|USPB Thanksgiving Dinner Restaurant 9501|
"Thank You": Two words that are most often forgotten. We don’t usually celebrate Thanksgiving here in the Philippines but we have so many ways we can show our gratitude for all the blessings we receive throughout the year with our fiestas and holiday celebrations.
The holiday spirit arrived early this year during the Thanksgiving Dinner hosted by the U.S. Potato Board (USPB). Thanks to NomNom Club, I was privileged to be invited by the USPB to celebrate with them what they are thankful for this year. There are three things to be thankful for during the USPB Thanksgiving dinner.
|USPB Thanksgiving Dinner Restaurant 9501 Menu|
First on the list is that USPB was able to collaborate with Chef Myrna Segismundo of Restaurant 9501 (Restaurant is found at the 14th Floor ELJ Communication Center, Eugenio Lopez St., Quezon City) to create 5 USPB potato dishes to feature USPB Frozen Potatoes during the USPB Thanksgiving Dinner last November 14, 2011.
Second, despite the unpredictable weather there was almost no empty seat during the USPB Thanksgiving dinner as Restaurant 9501 is filled with distinguished guests including restaurant owners and managers, food magazine editors and writers, traditional media folks and bloggers like me.
As I’ve said although this is a personal blog, my focus when writing is to describe what I’ve seen, taste, heard, felt, and smelled as a consumer. Why should we, as consumers, be interested on what the US Potato Board is doing? Well, that is the reason why I accepted this invitation. I want to know what happens where my food is coming from and how restaurants use the US frozen potato products they get from USPB. Just think about it, have you ever wondered where do restaurants get their ingredients? Wouldn't it be more reassuring to know the people behind where your food is coming from. From where I stand, I am very curious to learn more.
Besides the obvious French fries almost everyone enjoys, where else can we experience this popular tuber? Thanks to USPB, I have five new reasons to think of.
|Homemade Potato bread by Chef Myrna Segismundo for the 2011 US Potato Board Thanksgiving Dinner|
|Seared Scallops with Straight Cut Potatoes, Apple Waldorf Salad Basic oil by Chef Myrna Segismundo for the 2011 US Potato Board Thanksgiving Dinner|
|Truffled Mashed Potatoes soup with Porcini Mushroom Froth by Chef Myrna Segismundo for the 2011 US Potato Board Thanksgiving Dinner|
|Roast U.S. Tom Turkey with bread and nut stuffing, minted orange-cranberry relish, creamed spinach, candied crinkle-cut potatoes and giblet gravy by Chef Myrna Segismundo for the 2011 US Potato Board Thanksgiving Dinner|
Feel free to tell me about your favorite potato dishes or what you want to create with potatoes by commenting below.