Announcing GCC Culinary buffets!
Spring is in the air, and at Guam Community College, that means it’s buffet time for Culinary Arts students taking Chef Paul Kerner’s Pacific and Asian Cuisine course. For the rest of us, it means $10 all-you-can-eat Wednesday buffets consisting of mouth-watering dishes created by these very talented students, under the guidance of Chef Paul and Chef Bertrand Haurillon.
Let’s get right to details: The buffets are on Wednesdays. Lunch is served from 11:00 a.m. to 12:30 p.m. in the GCC Multipurpose Auditorium. The students prepare enough delicious food to serve 150 people, so it’s first come, first served – no reservations. Eat in only. Dinner is take-out only, served in the GCC kitchen from 4:00 – 5:30 p.m. For both lunch and dinner, the price is $10 – cash only please.
March 29: Polynesian/Hawaiian
April 5: South Asian
April 19: Zealandia
April 26: Melanesia
May 3: May Harvest celebration at the Department of Agriculture. This buffet is FREE, and the students use local produce and items in their dishes, showcasing the variety of delicious items grown or produced on our beautiful island.
“This course teaches our student chefs how to take a recipe, multiply it to buffet proportions, and successfully plan and execute an attractive and delicious buffet within a certain budget,” said Chef Kerner. “Every week we highlight the food from a different culture in our Pacific region.”
This year, as an added bonus, the recipes for all of the individual buffets will be posted on the GCC Culinary Arts page on our web site!
The March 29 Polynesian/Hawaiian Buffet menu:
Appetizer: Ham Wrapped Pineapple Bites
Soup: Saufa’l (Banana Soup)
Salad: Hawaiian Pasta Salad
Entrees: Shoyu Chicken, Oven Roasted Kulua Pork, Zesty Polynesian Scallops
Starch: White Rice, Tahitian Coconut Bread, Pineapple Fried Rice
Desserts: Macadamia Nut Cream Pie, Haupia (Coconut Pudding)
Beverages: Water, Hawaiian Style Ice Tea
Come and ENJOY!!!
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