MANILA, Philippines — U.S. Ambassador to the Philippines MaryKay Carlson has always thrown her 100% support behind activities that showcase the best that U.S. products have to offer.
Last July, she joined three Filipino culinary figures — chefs Angelo Comsti and Don Baldosano, and James Beard Award-winning food content producer Erwan Heussaff — in a special cooking demo held at Offbeat Bistro, a newly opened Filipino modern-retro restaurant in Makati City.
The demo was held to show the premium quality and versatility of California Raisins for Filipino cooking. After all, quite a number of Filipino dishes traditionally make use of raisins, and yet a good number of modern dishes prove that incorporating raisins into them creates an even better and tastier version of such dishes.
California Raisins are naturally sun-dried, free of additives, and rich in fiber, antioxidants and essential minerals. They are a versatile ingredient that enhances savory dishes and adds sweetness to desserts, thus making them a perfect complement to Filipino cuisine. California Raisins set the standard on what the quality, including texture and taste, of raisins should really be, as they are fresh, plump, juicy, and packed with natural sweetness.
“Our shared love for food brings Filipinos and Americans closer together. It’s an honor to be among such talented and passionate culinary champions to celebrate the richness and diversity of Philippine cuisine,” said Ambassador Carlson during the event.
She had her hands full when she joined Heussaff in preparing Steak Frites and Potato Pave with California Raisins and Roasted Eggplant Sauce. The dish paired the richness of seared steak with a sauce made from talong, or eggplant, which is a staple in Pinoy cuisine, and elevated by the natural sweetness of California Raisins elevated the taste of eggplant on steak to gourmet status.
Heussaff also presented an appetizer called White Fish and Coconut Crudo with California Raisin Tapenade. It featured Malasugi, the local term for swordfish, complemented by coconut cream and a California raisin tapenade.
“The Filipino flavor profile blends itself very well to California raisins in a sense that we love the mixture of sweet and savory. It’s the perfect match for any type of Filipino dish,” said Heussaff.
Also taking his spot at the demo kitchen was Chef Comsti, whose recipe, Pan-fried Bacoco with California Raisin Kusido Sauce, featured a pan-fried sea bream, paired with a kusido-style California raisin sauce inspired by the traditional Filipino stew known for its rich, slow-cooked flavors.
Finally, for dessert, Chef Baldosano reimagined Sorbetes, the iconic Filipino-style ice cream traditionally sold from street carts, in his California Raisin Milk Ice Cream. He used milk and California raisins, accompanied by a crisp milk tuile and bold burnt raisin oil to complete the dessert.
The event was backed by the support of the Raisin Administrative Committee (RAC), the U.S. Department of Agriculture’s Foreign Agricultural Service in Manila (USDA-FAS), and the U.S. Embassy in Manila.
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