GCC Culinary buffets start Tuesday March 13th

by Jayne Flores
Guam Community College

March is Mes Chamorro, and it is also buffet time for GCC Culinary Arts students taking Chef Paul Kerner’s Pacific and Asian Cuisine course. For the lucky buffet attendees, it means a $10 all-you-can-eat meal consisting of mouth-watering dishes created by these very talented students, under the watchful eyes of Chef Paul and Chef Bertrand Haurillon.

This year, they will host two buffets in March – on Tuesday, March 13 and Tuesday, March 20. After spring break, the buffets move to Thursdays in April – April 5, 12, 19, and 26. 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.

“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 will highlight the food from a different culture in our Pacific region.”

Come and ENJOY!!!

Buffet price: $10 CASH ONLY PLEASE!

Lunch:11:00 am - 12:30 pm in MPA; dine in only.

Dinner: 4:00 pm - 5:30 pm in Culinary Kitchen; take out only.

Tuesday, March 13: Hawaiian

Chef Paul’s Locals Only Hawaiian Style Buffet:

Maui Wowie Tuna Poki Salad

Lomi Lomi Salmon Dip w/ Vegetable Crudité

Chicken Long Rice Soup

Heart Healthy Brown Rice Pilaf

Roasted Sweet Potato

Mahi Mahi Lau Lau

Kalua Pork & Cabbage

Huli Huli Grilled Chicken

Desserts:

Coconut Banana Bread Pudding

Island Fresh Fruit

Beverages: Passion Fruit Ice Tea & Water

Tuesday, March 20: Philippines

Thursday, April 5: Japanese

Thursday, April 12; Chinese

Thursday, April 19; Korean

Thursday, April 26; Thai / Vietnamese

Thursday, May 3; May Harvest @ Dept. of Agriculture

Students use local produce and items in their dishes, showcasing the variety of delicious items grown or produced on our beautiful island.

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