TRAVEL Taipei BEAUTY AND FASHIONTips from the experts

CALENDARGuide to December

ESSENCE OF GUAmThe Best of Guam - Food Finds

ARTIST SPOTLIGHTBody art exhibition

RETAIL SPOTLIGHTColors of Christmas

SPECIAL FEATUREJamaican Grill celebrates 20 years

HOLIDAY FEATURESpecialties of the Season

FOREmOST® RECIPE CLUBCorn bread

KIDS AND FAmILYBenefits of early education

SPORTSWolverines Soccer Club

OUT & ABOUTReaders’ and events photos

On the cover: Many types of food make up the appetite of Guam — Radish Kimchi, Cabbage Kimchi, salted anchovies with soy sauce and dried squid, all from Village Pantry. Pecan tarts, Chamorro cake and tatiyas all from Ipan Mobil. Created by Michele Blas, Vikki Fong and Joy White. Photo by Vikki Fong

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R&R Pacific is a lifestyle magazine that features the people, culture, and activities that collectively make up Guam. We provide our readers a window into the different facets of Guam’s diverse community through vibrant photography and engaging articles.

In addition to different types of Kimchi dishes, such as cabbage, radish, cucumber, and ragu, the Village Pantry also carries pickles

and pickled eggs and a variety of other snacks and groceries.

PUBLISHER

maureen N. maratita

MANAGING EDITOR

Jackie Hanson

ASSISTANT EDITOR

Joy White

REPORTERS

Thomas Johnson

Bryce Guerrero

PRODUCTION SUPERVISOR

Rosanna Dacanay

SENIOR DESIGNER

Vikki Fong

SALES MANAGER

Annie San Nicolas

ACCOUNT MANAGER

Clarissa Del Valle

ADMINISTRATION

Janice Castro, Jessica Leon Guerrero

Carmelita mcClellan & Bernard (mr. B) Leonen

MANAGING DIRECTOR

marcos Fong

R&R Pacific/December

R&R Pacific • December 2014 • Entire contents copyrighted 2014 by Glimpses of Guam, Inc. R&R Pacific is published monthly by Glimpses of Guam, Inc., 161 US Army Juan C. Fejeran St., Barrigada Heights, GU 96913.Telephone: (671) 649-0883, Fax: (671) 649-8883, Email: assist_editor@glimpsesofguam.com • All rights reserved. No material may be printed in part or in whole without written permission from the publisher.

Glimpses Publications include:Marianas Business Journal • Guam Business Magazine • R&R Pacific • Beach Road Magazine

2014

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STORY AND PHOTOS BY Maureen N. Maratita

The Chang Kai-shek Memorial Hall in Taipei commemorates Taiwan’s famous president.

Feature///Travel

Taipei – a city full of charm and made for exploring

Island residents who have been to Taipei rave about the variety of excellent food available in the city.

It’s a fact that it’s hard to avoid the restaurants, coffee shops (American and local chains) and market street stalls, and you should certainly indulge.

There is a special taste to a savory dumpling or a sweet tart, or a mixed bag of tropical fruit that has been prepared for you to snack on as you walk through one of the many markets spread around Taipei. And the good news is that it’s safe to eat from the food stalls, and you’ll see locals doing so, as well as tourists.

Taipei has a variety of markets throughout the city and also by the river at Danshui, but perhaps the biggest and most well-known market is the Shilin night market, which opens around 4 p.m. From shoes to clothing to watches and more, the stalls and shops also offer a variety of goods and places to eat.

Similarly, Taipei’s department store chain – Sogo, offers just about everything on its several floors. Taipei also offers a Mitsukoshi de-partment store and a variety of malls around the city.

For shoppers and souvenir hunters, Taipei offers high fashion at various price levels, electronics, a variety of traditional Asian wares from jade to artwork and packaged candy and pastries to take home for yourself or as gifts.

Restaurants abound – from casual dining to more upmarket op-

tions and a variety of cuisines from around Asia as well as locally-themed – to include various Chinese cuisines, Thai, Indian and Japa-nese eateries. Indulge yourself in noodles, seafood, meat and plenty of options for vegetarians.

