Guam Diner Bytes: Giovanni's

by Ken Stewart
The Guam Food Guy

Silver Oak Giovanni’s Wine Dinner on Nov. 3 was actually more intimate and I will share with you the menu descriptions with the pairings. The ingenious food creations stood up with these glorious wines from Silver Oak and Twomey Cellars. Similar to Guam, the 2013 Twomey Cellars Sauvignon Blanc was another runaway success!

It paired up with two of Hyatt Executive Chef Gabriele Colombo’s conceptualized appetizer creations. Chef Colombo actually joined us for this meal while his team under the leadership of Hyatt Executive Sous Chef Blake Carrothers executed these brilliant appetizer creations. The first was Carpaccio of Amadai snapper, monkfish liver sauce, perilla buds, cherry tomato. The next was chorizo crusted bay scallop, endive, pomegranate glaze, poppy seed cracker.

The Second Course we paired the 2012 Twomey Cellars Pinot Noir with an acorn pumpkin pocket, fontina cheese fondue, and sage fritter. The second part of this course took an unusual twist with a Buckwheat tortelloni, braised veal tenderloin, mascarpone and pear filling and shaved Umbria black truffles.

For the third course we had a decanted 2010 Twomey Cellars Merlot. This was splendid with our locally inspired course-braised chicken hearts “kadun pika,” with ginger, and pepper green leaves. The second part of this course treated us to an olive oil-poached Atlantic salmon, green asparagus, and parsnip puree.

Just prior to the main course being served, the group was treated to a taste of the Alexander Valley Cabernet (similar to Guam). The Main Course was a decadently rich and unctuous Kurobata pork belly done three ways! It was paired with the 2009 Silver Oak Cabernet Napa.

For dessert team Hyatt Saipan prepared a dreamy Hazelnut marjolaine gateau, fior de latte Sonoma red plum spumoni, blackberry coulis. This dessert’s stunning and colorful presentation was a fitting celebratory ending to our magical night of experiencing some of the finest crafted California wines in the industry. I would urge you to make every effort to try this family of wines. I am sure you will be as impressed as we all were!

Bon Appetit!

Ken “The Guam Food Guy” Stewart

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