Thanksgiving dinner with the US Potato Board
I had my very first taste of an authentic American tradition last Nov. 25, 2009 at M Café when I was invited to join the United States Potato Board's Thanksgiving Dinner.
The dinner menu was especially prepared by Chef Sau Del Rosario, M Café's food consultant and Chelsea Market Café's chef. It was like something out of the TV show Iron Chef, with US frozen potatoes as the theme ingredient. I was very excited, I always watch Iron Chef and here the great Chef Sau himself was going incorporate US frozen potatoes into every single dish of our multi-course dinner.
USDA Agricultural Attaché David Wolfe (pictured above left) gave a little talk about US Frozen Potatoes just before dinner. He said that the Philippines is the second largest market for US Frozen Potatoes in Southeast Asia. Quite impressive since we're such a small country don't you think? Anyways, the first course, Potato Dill Sourdough Bread (pictured above right) was served shortly after. I loved its freshly baked goodness. Amazingly, it was made with US Frozen Hash Browns.
Next up were Crispy Seabass with Parsley Brandade, Root Vegetable Floss, Rosemary Orange Beurre Blanc (pictured above left) and Seared Foie Gras US Scallop Potato Soup (pictured above right). It was the first time I ever had a sizable piece of seabass for an appetizer. It was very tender and juicy. The parsley brandade was made with US Frozen Mashed Potatoes. Meanwhile, the soup had this amazingly rich and creamy texture which makes it hard to believe that US Frozen Hash Browns were used to create it. The foie gras was a surprise -- I was expecting something buttery and sweet but Chef Sau's foie gras was savory in flavor and lightly crisped. It complemented the soup perfectly.
Of course, what's a thanksgiving dinner without the traditional turkey? A turkey carving station (pictured above left) was set up. I got a couple of slices and topped them with cranberry sauce. Then came the best dish of the night -- Porcini and Truffle Gnocchi (pictured above right). I was already quite full at this point but wow, I was in heaven as soon as I had a gnocchi. The gnocchi is so chewy it rolls in your mouth. I also felt as if I tasted truffle for the first time. The mushrooms were drenched with truffle oil. I've had a lot of truffle dishes in the past and yet never really tasted truffle. It was incredible.
After dinner, I had a chance to meet and have a little chat with Chef Sau. He admitted to being hesitant about taking the US Frozen Potato challenge, but he did an amazing job all the same. I miss his Porcini and Truffle Gnocchi already! :)
ABOUT THE AUTHOR
A skincare-obsessed 40-something mom who refuses to look it. I eat, I shop, I conquer! Game on!