A savory tale of the U.S. Potato

CEBU, Philippines - When I got the invitation from the US Potato Board for a three-day Potato Food Safari, I was more curious than enthusiastic.  I have not been a fan of the potato or pasta.  Being Chinese-Filipino, I prefer plain steamed rice with my main course. But I was in for a wonderful palate adventure that I shall long remember.  I am now in awe of the versatile US Frozen Potato, what it can become and how it can enhance the recipes of different cultures.  Let me share with you my recent Potato Odyssey and you judge for yourself.

First lunch was at Café Laguna in the Terraces. Taking center stage was the Urbina family's well-known chef son Raki. Almost by osmosis, Chef Raki has taken to cooking (despite a degree in business administration) from the culinary nurture of his Laguna-born parents - Dr. Ric and Lita Urbina. Trained in culinary schools abroad, Chef Raki whipped up a truly Filipino spread but using US Frozen Potato as mainstay ingredient, from soup to dessert. It was beyond my expectations!

Unforgettable dish was the Patatas Tinapa Croquetas with Pako Salad. This dish had a downright Pinoy flavor because of the smoky touch of the "tinapa" as it was molded into the crunchy Hispanic mold of the croqueta de patatas, with the contrapuntal tangy-sour-earthy bouquet of the accompanying salad. Chef Raki gave us his recipe of this exquisite dish - to try at home:

Another noteworthy dish is the Okoy de Patatas. I could not get enough of this that lunch time - a delightful mixture of Frozen Potato Skin Shell, shrimps, camote, kalabasa, carrots, bean sprouts and bagoong! You must take a bite to believe that potato can "disappear" and become one of our native veggies. Of course, with the de rigueur vinegar and garlic dipping sauce. Main course is Beef Cocido with Baked Adobo Potato and Eggplant Relish.

Chef Stefano Verillo and his kitchen brigade got enthusiastic rounds of applause for the gourmet dinner that followed in Marco Polo Plaza, in Potato Bonanza theme.  Hosted by GM Hans Hauri, the European spread was accompanied with fine wines, even a mug of beer! Chef Stefano skillfully made use of the potato skin from the appetizer of Seared Tuna with crushed fried Mc Gold potato, siding of Kani Salad in a crispy shell of frozen Mc Cain potato skin; to the soup, which is fish chowder in a puree of Mc Cain frozen potato skin; even the sorbet is Granny Smith Apple Sorbet rolled in grated potato skin and lemon splashed with Galliano liqueur ; up to the dessert of US potato wedge tar tine (pie) and crushed Mc Cain potato skin soufflé glace with mango ice cream, raspberry espuma and rum drunken grapes.  Chef Stefano explained that the rum soaked grapes will help in the digestion of the potato skins.  Main course was Lamb Cutlet.

 The US Frozen Potato Special Menu is available in Café Laguna and Marco Polo Plaza until May. (FREEMAN)