1st issue
Office of Vocational Rehabilitation Office of the Governor
Rehabilitation Counselors Were Recognized Nationwide
Linda Graft, CRC
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Arlene Yamagata, Mary Ann Borja-Arriola, Bernice Ravell
he staff of the Administration, Office of Vocational Rehabilitation, representatives of the State Rehabilitation Council, partner agencies and the Director of Disability and Special Programs, joined Lieutenant Governor Eloy S. Inos on March 21, 2011 for a special Proclamation signing highlighting March 22, 2011 as National Rehabilitation Counselors Appreciation Day. The National Rehabilitation Counselor Appreciation Day was extended to March 23, 2011 for a Stress Management activity at the Café at the Park. The VR Counselors are Bernice Ravell, Arlene Yamagata, Maryann Borja-Arriola and Contracted Consultant Linda Graf, Certified Rehabilitation Counselor.
and undertaking in ensuring that individuals with physical and intellectual challenges are gainfully employed and become independent in their lives. The leading agency, Office of Vocational Rehabilitation, advises that to be eligible for OVR services, you must: • Have a physical or intellectual challenge which may result in substantial impediment to your employment; • Require vocational rehabilitation to prepare for, secure and retain employment; • Have legal status to allow employment in the U.S. and insular areas, i.e., the CNMI.
The National Rehabilitation Counselor Appreciation Day is a U.S. Congress designated day recognizing all Rehabilitation Counselors nationwide for their dedication, commitment
RECOGNIZED 2010 National Disabilities Employment Awareness Month (NDEAM) Employers: Commonwealth Health Center Department of Public Safety Division of Agricultures – DLNR Fiesta Resort & Spa Saipan G4S Security Northern Marianas College Office of Personnel Management Saipan Laulau Development Inc. Saipan Aquaculture Co., Inc. Saipan Ice and Water Co.
Commonwealth Utilities Corporation (Rota) Dept. Of Community & Cultural Affairs (Rota) Marianas Visitors Authority (Rota) Northern Marianas College Campus, Rota Tinian Health Center Tinian Department of Public Works
P. O. Box 501521, Navy Hill, Bldg. N2, Saipan, MP 96950, Telephone: (Voice) 322-6537/8/9, (TTY) 670-322-6449 (Fax) 670-322-6536, www.ovrgov.net This publication is paid for with federal funds made possible by a grant from the U.S. Department of Education, Office of Special Education and Rehabilitative Services (OSERS).
publisher’s note
2
Wayne Pangelinan
in a shoe string
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View from Saipan
capturing saipan
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Paradise Discovered
good food
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Good Catch
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It was around 6:45 pm. From afar, we knew the day was about to end: at a distance, silhouettes slowly fades. We found a solace through the tranquil atmosphere surrounding us. We were are at the Hyatt Regency Saipan. Story on Page 16.
Tops + more June 2011
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ur ability to adapt and be part of the changing social landscape has been part of our social history. Our vision of bridging and bringing the community together led us at Bison Relations to create a reading resource that would cater to anything that satisfies that palate, personal development and even the demand for comfort and luxury— some of the very core social values that continue to shape our way of life here in the Commonwealth. The birth of +More Magazine is in keeping with our optimism and attitude that, even with the hardships, there is more about living, enjoying or visiting our islands. As you gloss over the pages, the articles remind us that we have a lot to offer. Just give yourself a little time to unwind. Stroll the beautiful shoreline (that are dwarfed by the stretch of hotels, restaurants and bars,) and enjoy the sight over beer or a barbeque, or both. Why not challenge yourself by trying out how much satisfaction can your $10 give you? There are excellent meals that are not to be missed. We have it here. +More is a resource that will speak to the local market, giving us tips of what’s “new”, what is trendy or the latest “buzz”, and features of service offered locally.
For our advertisers, +More is here to give emphasis on the importance of the local market and how to get our clients message across. We cannot promise anything but what we can tell you is we are here to give this community a resource that promotes, highlights, and values what we have, locally. In the course of work on this maiden issue, we also saw great talents – the men and women behind our service industry. We are also featuring them on this issue. Our advertisers also have a part of this issue, providing us insights on how their product and services are best presented akin to our magazine’s vision as a unique resource that highlights everything that is local.
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What makes us different at +More are our writers. We have a focus group of professionals connoisseurs, who themselves tried out the food and beverages available locally, and their reviews and impressions appear on this issue. We at BISON Relations is optimistic that +More will be your guide to anything and everything that is local. Here’s to keeping with
Wayne Pangelinan Publisher & Executive Editor
+More.
Eating in style for less
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What’s hot now
Pacific islands club
Wayne Pangelinan President & Publisher Ulysses Torres Sabuco Managing Editor Core Group Derwin C. Johnson James Lee Emelinda Cabrera Kameisha Padilla Jose Padilla
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A Taste of what’s happening to the islands’ best
Contributors Kanae Quinn Gonzalo Pangelinan Donna Liwag Rivera Executive Marketing Manager
Freon Man
25% 15% 20% O F F
Bike (Elect ric & Auto Airc ) on Parts & Se rvices
Furnitures
Upholstery
O F F O F F
Services
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Gonzalo Pangelinan
Only with Tops+More Magazine -our coupon section for best buy for your home improvement, personal and beauty products, fun and entertainment and dining. Cut this coupon and present this along with the purchase of product from selected establishments.
EDiToRiaL offiCE Chalan Piao, Saipan P.O. Box 503674 CK Saipan, MP 96950, CNMI, USA
Tops+ More is a reading/information resource published by Bison Relations. Our office is located in Chalan Piao with mailing address at P.O. Box 503674 CK. For customer service, advertising rates and other inquiries email at bisonrelations@gmail.com or call (670) 483.5587/285.3664. Articles, manuscripts, photographs and other information published herein are property of Tops + More Magazine and or with permission of the writer/author. VoLUmE i iSSUE i
TOps + mOre June 2011
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newsletter magazine advertising branding
your media & public relations specialist
bisonrelations@gmail.com
BISON Relations, a U.S. Commonwealth registered business operates out of Chalan Piao, Saipan. Its clients, mainly those whom are stakeholders in the community. BISON Relations use an array of mediums capitalizing on clients communication needs to their consumer base . BISON Relations has the expertise to fulfill that need. Our company, creates a variety of designed, tailor made brochures, pamphlets, posters, newsletters, flyers, reports/annual reports, leaflets as well compose written content suitable to the clients needs portraying accomplishments, accolades and information used to communicate with its stakeholders in the community. Opened July of 2009, BISON Relations continues to strengthen its presence in the Commonwealth. The company is an affiliated business partner with printing companies on Saipan as well associate partners with Marianas Variety and Saipan Tribune. Related news, events, functions, photography, research and marketing are part of what we do for our clients. Going beyond the expectations and setting trends make BISON Relations a company you want by your side. To contact us, please send email to bisonelations@mail.com or simply call Wayne at 483-5587, Uly at 287-5506 or Donna at 285-3664.
