Top Filipino chefs promote California Raisins in media event

RENOWNED FILIPINO chefs came together last Feb. 22 to promote and prepare raisins featuring dishes as a healthy option during the California Raisins Media Event at Poblacion, Makati City.

To demonstrate the ingredient’s versatility, Chef Miko Aspiras, Chef Sau del Rosario, and food stylist Jenni Epperson prepared dishes in person at Mr. Del Rosario’s newly opened Cafe Fleur and Sawsaw at the Cayco House.

Also present at the event was the US Department of Agriculture Agricultural Attache Mark Hanzel.

Ms. Eperson started the event by sharing tips on how to garnish food using “soil” made out of ground raisins and preparing the “easy-to-make” California Raisins and Beef Taco Stuffed Bell Peppers.

Meanwhile, Mr. Del Rosario, a celebrity Kapampangan chef, delighted the press and food critics with raisin-infused cocktails, Salmon en Croute with California Raisin-Caper Jam, and the main course of California Raisins Wild Rice with Duck Confit (in photo).

Finally, Mr. Aspiras arranged five dessert entrees during the event. The renowned pastry chef prepared a sticky cake, mousse, panned chocolate, butterscotch, and gelato all of which featured California Raisins.

Mr. Del Rosario said that California Raisins can increase any dish’s depth with its natural sweetness and easyto-distinguish fruity flavor. “It works on menudo, adobo, and many other Filipino cuisines and desserts,” he added.

The all-natural California Raisins are sold in the country through Filipino brands like RAM, Sunmaid, and SM Bonus. California Raisins are available nationwide in all major supermarkets and convenience stores.