day, prepare enough brine to fully submerge the turkey. About two gallons of brine will be needed for a 16- to 20-pound turkey. Turkeys should be refrigerated with brine for one hour per pound. 3. To prepare the brine, combine one cup of Kosher salt or half a cup of table salt and half a cup of sugar for every gallon of water. 4. Boil the brine. 5. When the brine has boiled, remove from heat and cool. 6. When cool, move to brining container or bag. 7. Submerge the turkey in the brine and refrigerate. 8. If using a brining bag, turn over the bag halfway through to ensure even brining. 9. When ready to cook, preheat the oven to 350 degrees Fahrenheit. 10. Remove the turkey from the brine, wash off the brine and pat dry with paper towels. 11. Place in a roasting pan breast-side up. 12. Stuff turkey as desired. 13. For a defrosted turkey, cook for 20 minutes per pound. For a fresh turkey, cook about 10 to 15 minutes per pound.
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Essence of Guam///Umatac
umatac
POINTS OF INTEREST
Humåtak
1. Umatac Bay 2. Fort Soledad and
Mayor: Johnny A. Quinata Population: 782 Fiesta: San Dionisio on the second Sunday of October Other celebrations: Discovery Day in March
Spanish Cannons
3. Guam Vietnam Veterans Memorial Park
4. Magellan Monument 5. San Dionisio Catholic Church
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Photos by Rueben Olivas
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and Old San Dionisio Church
6. Umatac Bridge 7. Umatac Cemetery 8. Umatac Outdoor Library
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1 Leandra Vasquez Resident for 18 years
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“I like how [Umatac is] very family oriented. It is like everyone is related, so it’s very tight knit. If you need anything, everyone is willing to help you. There’s a lot of love down there. Also it’s very safe and peaceful and very slow paced.”
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Essence of Guam///Agana Heights
Agana Heights
Tutuhan Mayor: Paul M. McDonald Population: 3,808 Fiesta: Our Lady of the Blessed Sacrament on the fourth Sunday of November Other celebrations: Coconut festival
Photos by Rueben Olivas
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POINTS OF INTEREST 1. Agana Heights Baptist Church 2. Fort Santa Agueda 3. Our Lady of the Blessed Sacrament Catholic Church
4. Saint Fidelis Friary 5. Tutujan Park 2 4
Raymond Guevara Resident for 24 years “I like the peaceful atmosphere and cleanliness of the village.”
Essence of Guam///Sinajana
Sinajana
POINTS OF INTEREST 1. 2. 3. 4. 5.
Sinahånña Mayor: Robert Hofmann Vice mayor: Rudy Iriarte Population: 2,592 Fiesta: Saint Jude on the fourth Sunday in October
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Butler Building Sinajana basketball court Saint Jude Thaddeus Catholic Church Village mural
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The Village medical center
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Zita Taitano Resident for 45 years “I love Sinajana not only because almost everyone knows one another, but also because it’s where I grew up and went to school in my elementary days. Sinajana has a certain vibe wherein the people are friendly and helpful to others. My family, in particular, has been a main part of the village due in part to my mom, Isabel Taitano, being the post mistress for the Sinajana Post Office. She ran the facility for several years and, although she closed it in 2000 to take care of my dad, Jesus Taitano, the building is somewhat of a village landmark. Both have since passed away. If anything, though, Sinajana will always be my home, no matter where I live.”
Photos by Rueben Olivas
Restaurants & Food///Fine dining
at the top
Whether it’s a spectacular view of the surrounding ocean, the freshest ingredients imported regularly or an expansive wine menu, Guam’s fine dining establishments offer elegant settings for any special evening.
BY LARA OZAKI AND JOY WHITE
Bistro Location: Pacific Islands Club Guam Hours of operation: 11:30 a.m. to 2 p.m. Monday to Saturday; 6 p.m. to 9:30 p.m. daily; Sunday brunch - 10:30 a.m. to 2 p.m. Contact number: 646-9171 Cuisine: French-Asian fusion Head/executive chef: Balbino Ollet Year opened: 1999 Reservations required. Bistro is PIC’s contemporary upscale dining, hosted by Chef Balbino Ollet. The fusion menu has a local twist on French Asian cuisine with an international flare. Its popular Sunday brunch features a serenade by a solo pianist with a magnificent view overlooking Tumon Bay and PIC Guam Waterpark. Photos courtesy of Pacific Islands Club Guam
The President (Nippon) Location: Sheraton Laguna Guam Resort Hours of operation: 11:30 a.m. to 2 p.m. Monday to Saturday; 6 p.m. to 9 p.m. Sunday Contact number: 646-2222 Cuisine: Japanese teppanyaki Chef: Masayuki Ito Year opened: 2007 Reservations are highly recommended due to limited seating. The President (Nippon) offers a teppanyaki dining experience in which chefs prepare dishes in front of guests, allowing them to interact with the chef and eat at their own pace. Guests can also request private teppanyaki for a fee. The dinner teppanyaki menu features six five-course selections. A table menu is available for a la carte and set menu items. Chef Masayuki Ito recommends the Manglo’ Kaze course featuring a seafood salad, bouillabaisse, lobster with laguna sauce or chef-selected wagyu beef sirloin steak with sautéed vegetables and rice, Miso soup, Japanese pickles, dessert and coffee. In October, The President (Nippon) will be the only restaurant on Guam to serve Kagoshima beef, Ito says. A Japanese beef marbled with fat, Kagoshima beef is sweet and the meat is juicy, melting in the mouth, he says. The restaurant also offers a large selection of wines and spirits, including sake. Photos by Joy White
