THE variety of fresh produce from California keeps on expanding in the Philippine market. Now it includes fresh peaches, plums, nectarines, blueberries, ripe olives, and Medjool dates, in addition to California raisins, cheeses, and wines, which the state is known to be superior for.
To introduce these new ingredients that are now readily available in the local market, the Western United States Agricultural Trade Association (WUSATA) and the Buy California Marketing Agreement (CAGROWN), with the support of the United States Department of Agriculture Agribusiness Trade Mission to the Philippines (USDA ATM), put together Taste of California at the Grand Hyatt Manila recently. More than just a product sampling, the event offered local importers, distributors, and media delicious applications of such top-quality food products via a tasting menu curated by the hotel’s executive chef Mark Hagan. Each course highlighted certain fresh California ingredients and paired them with a California wine.
First course: Grilled California Stone Fruit Salad, served with garden salad leaves, mint leaves, Maldon salt, and extra virgin olive oil; paired with Robert Mondavi Winery Napa Valley Fume Blanc 2018, refreshing white wine with a light lime and citrus flavors. (Stone fruits, which are fruits with flesh or pulp enclosing a stone or hard endocarp, include peaches, plums, and nectarines, which California grows a lot of.)
Second course: Pan-seared Seabass, California Black Olive Tapenade, served with cauliflower puree; paired with Kendall-Jackson Vintners Reserve Chardonnay 2019, a balanced white with ripe tropical fruit flavors with a hint of spices, oak, and butter.
Third course: Stuffed Roasted Pork, and California Raisins, served with onion, lemon, coriander stuffing, fondant potato, and asparagus; paired with La Crema Sonoma Coast Pinot Noir 2019, a rich, medium-bodied red wine with aromas of dark cherry, plum, and raspberry.
Fourth course: Seascape Cheese, served with stone fruit chutney and Lavosh crackers; paired with The Prisoner Wine Napa Valley Red Blend 2019, a smooth and luscious red with aromas of cherry, dark chocolate and clove, and flavors of raspberry, pomegranate, and vanilla.
Fifth course: Sticky Toffee California Medjool Date Pudding, served with toffee sauce, and whipped cream; paired with Barefoot Pink Moscato Non-Vintage, a sweet dessert wine with layers of juicy red fruit flavors.
Leading the luncheon celebration of new California produce was Christine Birdsong, undersecretary of the California Department of Food and Agriculture. Says she: “California is home to a remarkable range of fruits, nuts, vegetables, grains, dairy products, and wines, and we want to support the growing demand for these by providing Filipino businesses and consumers access to top-notch California produce that would further elevate their dining experience.”
