California Raisins recently took center stage in a celebration of culinary creativity, as top Filipino chefs reimagined traditional local dishes using this beloved American ingredient. Chefs Erwan Heussaff, Angelo Comsti, and Don Baldosano led the flavorful showcase, presenting inventive takes on heritage recipes.
Held at Offbeat Bistro in Ayala Triangle, the well-attended media event was graced by U.S. Ambassador to the Philippines MaryKay Carlson, who praised the collaboration as a celebration of the two nations’ shared passion for food.
“Our shared love for food brings Filipinos and Americans closer together. It’s an honor to be among such talented and passionate culinary champions to celebrate the richness and diversity of Philippine cuisine,” said Ambassador Carlson.
Ambassador Carlson also rolled up her sleeves and joined Chef Heussaff in preparing the event’s main dish: Steak Frites and Potato Pavé with California Raisins and Roasted Eggplant Sauce. The creation paired the boldness of seared steak with a sauce made from talong—a Filipino household staple—elevated by the natural sweetness of California raisins.
Chef Heussaff also presented an appetizer featuring malasugi (swordfish), served with coconut cream and a California raisin tapenade.
“My lola used to make embutido with raisins. My mom used them in mechado, and that was quite nice because it added a great burst of flavor. At home, I even make raisin chutney and use it as a condiment,” Heussaff shared.
Chef Angelo Comsti brought back memories of his family’s specialty dishes with his version of bacoco (sea bream), paired with a kusido-style California raisin sauce—a nod to the slow-cooked richness of traditional Filipino stews.
“We always had raisins at home as my mom used it for cook savory dishes. She has a specialty called eboquillos—spring rolls filled with dried baby shrimp, ground pork, potatoes, and raisins. She also used them in Arroz a la Cubana,” he recalled.
Chef Don Baldosano it was rellenong bangus, and the other one which his family had every year was Paella Valenciana, both staples during special occasions.
For Chef Baldosano it was rellenong bangus and the other one which his family had every year that was Paella Valenciana made by hisfather.
“It’s like bringhe, made with sticky rice, chicken, liver, and lots of chorizo Bilbao, and always finished with quite a bit of raisins. Honestly, as a kid I wasn’t into it much, but now, I look for it,” he said.
For dessert, Baldosano whipped up a whimsical take on Filipino-style ice cream (sorbetes) infused with raisins, served with a crisp milk tulip and finished with a bold burnt raisin oil.
The event was supported by the Raisin Administrative Committee, the U.S. Department of Agriculture’s Foreign Agricultural Service in Manila, and the U.S. Embassy of Manila.
California Raisins continue to find favor among Filipino chefs and home cooks alike. In 2024, the Philippines ranked as the 5th largest global market for California raisins, with exports totaling ₱522.5 million, accounting for 80% of the U.S. share in the market.
