California wines stole the spotlight as the American embassy showcased some of the country’s best wines, cheese, seafood and raisons.
The United States Department of Agriculture’s Office of Agricultural Affairs at the U.S. Embassy in Bangkok and U.S. Agricultural Trade Groups organized the U.S. Food & Wine Showcase and Product Seminars in Pattaya on July 10, at Royal Cliff Beach Hotel.
Wine connoisseur Lim Hwee Peng speaks about California wines and their use in hotels and restaurants.
The event attracted over 200 Pattaya chefs, food and beverage professionals, and bakery shops. The event introduced over 20 importers of US food products based in Bangkok to local agents, hotels, restaurants, and caterers in Pattaya and surroundings provinces – creating new trade relations that definitely increase the availability of U.S. foods and wines in the eastern Thailand.
The event featured U.S. wines, frozen potatoes, California raisins, U.S. beans, dry peas, lentils, and California cheeses targeted to food service industry.
This beautiful seafood from Alaska looks delicious.
The event combined a “U.S. Product Showcase” with seminars on workshops on U.S. products as well as the cooking and baking demonstration by three renown chefs: Chef Vichit Mukura, 25 years executive Thai chef of the Mandarin Oriental Bangkok; Chef Willment Leong, approved judge for the judge World Association of Chefs Societies approved and International Chef Panel – World Wide Thai Airways International; and Chef Franck Heuze, award-winning chef from the California Raisin Baking contest for Singapore and Malaysian bakers.
Chef Willment Leong and wine connoisseur Lim Hwee Peng spoke on California wines and their use in hotels and restaurants while Chef Franck Heuze covered use of California raisins in cakes.
A “Sous-Vide” innovative-cooking demonstration covered reheating previously prepared foods by submerging them at water heated only halfway to the boiling point.
The embassy’s Sukanya Sirikeratikul said the event was organized to show the potential in food production and quality from the U.S.
People at the seminar learn about various food products imported from the USA.
Chef Franck Heuze creates a masterpiece using California Raisins.
Cheers – taking a little taste of the California wines on display.
Restaurants business owners and chefs are given a demonstration on how to bake using California Raisins.
