Guam Diner Bytes: Buongiorno

Restaurant Guide

Guam Diner Bytes: Buongiorno

by: Ken Stewart | The Guam Food Guy | March 20, 2013
Buongiorno GuamCuisine: Italian
Price:
3
Review:
3
Hours: Tuesday: 0:00-24:00
Sunday: 0:00-24:00
Address:
Al Dente Ristorrante
Hyatt Regency Guam
Guam
Email:
Menu:
URL:

Guam was once again graced by the energetic presence of Sandro Bottega, proprietor of Italy’s famed Distilleria Bottega. These are the folks who have created some of Guam’s favorite sparkling wines including the “Wine of Love” Petalo Moscato and Fragolino Rosso. Other beverages in their stable of wines are Prosecco, Pino Grigio, Soave Classico, Il Vino Dei Poeti Sant’ Antimo DOC, Limoncino, and a family of Grappas, in particular a White Chocolate that is a preferred favorite of many!

For March 3 dining and imbibing occasion, Hyatt Regency Guam’s Executive Chef Mirko Agostino created a sublime menu of classic Italian favorites to be served in an authentic family-style table dining arrangement. Chef Mirko and his team worked diligently to match their menu courses to the hand-picked wines that Sandro wanted served.

The Antipasto was wide-ranging, and included a cold cut selection of Sopressata, Mortadella, prosciutto crudo, grissini, an olive selection, sun-dried tomatoes, a bruschetta trio - tomato, mushroom and eggplant. Some of the vegetable dishes included garlic roasted asparagus, sauteed mint zucchini, and grilled eggplant, capsicum and onion with extra virgin olive oil.

The Pasta line up had porcini mushroom with parmigiano cheese risotto as well as a seafood and saffron risotto. The four cheese pasta was also a hit amongst the assembled guests. One of my favorites was the homemade Tagliatelle (sausages, ragu, and red wine.)

It’s really hard to describe and explain the amount of food that was served along with wines over this nearly 3 hour luncheon. There was more food still after the Pasta! Meat and Fish selections included Brasato Beef, Involtini Pizzaiola, Polenta, Roasted Vegetables, super Creamy Mashed Potatoes, Roasted pumpkin, and Baby Octopus Leghorn style. A crowning finish was a special Sea Bass Fillet with capers, anchovies and lemon.

For those who had room for dessert, Chef Mirko dazzled us with his Gelato in a chocolate, vanilla and strawberry, along with a very moist and tasty orange cake, and a ricotta and pine nuts cake. Who could forget one of everyone’s favorite Italian dessert -Tiramisu!

Sandro wanted to show his appreciation to the Hyatt and presented a Bottega Gold Bottle to the Hyatt’s Management, the Hyatt’s F&B Director, and one to Executive Chef Mirko (shown in photo with emcee Guam Food Guy Ken Stewart and Sandro Bottega.

What a phenomenal day...this what we all would love to be able to do more often! Eat, Drink, and Be Happy! BRAVO to Chef Mirko and the Al Dente kitchen and service staff team members for holding a splendid event that will be talked about for months to come! Thank you, Sandro Bottega, for sharing the dream by putting it in a bottle!!

Buon Appetito!!

Ken The Guam Food Guy