It’ll all come together this Sunday.
Between the buns: • Griller Gallery • The Contenders • Burgers to Benefit • The Judges
Introduction...
“I like mine with lettuce and tomato Heinz 57 and french fried potatoes Big kosher pickle and a cold draft beer…”
Jimmy Buffet sang about it in his song, “Cheeseburger in Paradise.” People have been eating them the world over.
hamburger. History’s always been questionable. So while that’s left for debatable purposes, pass the ketchup please.
And now The Second Annual MV Guam Burgerfest is here!
What is it about the burger that seduces us into submission of gluttony?
Burger aficionados on a quest to find the best burger on Guam can take their palate on an adventure by attending this coveted event Sunday, where 14 contestants will put their grilling skills to the test.
Is it the succulence of its patty? The special sauce? The fresh veggies? Or the cheese?
As competitors sizzle into action during the heat of the grilling battle, one thing is certain— all will try to capture a year’s worth of bragging rights by creating the greatest grub in the land, the Pacific’s most palatable patty—and what better place to have than where America’s day begins.
This year’s competitors are ready to make your heart stop (literally, maybe) with a combination of their talent, ingredients and passion for cooking.
Every burger has something to offer.
Whether chicken, fish, shrimp, pork, beef or mystery meat—who knows—only taste can tell who will walk away as the 2011 Burgerfest winner.
If you didn’t already know, May is National Hamburger Month. Hopefully next year we can appeal to the governor to follow suit with the U.S. Mainland by signing a proclamation to declare spring’s final month paying homage to the iconic American sandwich. It’s also a great way to support the superb burger joints, restaurants and grill specialists throughout the island.
Let the grilling begin!
A Peace, Love Handles & Barbeque team member showcases his culinary skills in last year’s MV Guam Burgerfest. This year’s event is poised to be bigger and better than last years with more competitors, entertainment, and tons of fun set to hit the stage on Sunday.
Who in America declared May to be Hamburger Month? It isn’t clear and neither is the origin of the
Burger King Whopper Eating Contestants! Congratulations to the following individuals that filled out entry forms and have been selected to compete in the BK Whopper Eating Contest! Be sure to show up at MV Guam Burgerfest this Sunday at Skinner Plaza to compete! Sunday, May 29 from 2pm to 8pm. BK Whopper Eating Contestants vie for a chance to win $750 1st Place and $250 2nd Place!
1. Kristoffer B. Castro
8. David Popovich
3. Robert Frutos
10. Paul J. Rabago
9. James Underwood III
2. Patrick M. Chargualaf
11. Ronny Borja
4. Keith Paul Ojeada Rabago
12. Michael D. Dilley
5. Nathan D. San Agustin
13. Felix Manibusan
6. Justin Castro
[Staff Box]:
7. Vance Villagomez Guam Publisher
Editor in Chief
Writer
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Amier C. Younis
Jon A. Anderson
Geraldine Castillo
Copy Editor
Layout Artist
Miriam Rupley Amier C. Younis
Advertising Manager
Miriam Rupley
Advertising Representatives
Frankie Cruz
Esther Paul
Graphic Artists
Michele Blas
Ehrian Martinez
The Defending Champions
House of Brutus [Kaz Endo]
House of Brutus returns in hopes of defending their title of first place. Located on the ground floor of the ITC Building in Tamuning, HOB features daily specials, offered seven days a week. They also offer a variety of great comfort burgers. Customers love the original Brutus burger, In & Out burger (a tribute to the popular burger joint that originated in southern California) and of course the King Brutus Burger, last year’s overall Burgerfest champ.
Q&A
Tell me about your signature burger. It’s called “The Shogun Burger.” What puts your burger above competition? Besides the originality of each burger, the thought and passion to please the 5th sense of umami has been painstakingly put together. How long have you been in the (grilling) business? House of Brutus is in its sixth year. What special ingredients will you be using? That’s a secret. We can’t really disclose that. But one bite and your taste buds will know. Although pinpointing the ingredient may not be completely possible … see HOB on page 8
Team House of Brutus are all grins being the defending champions of MV Guam Burgerfest 2010. HOB is seeking to retain the title of the Ultimate Burger in the Gourmet Division. Is a repeat possible?
