It was my first time to go out on a food blogging trip far away from my family but you know why I joined it? Because it’s US Potato Safari 6! And I’ve read a lot about how exciting this annual activity is, where participants visit different restaurants to discover dishes that used US Potatoes ingeniously.
Group photo at MexiMama, Day 2 of US Potato Food Safari 6
As a home cook, I find it exciting to imitate dishes from the restaurants where my family eat out during special occasions or on weekends. I find it fun to tweak recipes and find alternatives of the ingredients that are available in the grocery. Some of the ingredients I’ve used a lot of times as great alternatives were US Potatoes and I’ve already blogged quite a few dishes all using US Potatoes’ different variants : Dinner Rolls , Potato Salad, Pinoy Beef Steak using US Potato wedges , Chocolate Truffles
And because the trip would be all about US Potatoes, I got even more excited to learn more about these nutrient-rich spud, new recipes and how I can apply them at home.
Restaurant Hopping
The US Potato Safari 6 was held for three days in Cebu City. Potatoes USA, the chief marketing organization for all things US potatoes, has partnered with selected restaurants to feature US potato products. Three restaurants were chosen to feature potato-based dishes from this month until May. The promo will be supported with merchandising and online promotions to delight their diners.
The three restaurants we visited during the tour gave us exemplary dishes and in each stop, the chefs showed us dishes which highlighted US potatoes’ versatility as one food, with a great many applications.
Restaurant 1 –
Cebu City Sports Club
Cardinal Rosales Avenue, Cebu Business Park
Fried Cumin Potatoes – flavorful starter! (US Potato chips flavored with cumin with creamy cucumber dip)
Japanese Potato Salad (with dehydrated US Potato granules and flakes which made it more creamy and dense)
Potato Crusted Fish Fillet with Sweet Miso Sauce (fish was breaded with dehydrated US Potato flakes, at the side were fried potato shreds) – love the combination of textures in this dish, the taste of sweet miso sauce was unique
Potato Zeppole (chef used US Potato granules instead of flour, filled it with strawberry jam, plus meringue kisses) love this not so sweet, fruity dessert
Our first night in Cebu at Cebu City Sports Club, thanks so much Chef!
Restaurant 2
MexiMama Cocina Latina
Second Floor, West Strip Parkmall
Ouano Avenue, Mandaue Reclamation Area, Mandaue City 6014
Feeling Mexican as we tasted the appetizer – Street Style Mexican Potato and Corn Croquettas with Chili Lime Crema, Achiote Oil and Queso Fresco (Chef used US Dehydrated Potato Flakes and Straight Cut Fries)
Soft tacos with Tequila Marinated Prawns, Pico de Gallo, Salsa Roja and Guacamole (Chef used Dehydrated US Potato flakes in making the tacos) You’ll never get enough of these tacos!
Grilled pork belly al pastor, homemade chorizo-US potato fondue, grilled pineapple, lime gastrique, burnt onion puree, carrot emulsion I’ve never eaten grilled pork with mashed potatoes before! They are perfect together!
US potato cheesecake flan, berry coulis, tuiles, chocolate mousse, oreo soil Even if I was already full, I’ve managed to finish this cake! The cream and berries were my favorite.
MexiMama – avail their All You Can Eat, it’s so sulit!
Restaurant 3
The Social
Ayala Mall Cebu, Archbishop Reyes Ave,
Cebu Business Park, Cebu City
Bacon and cheese Croquettes (US Dehy Potato Flakes and Shredded Hash) These croquettes were huge and filling and delicious! Borrowed photos from Marc Francis of @myabscanwait – Follow him in IG!
Gnocchi Prosciutto Clear Soup (with US Dehy Potato Flakes) I’ve always wanted to cook and eat gnocchi, so sosyal!
Grilled beef tenderloin and dauphinoise potatoes (dauphinoise : US Frozen Mashed Potato baked with cream/milk) Servings at The Social were humongous. I was only able to finish a quarter. The beef was so flavorful and potatoes were of course, just perfect, and that grilled garlic on the side added oomph.
US Potato churros with tablea dip – never thought churros can be made using potatoes a perfect way to cap our last evening in Cebu! Borrowed photo from @joybites, follow her in IG
Potato Appreciation
With Chef Alvin Ong
Aside from the food tour in different restaurants, we all got the chance to learn a lot about US Potatoes, their source, variants and applications. Through these orientations, I’ve felt an appreciation of these humble potatoes even more. From the simple root crops, they are made into different variants like US dehydrated potatoes, mashed potatoes, slices, and fries so they can be easier and more convenient to use.
Chef Alvin Ong, the bubbly and loquacious chef of US Potatoes, held a quick demo on the second day where he showed us convenient skipping boiling, peeling and slicing is in the potato preparation process – by making delicious mashed potatoes and crispy French fries literally in seconds.
No wonder, caterers and food service professionals prefer US Potatoes for being ready to use, for their faster prep times and easy storage.
US Potato Safari 6 was an unforgettable trip for me not only because it was my first time to reach the beautiful city of Cebu, with great company and amazing room at Shangri-la, but best of all though, is that this trip boosted my enthusiasm in cooking knowing how versatile US Potatoes is. I now feel that it’s so easier for me to be creative in my kitchen.
Group shot wearing our new US Potatoes apron, a perfect souvenir for this awesome food adventure! Thanks Potatoes USA!
