MANILA, Philippines - Thanksgiving, a day of giving thanks for the blessings of the previous year, was celebrated by the United States Potato Board (USPB) with a select group of journalists and bloggers at the One Rockwell East Tower Ballroom.
Guests feasted on a special potato-inspired Thanksgiving dinner skillfully prepared by USPB ambassador chef Sau del Rosario using US frozen potatoes as key ingredients.
Chef Sau began the Thanksgiving culinary adventure with potato brioche, followed by baked brie with potato croutons (taters), lapu-lapu rilette fried potato cake, marinated prawns citrus potato ravioli micro sprouts salad, beef au poivre with wilted spinach, roasted US turkey stuffing, cranberry sauce and topped it off with US frozen potato Dauphinois chocolate mousse and pumpkin and chocolate crème brulee with chocolate potato taters.
Chef Sau is a believer in the quality of US frozen potatoes.
“You can do a lot of things with US frozen potato products. The variety of US frozen potato cuts supports a chef’s creativity. As a chef who also ran a restaurant, I can appreciate the steady supply of consistently high-quality US frozen potatoes. It’s as good as fresh and is readily available. With US frozen potatoes, the quality is really the best in terms of flavor, taste, and texture,” chef Sau said.
The use of US frozen potatoes is gaining popularity in the country. Filipinos have begun incorporating them in meals and have even been making their own potato-inspired creations. Moving forward, USPB will continue to educate Filipinos on the many possibilities of using US frozen potatoes in their well-loved dishes.
For information, call 534-8534/534-8223 or visit www.potatoesusa.com, www.potatoesusa-philippines.com.