I had the opportunity to join US Ambassador to the Philippines MaryKay Carlson for a a unique 4-course lunch menu featuring California Raisins. The meal was prepared by 3 renowned culinary personalities — Erwan Heussaff, Chef Angelo Comsti, and Chef Don Baldosano. If you’re familiar with the show Iron Chef, this is kind of like that. Erwan and the 2 chefs were tasked with coming up with dishes with California Raisins as an ingredient.
For our appetizer, we were served White Fish and Coconut Crudo with California Raisin Tapenade by Erwan Heussaff. I’m not really fond of seafood and fish in general but this was surprisingly good. The sauce is made of a mix of coconut vinegar and coconut cream but I did not feel the sour acidicity of the vinegar. The raisin tapenade is genius, it just really worked well to stave off any cloying feeling considering this is a cream-based dish.
Then we had Pan-fried Sea Bream with California Raisins Kusido Sauce and Bulgur Salad by Chef Angelo Comsti. This dish was well-cooked. The fish meat was tender and the skin was crispy. It had a clean taste which I appreciated, I just couldn’t really taste the raisins much except for a few pieces incorporated in the salad.
This is Steak “Frites” Steak and Potato Pave with California Raisin and Roasted Eggplant Sauce by Erwan Heussaff. I loved this dish. I’m on a keto diet now but I could not resist the thin, crisp potatoes. The steak was super tender and tasty… and that sauce though! I never would’ve imagined the smoky flavor of a roasted eggplant would combine so well with raisins.
Dessert was definitely a treat — California Raisins Milk Ice Cream with Milk Tuile and Burnt California Raisin Paste Oil by Chef Don Baldesano. This was so indescribably good I probably could’ve finished three of these lol. Best dessert I’ve had this year I think.
“Our shared love for food brings Filipinos and Americans closer together. It’s an honor to be among talented and passionate culinary champions to celebrate the richness and diversity of Philippine cuisine,” said Ambassador Carlson. “California Raisins provide sweetness, flavor, and texture that perfectly complement traditional Filipino dishes.”
I quite enjoyed lunch with the ambassador, California Raisins, and media friends. It’s probably one of my best meals this year. The event was supported by the Raisin Administrative Committee, the US Department of Agriculture’s Foreign Agricultural Service in Manila, and the US Embassy in Manila.
California raisins are naturally sun-dried, free of addities, and rich in fiber, antioxidans, and essential minerals. They are a versatile ingredient that enhances savory dishes and adds sweetness to desserts, making them a perfect complement to Filipino cuisine.
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