The
ViewFrom
Saipan
in a SHOe String...
Food Favorite On Page 16, W. Pangelinan’s unforgettable dining experience reminds us why Hyatt remains the place to wine and dine.
Saipan map gray art 1 [Converted].pdf
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Hear it from them. Our focus group takes on their review of why Hyatt sizzles
Always in Style Pacific iSlandS club escape and roll-up your sleeves, relax, unwind in a cozy, classy happy hour ambiance. Hear it from our writers: derwin, James and emi.
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‘Forbidden’ but visited (1087 acres) of land and marine environments. According to some ancient myths, locals were “forbidden” to go to the island and as a result, the moniker stuck. Still today, Forbidden Island is a relatively remote area, far from the mainstay tourist bus routes near Marpi.
Forbidden Island
Russ & Kanae Quinn
Thankfully, little has changed since I first trekked to Forbidden Island in spring of 1992. In fact in April 2001, Public Law 12-46 designated the area as a Marine Sanctuary for the conservation of all wild and marine life. Together with the Kagman Wildlife Conservation Area, the Forbidden Island Marine Sanctuary is an adjoining conservation area encompassing 440 hectares
A “must-see” attraction for visitors and residents alike, Forbidden is located on the outskirts of Kagman Village, down a somewhat precipitous trail surrounded by sword grass, loose gravel, shrubs and amazing vistas of the central eastern coast of Saipan. The journey which descends from the cliff line to the coast takes roughly 30 minutes of real hiking so appropriate footwear and an ample supply of hydration are recommended. The dramatic sight unfolds once you reach the bottom of the cliff. Tank Beach lies peacefully to the left while various tide pools, caves and 25 foot cliffs appear on the right. Forbidden Island appears taller and bigger as the islet stands alone perched above the turquoise waters. Visitors should be cautioned to only cross the surging pools to the Island during low-tide, calm sea conditions. More on Page 27
Chicken Kelaguen Oleai Beach Bar & Grill Ceasar Salad PIC Seaside Grill
Saipan dining in style: A bang for your buck Whether you are a foodie looking for great return on your buck, we give you our take. Fiery Chicken Wings PIC Buoy Bar
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Their Destination Was Mexico But Discovered A Paradise...in Saipan
Emil’s paintings inspired by the islands rich culture and beauty
“This is a beautiful place. We love it here,” says Emil Slatick, as he sat to rest from a walk at the American Memorial Park. It’s the climate. It’s the tropics. “I got a lot of arthritis (attack). Cold weather is bad for me,” laments the 78year old retired biologist, whose steady gait is almost gone. He now feels much better. Emil’s wife, Darlene’s love for the great outdoors have led them to travel thousands of miles away from home, once or twice a year. Their Saipan vacation adventure was a story to tell. The couple was traveling to Mexico last year for a vacation and visit relatives. Diving and snorkeling was on their list of activities. On their way from the West Coast, Darlene sat next to a merchant marine on the plane. They exchange stories and share their love for adventure and discovering new places.
“..and when I read about what Saipan is all about I told my wife, ‘let’s go,” said Emil Slatick, sharing his heart-warming visit to the island. They changed flight and hopped on a flight that would bring them to Saipan. “She had no idea what Saipan would look like or is about. What we just heard were stories about the War. She even was worried that we have to travel close to
48 hours,” Emil muses, adding that his wife got confused of the changing time zone. Upon setting foot on the island, Emil and Darlene immediately fell in love for the island. From their planned brief vacation, they ended up staying two months last year.
“The person I was sitting right next to on the plane told us that if we want to find the best place for swimming and snorkeling, we have to visit Saipan,” says Darlene, who originally hails from Northern Michigan. “The friend we met has been to Saipan and he said he loves coming back to the island.”
This year they have returned— and stayed for almost three months. They made friends. They have been looking forward to the Street Market in Garapan, the Sabalu Market and the Tuesday Night Market at the old Garapan Fishing Base. They, too, have become members of the CNMI-chapter of Worldwide Marriage Encounter.
In a stopover (to change plane en route to Mexico, from the West Coast), they immediately looked up for Saipan—on the internet.
“I like it here. It is inexpensive. People are friendly and always ready to help you, and you can walk and stroll around freely,” muses Darlene.
Darlene & Emil
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Eating in style for less
What’s Hot noW
Shirley’s Susupe
Lunch
$8.95 Lunch Buffet
SWR Red Box
$7.95
Oleai Beach Club Lunch
$6.50
Lunch Buffet
$8.95
Spicy Thai Restaurant
ur ve
affair
Burger
$7.50
Java Joe’s
Gentle Brook
Aglaia Island Restaurant Great Menu
Filipino Lunch
$5.50
2 choice
Yellow Mango
$10.00
Gold Ribbon
$5.00
Bibimbap
$6.50
peek a bun fresh bun bacon ham greens mayo ketchup pickle beef
FREE 1 SCOOP OF ICE CREAM
when you dine in during Lunch or Dinner upon presentation of the coupon.
EdITOR’S PICk
For reservations, please call:
Tel:233-6086 • Fax 233-6087 Hours of Operation:
WitH
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Tops + more June 2011
Lunch: 11:30-2:00pm (Monday - Saturday) PMB 559 Box 10000 Saipan, MP 96950-8900 Tel.: (670) 233-6086 Fax: 1-670-233-6087
Dinner: 6:00pm-12midnight (Monday to Sunday)
hurry
fREE
1
20 % 10
Aglaia Island Dining & Bar
on all “Set” items & selected Elvie Pineda Products
scoop of Ice Cream
when you dine in during Lunch or Dinner upon presentation of the coupon.
e
v sa
%
Pervil Cosmetic Products
Free gift for every purchased of $ 30.00 and above
15%
15 % 25% 20% O F F
off
only at
Pacific Airconditioning & Refrigeration
Furnitures
Bike (Electric) & Auto Aircon Parts & Services
O F F O F F
Upholstery Services
Only with Tops+More Magazine -- our coupon section for best buy for your home improvement, personal and beauty products, fun and entertainment and dining.
