Inaugural Savor Guam Food Festival deliciously successful

 The Savor Guam Food Festival held on April 22, 2012, was a great success and drew more than 500 people. Ten teams of Guam Community College student chefs competed for People’s Choice and Grand Championship titles using only local fish and vegetables.

UOG Sea Grant, led by Laura Filimon Biggs, sourced 600 lbs of locally farmed tilapia filets and 300 lbs of mahi filets caught in the waters of Guam by local fishermen. Local eggplant, corn, cherry tomatoes, and breadfruit were the chosen vegetables. Each team had to prepare dishes using both fish and all the vegetables.

“With only local ingredients, you really have to embrace the culture,” said Taylor Flores, student participant.

Payless gift cards provided to each team allowed the teams to purchase spices, oils, and supplemental ingredients. All samples were free and patrons raved about all the creations the chefs came up with.

Many locals don’t care for tilapia but the GCC student chefs showed that fresh local tilapia could be prepared in the most gourmet fashion.

Dr. Gong, aquaculturist at UOG Fadian hatchery, said, “The mild taste of UOG’s tilapia is due to the high quality seedlings, clean water, and best management practices by the dedicated hatchery staff.”

Locally farmed tilapia can be purchased at the Dededo flea market. “Don’t be shy and get to know your farmers so you can better understand their operations and know that your food is the product of best management practices,” said Biggs.

At the Festival, patrons listened to the sounds of local bands hosted by Island Stylin Reggae local Nyah Joe while sampling the creations from the Power Puff Girls, Cycle 9 Mixers, Pokemon, W.T.F (Where’s the Food), The Amazing Team, Munga Mamalao, and Maila Yan Boka.

Patrons sampled the beautiful creations from each team, submitting votes for the People’s Choice award. Team Zen topped the board for “Best Mahi” dish. Team M.O.B. declared double victory claiming “Best Tilapia” and “Best Vegetable” dishes.

A panel of local chefs and food experts judged each teams preparations, announcing Team Munga Mamalao as the 2012 Grand Champions. Girlie Barcinas and Taylor Flores “felt very liberated” as it was their first year in the program and their first win “that’s big accomplishment and it made us very proud!”

This event was made possible by UOG Sea Grant, GCC, Guam EPA, The Beach Bar and Grill, Department of Agriculture, Guam Fishermans’ Co-op, KUAM, Local Guam, IDI, I*recycle, and Power 98.