Convenience stores are everywhere for small purchases. The Taipei 101 mall is full of top international brands, perhaps not

so tempting to residents of Guam, but the mall does offer a store spe-cializing in tea and attractive tea caddies, and the basement level fea-tures a food court and a supermarket with interesting imported goods.

However, the real reason for visiting Taipei 101 is the famous in-door observatory. The observatory tower is worth a visit for the high speed ride to the 89th floor alone, but the views of the city are unique.

Taipei 101 was the tallest building in the world when it was built in 2004. “Tallest” honor now goes to the Burj Khalifa in Dubai, but Taipei 101 remains hugely impressive.

The tower is stabilized against earthquakes by a huge wind damp-er, which you can also see up close. The outdoor observatory on the 9lst floor is only open at certain times.

Taipei 101 has 2,046 stairs. If you are feeling fit, you can time your visit for the Taipei 101 Run Up in April, and if you participate, be sure to send R&R a photo. A jewelry and fine arts gallery also is available to visitors.

Other tourist attractions in Taipei include a variety of museums,

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and the Chang Kai-shek Memorial Hall. This tribute to the country’s president, who died in April 1975, is set against the background of the history of the country and offers a view of memorable personal artifacts of the leader. A Changing of the Guard takes place at the memorial at various times during the day.

It’s also possible to visit indigenous villages like Wulai in Taipei, where you will learn something about one group of original inhab-itants of Taiwan. While the trip to Wulai village is firmly aimed at tourists, a half day tour does offer a ride through Taipei and into the hills, an experience in itself. The area is scenic and known for its hot springs. Wulai is set among the hills and offers a waterfall and a chance to see the Tai Ya people. Expect to ride a trail train, formerly used to transport lumber, and to see a folk singing and dancing show. Souvenirs available include woven goods similar to Indonesia’s attrac-tive Ikat weaving.

One important consideration when you are planning a visit is your accommodation. Taipei offers high end brand names, but also a variety of boutique hotel chains offering mid-range accommodation as well as more economical options. Mid-range accommodation can also feature different room choices if you wish a bit more space, and can pack a lot of services.

Our hotel offered a gym as well as a well-tended roof garden – and complimentary coffee throughout the day in its lobby.

Research will give you some indication of price to fit your budget and preferred amenities, but equally important is to check that your hotel is walking distance to one of Taipei’s Metropolitan Rapid Transit system stations.

The metro transport system is designed to be efficient and af-fordable and offers a variety of economic day passes and options for tourists as well as residents. Maps are available, and stations clearly signpost interchanges, which are inevitable, as the metro crosses the city, as well as announcing upcoming stations and highlighting them on maps as you arrive.

Taxis are also relatively cheap. Cab drivers don’t always speak Eng-lish, but your hotel will write down the destination for you – just ask.

If you don’t want to take hotel transport from the airport, the city’s excellent bus system also provides an economical ride to town.

And lastly a word about Taipei and your hosts: While tourists should always be careful, Taipei is considered a

safe city, and reportedly has less crime than Tokyo (which has very low crime statistics). For those unaccustomed to the confines of cit-ies and the sheer numbers of people on the move in Taipei (the city has a population of 2.69 million), Taipei residents are friendly and polite to visitors.

Locals respect your space on the metro and are even given to smil-ing and stopping to help you with directions.

(Clockwise from top left) Fresh fruit at the Shilin Night Market; the waterfall at Wulai village; Wulai village dancers; one of the guards at the Chang Kai-Shek Memorial Hall.

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December means parties, parties and more parties, and the agonizing question: “What to do with your hair?”

These days, hairstyles for events appear more “undone” instead of tight, sleek and shaped styles held in place with heavy hair spray. Locks twisted to the side into an undone chignon or thrown up into a topknot or ballet bun — big or small — are trendy fashion statements.Hair: Soft, side-swept updos and tousled curls remain popular for evening events. Braids are coming back as well. Loose braids incorporated into an updo are youthful, yet romantic. When visiting your stylist, keep in mind that day-old hair will help these types of styles last longer. Makeup: Hair is only part of the look. Your face should also be made ready to dazzle the crowd. Start off by keeping hydrated before the event. Drinking a glass of water with a hint of lemon first thing in the morning will help cleanse your body, giving you better skin. Cosmetics will appear smoother without caking your face.