Oleai Beach Bar & Grill
10% off
Cut this coupon and present this along with the purchase of product from selected establishments.
When you order at least one entree’ from our menu
Songgay’s House of Beauty Gualo Rai, Middle Road Tel.: 234-5416/5417 Fax: 235-5415
We offer the following:
Sole Distributor Elvie Pineda Skin Care Products
Hours of operation: 9:30am - 6:30pm (Monday - Saturday) Closed on Sundays
LED Lighting • Commercial Cooking Stove Kitchen Supplies • Commercial Deep Pryer (Gas) • Stainless Steel Kitchen Display Rack • Stainless Steel Kitchen Display Table • Commercial Mixer Furnitures • Luggages Home Supplies Commercial, Residential, Air Conditioner (Enviro Aire) Service Cleaning & Repair Canopy’s and Tent Supplies Upholstery Sales & Repair Car Auto Aircon Parts & Services VENTURA mountain Bike
Quality Product, Great Prices!
Dealer - Pervil Cosmetics Dealer - Aficionado Germany Perfume Distributor - Ardyss Int’l Products
Tel: (670) 235-8778 Cell:(670) 789-8534 Fax: (670) 235-8774
Michelle V. Villaraza
E-mail:chingfy04@yahoo.com Multiply: songgaysbeauty.multiply.com website: www.ardysslife.com/michellevillaraza
Operations Manager
See COUPON FOR GReAT DeAL.
TOps + mOre June 2011
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PIClicious
A Taste of what’s happening to the islands’ best
Derwin Camacho Johnson Educator
It’s easy to get fixed into the culture of workrelated commitments and responsibilities. Living on a small island can be at times taken for granted and not fully appreciated. When the chance to let loose and take a break from our regular routines is obvious, the ability to absorb our surroundings is much more second nature-- at least from my point of view. When invited by Tops + More Magazine to take part with this experience, the opportunity was hard to pass. I was looking forward to meeting new people in the community, individuals with various mindsets and backgrounds, and excited to check out what our island can offer. The evening began with island-inspired drinks and well prepared delicacies. The mix “kelaguen” was my favorite and a great representation of our local culture. With the sand at my feet at Seaside Grill where this whole experience began, the static and serene beachfront set up-- both were indulging. In fact, I was on a break from my usual routine; take pleasure in this tropical paradise I call home! I
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The overall mood was tranquil and comfortable. Seaside Grill and The Buoy Bar will suit those who crave for a time off from the madding truth of our busy schedules. It has definitely made a mark on my appreciation of “island life” however you may define it, and what I personally consider a good time in home away from home!
Marianas Spicy Kelaguen
needed, at that moment, to remind myself that I am extremely lucky to have nature at my feet, better yet in this casesand in my toes. This whole experience makes me think of visitors and family alike who come to our pristine islands and who are in for a real treat, especially when they can appreciate moments as subtle and unflustered as these. Pacific Island Club’s Seaside Grill and The Buoy Bar both have a fantastic group of staff that work hard to please their diverse clientele. The food was aesthetically pleasing and the taste was very tempting, representing what makes our islands special and worth the try. I said it before but must reiterate that I was extremely pleased with
Batter Fried Prawns
the fact that our island’s culture was infused into the menu. This is one way to show pride of our uniqueness and please the senses with island charm.
Potato Skins
Seaside Grill and The Buoy Bar
James K. Lee Marketing savvy
‘An ideal place to loosen up and de-stress’
Tuna poki
Seaside Grill is one of the few places I know on island that would be no more than fifteen to twenty feet away from the beach itself... a front row seat of the sunset.
Emelinda Cabrera
Top notch media artist Have you ever busted out your own point and used your cell phone to take a photo of your own food? So elegantly displayed. So enticing and mouth watering that it was “cam worthy” and ready to post on either Facebook or even Twitter? Yep, that’s me! I even joined a group on Facebook called, “I Take Photos of My Food Before I Eat It.” That one evening last April, we had an elaborate display of different types of seafood cuisines that were uniquely displayed on elegant dinner ware. Who would imagine that even a triangle or oval shaped platter would make a plate of Poke (Marlin) served on hard tortilla chips seem tasty and appealing? I’ve eaten at several different joints on island serving their finest Poke yet who would have known that serving a Marlin Poke would make such a difference in texture and taste. It was a bit warm yet tasteful. My only advice is that you would want to eat and devour Poke or even Sashimi as cold rather than warm. It certainly makes a whole lot of a difference.
to entice or appeal either towards food or entertainment. Lighting, placements of table waer, the wind, the sunset, the music, and don’t forget the company you are with can play a great factor of how well your day or night might end up.
Seaside Grill is one of the few places I know on island that would be no more than fifteen to twenty feet away from the beach itself. Happy hour starting at a 5:30pm to 7pm at Seaside and 7pm to 9pm at the Buoy Bar (Pool Side) makes a great long enjoyable night with friends or family. It comes not just with food of course but as well as a great acoustic band, a front row seat of the sunset, a Now if you haven’t been paying attention to everything else other than the food itself then you breeze, and an atmosphere that you wouldn’t mind running away to after a would be missing out. Pacific Islands Club as I have known has a way of uniquely using display long day at work.