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The Contenders
[Taro Tsuruga]
Aji-Ichi Japanese Restaurant opened as the first ramen house more than 30 years ago on Guam. It grew to be one of the most favored Japanese restaurants among locals famous for their Bento Box, Sushi Box, Tofu Salad, and more. According to owner Taro Tsuruga, in February they invited Tetsu Matsunami, who has a wonderful carrier background, as their executive chef and plans to do something new to make everybody happier.
Q&A
Tell me about your signature burger. It’s “Tuna Shrimp Rice Burger.” Created especially for this contest by our executive chef Tetsu Matsunami and would be served in the restaurant in the near future. What puts your burger above competition? It should be a brand new experience for most of the people. Even in Japan, ‘rice burgers’ are not served in many places. The harmony of “rice buns,”TATAKI style tuna, avocado, grilled shrimp and wasabi mayo is just perfect!
Team Aji-Ichi
for 11 years when he came to Guam this February. What special ingredients will you be using? Tuna, Shrimp, Avocado, Fish caviar, wasabi, etc. Will this be the unveiling of something original and new? Yes! History of the burger — the inception of your confection! After the earthquake/tsunami, I was so impressed how much the local community cared for us Japanese and how generous they were. And I was always thinking how I could repay its kindness. As a Japanese restaurant owner, I thought I should try to do it through our foods. Then I heard about this contest and was convinced that this is the way to go. I talked to our chef Tetsu, and started developing. During the development, we had five different kinds of concept, you may see some of them at Aji-Ichi soon, and out of them we have chosen this “Tuna Shrimp.” How often do you eat burgers? Once a week or so.
How long have you been in the (grilling) business? Aji-Ichi has been on the island more than 30 years. And the chef Tetsu had been working for an authentic Japanese restaurant in Roppongi, Tokyo,
Any comments you have for your
[Pearl Turner]
Cajun Delight
Let your taste buds take an adventure to Louisiana with the authentic Southern specialty dishes offered at Cajun Delight in the Days Inn, Barrigada. Cajun Delight’s owner and dedicated cook, Pearl Turner, or “Mama Peaches” is more than willing to whip up local favorites such as smothered pork chops, fabulous ribs, Jambalaya & Dirty Rice, Black-eyed peas with ham hocks, Cajun Crawfish Fettuccine, or even her homemade peach cobbler.
Q&A
Tell me about your signature burger. My signature burger is going to be Catfish—Louisiana Catfish. I figured since everyone on Guam’s doing beef, I should do something fish. There’s going to be two types: blackened catfish and a grilled cat-
fish sandwich, both with crawfish etouffee sauce.
Some Cajun seasonings and the crawfish etouffee sauce.
What puts your burger above competition? It’s authentic. It’s actually food that was created in Louisiana. The crawfish is imported from Louisiana. The sauce is an original recipe from my grandmother. Everything is actually homemade. It’s cooked with love. It’s not about winning for me. I just love cooking for people.
Will this be the unveiling of something original and new? Yes!
How long have you been in the (grilling) business? All my life.
How often do you eat burgers? Not a hamburger person but I do make nice hamburgers.
What special ingredients will you be using?
Any comments you have for your competition? I pray everyone wins!
Hooters Q&A [Kaz Endo]
of burgers, including a build-your-own and their most popular burger, the western BBQ bacon cheeseburger.
Hooters Guam opened in April 2009 and is located at the Acanta Mall, Tumon. Customers can swing by to catch their favorite sports teams on television or even UFC title fights. Their all-American menu features tasty wings, oysters, clams, burgers and ice cold beer. Hooters has a great selection
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competition? I’m not thinking to compete with them. All of them must have wonderful burgers with their own stories and I really respect them. We, as a Japanese restaurant, just want to serve something representing Japan. I’m really proud that I can participate with all the other wonderful restaurants.
