#usmeat

Menú disponible sólo el 1 de diciembre en Jardín Juárez, CDMX.

La comunidad gastronómica, California Wines y US Meat Export Federation respaldan este evento donde lo recaudado se destinará para la labor educativa que realiza Gastromotiva AC.

La Reina de la Brasa participa con un mini emparedado de New York Choice que se cocinó y ahumo lentamente por 5 horas. Se acompaña con vegetales de Nuestro Huerto cocinados al rescoldo y un aderezo de pimienta Cayenne.

Habrá dos horarios, el boleto incluye los alimentos y los vinos de California estarán disponibles a la venta por copeo.

Todos los detalles y venta de boletos están disponibles en la siguiente liga:

https://www.wegow.com/es-mx/festivales/winemarket

Bonifacio Global City has rapidly grown as a modern wonder of contemporary living. With their sizeable office blocks and sprawling high streets and parks, BGC encourages living with a balance of work and play. It has attracted a lot of creative and passionate minds in the food industry to set up shop in the area, helping it steadily gain popularity as a hub of various gastronomic experiences. Restaurants in colorful BGC are well known for the quality of their dishes, all thanks to the fine ingredients they use such as U.S. Meat. That’s exactly what the U.S. Meat Export Federation (USMEF) wanted their attendees to experience last November 21, 2019 as they hosted Five Star Night, a showcase of local chefs and their take on U.S. Beef and U.S. Pork in partnership with some of BGC’s well-loved restaurants—Fireside, Jin Joo, and Mimi & Bros.

The event was opened by Mr. Morgan Haas, the Agricultural Counselor of the USDA Foreign Agricultural Service. As someone who grew up on a farm in Minnesota, he explains that the system set for U.S. Meat products is one of the best in the world, with safety and universal quality guaranteed. He also shares that he immediately felt at home in the Philippines because the first restaurant he went to proudly advertised that they were using USDA-approved meat, which garnered laughter from the audience. When asked about his favorite Filipino pork and beef dish, he quickly answers the famous Sisig and the comforting Bistek. 

After the opening remarks, renowned chef and owner of 25 Seeds and Cafe Fleur, Chef Sau del Rosario, shared a few words on his experience with U.S. Meat as the ambassador of Five Star Night. According to him, meat that is able to stand on its own is very important with the way they prepare their dishes at Cafe Fleur. With the marbling, taste, and overall high-quality of U.S. Meat, he can always rely on it especially with his signature Crispy U.S. Pork Belly and Truffled Macadamia Kare-Kare, where the sauce should just elevate the pork. The attendees were then treated to three meat dishes prepared by the partner restaurants. First up was the Slow Cooked U.S. Pork Rib with Pumpkin Puree and Apple Chip by Chef Edward Bugia of Mimi & Bros. Chef Edward shares that his favorite way of preparing U.S. Meat is by cooking it low and slow, which is probably the other reason why their pork ribs are so tender. In addition, he raved about the clean taste of U.S. Meat which has the same quality every time.