Great foods and drinks, live music, beautiful scenery, soothing sound of the ocean about a couple yards away, heart dropping sunset with the warm soft sand on your feet. And did I mention friendly services? (Thanks Jess & Darwin). All in all, that’s how I would portray P.I.C.’s Seaside Grill. But if I have to describe it all into a single sentence, it would simply be, “An ideal place to loosen up and de-stress”. P.I.C. has definitely brought the best of what our beautiful island has to offer. And to help amplify it just a little bit more, they have added their specialties by providing tasty food and well presented cocktail drinks for a fairly affordable price. Their barbeque beef and chicken on a stick was a delicious combination with its sauce. But if I have to choose out of all the wonderful food that I tried that night, I would have to say their tuna mix served on top of tortilla chips was the catch of the day. People that know me know that I don’t often eat fish. So for me to say that the tuna mix was my choice to pick; you should trust me and try it out. Personally, I can see myself, either coming here alone after a long day at work, just to relax and calm my mind with a nice cold beer and some Chesa to add in the smile OR invite my familia and/or friends to have a great time and enjoy the view and company all together.
PIC is actually located south of everything else on island but if you take the time to drive the scenic view from either Tanapag or Garapan and make your way south – it really isn’t that bad of a drive. The view awaiting you is worth the wait during Saipan’s version of a ‘rush hour’ drive. Kick off your zorries, shoes, or stompers and enjoy a drink or two with a half price menu from 5:30pm to 9pm at the Seaside Grill and Pool Bar. While you’re at it, send off a request to the band to play that old school jam you’ve been singing all day while at work. It’s worth the drive and the time to sit and enjoy what the south end of Saipan has to offer.
Tops + more June 2011
balance / strengthen
good food GOOD CATCH If you could only tell by looking at which fish is perfect for the dining table. Skip Jack Tuna, MahiMahi, Parrot Fish and Reef Fish (Tataga, Hangon, Guili, Hiyok, Mafute and Salmoneti) are fresh catch from the sea-- available anytime of the day. For Tuna, it is perfect of sashimi; fillet for Mahimahi, fried, soup (sinigang), steamed, and grilled for any of the reef fishes. At fish vendors spread throughout Beach Road. they are usually sold per pound: $2.50 for Tuna, $2.75 for Mahi, $3.25 for Reef Fish and $4 for Parrot Fish.
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START SMART WITH HEAD START! What can the CNMI Head Start Program offer your child? • Engaging activities and quality instruction led by certified early childhood teachers. • Services that promote the overall health and well-being of your child, from health and nutrition, to dental care, to mental wellness. • Beautifully designed facilities that help develop children’s motor skills. • Special education teachers and therapists on hand for children with special needs. Head Start Program Registration Document Requirements: • Child’s birth certificate • Parents/guardians’ verification of income • Head Start Program health exam entrance form (copies available at all centers/ office) • School Health Entrance certificate • Social Security card • Medical insurance (if any) • Copies of public assistance such as Medicaid, WIC, NAP • Passport/Visa or Immigration Permits (for non-residents) • Legal guardians notarized documents stipulating the guardianship of child(ren) • Parents of children with disabilities are required to bring their child’s current IEP/ IFSP Please be advised that the Head Start Program is a federally funded program that has Eligibility and Selection criteria. Registering your child does not guarantee automatic enrollment. The program currently enrolls children between the ages of 3 and 4. Children cannot be accepted for enrollment prior to their third birthday.
Founded 1947 Autonomy Jan. 11, 1988
Commonwealth of the Northern Mariana Islands State Board of Education, Public School System For more information, please call us at 323-7446 or 322-1739.
Tops + More sat down with CNMI Department of Public Health Immunization Program Manager, Mr. Jeremy Sasamoto who spoke about immunization and its importance.
Lives
Do It. get it Done.
IMMuNIzaTIoN Saves TOPS + More: Who is required to get immunized or vaccinated? Sasamoto: DPH immunization program focuses its efforts toward vaccinating all children in the CNMI from birth to 18, with an emphasis on children from birth to 2 years. We want to get them immunized when they are very young to protect them from vaccine preventable diseases (VPD) later in life. Children can be immunized/protected from 14 VPDs by age two. The program also offers adult and adolescent vaccines; however, our programs emphasis is on infants and children. TOPS + More: Is immunization only for children? Sasamoto: No, vaccinations or immunizations are not only for children. It’s also important for all, from infants to adults to get immunized because vaccines are among the most successful and cost-effective way to prevent disease and death. They not only help protect vaccinated individuals, but also help protect communities by preventing and reducing the spread of infectious diseases. There are five important reasons to immunize your child, these are; * Immunizations can save your child’s life; * Vaccination is safe and effective; * Immunization protects others you care about; * Immunizations can save your family time and money; and * Immunization protects future generations. Infants are particularly vulnerable to infectious diseases; that is why it is critical to protect them through immunization. Babies can be immunized against 14 vaccine-preventable diseases before age two. Immunization is one of the best ways parents can protect their children against serious diseases. Because of the success of vaccines in preventing disease, parents often are unaware that their children are at risk for so many serious and life-threatening diseases. Immunization is safe. Vaccines are thoroughly tested before being approved for public use and monitored carefully by doctors, researchers and public health officials. By preventing disease, vaccines reduce costs as-
sociated with missed time from work, doctor visits, and hospitalizations. TOPS + More: Are there other vaccines that are offered here in the CNMI? Sasamoto: We offer all vaccines on the Advisory Committee on Immunization Practices (ACIP) for children from birth to age 18. These vaccines are Hepatitis A, Hepatitis B, DTaP, E-IPV, Hib, PCV-13, Rotavirus, MMR, MCV-4, Varicella, HPV and combination vaccines such as Pediarix. The trivalent season flu vaccine is also readily available. This consists of three vaccines in one for the seasonal flu (H1N1, Influenza type A and Influenza type B). Additionally, there are vaccines specifically for adolescents and adults, including Meningococcal and Pneumococcal vaccines. TOPS + More: How many times must a person get immunized or vaccinated? Sasamoto: All children should remain up to date with their shots following the immunization schedule on their shot card/immunization record. Seasonal influenza vaccine should be taken annually. TOPS + More: As the Immunization Program Manager, what would you tell the community about immunization and vaccinations? Sasamoto: We encourage all parents to see the value of immunizing their children as well keeping themselves up-to-date with theirs too. Immunization saves lives!
CNMI DeparTMeNT of publIC healTh IMMuNIzaTIoN prograM
Bee Wise Immunize Do It. get it Done.
Take your children to get their shots today, each little sting stops many bad things.
