Think Thanksgiving,think US potatoes
The Philippines is an important market for US potatoes,” says Susan Weller of the United States Potato Board. The Denver, Colorado-based manager for international marketing flew to Manila recently for an early Thanksgiving dinner with Filipino trade partners and selected media. “Training activities on the proper handling, storage and preparation of US frozen potato products have continually guided importers and distributors, helping them reach both their quality and profit bottom lines.”
That potatoes have become a mainstream item in the Filipino diet cannot be disputed. The latest industry survey by the US Potato Board (USPB) involving Metro Manila bars showed that almost all (or 93 percent) of bars have potatoes in their menu, with 36 percent saying that potato sales have increased in the past year. US frozen potatoes are superior because extra care is taken to preserve nutrients during freezing; are fryer-friendly, and quite versatile.
Steamed fillet of seabass and lobster tail Award-winning chef Ariel Manuel demonstrated that the potato is to food what the little black dress is to fashion. “I’ve gamely accepted the challenge of incorporating the different cuts and consistencies of US potatoes,” he says. Potatoes are versatile, easy to work with, and can go a long way. Combined with the proper trimmings and in the hands of an imaginative chef, they can easily transform from casual food to become a key ingredient of a superlative meal. To allow more people to try the special Thanksgiving menu using US frozen potatoes, this will be available at Lolo Dad’s Brasserie-6750 from Nov. 22 to 27.
The appetizer course was a visual delight of chilled scallops, smoked prawn and Dungeness crabs, micro greens, cucumber and formed frozen slices. The meat of the Dungeness crab (a variety of the crustacean with a flattened body, reddish-brown, spotted hard shell and small short legs) was especially tasty, and we appreciated that the formed frozen slice of potato was flat and fried crisp—a nice aesthetic touch since it looked like a strip of crab shell.
One could do no wrong by combining Gruyere cheese with gratinated hash browns. The rich, sweet, and faintly nutty cheese melted on a warm potato hash brown was the perfect accompaniment to an uncomplicated cream of onion soup. The combination was soothing and tasty, but not overly filling. One had the option of pairing the soup with a nice, soft bun that needed no butter to embellish its goodness.
A delightful appetizer of chilled scallops, smoked prawn and Dungeness crabs, micro greens, cucumber and formed frozen slices. Our palates didn’t need much clearing, but the next course was a pineapple popsicle sherbet, a reminder that we live in tropical climes where Thanksgiving celebrations are less common. But what followed next were the excellent main courses of steamed fillet of seabass and lobster tail or US Eye of Rib Eye and stewed beef cheeks. “Eye of rib- eye? Was there a typographical error in the printed menu?” Apparently not. The choice cut of meat was clearly the best—the “eye” of that cut of meat. Both were accompanied by pan-fried mushrooms, haricot beans and a mashed potato terrine
Groaning with satisfaction, we wondered how potato can be incorporated into dessert. We soon found out with a dessert plate consisting of a dark chocolate and strawberry bar, vanilla and almond ice cream and candied taters coin has potatoes. An added surprise was that cotton candy fluff topped the potato. Did dessert belabor the versatility of potatoes? We didn’t think so, since its incorporation added a welcome dimension of crunch and interesting texture.
A dessert plate of dark chocolate and strawberry bar, vanilla and almond ice cream and candied taters coin with an added surprise of cotton candy fluff While the traditional turkey was also served at a carving station, the special menu took center stage this time. There is much to be thankful for but instead of scrounging around to find unusual Thanksgiving tokens like “Oh Eau Fling” (that is being marketed such as a pumpkin pie and vanilla fragrance with claims of making women irresistible to men, or vice-versa,) it is much easier to share a special meal with loved ones. Besides, while testers say that the fragrance “didn’t get any attention from anyone,” the specially prepared potatoes on your plate surely will.
For more details about US frozen potatoes visit www.potatoesusa-philippines.com or call Reji Retugal-Onal at 534-8534 or 534-8223