Tell me about your signature burger. It’s called the “Hootie Burger” What puts your burger above competition?
History of the burger — the inception of your confection! The (catfish) burger originated from Louisiana but with the etouffee sauce, it’s my creation.
Besides the originality of each burger, the thought and passion to please the 5th sense of umami has been painstakingly put together. How long have you been in the (grilling) business? Hooters is on its second year. What special ingredients will you be using? That’s a secret. We can’t really disclose that. But one bite and your taste buds will know. Although pinpointing the ingredient may not be completely possible … that’s exactly how it should be. see HOOTERS on page 5
Hit Radio 100 (The Burger MC’s)–
[Rick Nauta, John Sabares, Aaron Tamayo]
the meat. John provides the buns. Aaron provides the sauce. Last but not least, they want everyone to know there is no truth to the rumor that they have Osama bin Laden meat in their burger.
Q&A
Tell me about your signature burger. It’s going to be a combination of meat – we’re using boiled gecko tails. We’re going to call it the “CAN I KICK IT”. We’re joining the classic competition this year. We don’t want to discourage everybody with our winning ways, (by) winning both categories in our first try.
Representing Hit Radio 100 are The Burger MC’s Rick Nauta, John Sabares and Aaron Tamayo.
the womb. John Sabares, on the other hand, breeds his own goats thus being able to provide goat cheese.
Rick says they’ve been grilling “competitively since birth” and that he was born on a grill—with burn marks to prove it. Aaron Tamayo had his very first burger through breastfeeding as an infant. Apparently, he already knew burgers from
“At least we think they’re goat … or deer, or donkey,” says Rick. “But it’s definitely not dog.” Rick is the self-proclaimed genius who agreed to be interviewed. He provides
What puts your burger above competition? Our burger is made with not just our heart but our soul. How long have you been in the (grilling) business? Not in the business, but I’ve been grilling since I lit up my first fire and cooked a grasshopper on it.
What special ingredients will you be using? Gecko tails. Lots of Ajinomoto. Oh! And black pepper. (John says Jufran Banana Ketchup, too). Will this be the unveiling of something original and new? We don’t have a place to serve it just yet other than in the office. But, if someone wants to buy our recipe for a million dollars, we’ll be more than happy to sell it. History of the burger — the inception of your confection! We got our burger recipe from our intern “Sasa.” Sasa worked at Department of Corrections. Every once in a while she’d talk to the prisoners and they give her their secrets. We’ve got a DOC-originated burger. Any comments you have for your competition? Yes, you guys should have used gecko tails like we did.
The Judges...
Mike Camacho
Shane Moore
Chef Singh
Stephen Butler
Ryan Edeyaoch
Stephen J. Testa
Title: President and CEO of Personal Finance Center Title: Executive Chef of Hard Rock Cafe Title: Operations Supervisor of Pepsi Bottling Guam
Rudolph Rodolfo
Title: Regional Manager of Burger King Guam
Tommy Morelli
Title: Agana Store Manager of Dial Rent to Own
Raul Uson
Title: Owner of Asan Sunset Bar and Grill Title: Owner of Porky’s
Title: Construction Manager of SSFM International
[Alternate Judges] Dan Morman
Title: General Manager of Porky’s
DJ Pogi
Title: Professional Disc Jockey
Title: Food Service Manager for MBI
Hooters Will this be the unveiling of something original and new? ALL NEW. NEVER SEEN STUFF!! History of the burger — the inception of your confection! All our recipes were trial and error and none of it was passed down to generations - although that may be what happens now; given our success with the current products.