CNMI recommended Immunization Schedule birth ................................................................... hepatitis b 2 months ........................................................... DTap, e-IpV, hib, pCV13, rotavirus, hepatitis b 4 months ........................................................... DTap, e-IpV, hib, pCV13, rotavirus 6 months ........................................................... DTap, e-IpV, hib, pCV13, rotavirus, hepatitis b, (Influenza yearly) 12 months ......................................................... MMR, Hepatitis A, Varicella (Chicken Pox) 15-18 months ................................................... DTap, pCV-13, hib 4-6 years........................................................... DTap, e-IpV, MMr, hepatitis a, Varicella (Chicken Pox) 11-18 years....................................................... DTaP, MCV, Hepatitis A, HPV (3 doses)
You can get your child immunized at: Commonwealth Health Center (CHC) Garapan Immunization Clinic Tel.: (670) 236-8745
If your child is past due for his/her shots, please call the CNMI Immunization Clinic at (670) 236-8780/8781/8783 for information on how to get your child up to date. remember you can immunize your child against 14 vaccine preventable diseases by age 2.
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F ine Dining with a personal touch “No compromise” was what Chef de Cusine Zenn Tomokane of Hyatt Regency Saipan stated before were treated to an eight-meal dinner course. The starters,- hors d’oeuvre, sensational salads, main entrees and desserts were about to thrill our pallet. It was a feast-taste test of Hyatt Regency Saipan’s fine dining experience at Giovanni’s. It was an experience that was capped with the best cuisines that can be found on island. A chef’s passion for food, exquisite delights, presentation and savory dishes balanced by
decadent flavors is the very definition of fine dining and this can be experienced at Giovanni’s. Hyatt Regency Saipan Chefs come with vast experience and skills. With what we were about to experience, chefs will present culinary delights, with creative plating, intricate details and explosion of colors. Executive Chef Gabriel Colombo and Chef de Cuisine Zenn Tomokane whisked us to a tasteful experience of perfection through years of practice. Simply put, it was perfection on the table.
Reliving the Hyatt Experience “Here at the Hyatt Regency Saipan, we emphasize on personal hospitality and we take pride in the service quality we describe as the islands best”, says Luis Villagomez, Hyatt Regency Saipan Marketing Communications Assistant Manager.
With little sunlight pulsating through through the leaves of trees and flower blooms that provide an airy feel of the Hyatt lobby, the young evening sky looks festive as was the place. It was around 6:45 pm. From afar, we knew the day was about to end: at a distance, silhouettes slowly fades. We found a solace through the tranquil atmosphere surrounding us. We were are at the Hyatt Regency Saipan. Although in decades of its existence at the heart of Garapan, what is still impeccable is its reputation of its service orientation and quality. The night was warm (with the whisp of warm wind blown from the beach not from where we were heading) it reminds us of movies from the old West when actors work and play and enjoy despite the heat. We were living it that evening.
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As we walk across the lobby lounge bar we see guests enjoying a book, chatting on a phone, while the service personnel stand by presenting comfort to the guests every whim. Here we are, walking the lobby, step by step, entering to experience the best Hyatt Regency Saipan will offer.
...
“we are ready for you”
Luis Villagomez Marketing Communications Assistant Manager. work, as chefs handled it with calm yet with fiery strength. The wine glasses gathered by service personnel ring a chime when slightly touched. With the soft and calming music played through a piano in the background, it was a heartwarming and indulging. We all took it in. We get seated at a table reserved for us. Chefs Colombo and Tomokane await us with their presence. Service staff greeting us and helped us get seated. Wow! Where are we…? Ah yes, we are at Hyatt, the personal touch of hospitality. And with that, comes years of international experience of catering to guest. They show their professionalism, the caring, the effort it takes to make us feel personally comfortable as if at home. Not an easy feat when dealing with hundreds if not thousands of employees in Hyatt’s chain of international hotels.
Taking it all in The exquisite 8-course meal of fine dining gave us the wow factor. Chefs indicated that seasonal produce from the CNMI is used in their cuisine showcase. This is a comforted telling of how Hyatt Regency Saipan supports the local community with the products locally grown.
Whispers and sighs of relief from the group created smiles. There were looks and feel of comfort. We are now getting closer to Giovanni’s. Entering Giovanni’s the AC breeze offered us a refreshing gasp of cool air. Giovanni’s ambiance - simple and elegant - with an open kitchen, overhead display of pots and pans, spices spread across the black counter top, open-fire range flaming ferociously and with might-- this was a five star kitchen at
It is apparent that Hyatt is keen on food presentation—a very important part of the dining experience. After all, we eat with our eyes first. One of the things we all most enjoy about dining at the expansive Giovanni’s restaurant is that moment when our entrée arrived decked out in all its glory. We marveled at what the Chefs have wrought, and we can’t wait to dig in. Their creativeness juxtaposed us to another world – a world of appreciation for the elite in the culinary universe. The ingredients go well together and combinations were at best: sauces, seasonings were put to good use. It wasn’t overpowering.
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Kitchen Utensils Rattle: The Chefs Domain
What a better way to kick off our dining experience by firing up the grill. With the cooking thermometer conveniently placed in the left sleeve/pocket of the chef’s coat, Chef Colombo commenced the art of their domain: the culinary world began. Rattling of kitchen utensils sparked interest from guests. They peeked, took a glimpse, and we were in awe with the fiery blaze that reached to as high as three feet. In an instant, we were mesmerized.
Sounding like a tappet noise, plating begins. The aroma of the delectable cuisine embraces our senses— mouthwatering and excited of what was coming. The first dish was served, then second, then third. It was a feast prepared by the best of the islands’ culinary world. Each cuisine created was exquisite. Being a chef requires sacrifice, commitment and artistry— both of which Colombo and Tomokane have manifested from what they have prepared for us. They strive for the best in the culinary world.
Surpassing expectations
The evening ended with awe with what the chefs have served us. The experience has surpassed all expectations. For an average $45-$60 set meal anywhere from 5-8 meal courses, Hyatt’s Giovanni’s was well worth it. And, a plus factor were the hospitality, the warmth, the personal touch— all enduring qualities that can only be found on our home. Hyatt indeed brought forth this by ensuring comfort and pampering is provided. This experience makes a TOPS + More feature!
