It is only in rare occasions that we encounter dishes that combine so well the tastes of sweet and chewy raisins with the delicious meal staple, meat. One recipe that is most famous here in the Philippines would be embutido or the Filipino style meatloaf. I was invited to rediscovering innovative ways in crafting gourmet food with U.S. meat and California raisins as ingredients, the U.S. Meat Export Federation and the California Raisin Administrative Committee, in partnership with Shangri-La Hotel, have brought in Chef Jay McCarthy from the United States to work alongside Makati Shangri-La’s own duo of Executive Chef Franco Brodini and Executive Pastry Chef Guillaume Bonnety to Explore California Raisins with U.S. Meat.
The three chefs made scrumptious tasting dishes using the U.S. Meat and California Raisins as the main ingredients. My favorite would be the appetizer and the dessert, (I will post about them on my food blog Matakaw Ako! soon).
Chef Jay McCarthy is a multicultural culinary visionary who became Alamo City’s Best Chef in 1994 for his unique and innovative style. He also earned recognition from the prestigious Critic’s Choice Award at the Texas Hill Country Food and Wine Festival in Austin. After undergoing rigorous examinations that ascertained comprehensive knowledge of the culinary arts and sciences, he was designated with the rare distinction of being a Certified Culinary Professional (CCP) by the International Association of Culinary Professionals.
This joint adventure of the three well-known international brands and chefs with diverse backgrounds vows to open the tastebuds of the Filipino people into a wider range of exciting and enthralling flavors. Chef McCarthy expresses his passion in imparting new culinary cuisines saying, “You can’t expect just the usual when it comes to mixing two elements that are not really top-of-mind in terms of creating culinary masterpieces, but our team’s goal is to succeed in instilling to our guests, a different tune in fusing meat and raisins into a melody.”
“With the three chefs’ expertise in the scullery, the versatility that raisins exude and the lean and quality meat we have available, you are assured of having a pristine and sumptuous dining experience and a fresh outlook in preparing your own recipes to live a healthier lifestyle.” attests Sabrina Yin, ASEAN Director from the U.S. Meat Export Federation.
Francis Foo, Regional Director from the California Raisin Administrative Committee, also adds that, “California raisins are so versatile they are found in all food service kitchens. Our products can help in extending the shelf life of bread products. It can serve as a natural preservative as well as a sugar substitute. In cooking, California raisins also become an alternative for fiber which gives the recipes a healthy twist.”
U.S. Meat Export Federation
The U.S. Meat Export Federation (USMEF) is the most vertically integrated trade association in the meat and livestock industry. Its aim is to increase the value and profitability of the U.S. beef, pork, and lamb industries by enhancing demand for their products in export markets through a dynamic partnership of all stakeholders. Simply put, USMEF is “Putting U.S. Meat on the World’s Table.” The United States has developed one of the world’s most efficient systems for meat production, processing and distribution. Their dedication in providing everyone meats with exceptional taste, tenderness and high nutritional value, together with the consistently high standards in stringent controls and a unique USDA quality and yield grading system makes U.S. Beef, Pork and Deli Meats the best buy in the world market.
California Raisin Administrative Committee
Being an advocate of the raisin industry, California Raisins actively promotes the increased use of California-grown raisins to its customers. With a rich source of sunshine, a hot growing season and plentiful of water supply from the nearby Sierra Nevada Mountains, San Joaquin Valley was named the center of the raisin industry in California. The meticulous three-year process from the moment a grape vine is planted involving heavy irrigation and constant attention by farmers proves that California raisins are definitely hard to work for, but the results are undeniably sweet.
By combining the forces of both the U.S. Meat Export Federation and the California Raisin Administrative Committee, you can expect nothing short of the best quality from each organization. Shangri-La Hotels proudly showcases the skills of Chefs Jay, Franco and Guillaume in preparing sumptuous yet healthy dishes using US meat and California raisins. Are your tastebuds ready for this kind of treat?
