| |
Events
Raisin' the Bar on Divine Delicacies
California raisins met US meat for one culinary masterpiece
Chef Franco Brodini, Executive Chef of Makati Shangri-La, adds in his final touches to the second dish he prepared for the cooking demo
It is only in rare occasions that we encounter dishes that combine so well the tastes of sweet and chewy raisins with the delicious meal staple, meat. One recipe that is most famous here in the Philippines would be embutido or the Filipino style meatloaf.
Rediscovering innovative ways in crafting gourmet food with U.S. meat and California raisins as ingredients, the U.S. Meat Export Federation and the California Raisin Administrative Committee, in partnership with Shangri-La Hotel, have brought in Chef Jay McCarthy from the United States to work alongside Makati Shangri-La's own duo of Executive Chef Franco Brodini and Executive Pastry Chef Guillaume Bonnety to Explore California Raisins with U.S. Meat.
Held at the Makati A of Makati Shangri-La, the media, along with food enthusiasts and guests were treated to a delectable feast using California Raisins, and of course, meat. The 3 chefs each demonstrated all the food that was served that day.
This joint adventure of the three well-known international brands and chefs with diverse backgrounds vows to open the tastebuds of the Filipino people into a wider range of exciting and enthralling flavors. Chef McCarthy expresses his passion in imparting new culinary cuisines saying, "You can't expect just the usual when it comes to mixing two elements that are not really top-of-mind in terms of creating culinary masterpieces, but our team's goal is to succeed in instilling to our guests, a different tune in fusing meat and raisins into a melody."
Chef Jay McCarthy, guest celebrity chef of the US Meat Export Federation and Raisins Administrative Committee, presents his first dish, Slow Roasted Five Spices U.S. Pork Belly with California Raisins Compote in Sour Sauce
"With the three chefs' expertise in the scullery, the versatility that raisins exude and the lean and quality meat we have available, you are assured of having a pristine and sumptuous dining experience and a fresh outlook in preparing your own recipes to live a healthier lifestyle." attests Sabrina Yin, ASEAN Director from the U.S. Meat Export Federation.
Francis Foo, Regional Director from the California Raisin Administrative Committee, also adds that, "California raisins are so versatile they are found in all food service kitchens. Our products can help in extending the shelf life of bread products. It can serve as a natural preservative as well as a sugar substitute. In cooking, California raisins also become an alternative for fiber which gives the recipes a healthy twist."
Chef Jay's offering for the main course, U.S. Pork Belly with California Raisin Compote. Slow roasted and flavored with five spices, the meat mixes well with the sweet and exquisite taste of cooked raisins in sour sauce
Chef G's masterpiece: Crunch California Raisins and Lemon Cheese Cake with California Raisin Ice Cream
|
|
