Ambassador Carlson Joins Culinary Champions in Reimagining Filipino Flavors with California Raisins

U.S. Ambassador to the Philippines MaryKay Carlson joined James Beard Award-winning food content producer Erwan Heussaff and renowned chefs Angelo Comsti and Don Baldosano at a media event on July 8 to showcase the premium quality and versatility of California raisins for Filipino cooking.

California raisins are naturally sun-dried, free of additives, and rich in fiber, antioxidants, and essential minerals.  They are a versatile ingredient that enhances savory dishes and adds sweetness to desserts, making them a perfect complement to Filipino cuisine.

“Our shared love for food brings Filipinos and Americans closer together.  It’s an honor to be among such talented and passionate culinary champions to celebrate the richness and diversity of Philippine cuisine,” said Ambassador Carlson during the event held at Offbeat Bistro, a newly opened modern-retro Filipino restaurant in Makati City.

Ambassador Carlson joined Mr. Heussaff in preparing “Steak Frites and Potato Pave with California Raisins and Roasted Eggplant Sauce,” pairing the richness of seared steak with a sauce made from talong, or eggplant—a staple in Pinoy households—and elevated by the natural sweetness of California raisins.  Mr. Heussaff also presented an appetizer featuring malasugi, the local term for swordfish, complemented by coconut cream and a California raisins tapenade.

“The Filipino flavor profile blends itself very well to California raisins in a sense that we love the mixture of sweet and savory.  It’s the perfect match for any type of Filipino dish,” said Mr. Heussaff.

Chef Comsti’s recipe featured a pan-fried bacoco, a local term for sea bream, paired with a kusido-style California raisins sauce inspired by the traditional Filipino stew known for its rich, slow-cooked flavors.  For dessert, Chef Baldosano reimagined sorbetes, the iconic Filipino-style ice cream traditionally sold from street carts, using milk and California raisins, accompanied by a crisp milk tuile and bold burnt raisin oil.

In 2024, the Philippines ranked as the fifth-largest global market for California raisin exports, totaling Php522.5 million ($9.5 million).  The United States was also the leading exporter of raisins to the Philippines, with an 80 percent market share.

The event was supported by the Raisin Administrative Committee, the U.S. Department of Agriculture’s Foreign Agricultural Service in Manila, and the U.S. Embassy in Manila.

White Fish and Coconut Crudo with California Raisin Tapenade

by Erwan Heussaff

Ingredients:

Malasugi fish, sliced thin

Sauce (Leche de Tigre):

1 cup coconut vinegar

1 ½ cup fresh coconut cream

Raisin “Tapenade”:

1 cup California raisins

½ cup sundried tomatoes

3 tbsp mustard seeds, rehydrated with coconut vinegar

1 lime zest

Garnish:

Shaved egg yolk

Annato oil

Kinchay/chive oil

White baby radish scales

Mustard seeds

Procedure:

Finely mince sundried tomatoes and California raisins, then mix with lime zest and mustard seeds.  Shape the mixture into quenelles and set aside.  Slice baby radish into medallions and arrange them into a scale pattern of four rows with three medallions each.  Set aside.

To plate: Lay five slices of fish flat in the center of a wide-bottom bowl and pour the leche de tigre around it.  Place the pre-made scale pattern on top, followed by the quenelle of the tapenade and shaved egg yolk.  Drizzle oil on the sides of the leche de tigre before serving.

Steak “Frites” and Potato Pave with California Raisins and

Roasted Eggplant Sauce by Erwan Heussaff

Ingredients:

Sauce:

½ cup California raisins

7 large eggplants, charred with the skin on

1 cup beef broth, heavily reduced

1 tsp toasted peppercorns, crushed

2 tbsp fried capers

4 tbsp softened butter

Salt, to taste

Pave:

2 kg potatoes

2 cups heavy cream

⅓ cup butter

4 cloves garlic, smashed

5 sprigs thyme

Steak:

Salt and pepper, to taste

Fried capers

Pickled jicama sheets

Procedure:

Sauce:

1. Burn the eggplants on an open flame until the skin is heavily charred.
2. While reducing beef stock add California raisins and peppercorns to rehydrate.

3. Add the eggplants to the reduced stock and blend until smooth.
4. Add the butter and blend again, seasoning to taste with salt.

Pave:

1. Slice the potatoes 1mm–2mm thin using a mandolin and soak them in water.
2. Combine the cream, California raisins, butter, garlic, and thyme, then bring the mixture to a simmer. Let it sit for 20 minutes before straining out the solids and setting aside the infused cream.
3. Layer the potatoes in a high-walled pan, pour the infused cream over them, and bake in the oven with another pan placed on top to weigh them down.

Steak:

Season the steak and sear it to the desired doneness.

Pan-fried Bacoco (Sea Bream) with California Raisins Kusido Sauce and Bulgur Salad by Chef Angelo Comsti

Ingredients:

½ cup California raisins

1 whole sea bream, filleted (about six pieces)

1½ cups bulgur, cooked

1 large cucumber, diced

½ cup parsley, chopped

1 small red onion, minced

⅓ cup kesong puti, crumbled

Salt and pepper, to taste

Dressing:

¼ cup extra virgin olive oil

1 lemon, juice and zest

1 clove garlic, grated

Salt and pepper, to taste

Sauce:

3 cloves garlic, chopped

1 thumb-sized piece of ginger, grated

2 shallots, chopped

2 medium tomatoes, chopped

½ cup California raisins, puréed with a little water

2 tbsp bagoong

3 cups fish broth, made with sea bream head and bones

2 tbsp calamansi juice

Cornstarch slurry

Procedure:

1. To make the sauce, sauté the garlic, ginger, and shallots in a pan. Add the tomatoes and cook until the oil is released.  Stir in the California raisins and bagoong.  Pour in the fish broth and reduce by half.  Add calamansi juice and season to taste.  Use a slurry to thicken the sauce, then strain and set aside.
2. To make the salad, toss all the ingredients in a bowl. Prepare the dressing, pour it over the salad, and set aside.
3. Pan-fry the fish. On a plate, arrange the salad in the center, top it with the fish, and pour the sauce around.

California Raisins Milk Ice Cream with Milk Tuile and Burnt California Raisin Paste Oil by Chef Don Baldosano

Ingredients:

300 grams California raisins

330 grams milk

100 grams cream

7 grams agar-agar

110 grams sugar

60 grams butter

10 grams lemon juice

70 grams all-purpose flour

250 ml water

Canola oil

Procedure:

1. Ice Cream: Combine the milk, cream, agar-agar, 50g sugar, and 50g of California raisins. Simmer together for 5 minutes, then allow to cool. Once cooled, blend until smooth and transfer to an ice cream machine. Churn and set aside to chill.
2. Tuile: Combine the remaining sugar, 100g of finely chopped California raisins, butter, and sugar. Mix thoroughly until well combined, then bake at 170°C for 10–12 minutes.
3. Jam: Gently toast the California raisins in a pan until slightly charred. Allow to cool, then add water. Simmer until the water is reduced by one-third.  Blend until smooth to create a purée, then season with lemon juice.
4. Oil: Slowly simmer the canola oil and the remaining California raisins together until fragrant. Blend roughly, then strain to extract the oil.
5. Garnish: Place a base of crumbled tuile on the plate, followed by a scoop of ice cream with a hollow center. Fill the hollow with jam, arrange shards of tuile around the ice cream, and finish the dish with California raisin oil.