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Where they began Colombo takes flight… Born in northern Italy, Executive Chef Gabriel Colombo’s passion for food started when he was only 12 years old. He started by helping her mother in the kitchen and it brought him delight and appreciation. “Sunday lunches were a big thing in my family. Big meals were prepared by mother and I would assist her prepare the dishes”, says Colombo, reliving his humble beginnings. From his mother’s kitchen, a culinary giant was born. When of age, Colombo pursued his dreams of becoming a chef. He attended a two-year culinary school at Valessana Institute in Sondalo City, Italy. “This school housed its students and with no time for personal relations. You were at school every day of the week. When you’re in class learning about hygiene and food preparation theories for one week, the next week, you’re in practical training. This went on for two years straight”, added Colombo “When in school, you learn to appreciate every aspect in the kitchen. We did not start cooking right away. We learned the value of cleanliness, hygiene even before stepping into food preparations. I performed as dishwasher, waiting tables, taking orders, all elements to fully understanding what moves an eating facility – we all had to this”, he added. His talent for food has brought him vast experiences. He traveled in search of better and exquisite culinary dishes that he would learn and be inspired with. He challenged himself to perfect every dish he is introduced to. From Switzerland to England, to a world-renowned Over the years after graduating from Valessana Institute, the culinary world embraced him. With opportunities awaiting the rising and young culinary star, he was destined to be great.
Beef Carpaccio
Pizza Bianca
cruise liner home-ported in Miami, his travels gave him experience and reputation of having explored the culinary world. Chef Colombo had the rare opportunity to work with renowned Italian Chef Gualtiero Marchesi, the father of modern Italian cuisine. Marchesi’s avant-garde approach to fine Italian dining redefined fine dining today. Marchesi is also a successful restaurateur with outlets in Milan, Paris and Rome, to name a few. Grasping that experience, it has paved way for Colombo to stretch his wings and take flight. Over the next two decades, Colombo found himself working his way to a goal of becoming an executive chef for one of the largest international hotel chains, the Hyatt Corporation.
Caprese
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In 1993, Colombo had the pleasure of visiting Saipan and Guam. Immediately he fell in love with the island. Saipan’s beauty, its friendly people and tropical ambiance was something the married father of two desired.
Chef de Cuisine Zenn Tomokane
“A friend of a friend put me in touch with Executive Chef Josef Budde, who now serves as the Executive Chef at Hyatt Regency Guam. Budde convinced me to take the position offered in the Hyatt’s first international hotel in Hong Kong” added Colombo. The Hyatt chain of hotels’ vice president flew to Italy to interview Colombo - he took the offer and moved to Hong Kong. A Chef de Cuisine position under the Grisini Restaurant was fitting for him. He served for six years. Colombo then moved on and stayed within the Hyatt Corporation, building a name and recognition as a chef, he moved on to learn more and took position as a souse chef in Hyatt Regency Osaka for two-and-a-half years. Shortly after that, he worked for the Shanghai Grand Hyatt, overseeing its Italian, Japanese, grill, and bar
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Executive Chef Gabriel Colombo
lounge from set up to full operations since its inception. Grand Hyatt Shanghai pioneered the international higher standard for hotels in China when it opened in 1999. As he climbed the success ladder, he found himself working for Hyatt’s flagship hotel –the Grand Hyatt Bali, as a souse chef. Fifteen months later he was promoted as executive chef for the Hyatt Regency Manila. “Different countries, with different expectations allowed me to enhance my culinary profession”, stated Colombo. It was six years ago when Colombo took the position as Executive Chef here at the Hyatt Regency Saipan. He found Saipan his second home, to be with his wife and children. Today, he lives with his wife and children on our island we call home.
There is a rising culinary star from the island. He is twenty-eight years old Zenn Tomokane, son of Frank and Anicia Tomokane.
Rising Star:
Zenn Tomokane
Tomokane is the Chef de Cuisine for Hyatt’s Teppanyaki and Giovanni restaurants and who earned the distinction as the first-ever appointed Chef de Cuisine to manage two restaurants at Hyatt Regency Saipan. “The kitchen is the only place where I can play with fire and knives and not be scolded”, Tomokane commented jokingly. Since his younger days, Tomokane was surprised at one outing where his mother has taken him to former Salt & Pepper Restaurant (La Fiesta outlet) where he would be employed as a dishwasher. With no intentions for employment at age 12, it probably was the best thing that ever happened in his life. This was his calling, it was his opportunity to see what happens in a kitchen, but it didn’t don on him then. He worked hard, proved himself to be more than a dishwasher, by taking in roles other than a dishwasher at the famed restaurant. New to his position, he narrates, it was one particular busy day when he noticed everyone pushing hot plates; there was bustling movement in the kitchen while at the corner of his eye was man sitting, doing nothing, but watching. Who was he?” Tomokane asked himself. Little to his surprise, he was the chef de cuisine for Salt & Pepper restaurant. “He was the man, the chef in charge, and I wanted to be that man, the chef in charge”, added Tomokane. After leaving Salt & Pepper restaurant, he pursued for more culinary experience. He strived and was destined
to become the Chef that he is today. Encouraged by peers, family members and in his own pursuit of professionalism, he focused and took opportunity with Hyatt Regency Saipan. It was then that Hyatt Saipan noticed his eagerness to succeed. His ambitious approach, loyalty, determination and commitment was seen by Hyatt Regency Saipan Human Resources Officer Josephine Mesta, who offered him the position following his nomination to be in the Hyatt Management Development Program or called the Hyattrack.
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In mid-2009, Hyatt Regency Saipan lost their chef de cuisine for the Teppanyaki restaurant. By December same year, Tomokane applied for the position of chef de cuisine for the Teppanyaki restaurant. He was given the supervisory position at the time. It was not until August 12, 2010 where Tomokane was promoted to be the Chef de Cuisine, both for Teppanyaki and Giovanni restaurants. As Tomokane looks back from where he started, one can say that secret of success is being consistent. He has been. He has persevered, and with his drive and passion for the culinary world, Zenn is up for something big. Tomokane flourished with the opportunity. He has performed well in his training and has even had the opportunity to work in Japan furthering and honing his skills as a chef. He was on the right track – the Hyattrack! “For the past nine years, I have grown with Hyatt with my professional career. And as father, a husband – I had to mature for my wife and children and with that I am forever grateful for the opportunity to be with the Hyatt team as this opened doors for who I am today”, said Tomokane.
