U.S. Ambassador to the Philippines MaryKay Carlson participated in a culinary event on July 8 in Makati City, highlighting the use of California raisins in Filipino cuisine. The event featured renowned chefs Angelo Comsti and Don Baldosano, along with James Beard Award-winning food content producer Erwan Heussaff.
The gathering showcased how California raisins can enhance both savory dishes and desserts. "Our shared love for food brings Filipinos and Americans closer together," said Ambassador Carlson at Offbeat Bistro, a new restaurant in Makati City.
Ambassador Carlson collaborated with Mr. Heussaff to prepare "Steak Frites and Potato Pave with California Raisins and Roasted Eggplant Sauce." The dish combined seared steak with a sauce made from eggplant, enriched by the sweetness of California raisins. Mr. Heussaff also presented an appetizer using malasugi (swordfish) complemented by coconut cream and a raisin tapenade.
Chef Comsti offered pan-fried bacoco (sea bream) paired with a kusido-style raisin sauce inspired by traditional Filipino stew flavors. Chef Baldosano reimagined sorbetes, a classic Filipino ice cream, incorporating milk and California raisins.
In 2024, the Philippines ranked as the fifth-largest global market for California raisin exports, valued at Php522.5 million ($9.5 million). The United States held an 80 percent market share of raisin exports to the Philippines.
The event was supported by the Raisin Administrative Committee, U.S. Department of Agriculture’s Foreign Agricultural Service in Manila, and U.S. Embassy in Manila.