“Smoky eyes” go well with soft, shaded lips, while soft and natural eyes compliment bold or bright lip colors. For the eyebrows, well-shaped and full eyebrows are the trend today. Make sure they are waxed no more than two days before the event to give that area time to heal. If your skin is sensitive, the redness can last for more than a day, and may become irritated when cosmetics are applied.

Once you have perfected your look, you are ready to enjoy your holiday!

Brought to you by Salon Fusion

Spotlight///Beauty

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DeceMBeRevents

December 3

University Music Fall student recitalLocation: University of Guam Fine Arts TheatreTime: 7 p.m. Free Admission

December 5 to 15

Guam War Survivors Memorial Foundation exhibitLocation: Agana Shopping Center

December 6

The cutest Kid Pageant finalsLocation: John Robert Powers, Maite

December 6

The Official Slammed Society and Hellaflush ShowcaseLocation: Guam International Raceway

December 7

Guam Symphony Society 25th Annual Holiday Seaside concertLocation: Gov. Joseph Flores Memorial beach Park Time: 3 p.m.Free Admission

December 8

Jamaican Grill 20th Anniversary partyLocation: Chamorro Village stageTime: 6:30 p.m. to 7:30 p.m.

December 13

Guam USO 10th anniversary Splash Run For Our Heroes 2k/5k Run/Walk Location: Old USO in PitiShow time: 5 a.m.Go time: 6 a.m.Registration: $10 per person – pre-register at Hornet Sporting Goods; $15 on race day; $30 for a team

December 13

“Holiday Friendship Spectacular” featuring the Guam Territorial Band, cantate and high school bands & choirsLocation: Southern High School AuditoriumTime: 7:30 p.m.

December 14

KPRG 11th Annual Postcard Art Silent AuctionLocation: the Mermaid Tavern

December 14

The compassionate Friends 3rd Worldwide candle LightingLocation: Governor’s complex, AdelupTime: 6 p.m. to 8 p.m.Please provide your personal chairs and bring a 4x6 photo of your child/children to be included in our quilt/candle pillars. For more information, please contact tcfguam@hotmail.com or call 988-9662.

December 14

2014 Holiday craft FairLocation: Jeff’s Pirate’s CoveTime: 10 a.m. to 6 p.m.Admission: $1 (includes raffle ticket)

December 20

Kurason Ysengsong community Garden meetingLocation: Island Girl Power, Yseng-song Road, DededoTime: 3 p.m. to 5 p.m.For more information call 688-4752 or

email islandgirlpower671@gmail.com

December 25

christmas Day

Merry Christmas from R&R Pacific!

R&R is...family

fun.

featured event

December 13

Home Sweet Home Gingerbread House Building contestPresented by GPO and Dr. Shieh’s clinicNon-profit organizations are invited to participant in this sweet

holiday competition to build the best houses out of gingerbread for

cash prizes. Cash prizes will be awarded to the first, second and third

place winners in two categories: Most Original and Most Creative/Fun.

Prizes are as follows: First place - $1,000; Second place - $500; and

third place - $300. For more information on how to enter, visit www.

gpoguam.com.

LOcATION: Guam Premiere OutletsBUILDING STARTS: 10 a.m. JUDGING STARTS: 2 p.m.

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DECEMBER

SPONSORED BY:

MOVIES The Hobbit: The Battle of the Five ArmiesAnnieNight at the Museum: Secret of the TombThe Gamblerpremiere at Regal Cinemas

The Coca-Cola Company has 39 juice drinks under its portfolio, which includes Cappy, FUZE, minute maid Orange Juice, Five Alive, Sunfill, Bright & Early and Fruitopia.