My Hyatt Romance Kamisha Johnson-Padilla I have yet to find anything that compares to the fine dining experience to that of the Hyatt Regency’s Giovanni’s Restaurant. The typical restaurant offers some type of starch (like a bread basket or tortilla chips), the Hyatt offered a plate of both fresh Italian bread, as well as crispy bread sticks. What set this apart from your typical bread basket was the spread; it was creamy sauce consisting of mayo infused with pesto. The appetizers consisted of a caprese salad, fresh mozzarella with tomatoes. I enjoyed both the sun dried and fresh tomatoes with the mozzarella drizzled with olive oil, and the bonus of pine nuts. This was one of my favorites of the evening. Beef thin served almost as a spread instead of sliced piece of meat. Next we were offered a Giovanni’s exclusive menu item, Pizza Bianca. The pizza dough was so thin, light and crispy it was more like eating nachos with all of your favorite toppings— spinach, cheese, proscuitto, and mixed vegetables. Following Pizza Bianca was the White Asparagus Risotto, a rice dish but with more of a pasta taste. The dish did not disappoint: it was creamy
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... and tasted similar to your favorite homemade mac and cheese but with the added twist of a punch of balsamic vinaigrette and hint of sweetness from the basil. For our meat course, we sampled their sirloin steak which was moist and had a light but tasteful sauce. I am generally an A1 kind of girl, but this sirloin did not need any additional accessories. The sirloin was paired with mashed potatoes and spinach mix. For our final course we sampled three different types of dessert: tiramisu served out of a martini glass, crème brulee; with a sugar wafer and ice cassata served with a variety of fruits. I was pleasantly pleased with all three but by far my favorite was the tiramisu, how it was beautifully executed with the right amount of cake, cream, kahlua and topped with a dusting of cocoa powder and crowned with a fan made of chocolate. Yummy! Overall, I found Giovanni’s to be one of the best dining experiences I have had so far on island. This is a place where I would want to bring visiting family, friends and colleagues. The environment is cozy, intimate and conducive to conversation. There is a lovely music playing in the background by a pianist. I believe for this type of quality experience the price is well worth it. My Giovanni’s experience at the Hyatt was a perfect balance of hospitality, ambiance and cuisine.
Probably the best beer in the world
I must admit that I am not the occasional beer drinker but I do like “good beer” when the time is right! When I was introduced to Carlsberg…it was an exciting and pleasurable experience. Carlsberg is surprisingly easy to drink, especially when served cold and is light and refreshing; it’s a definite must try and a high quality beer for my liking. I recommend that people try it out and appreciate the smooth, crisp, taste! -Derwin Johnson Government Employee
Carlsberg. Its taste is as catchy as its name. Its blend takes us to another level. I’ve had my fair share of brewed beers: imported and even at one point a locally brewed beer. A great tasting beer with a subtle aftertaste; with crisp fizz and texture, it makes the other beers all too common. Try it. It works well with BBQ’s, steak dinners and surprisingly goes well while eating fruit! What else can be said about Carlsberg, its great tasting beer and I am a fan! -Jose Padilla Principal Partner of a CNMIbased consulting firm
see CARLsBeRG COUPON AT PAGe 9 FOR GReAT DeAL.
Freon Man
N
ow that summer is almost here, oh wait a minute it’s pretty much summer here in the CNMI all year round. Whether your AC unit is new or old there are many things you can do to keep your air conditioning unit running efficiently and lasting a little longer. Here are some air conditioning maintenance tips that could save you some cash in the long run and keep you cool all year round:
Keep It Clear: For split type air conditioners there is a unit that sits outside your house and it is called the condenser and it’s what actually cools the liquid in the coils of your AC. Cooler coils mean cooler air in your house. You’ll want to keep the area around the condenser clear of grass, bushes, leaves and just about everything else so that the fan gets the maximum amount of air that it can. A good rule of thumb is to make sure there is nothing blocking the vents or around the unit for one or two feet in every direction. And be careful to make sure that cut grass isn’t blowing into the unit each time you mow your lawn. If you are going to be mowing or brush cutting around the condenser area turn the unit of till you’re done just to keep out grass cuttings. Keep It Clean: Different air conditioning units can be cleaned different ways, but you generally want to make sure that the interior unit is free of dust and debris on the outside and inside and this is called the evaporator. To clean your air conditioning unit you should always check your service manual first. Most recommend that a professional do the cleaning for split type units. Keeping the both the outside of the evaporator and the air filters clean will cut down professional visits and in turn keep more money in your pockets. Keep It Cool: The U.S. Department of Energy recommends shad-
ing your AC unit so that it doesn’t have to work as hard to cool the coils inside it. My AC unit sits in the hot sun for about half the day until the sun moves over my home, so during the early afternoon my AC is working hard just to keep my house, not to mention itself, cool. Planting a shade tree near (but not too near) the unit is a great idea. According to the U.S. Department of Energy this one action could save you up to 10% on your cooling bill!
Keep It Consistent: Don’t turn your AC unit on and off because
that can burn out the interior switches and sometimes even mess up your thermostat. You’re better off setting your thermostat temperature and letting the air conditioning catch up and do its job without your interference. To save even more money you can use an automatic thermostat which you can program to change the temperature to be a little warmer in your house when you’re typically away during the day. You’ll also want to keep your central air conditioner fan on AUTO and not ON all the time. These systems are meant to cycle on their own terms and keeping your furnace fan ON all the time could actually make your home warmer as you blow warm air back into your home.
Keep It Checked: Okay,You’ll want to check your air filter and
clean it with dish soap & water or replace it if necessary. Some sites recommend replacing it once a month, but I think that might be a little over zealous. If you wash you filters make sure they are completely dry before installing them back. For the sponge type filters just make sure that it does not have any holes in them and replace if needed. For plas-
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tic molded filters with fiber mesh usually found on split units will last a longtime with care.
