Rising Stars Event a Resounding Success!
What a night to remember! This was the first-ever PHR Event that showcased the amazing talents of their young junior chefs who created a five-course dinner that was paired with Twomey Wines. Kudos to Chef Richen B. Granil, PIC Guam; Chef Judith Caoleng, Hyatt Regency Guam; Chef Alvin Almazan, Hilton Guam Resort & Spa; Chef Arlen Laguador, Hotel Nikko Guam; and Chef Joshua Sablan, Sheraton Laguna Guam Resort. They made us all so very proud that night. I want to share some of the highlights of the night. Master of Ceremonies Ray Gibson interviewed each chef in the front of the Hyatt's Ballroom as they were preparing to serve their course to the waiting audience.
The first course was a salad made by Sheraton Chef Joshua Sablan. His Lobster Fusion Hubete was made with fresh ingredients enhanced by sauces and paired with Twomey Sauvignon Blanc.
The Dessert Course was a Verrine of Dark Chocolate and Green Tea, prepared by PIC's Chef Richen B. Granil. Definitely a dessert you almost didn't want to eat since it was so pretty! His creation was phenomenal, combining lemon sponge, dark chocolate, green tea mouse, illy coffee, raspberry gelee and garnished with strawberry lemon aspic! I liked his terminology - "It does add a funky flavor play...satisfying your palate."
I am looking forward to the next event of this type that puts the spotlight on our amazingly talented young culinarians! All for a good cause of raising funds for the Farm To Table organization.