On August 19, the U.S. Embassy in Port of Spain, together with the U.S. Department of Agriculture’s Foreign Agricultural Service and the U.S. Meat Export Federation, hosted an event for culinary professionals from Trinidad and Tobago. The gathering at the Chief of Mission residence aimed to introduce local chefs, restaurateurs, and food industry leaders to a range of American food and beverage products.
Attendees had the opportunity to sample various cuts of U.S. beef and pork, California grapes, wines from Washington state, bourbon from Kentucky, and whiskey from Tennessee—all prepared with influences from Caribbean cuisine.
U.S. Embassy Chargé d’Affaires Charlie Franta stated, “We share so much with our Trinidad and Tobago friends and partners, through family ties, trade, education exchanges, business, and tourism on both sides. It was a natural fit for the U.S. Department of Agriculture to host this event for professionals in Trinidad and Tobago’s food industry to showcase the best of U.S. beef, pork, table grapes, beverages, and other great quality products the United States has to offer.”
Kaylee Greiner of the Texas Beef Council worked alongside USMEF representatives Elizabeth Wunderlich and Homero Recio during a live demonstration focused on meat quality factors. They also presented ways to prepare American beef—such as ribeye, sirloin, tomahawk steaks—and pork cuts like Boston butt and blade end ribs using both classic techniques and new recipes.
Katie Woody from USDA’s Caribbean Basin Agricultural Trade Office said that “U.S. beef and pork are produced under strict food safety and animal welfare standards, offering consistent flavor, tenderness, and nutritional value. Their quality is matched by their adaptability in a wide range of culinary applications, from grilling and roasting, to stir-frying and slow cooking.”
In 2024 alone,Trinidad and Tobago imported approximately $13.6 million worth of American pork products as well as about $11.5 million in beef products.
The tasting menu included dishes such as Boston butt Geera pork cubes; coffee-rubbed flank steak with sorrel chutney; pepper pot-inspired braised short ribs; fresh or roasted California grapes served with ricotta on crostini; along with Twin Island bread pudding topped with American whiskey sauce.
California remains central to America’s grape production,growing over 99 percent of all commercial grapes in the country. In 2024,Trinidad and Tobago imported more than $4 million worth of these fresh grapes.
Wine selections featured bottles from Chateau Ste. Michelle and 14 Hands wineries.Washington state is second only to California in wine production within the United States, hosting more than 1,000 wineries that collectively produce over ten million cases each year.American wine exports to Trinidad & Tobago totaled over $1 million in 2024.
Guests were also offered samples of bourbon made at Kentucky's Woodford Reserve Distillery alongside Tennessee whiskey produced by Jack Daniel’s Distillery.Both spirits are considered signature American beverages recognized for their quality.More than $5.5 million worth of distilled spirits were exported from the United States to Trinidad & Tobago last year.