Chicago was the city where The Coca-Cola Company unveiled the first automatic fountain dispenser in may 27, 1933.

• The Cutest Kid Pageant finals• The Official Slammed Society and Hellaflush Showcase• Dededo Village Fiesta

• Santa Rita Village Fiesta• Guam USO 10th anniversary • Splash Run For Our Heroes 2k/5k Run/Walk• “Holiday Friendship Spectacular” (Guam Territorial Band, Cantate and high school bands and choirs)

• Kurason Ysengsong Community Garden meeting

• Asan Village fiesta

• GHRA New Year’s Eve Fireworks

• Our Lady of Camarin Hagatna Festival• Jamaican Grill 20th Anniversary party

• Guam Symphony Society 25th Annual Holiday Seaside Concert

• KPRG 11th Annual Postcard Art Silent Auction• The Compassionate Friends 3rd Worldwide Candle Lighting• 2014 Holiday Craft Fair

• University Music Fall student recital

Christmas Day

New Year’s Eve

MOVIES Inherent ViceExodus: Gods and KingsTop Fivepremiere at Regal Cinemas

MOVIES The PyramidWildPioneerCometLife Partnerspremiere at Regal Cinemas

*Event times and dates may change without notice“Coca-Cola” is a registered trademark of The Coca-Cola Company.Coca-Cola factoids from Coca Cola Smarts trivia by SmartsCo.

Coca-Cola became popular among American consumers after free samples were offered to the public. Dr. John Pemberton, Coke inventor, passed out coupons on the streets of Atlanta and they were also mailed to some prominent citizens. The coupon was for one complimentary glass of Coca-Cola.

For showtimes:Call 649-1111 or visit

www.regmovies.com

Proudly serves refreshing beverages.

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A road trip around the island — we’ve all done it on a day off, uneventful weekend or maybe as teenagers with loads of extra time. We look at the sights and enjoy the company of our friends or family.

Along the way we might stop by somewhere — a small convenience store or a gas station — to pick up a snack. Or, maybe those snacks are the reason for the whole road trip.

Either way, R&R Pacific toured the island and found what could arguably be the best places to find certain snacks or light meals, and found that even the smallest locations can serve up some award winning food.

STORY BY Bryce Guerrero and Joy White PHOTOS by Bryce Guerrero, Vikki Fong and Joy White

Feature///Essence of Guam

10Eugene Jeon, who has a background in business and culinary, says the Kimchi dishes at the Village Pan-

try and Island Pantry started out as a side attraction, but grew into a main feature of the stores.

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Section///Spotlight

Happy MartHappy Mart, centrally located in Barri-

gada, is known as the one-stop shop for eve-rything consumers might need. From cereals to fresh soups, Happy Mart has it all. Opened in 1985, Happy Mart has been through nu-merous phases of renovation over the years and has grown from a simple “mom and pop” store to a midsize supermarket.

Dominic Kim, manager for the store, says that they provide many different types of kelaguen such as beef, squid, shrimp and even tofu for vegetarians.

“The texture [of tofu kelaguen] is like chicken, so when you first taste it, you can’t tell the difference,” Kim says.

Happy Mart also boasts store-made sushi along with tatiyas, empanadas and other local finger foods from local vendors.

The mart is also known for the substantial provision of Korean produce, which is deliv-ered to them once a week.

“We should be telling the customers thank you, but we’re hearing it the other way where the customers are thanking us for bringing certain products or being good with the prices as well,” Kim says.

The Village PantryThe Jeon family has two locations if you’re

looking for a convenient place to find home-made pickled and Kimchi dishes, as well as the normal convenience store fare. The fam-ily prefers to keep the business a small opera-

tion to focus on quality and consistency. The Village Pantry is the main location in

Latte Heights and the Island Pantry is located on the Back Road in Yigo. The Village Pantry has been in operation for three years and the Island Pantry in Yigo has been open for less than a year

The establishments’ array of Kimchi dishes has become popular with the neigh-borhood and the whole island. It started as a side line, but grew into a staple of the store. Eugene Jeon says customers from the south often visit just to buy their Kimchi dishes.

Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It’s often spicy.

The spread at the Pantries includes Kim-chi dishes found year round, such as cabbage, ragu and radish, and seasonal types – man-go, cucumber, mango and papaya. When in season, mango is the bestselling item, with papaya as the second best seller. Other good-ies include pickles, salted anchovies with soy sauce, dried squid, pickled eggs and Daigo.

Catarina Jeon, Eugene’s mother, makes the Kimchi items in-house, using her own technique. Traditionally Kimchi is fermented underground, but Catarina uses a special refrigerator. The family also does their own packaging, which means they make sure it’s packed to bursting with goodness.

The authentic Korean cuisine and fresh produce allow Eugene to pursue her goals of promoting healthy food. There are many

healthy aspects of Korean food, she says. Eu-gene has a background in business and the culinary arts.

“I like to focus on the basics, with some-thing extra,” Eugene says. Therefore, in ad-dition to the basic cooking ingredients for Asian, local and American dishes and house-hold items, the Latte and Village Pantry also carry something extra.

The stores carry fresh produce. “Some-times it’s not convenient to go to the big stores for fresh vegetables, so we carry some for our customers,” she says. The Village Pantry also carries locally made foods and snacks, such as tatiyas, tapioca and apigigi. “It’s a multi-cultural neighborhood, so we like to have a variety of products,” she says

Ipan MobilIpan Mobil is not your average gas station

and convenience store. It is widely known for its exclusive line of baked goods. Yvonne Ro-sario has been the manager of the establish-ment since 1987. Over the years, there have been a variety of offerings, but it remains a landmark stopover for visitors and locals cruising around the island.

Pecan tarts, turnovers, sweet tamales, brownies and a breakfast spread of soup, sandwiches, Tenorio’s Empanadas and more are just a sample of what can be found at the Ipan Mobil. Each of the baked goods are made by a vendor in Ipan and delivered daily. One of the vendors is Ellie Diego, who makes

(From left) Lory, Weis, both Ipan Mobil employees and Yvonne Rosario, general manager, show off one of the popular mocha and vanilla twist soft serve ice cream cones; Empanadas and donuts are some of the tasty offerings; and pistachio cake and Chamorro cake are two of the many cakes available for sale.

the pecan tarts and turnovers. Another is Victoria Quenga and her son, from Yona, who make special hazelnut and sugar donuts only found on sale in Ipan and Yona. Customers sometimes call in advance for these donuts — they’re that good.

Annabelle Estrada makes tamales and a variety of cakes, including red velvet, pistachio, carrot and German Chocolate. She also makes Chamorro and cassava cakes. The Chamorro cake is a yellow cake that is delicious in its simplicity. The cassava cake is not always available, as it is difficult to make, but is worth the wait.

“It’s very convenient for us in the south to buy for parties and rosa-ries and things like that,” Rosario says. Residents sometimes don’t like “going into town” to buy things, so residents from all villages visit for the cakes. Students who have attended schools in the south, graduate and go off-island for college have been known to return.

“It’s worth the drive to come down and enjoy the scenery,” Rosario

says. Having lived in the village all her life, she still enjoys the ocean view, she says.

Ipan Mobil is also known for having the best soft serve ice cream, which comes in vanilla, mocha and twist. Just like the cake, people come from miles away to purchase it even servicemen and women from the military base. Rosario says the secret is the pure and clean water from Ugum River.

“I can truly say we’ve become a destination for cakes and ice cream,” Rosario says. Plus the extra hospitality from the south keeps people coming back from more, she says.

Rosario is a second generation convenience store owner. Her mother, Antonita Perez, owned and operated Perez Store in the exact location for 21 years. Perez Store was also very popular and known for catering to visitors, and sold souvenirs. In 1985, the store was damaged by a fire, and Rosario took the opportunity to open her own business.

(Top left) The dried squid at the Village Pantry is made in-house by the owners. (Clockwise from top right) Happy Mart in Barrigada has a wide array of Korean and Chamorro products, including Lemmai Chips, vegetarian keleguen, tatityas and more.

