US Potato Safari goes to Cebu

Dessert , Dinner , Lami Kaayo , Lunch Mar 17, 2014 No Comments

Last February 2 to 5, US Potato Board brought to Cebu the US Potato Safari bringing together the best chefs from European and Asian cuisines. The chefs are task to prepare dishes featuring US Frozen Potatoes as key the ingredient.

Chef Sau del Rosario (in striped apron), US Potato Board consultant, is joined by Chef Bea Policarpio (center) and the culinary team behind the US Potato Safari Exhibition Lunch at the Manila A & B Function Rooms, the Marco Polo Plaza Hotel, Cebu City on February 5, 2014.

Chef Sau del Rosario (in striped apron), US Potato Board consultant, is joined by Chef Bea Policarpio (center) and the culinary team behind the US Potato Safari Exhibition Lunch at the Manila A & B Function Rooms, the Marco Polo Plaza Hotel, Cebu City on February 5, 2014.

The event kickoff at Laguna Garden Cafe with Chef Raki Urbina setting the bar high by starting the US Potato Safari with a taste of home; his menu is influenced by various cooking styles from different Philippine regions, giving authentic Filipino cuisine an esteemed place in the culinary map of the country. Café Marco of the Marco Polo Plaza Hotel has taken up the chance to prove its mettle by letting its seasoned executive chef Stefano Verrillo prepare an elegant feast. Executive sous chef Dennis Uy of Maribago Bluewater Beach Resort has presented guests the best that the bountiful seas around Cebu can offer at the lush tropical restaurant The Cove, all with an Asian twist. Finally, multi-awarded chef Marco Anzani of the Anzani New Mediterranean Restaurant serves a luxurious dining experience along with an evening panorama of Cebu City, bringing Old World charm into a hillside escape.

The US Potato Safari had a satisfying end at the Manila Function Room of Marco Polo Plaza Hotel. Chef Sau Del Rosario, consultant of the US Potato Board prepared French bistro-inspired dishes that really impressed everybody because of its gastronomical flavors and mouth watering presentations.

I was one of the lucky bloggers who got invited to the event and I truly enjoyed that gastronomical lunch. I never thought that you cook so much using frozen potatoes as the key ingredient. I was really amazed with everything that Chef Sau del Rosario prepared for us.

Salmon Rillete Potato Brioche

Salmon Rillete Potato Brioche

Egg en Cocotte with US Potato Ranch, Foie Gras and Bacon

Egg en Cocotte with US Potato Ranch, Foie Gras and Bacon

Creamy Onion and Garlic Soup, US Potato Croutons, Gruyere

Creamy Onion and Garlic Soup, US Potato Croutons, Gruyere

Pan-roasted Seabass Brandade with US Potato Mash, Morel Mushrooms, Green Pea Puree and Lime Truffle Foam

Pan-roasted Seabass Brandade with US Potato Mash, Morel Mushrooms, Green Pea Puree and Lime Truffle Foam

Confit de Canard, Pumpkin Puree, Apple and Onion Marmalade, US Potato Gratin

Confit de Canard, Pumpkin Puree, Apple and Onion Marmalade, US Potato Gratin

US Potato Butter Pudding with US Potato Orange Ice Cream

US Potato Butter Pudding with US Potato Orange Ice Cream

Enjoy US Frozen Potatoes at Cafe Marco’s buffet spread and ala carte menu at El Viento Pool Bar & Restaurant and Blu Bar & Grill of Marco Polo Plaza Cebu from March 1 to May 31, 2014. If you want to know more about US Potato Board, you may visit their website at http://www.uspotatoes.com/

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