We hope to continue the winning streak with this year’s submissions. How often do you eat burgers? At least once or twice a week. It’s definitely a part of my personal menu. Any comments you have for your competition? Good luck and may everyone have a great time at the event. At the end of the day, we all win since we are celebrating the birth of unique, original burgers! Win, lose or draw, our teams are going to have fun out there ... And of course we are coming out grills a blazing!
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The Contenders
The Mermaid Tavern and Grille
[Joshua Wood]
Located in the heart of Hagåtña, the Mermaid Tavern & Grille is Guam’s only brewpub restaurant, serving daily specials, different kinds of burgers and Guam’s only locally brewed beers.
Team members Rhett Villanueva & Team Captain Andy Fernandez Guam’s own “Outdoor Chef” Peter Duenas is no stranger to the grilling business. Owner of Meskla Chamoru Fusion Bistro in Hagatna and Meskla Dos in Tamuning, Chef Peter dares not go into detail what he’ll be bringing to the table on Sunday. Chef Peter says, “We have been told that we have Guam’s best burger by many, but come over and have a taste for yourself if you haven’t already!”
Q&A
Tell me about your signature burger. If my burger was a woman, it would be called the Natalie Portman of burgers. The other burger would be the Jessica Alba of burgers. What puts your burger above competition? I don’t think it really puts it above competition. It’s just a good idea. How long have you been in the (grilling) business? Seven years. What special ingredients will you be using? A lot of local ingredients. Will this be the unveiling of something original and new?
Team Captain Matt Prejean Yes. This is something we came up strictly for the competition. History of the burger — the inception of your confection! It actually started as a joke. A couple of shots in and a six pack of beer, and this is what we came up with. Any comments you have for your competition? Just have fun. Keep it clean.
Pier 65 Pier 65 Pub & Grill is unlike any place you’ve ever been to on Guam. That’s probably because you haven’t. It’s hidden in Tamuning, behind Mango Electronics which is across from AK Toyota. Owned by Gary & Sue Huck, Pier 65 brings a new taste directly from Chicago.
HOB... that’s exactly how it should be.
Will this be the unveiling of something original and new? ALL NEW. NEVER SEEN STUFF!! History of the burger — the inception of your confection! All our recipes were trial and error and none of it was passed down to generations - although that may be what hap-
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Meskla
[Chef Peter Duenas]
[Gary & Sue Huck]
The hottest selling item on their menu right now is the Reuben sandwich. “I cannot keep corn beef in stock, I can prepare them but then the next day they’re gone,” says Sue about the fast-selling sandwich.
Q&A
Q&A
Tell me about your signature burger. We are entering both categories and only the judges will have a taste of what we think may win. What puts your burger above competition? I can’t say that we are above the rest. We are passionate about food and we will make something that we think is great!
What puts your burger above competition? People like it. They say it’s the best burger on the island. How long have you been in the (grilling) business? A year and a half. What special ingredients will you be using? No secret ingredients.
How long have you been in the (grilling) business? 2.5 years now. What special ingredients will you be using? I can’t speculate at this time. My team is working on something at the moment. Will this be the unveiling of something original and new? It will be something new and possibly on the future menu if we win. History of the burger — the inception of your confection! We just made something that sounded good in the mind and that’s what we got. How often do you eat burgers? Once in a while. Any comments you have for your competition? Good luck to all of the competitors.
Will this be the unveiling of something original and new? We already serve it at our restaurant. History of the burger — the inception of your confection! It was a trial and error thing. But people began to like it. How often do you eat burgers? I eat burgers every day.
pens now; given our success with the current products. We hope to continue the winning streak with this year’s submissions. How often do you eat burgers? At least once or twice a week. It’s definitely a part of my personal menu. Any comments you have for your competition? Good luck and may everyone have a great time at the event. At the end of the day, we all win since we are celebrating the birth of unique, original burgers! Win, lose or draw, our teams are going to have fun out there ... And of course we are coming out grills a blazing!