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Feature///Artist Spotlight

Hayah al-SayehEach of the participating artists has worked in community projects

and collaborative artwork previously, but the most experienced body art-ist of the group is Hayah al-Sayeh. As a backstage and wardrobe assistant at Sand Castle, al-Sayeh has had her body paint work featured at many events, such as the Guam Visitors Bureau’s 50th anniversary gala and the Miss Earth and Miss Guam pageants.“To me, body painting is an unap-preciated art form,” al-Sayeh says. “One’s culture or story may be better expressed through body art because you work with three-dimensional canvases, and culture can be shown through traditional designs, stories and legends, and the values which can be painted across the body and given new life.”

Myracle MugolWith three different art-related production studios and a freelance

art career, Myracle Mugol is one of the island’s busiest visual artists, al-though most of her previous art shows have featured acrylic and water-color painting. “Hayah is definitely the most experienced of us by far,” she says, “But we’ve all dabbled in the medium in one way or another. This event is wonderful because it brings awareness back to the culture through art. And not just art, but a more traditional sense of art. Body art is as traditional as it comes, every civilization has used some form of body art to define their culture, whether through tattoos, symbols, or body paint. I love how this brings it all full circle.”

Joe CertezaJoe Certeza has created several cultural community murals as part of

local cultural artisan group Kannai, as well as Sagan Kotturan Chamorro. “Body art is similar to certain styles of painting murals where you work with the space and the environment to create visual illusions; I enjoy that kind of challenge,” says Certeza, who gave a presentation on the signifi-cance of the Puntan yan Fu’una legend and the role of each piece to the myth. Certeza was assisted by fellow artist Ana Won-Pat Borja and sev-eral students from Academy of Our Lady of Guam, where he teaches art.

Baltazar “BJ” BellBaltazar “BJ” Bell holds a bachelor’s degree in fine arts with an em-

phasis in sculpture, and is also one of the event’s first-timers. “I love to dabble in different mediums, but I tend not to specialize in anything,” he says. An independent artist and art teacher who has worked on numer-ous freelance projects, as well as murals for Sagan Kotturan Chamorro, Bell says he answered the call for artists because he was intrigued in the mythological aspect of the project.

Body Language

Body art exhibition showcases creation mythStory and photos by Thomas Johnson

In November, the Guam Community College chapter of the Phi Theta Kappa honor society hosted “A Cultural Legend Revitalized Through Body Art,” a live art exhibition that told the story of the island’s creation myth.The exhibition featured the work of several local artists, all of whom collaborated to paint the story of Puntan yan Fu’una on male and female models. According to Jamn Nacpil, chairwoman for this year’s PTK event, the purpose of the event was to rekindle an interest in cultural appreciation. “I just feel that it’s far more important for us to understand our cultural roots,” she says, “especially now when technology is so prevalent and people are growing more detached.”

(From top) Myracle Mogul, Ana Won-Pat Borja, and Baltazar “BJ” Bell work with models to depict the creation myth.

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STORY BY Thomas Johnson

It’s the most wonderful time of the year. Christmas cheer in full swing. Of course, everybody will be hanging up the usual lights, tinsel and ornaments, but if you’re looking for something new to put on your tree this year, you should check out the Christmas decor at the SM Store in the Agana Shopping Center.

Christmas, especially here in paradise, is full of colors. Each year, SM Store has more and more colors — from the usual red, white, green, gold and even blue, to vibrant colors, such as fuchsia and hot pink — to make each home have that feeling of wonder, excitement and cheer that makes this time of year so special.

Whether you’re going the classic route with wreaths and Santa Claus figures, decking out your home with religious decor or expressing your-self with something cuter or more artistic, SM Store has something for you and your family’s decorating tastes at reasonable prices. Poinsettias are one of the many offerings, in different colors and sizes, available from $2.99 to $4.99.

SM Store is open 365 days a year, making it convenient to shop dur-ing the holidays. It will be open from 10 a.m. to 10 p.m., providing ad-ditional shopping time, until Dec. 24. Then it will return to regular busi-ness hours starting Dec. 25, which is 10 a.m. to 9 p.m., including New Year’s Eve and New Year’s Day.

