Of all the many things that I am thankful for this year, the opportunity to learn new things has always been on top of my list. Recently, new found knowledge about the endless culinary possibilities of US Potatoes unfold right before my very eye. The thanksgiving dinner hosted by the United States Potato Board (USPB) and United States Department of Agriculture (USDA) at Restaurant 9501 was not just a gastronomical experience, but a learning opportunity as well.
With the use of US Frozen Potatoes, Restaurant 9501’s Chef Myrna Segismundo showcased original and off-the-menu recipes which everyone feasted on during the thanksgiving dinner. It was amazing how Chef Myrna’s creativity and passion strengthen her exploration of versatility in creating wonderful dishes with US Frozen Potatoes as the integral ingredient.
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| Ms. Anna Sobrepena (Editor-In-Chief of Lifestyle Asia), Mr. Migs Borja-Yambao (Food Editor of Appetite Magazine), Ms. Nina Daza-Puyat (Editor-In-Chief of Appetite Magazine), Myself, Ms. Nana Ozaeta (Editor-In-Chief of Food Magazine), Ms. Marilen Fontanilla (Editor-In-Chief of F&B World), and Ms. Troy Barrios (Managing Editor of ABS-CBN Publishing) |
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| Adobo Pate / Tomato Jam |
The Homemade Potato Bread slightly resembles that of a pound cake, only a tad bit lighter. The funky kick in taste reminds one that indeed it is made of potato. While I love the bend from the usual that the sweetness of the tomato jam brought, my palate favors the adobo pate more with its meaty flavor that goes perfectly well with the bread.
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| Homemade Potato Bread |
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| Ms. Anna Sobrepena (EIC of Lifestyle Asia) and Chef Myrna Segismundo of Restaurant 9501 |
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| Seared Scallops, Straight Cut Potatoes, Apple Waldorf Salad in Basil Oil / Truffled Mashed Potatoes Porcini Mushroom Froth |
The taste of the seared scallop combined with the apple was very refreshing to the palate. I love how Chef Myrna turned mashed potato into a delectable soup. Its smell was appetizing enough and when this creamy soup greeted my tongue, it was heavenly.
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| Chef Myrna's little chat to our group |
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| Roast U.S. Tom Turkey with Bread & Nut Stuffing, Minted Orange-Cranberry Relish, Creamed Spinach, Candied Crinkle Cut Potatoes, and Giblet Gravy |
The turkey was succulent and made even more special with the push and pull of flavors brought about by its stuffing. I always have my turkey with creamed spinach that is why I am happy to see one included on the menu. I appreciate that there was just the right amount of cream on it, therefore it does not overpower the spinach. The potatoes was lavishly sprinkled with cinnamon. At first I thought it tasted weird, but its lingering taste makes me crave for more.
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| Poached Pears & Grapes Mashed Potato Crepes & Vodka Sabayon |
Our dessert isn't that sweet but nevertheless lovely. The vodka sabayon goes perfectly well with the distinct taste of the potato crepe.
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| Restaurant 9501, a private restaurant located at the 14th floor of ELJ Building at ABS-CBN Compound |
This thanksgiving dinner prompted us with the fact that the our enjoyment of US potato must not be limited within the confines of those restaurants that serves All-American menu. It can be used as an ingredients that can play a vital role in creating delectable dishes we can all enjoy.
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| Myself with my foodie apprentice that night, the photographer Christian Carreon |
The USPB conducts different programs that helps establishments that use 100% US frozen potato products to gain knowledge and acquire skills which can help them be more effective in terms of marketing and selling the products. Seminars, trainings, and menu development are just some of the programs that USPB support.
On a personal note, having USPB believe in the work and talent of us, Filipinos in the food industry, providing various opportunities and tendering support for our culinary practitioners is definitely one thing we should all be thankful for.
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| Our happy table group |
For more details about US Frozen Potatoes or any of the USPB programs, please visit http://www.potatoesusa.com or call Ms. Reji Retugal-Onal at 534.8534 / 534.8223.
