Given these boons, chef Sau del Rosario highly vouches for potatoes as a feasting staple.
During a recent Thanksgiving dinner he
prepared as ambassador for the United States Potato Board
used US frozen potatoes as key ingredients from appetizer to dessert.
"I love working with potatoes, whether fresh or deeply frozen.
They're very practical, fun, easy, profitable and healthy," shares the chef, who has published a cookbook on the subject.
"US potatoes fit my cooking style because not all Philippine potatoes are consistent," he
confides, "some are sticky or dry."
goes for US potatoes, in particular, for their consistency, practicality, affordability and easy storage.
One can store them in a freezer, he
says, for years and still get fantastic end results, which is why he
thinks these are perfect for catering.
"You can do 101 things with them, no brainer," he
asserts, having converted the tubers into white chocolate potato tarts, pizzas and macaroons, among others.
During the USPB
made baked brie with potato croutons and fruit delice and the crunchy lapu-lapu rilette fried potato cake as appetizers.
contrasted the crunchiness of potato sides with the softness of the greens and pumpkin sauce in marinated prawns citrus potato ravioli micro sprouts salad.
Then, both the medium rare beef and the mashed potatoes were turned melt-in-the-mouth in the first main course, beef au poive with wilted spinach.