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Celebrating 20 years of business on Guam, Jamaican Grill wants its customers to know that its prosperity is “’cuz of you.”

Owners Frank Kenney and Tim Murphy started Jamaican Grill in 1994 as a food booth in Chamorro Village, sprouting from the idea of catering to three of Guam’s overarching passions: barbecue, the donne’ boonie pepper and reg-gae music.

“Why not open up a restaurant serving spicy barbecue and reggae music in the background?” Kenney says.

The question became a concept, and the concept ma-terialized into a household name on island for the restau-rant.Today, it has grown from its humble roots as a tiny food booth whose only employees were its two owners, to three spacious restaurants and over 100 employees.

Jamaican Grill’s mission statement is, “To wow every

single guest we serve with Ya Mon Serious Food and serious service,” and reflects the staff’s desire to give back to the customers and community that made their restaurant into what it is today.

Every year on September 11 Jamaican Grill provides free plates to active duty policemen, firefighters and paramed-ics on island.

“We’ve been honoring the men and women in our com-munity that hold these positions for two reasons. One was, first and foremost, giving them thanks for their service to our own community […] it’s only in times of tragedy that people in these jobs might make the papers or might get some notoriety. We try to do this every year. And then the second […] is for us to remember their fallen comrades in New York City during that tragic day in our country’s history,” Kenney says.

(Top right) From left to right — John Thompson, Andersen Air Force Base Fire Chief and Western Pacific Islands Association of Fire Chiefs board member; Frank Kenney, president and co-owner, Jamaican Grill; Stanley Torres, Anderson Air Force Base Assistant Fire Chief and Western Pacific Islands Association of Fire Chiefs Board President; and Senior Master Sergeant Rod Vega, Andersen Air Force Base Deputy Fire Chief. (Also present, Benny Baza, Airport Fire Chief and Western Pacific Islands Association of Fire Chiefs). Kenney; and Tim Murphy, kitchen manager and co-owner, Jamaican Grill.

Francesca Tamannalon, Joleen Obak and Christine Matsuoka are the general managers at the three Jamaican Grill restaurants and have appreciated the opportunity to work for the company through the years.

“It’s a family-oriented business. The owners show a lot of affection and a lot of care. That’s the biggest part of it because, if they weren’t like that, then maybe we wouldn’t be here for so long,” Obak says.

The three general managers say they all started at the bottom and have grown to love their time at Jamaican Grill.

“I think we owe a lot to our two mentors [Kenney and Murphy], because we came here with no experience and now we see things differently than we used to, and that’s pretty amazing,” Matsuoka says.

Tamannalon, who has been with the restaurant for 17 years — from back when the restaurant was just a booth and employment meant everything from making the dish, to serving it, to cashing out the payment for it — says her career was able to flourish along with the restaurant.

“It was just a job, and then I grew with the company as the company moved forward,” she says.

The ability to rise from the bottom to the top comes from Kenney and Murphy’s desire to hire individuals with a special drive.

“We like to develop young people that are of the attitude that they want to work. They want a career in the food industry,” Murphy says.

A testament to this development is Kevin Wariy, who has been at the restaurant for a year, yet has grown significantly as a cook in the short amount of time.

“I like working here because when I first started working here, I didn’t know anything, even washing dishes […] I learned a lot from [Jamaican Grill],” he says.

Chefs Clay Wai and Tim Cruz have had similar experiences, and appreciate how working for Murphy and Kenney impacts their lives positively beyond the walls of the restaurant.

“They both teach you stuff, not just about restaurant business, about life as well,” Cruz says.

“It’s great working for them because they have good hearts. They’re good people to begin with,” Wai says.

(From top)” Carlo Calicdan, server; Kevin Wariy, cook; Mikay Sos, assistant kitchen manager; Angel Quinata, cashier/server; Francesca Tamannalon, general manager; Calvin Hesus, assistant kitchen manager; Latonya Naval, restaurant manager; Tim Cruz, kitchen manager.

