RICHARD Meimban, a chef at Grandvrio Resort, won the Hotel Association of Northern Mariana Islands Junior Chef Competition on Saturday during the Taste of Marianas International Food Festival & Beer Garden at American Memorial Park, Garapan. Member impressed the judges together with his extraordinary on-the-spot Chinese-fashion red meat entry: Szechuan spice-rubbed BBQ with satay sauce and crispy noodles topped with Angus red meat sirloin flap, scallops, shrimp, and local produce “chop suey style” with XO and tobanjan sauce and cilantro. The dish was paired with warm Hua Tiao Chiew wine. Click to enlarge Junior chef competition winner Richard Meimban, center, and his assistant John Imperial, left, and opposition organizer head Samson Tan.
The prevailing dish of Grandvrio Resort’s Richard Meimban in the junior chef competition. Photos with the aid of Junhan B. Todiño. The member, who placed second in closing 12 months’ opposition, acquired this 12 months’ first prize of $500 cash, presents from Triple J, and a certificate from Imperial Pacific International. Vicente Montoya of Fiesta Resort & Spa, located 2nd floor, won $300 coins and a present certificate from Triple J and IPI. Maria Pua of Kanoa Resort, located at 0.33 and acquired $two hundred coins and gifts from Triple and IPI. The different competitions had been Norman Chan of Hyatt Regency Saipan, Manny Pancha, Pacific Island Clubs, and Ezekiel Quiroz, Tony Roma’s Restaurant.
The opposition judges were Chef Chen Haisong of Imperial Pacific International, Chef Joe Guerrero of Cha Café, Chef Tzu Ming Sheu of Shark Fin Restaurant, and a Chinese Association consultant. Competition organizer head Chef Samson Tan stated: “It became a hit occasion, a way to God, and the overwhelming assistance of the organizing crew.” He also thanked Marianas Visitors Authority community occasions manager Ray Villagomez, MVA Managing Director Priscilla Iakopo, the competition’s important sponsor, HANMI, and its chair, Gloria Cavanagh, president Nick Hishikawa, secretary Wendi Herring, Triple J, Five Star Wholesale Foods, and Triple Truckload Store.
Tan likewise thanked the opposite sponsors, including the chef’s guide team and judges, Ken Stewart from Micronesian Chefs Association, Glory be Tan, the Grandvrio culinary crew and management, and Saipan Mayor David M. Apatang. “Thank you a lot for all of the attempt and a brilliant process, anybody,” Samson Tan added. He referred to that the cooking location was one of the challenges faced by way of individuals.
He stated it is one-of-a-kind while in compared to the same old indoor cooking venue. The temperature was one of the most important factors to recall to ensure the high quality of the meat, sanitation, food management techniques, and execution: education, cooking, and plating, which he brought. “But all competition did a notable job, and all people a winners,” he said.
In a separate interview, Guam food critic Ken Stewart, who served as master of ceremonies, started the competition as a completely super adventure. Participants found out about an overseas cuisine that they may not be acquainted with, which he brought. “Every one of the entries was specific: they used nearby ingredients and the equal emblem of beef, but they made dishes the use of their very own imagination,” he stated. One of the challenges he observed all through the competition was the outside venue. “It’s not smooth and accessible to do Chinese delicacies,” he brought.
MVA Managing Director Priscilla Iakopo stated she was pleased that the island’s cooks have been able to showcase their abilities. She stated it might be a great concept to keep the subsequent 12 months’ competition at the principal level to permit more people to attend the event. “Thanks to HANMI and all of the sponsors,” she stated as she endorsed different cooks participating in the annual competition. Iakopo said this year’s Taste of the Marianas, which was held each Saturday in May, drew many tourists and citizens.