MV Guam Burgerfest 2010’s Ultimate Burger, the Brutus King Burger, is
shown in this photo. The burger is made to order until this day at House of Brutus. Who will be this year’s Ultimate Burger? On Sunday, we will find out.
Man Gåchung Guåhan involved with a number of community projects—both civic and religious. He and his family are looking forward to the competition and hope everyone enjoys what he has to offer. Tell me about your signature burger. It’s called the Fina’Denne Dinanche Mushroom Burger.
Q&A
What puts your burger above competition? Any entry to the Burgerfest has to be unique, different. That’s the thing that separates the winner. Everything I make comes from the heart. And the heart that comes from my burger comes from so many hearts of a family tradition.
Tony Ramirez wowed the crowd last year with his traditional Chamorro
How long have you been in the (grilling) business? Since I was young—around seven years old.
Hailing from Ordot, 60-year-old Tony Ramirez returns to the MV Guam Burgerfest after having entered his
What special ingredients will you be using? Two main things – fina’denne and sau-
preparation of a meal--albeit a burger. Ramirez promises that he has perfected his recipe this year and he is gunning for the trophy. “Guahan Burger” last year. Quite the busy bee, Ramirez works for the Department of Parks and Recreation and is
Guam Reef Hotel The only hotel to make its debut at this year’s Burgerfest, the competitive Guam Reef is excited to unveil their newest baby—a burger—born from the creative minds of chefs led by Promotions Manager Chito de Guzman. Guam Reef Hotel has several food outlets which include Alize, a family restaurant that serves breakfast, lunch, and dinner buffet; Sango Restaurant; Top of the Reef, a mellow bar in the highest floor, overlooking Tumon Bay; and the Pala-Pala Pool Bar, for the sun lovers. Tell me about your signature burger. It’s called the Pala-Pala Burger. It’s actually
What puts your burger above competition? People don’t know we have a very good burger. I’ve tried other burgers on island, but Guam Reef Hotel has this new creation and we’re excited to participate in this event and bring out this new product.
History of the burger — the inception of your confection! The chefs and I had a brainstorming session. We did an in-house competition where one made the chicken burger, another did the seafood (salmon) burger, and the other did a beef burger.
What special ingredients will you be using? The burger buns are specially made by us.
Any comments you have for your competition? Guam Reef Hotel is here! Hopefully we win.
Spearheading a team sponsored by KATSONS is Anthony Cruz, along with Martin Leon Guererro and Ken Manibusan. KATSONS is a Chamorro-brand sausage that was produced on Guam and now made in California. It is owned by the Aflague family who has used their family recipe for over 80 years. A friend of the family since his childhood, Anthony Cruz hopes to bring his talents to the table and showcase his passion for making burgers. Tell me about your signature burger. We’re planning to use KATSONS ground
pork or ground chicken. For the gourmet part, we’re leaning towards the pork side. We’re thinking of using bleu cheese. For the classic burger, we’ll be using Thousand Island dressing, sweet relish, and everything basic.
What puts your burger above competition? Maybe just our hard work and willingness. My friend Martin Leon Guererro’s working behind the scenes and he’s helping to push it forward because he’s really competitive.
Will this be the unveiling of something original and new? It’s a family recipe. History of the burger — the inception of your confection! My mother operated one of the first hamburger stands on Guam after World War II. At the time they were called “snack bars.” Our snack bar was located adjacent to the first George Washington High School when it was located at Mongmong. We sold several hamburgers. Since then we’ve made many variations and developments to the recipe. How often do you eat burgers? Depends on my preferences. Any comments you have for your competition? I wish all the participants well. And most of all I am very grateful that the MV Guam team and staff continues to come up with this event and engage the community.
[Chito de Guzman]
We bake our own bread. We’ll be using bread crumbs, pumpkin (slices) and onions.
Katsons
téed mushroom namely.
The Contenders
named after one of our outlets by the Infinity Pool called the Pala-Pala Pool Bar. It’s a new creation from our team of chefs.