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Peter and Vicky Terlaje have been taking their family to the Hagåtña location since it first opened and the restaurant holds some special memories for them.

“Because we’re from down south we come here [Hagåtña], but we frequent all of the Jamaican Grill locations,” Peter Terlaje says.

“We always brought them here […] we even used Jamaican Grill for my daughter’s graduation party,” says Vicky Terlaje, who also says that she and her husband eat at the restaurant at least three times a month, and because of the atmosphere and good customer service, it is definitely a favorite.

Like the Terlaje’s, Arthur and Dorothy Borja from Windward Hills have been going to Jamaican Grill since it opened, and say that the restaurant’s great food and customer service keep them coming back.

“It’s the barbecue, the sauce […] and of course the atmosphere,” says Arthur Borja.

“They’re very nice people,” Dorothy Borja says. “Customer service is very good.”

As Jamaican Grill celebrates its anniversary on December 8 at the location at the Chamorro Village, the staff would like to remind customers that every plate consumed, every restaurant opened, and every dollar made, is all “’cuz of you,” and invites everybody to celebrate with them.

“We’re going to give away a car. We’re going to roll back our prices to 1994. We’re going to have a reggae band out here. We’re just going to make a big party […] we just want to get the message across that we’re so appreciative of customers,” Murphy says.

Arthur and Dorothy Borja

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Dear Sirs,

The Ministry of Industry, Investment and Commerce congratulates Jamaican Grill on the occasion of your 20th year of service in Guam.

We salute your entrepreneurial drive and success in establishing three restaurants that expose Jamaican Jerk BBQ, fused with the best flavours of Guam to people in the Western Pacific. Your organization is a true am-bassador of Jamaica, sharing not just our cuisine but also elements of our culture with the rest of the world.

As you continue to expand into new markets, we are confident that with your solid networking and part-nership with Jamaica exporters/producers will continue to have a significant impact to the socio- eco-nomic development of both countries.

We are proud to endorse your efforts and extend our best wishes for your continued success.

Yours sincerely,

G. Anthony HyltonMinisterMinistry of Industry, Investment and Commerce, Jamaica

Hafa Adai! We congratulate Jamaican Grill in their 20th Year Anniversary of doing business on Guam.

Since Jamaican Grill opened its door in December 1994, the restaurant has drawn thousands of Guamani-ans and visitors with its delicious food and impeccable customer service. Over the years, Jamaican Grill has grown from a small 200 square-foot booth — staffed by its two owners — to three full-service restau-rants employing more than 100 people.

Jamaican Grill also has helped the community as a corporate citizen, preparing thousands of fundraisers for various organizations; hosted an annual 9-11 Commemorative Luncheon for Guam’s police, firemen and paramedics and donated thousands of “serious food plates” for charity and good-will events and causes.

On behalf of the people of Guam, we thank you for 20 years of outstanding service to the island.

Gov. Eddie Baza Calvo and Lt. Gov. Ray TenorioOffice of the Governor of Guam

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“After a year in business we realized we had a ‘Serious Food Product’ that the market was receptive to with much hard work ahead of us. Some things never change, as this proves to be the case today now 20 years of being in this blessed business.” Ya Mon, 20 years and beyond!

- Frank KenneyPresident and Co-owner

Jamaican Grill

Jamaican Grill, Hagåtña — November 1995 Jamaican Grill Headquarters, Tauming — Present Day

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Section///SpotlightSpecial Feature///Specialties of the Season

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Photos by Jackie Hanson Photos by Jackie Hanson

Photos by Joy White

John Santos, the Carabao Man, was laid to rest with a procession on Oct. 23. He was known for walking his carabao and dogs along Marine Drive.

Comedian Dat Phan performed live at the Sheraton Laguna Guam Resort on Oct. 10.

The Japanese Club of Gum held its 35th annual Japan Autumn Festival at the Gov. Joseph Flores Beach Park at Ypao Beach on Nov. 22.

R&R is...DiVERSiTy.

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