Chefs create unique dishes for LibDay festivities

Starting this Saturday, get ready to sample one-of-a-kind dish creations made by the islands’ professional chefs at the 2017 CNMI Liberation Day festivities.

Assisted by culinary art students from the Northern Marianas Trade Institute, the unique dishes will be the star entries from June 24 to July 4 at the Chef’s Booth, which will be sponsored by NMTI.

The Chef’s Booth will provide an opportunity for professional chefs to share their own creations each night at the 2017 CNMI Liberation Day carnival grounds at Garapan Fishing Base.

The Chef’s Booth has three purposes: To appreciate the talent and expertise of island chefs, to provide an opportunity for young chefs of NMTI’s Culinary Arts program to assist professionals at a live event, and to fundraise for NMTI’s Culinary Arts program.

The Chef’s Booth will feature 11 chefs for the 11 days of the festivities. Each one will be making a small dish of their choice and will be assisted by NMTI graduates and students. Since it is a fundraiser, each dish will be $7 and will serve the first 150 to 200 customers, with proceeds to be donated to NMTI’s Culinary Arts program.

“We are super excited about this creative addition to our Liberation Day festivities and invite everyone to come and support our chefs as they share their wonderful recipes with us all and help our culinary students,” said 2017 CNMI Liberation Day committee chair Matt Deleon Guerrero.

The title sponsors directly assisting the Chef’s Booth are Joeten Enterprises and Triple J Enterprises.

The chefs, in order of appearance, are:

• June 24 (Saturday) Sam Sablan: Chicken and beef liver pate with savory mango and cherry tomatoes compote
• June 25 (Sunday) Roland Auer: Imperial burger “charcoal” jalapeno, gruyere cheese, BBQ ketchup,
• June 26 (Monday) Sonnie Sablan: Deconstructed mango cheese cake
• June 27 (Tuesday) Thomas Kluckner: St. Louise spareribs “ron sweet & spicy,” sambal, horseradish cream
• June 28 (Wednesday) Vinson Leon Guerrero: shrimp & SBC beer cheese with chicharron gremolota
• June 29 (Thursday) Frederic Despres: Choux pastry, pastry cream, banana & passion fruit
• June 30 (Friday) Ed Hofschneider: Bulgogi beef tacos with topped with kimchi coco slaw and finished with a gochujang aioli,
• July 1 (Saturday) Peter Wiedner: Snapper “unaga ceviche”, papaya, cilantros, Thai basil, chili, scallion, cilantro, lime, tangerine
• July 2 (Sunday) Inas Hocog: Katsu mole your mouf sandwich
• July 3 (Monday) Chin Fatt Foo: Crispy golden prawn, spiced yellow Chinese mustard, mango salsa
• July 4 (Samson Tan): Shortribs BBQ “Original Spicy Bulgogi Sauce” with papaya coco.

For more information, visit www.facebook.com/CNMILIBDAY or email nmiliberation@gmail.com. (PR)