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Restaurants & Food///Fine dining
Roy’s Restaurant Location: Hilton Guam Resort & Spa Hours of operation: 6 p.m.–10 p.m. daily Contact number: 646-1835 Chef de cuisine: Dylan Saad Cuisine: Pacific Rim fusion Year opened: 1993 Reservations preferred. Roy’s Restaurant features elegant dining over Pacific Rim cuisine, a unique combination of bold and distinct flavors produced by worldrenown chef and entrepreneur Roy Yamaguchi. Of the 30 Roy’s restaurants worldwide, each presents special menus created by the local chefs. At the Hilton Guam Resort & Spa, Culinary Institute of America graduate Dylan Saad serves an array of succulent seafood, sizzling meats, a famous warm chocolate soufflé and more in a relaxing and elegant setting with featured entertainment on select evenings. Photos courtesy of Hilton Guam Resort & Spa
Toh-Lee Location: Nikko Hotel Guam Hours of operation: 11:30 a.m.–2 p.m. and 6 p.m.–10 p.m. daily Contact number: 649-8815 Head chef: Taisuke Kanekatsu Cuisine: Chinese fusion Reservations preferred. Toh-Lee is Nikko’s signature premium Chinese restaurant, with around 50 locations globally. The restaurant features a selection of fusion and traditional Chinese dishes based on Cantonese cuisines. Fresh lobster and local seafood are carefully arranged to create original dishes in collaboration with other Toh-Lee chefs around the world. Perched atop the 16th floor of the hotel, guests are treated to a spectacular view overlooking the Tumon Bay. Photos by Lara Ozaki
Manhattan Steakhouse Location: Pacific Star Resort & Spa Hours of operation: 6 p.m. to 10 p.m. daily Happy hour: 5:30 p.m. to 7:30 p.m. Phone: 648-1611 Executive chef: Leland Feng Cuisine: Steak and seafood Year opened: 2001 Reservations recommended. Manhattan Steakhouse is known for its premium steaks. Arrive hungry, as portions are as large as they are flavorful. The restaurant’s signature dishes are its Certified Angus Beef and Black Mountain Aged Beef, introduced in September. Steaks are served with a selection of sauces, including house aju, peppercorn and salsa verde, and seasonal vegetables. Other popular items include bone marrow soup, Foi Gras, lobster bisque, lemon nage salmon, Chilean sea bass and soft shell crab salad. Manhattan Steakhouse’s private room seats 20 to 30 guests, depending on seating arrangement. Special dishes for events can be accommodated, or guests can order from the menu. Photos by Joy White
Sagano Location: Onward Beach Resort Hours of operation: 5:30 p.m. to 9:30 p.m. Monday to Saturday Contact: 647-7777 Head chef: Koichi Komine Cuisine: Japanese Reservations recommended. Sagano offers teppanyaki, sushi and other traditional Japanese fare. With an emphasis on freshness, the seafood is imported from the largest fish market in Tokyo twice a week. On select evenings, Sagano offers all-you-can-eat shabu-shabu and a sushi buffet. Seasonal desserts are offered throughout the year, including a different sherbet flavor monthly. The buffet and teppanyaki stations overlook Agana Bay. Renovated in 2012, Sagano’s unique décor features glass partitions etched with bamboo. A private room is available for events. Photos courtesy of Onward Beach Resort
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OUT&ABOUT
out & about
Photos by Joy White
R&R Pacific attended a meet-and-greet with Constantine Maroulis, American Idol Season 4 finalist and star of the Broadway musical “Rock of Ages”; Philippine child star Krystal Brimner; and members of Guam Cancer Care and the Pink Ball Committee on Aug. 5 at the Dusit Thani Guam Resort.
Photos by Lara Ozaki
Artists from Guam, the Philippines and Japan, including DJ Reiz, Jeck Pilpil, EJ Flores of Pure and Jhusdread of Guam Massive Sound, performed at a one-night event on Aug. 27 at The Venue.
SEND US YOUR PHOTOS! TO SUBMIT YOUR PHOTOS FOR OUT & ABOUT, EMAIL HIGH-RESolution PHOTOs to: rrpacificguam@gmail.com
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PLEASE INCLUDE: - CAPTIONS (NAMES, DATE, EVENT NAME AND LOCATION) - YOUR NAME AND VILLAGE
OUT&ABOUT
Photos by Joy White
The Miss Universe Guam pageant was held Sept. 8 at the Hyatt Regency Guam. Muneka Taispic was crowned 2016 Miss Universe Guam and Annalyn Buan was crowned 2016 Miss International Guam.
Photos by Justin Green
Rovers Football Club held a going away party for its team on Aug. 13 at Shamrock’s Pub & Eatery.
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OUT&ABOUT
Photo by Lara Ozaki
Beauty World Guam Organization introduced the 10 contestants for the 2016 Miss World Guam on Sept. 21 at the Sheraton Laguna Guam Resort. The 2016 Miss World Guam Pageant will be held on Oct. 12, and People’s Choice voting began on Sept. 25 on the organization’s Facebook page.
Start your Career in‌
Mariacy Beauty Academy is locally owned and operated by Mrs. Maria Taitano-Delisle. It opened its doors in 2002.
Cosmetology 1600 Esthetics 600 Nail Technology 350
Classes start every first Tuesday of the month GI Bill & VA Benefits Accepted In-school Finance Available Visit our website www.mariacy.edu
Open for Enrollment