Seared Tuna crumbed with crushed US Potato, Kani Salad
On the first day of March, the U.S. Potato Board kicks off USPotatobilities at top restaurants in the splendid Queen City of the South! Try the piquant USPotato rendition of Cebu’s creative chefs! I tried them all when I hopped on a USPotato Safari. I’ll tell you which ones are the must-try’s.
Cafe Marco at Marco Polo Hotel. Chef Stefano Verrillo prepared a unique wine dinner. We had Crispy US Potato Bread Roll on US Potato Skin–very crispy on the outside, soft and chewy inside. For our palate-break, I was awed just by looking at the US Potato Faberge Egg sorbet—Granny Smith apple rolled in US Potato Skin and lemon. And, it’s really refreshing! For soup lovers, the layered flavors of Fish Chowder blended with puree of US Frozen Potato was exquisite. Chef Stefano reminded us in his baritone voice to “try not to mix the soup, so you get to savor each layer.”
Crispy US Potato Bread Roll on US Potato Skin–very crispy on the
outside, soft and chewy inside.
- A Potato Bonanza table setting
- US Potato Bonanza at The Marco Polo, Cebu!
Granny Smith apple rolled in US Potato Skin and lemon
Layered flavors of Fish Chowder blended with puree of US Frozen Potato
Lamb Cutlet with roasted crushed Triangle US Potato
- US Potato Wedge Tarta Tin & Potato Skin Souffle
- Fried US Potato Chips & Dips
Pauli Antoine 