Keep It Charged and Serviced: Even after all
these checks on your own, you’re sometimes better off having a professional come in and look things over, especially if you suspect any problems. A professional technician can also tell you if you the refrigerant should be recharged or if anything may need replacing sooner than you think. You might even want to consider having a full service on your AC unit 3 to 4 months.You’ll almost definitely make up the money in energy savings and peace of mind during those hot summer days. You may also think of installing ceiling fans throughout the house to keep the AC thermostat set a little higher but still feel cool with the fans going. Make sure the ceiling fan direction is properly set and, yes, they really do make a big difference when they are running. It’s estimated that you can save 5% of your energy bill for each degree higher you set your thermostat. Remember keeping your AC clean will make it run efficiently and in turn save you on your CUC bill. I hope this helps you save some cash and helps you and your air conditioning unit keep you cool this summer!
Pacific Airconditioning & Refrigeration Installation Service Repair • Washer/Dryers/Waterheater • Home & Office Aircondition • Microwaves/Refrigerators • Freezer and Other Home Appliances • Automotive A/C • Parts & Supply
Tel.: (670) 234-9267 Fax: (670) 235-8410 Gualo Rai, Saipan see COUPON FOR GReAT DeAL.
www.TeamAdvanceGroup.com
ServiceS Offered: • Sales & Installation/Parts • Preventive Maintenance System Program • Appliance Repair Center • HVAC Planning/Construction
Team Advance Group, Inc.
PMB 495 Box 10003,Saipan, MP 96950 Tel.: 670-233-4747 • 670-233-0210 Fax: 670-235-6868
Forbidden... from P6
On that first visit, we leisurely hiked up to the grassy, flattened cliff top of the Island, an excursion that took longer than expected. Salty sea breezes emanated the air as we peered out over the cliffs and into the water to catch a glimpse of green sea turtles basking in the sun alongside a school of fish. Forbidden Island Marine Conservation Area is home to a complex coastal ecosystem including: crabs, lobsters, shrimp, sea worms & slugs, octopus, squids and numerous fish species (squirrelfish, groupers, snappers, moray eels, emperors, hawkfish, wrasses, parrotfish, surgeonfish, gobies, triggerfish, filefish, sharks, puffers and more). For those who are a bit acrophobic, skip the hike to the Island and explore the exotic tide pools and coves on the shoreline. Swimming near the fringing reef should be restricted as surging waves crash against the rocks in an unpredictable fashion. The closet pool is easily accessible. Approximately 10 feet in diameter and 6-7 feet deep, the pool provides a refreshing respite after the hike. Looking south from the pool, bright sunlight sparkles on the crystalline water against the backdrop of a cove. Waves lapping onto the rocks reverberate in the secret caves where abundant sea life thrives nestled in the nooks of the rocks. Spending an afternoon at Forbidden Island is a wonderful educational adventure, away from the regular beaches crowded with BBQ-goers and perfect for the entire family. The trip is worthwhile, however, if you don’t have time to hike down to Forbidden, stop at the overlook and gaze at nature’s wonder, found distinctly in the CNMI.
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Tops+More: Good morning and thank you for taking time out of your busy schedule to talk with Tops+More. Primo: My pleasure. Tops+More: First of all, I need to ask...What Kind of fish are you? Primo: I am a Yellow Crowned Butterflyfish. Tops+More: Yellow Crowned Butterflyfish? I have never heard of that before. Primo: (sighs) Yes, many people in the CNMI and around the world have never heard of us. We are actually very rare. My species is endemic to the Marianas...that means this is our home...our ONLY home. The Yellow Crowned Butterflyfish is found only in the Marianas, nowhere else in the world. Tops+More: Nowhere else? Wow! Primo: Yes, it makes us very special. But at the same time, it makes us very vulnerable. The survival of the Yellow Crowned Butterflyfish depends on the survival of the CNMI’s reefs. Tops+More: How is that? Primo: Like many other marine creatures, we depend on the reefs for our food and shelter. Tops+More: I see. What about the saying “Healthy Reefs, Healthy Fish” that you are always talking about. What does that mean? Primo: Well, healthy fish depend on healthy reefs. If people want to see healthy fish when they go out snorkeling, diving, and fishing it is important that they do their part to help keep our reefs healthy. Tops+More: What can people do to help keep our reefs healthy? Primo: There are many ways people can help keep our reefs healthy. People can make sure that they throw their trash away properly so it doesn’t end up in the ocean, when people go snorkeling they can avoid stepping on or crushing coral, when people go fishing they can make sure they follow all of the CNMI’s fishing regulations. The list goes on and on. Everyone, no matter their age, can do their part to help protect the reefs. Tops+More: I know you are very busy visiting the community and encouraging people to protect our coral reefs. Where can people find you? Primo: For the past few years, I have tried my best to visit all the 4th grade classrooms in the CNMI. I didn’t always get to everyone, but I did manage to meet most. I also like to go to fairs, fiestas, and other community events. So, keep your eyes peeled and if you see me, come say hi. Tops+More: We are almost out of time. Before you leave, do you have any parting words for us? Primo: Remember “Healthy Reefs, Healthy Fish!”
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You’re on Your own! CNMI Office of Homeland Security Citizen Corps Program
Are you reAdy?
How quickly do you expect emergency first responders to reach you, loved ones or neighbors just after a typhoon, earthquake, tsunami, fire or terrorist attack? Maybe, not soon enough.
BE PREPARED! GET TRAINED! For your Family. For your community. For cnmi!
AY D O .T. T LY .E.R G P AP R C NIN FO RAI T
Although the Department of Public Safety - Fire Division stands ready to respond to any emergency, first responders who provide fire and medical services may not be able to meet the demand for these services in the event of a major disaster. The number of victims, communications failures and road blocks will prevent people from accessing emergency services they have come to expect at a moment’s notice through 911. People will have to rely on each other for help in order to meet their immediate life saving and life sustaining needs. The Community Emergency Response Team (CERT) is a program that educates people about disaster preparedness for hazards that may impact their area and train them in basic disaster response skills such as fire safety, light search and rescue, team organizations and disaster medical operations. CERT is a FREE course delivered by emergency first responders in cooperation with the Federal Emergency Management Agency under the Department of Homeland Security. cnmi corps.pdf
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It benefits any citizen who takes it, allowing better preparation to respond to and cope with the aftermath of a disaster.
Be Cert ready! For more information or how to become part of the CERT program,
Contact: C
M
Y
CM
MY
CY
CMY
K
Joey C. Dela Cruz
Citizen Corps Program Manager Tel: 670.664.2216 Fax: 670.664.2218 Email: jdelacruz.ohs@gmail.com