[Anthony Cruz]
[Tony Ramirez]
How long have you been in the (grilling) business? I used to have a business but it closed, however I continue to find new ways of improving the burger. What special ingredients will you be using? For the gourmet burger, we’ll use KATSONS ground pork. For the classic burger, it’s gonna be the big boy’s basic – Thousand Island dressing and relish. Will this be the unveiling of something original and new?
Team Captain Chef Johnny Isadora
It’s just improving the old with the classic burger’s patty –making it sweeter. The gourmet is going to be the first time we’ll be using KATSONS pork. History of the burger — the inception of your confection! The classic burger is a passed-down secret family recipe with me making improvements to the patty. The gourmet burger is going to use the basic ground pork that’s been passed down generation to generation and me just continually experimenting with it. Any comments you have for your competition? Good luck and may the best team win. Next time we go to your house we wanna try your burger!
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Proceeds to benefit... Marianas Variety supports the pursuit of higher education and in connection with the 2011 MV Guam Burgerfest; funds from this event will go towards a culinary scholarship from the Guam Hotel and Restaurant Association. The beneficiary for this year’s event is GHRA. As the beneficiary, GHRA will utilize the funds for a scholarship to the Guam Community College Culinary Arts Academy. The GCC Culinary Program is a fully accredited program where students will need to complete 72 semester credits to earn an Associate of Arts degree in Culinary Arts. This program is designed to give the students a well-rounded knowledge base that will enable them to be successful in today’s professional kitchen. Students are held to a high academic standard to ensure they meet the need of the industry.
The program is funded for the most part by student tuition. When it comes to large pieces of equipment, they are funded through the college. There is a limit of 50 students per semester. As the first full-time Chef hired by GCC for the Culinary Arts Program, Chef Kevin Dietrichs brings his 25 years of expertise to the kitchen while teaching students the skills and techniques needed in the trade. There are two full-time chef instructors; the other is Chef Paul Kerner. Combined, Chef Kevin and Chef Paul have over 60 years of experience in the business. Although upon graduation you will not be a “chef”, you will have been given the information and knowledge base to become a chef in a shorter amount of time than if you just worked your way up the ranks, says Chef Kevin. When a student graduates from a culinary school, they
The Contenders
Chef Kevin Dietrichs assists a GCC Culinary Arts Academy student in preparing a culinary delight.
are not automatically a chef. New culinary students must spend some time in the kitchen honing their skill and technique, as we like to say in the business “pay their dues,” he adds.
It is the hope of MV Guam that these GCC culinary students ace Burger-ology, so they can become future competitors in our annual MV Guam Burgerfest.
[Chef Eddie Chen]
Delmonico by Kitchen & Bar
Team Captain Heronimo “Mo” Matsumiya Delmonico by Kitchen & Bar is located in the lobby of the Bayview Hotel, Tumon. They’ve been open since September of last year. They serve two popular steak burgers - the KB Burger and the Monster Burger. Of the two, the Monster Burger is their most popular. Both burgers have DKB’s signature crispy parmesan cheese at the center.
Q&A
Tell me about your signature burger. It’s called the “WTF! Burger.” What puts your burger above competition? Besides the originality of each burger, the thought and passion to please the 5th sense of umami has been painstakingly put together. How long have you been in the (grilling) business? DKB is in its first year.
What special ingredients will you be using? That’s a secret. We can’t really disclose that. But one bite and your taste buds will know. Although pinpointing the ingredient may not be completely possible ... that’s exactly how it should be. History of the burger — the inception of your confection! All our recipes were trial and error and none of it was passed down to generations - although that may be what happens now; given our success with the current products. Any comments you have for your competition? Good luck and may everyone have a great time at the event. At the end of the day, we all win since we are celebrating the birth of unique, original burgers! Win, lose or draw, our teams are going to have fun out there ... And of course we are coming out grills a blazing!
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