POTATOES USA, the marketing organization of American potato growers, hosted the fifth “Potato Safari” from Nov. 6-9, and partnered with three restaurants in Boracay — Ambassador in Paradise, Sunny Side Café, and Little Wave — to show off what can be done with potatoes. The island restaurants each prepared five-course meals which are outside their menu using US potatoes as the main ingredient.
Potatoes USA aimed to showcase the versatility of US potatoes to restaurants in the island. “There is a strong potential in the restaurants in the provinces which is why we’re always thinking of ways to collaborate with them and support them through training, menu development, and marketing initiatives,” Potatoes USA Country Representative Reji Retugal-Onal was quoted as saying in a press release.
The three participating restaurants’ potato-based dishes are available on their menus until Feb. 15, 2018.
AMBASSADOR IN PARADISE — AL FRESCO
Station 1, Sitio Pinaongon, Barangay Balabag, Boracay Island
Ambassador in Paradise food and beverage manager Hernan Rodriquez did not hesitate when Potatoes USA contacted him about participating in this year’s Potato Safari.
“Since [before], we had a problem with our French fries. [they were] not consistent,” Mr. Rodriquez told BusinessWorld, and it just so happens that consistency of its products is one of the aspects being pushed by Potatoes USA. Mr. Rodriguez also said that they wanted to know what potato dishes would be good for their restaurant.
Executive chef Robert Agudaña led the kitchen staff in innovating on potato dishes.
The special lunch menu included potato cappuccino, a light soup with potato croutons and bacon bits; hash brown with mashed potatoes as sauce; and a potato taco salad. The main dish was a potato lamb noisette topped with a flavorful mushroom sauce. Mango float with potato flakes and condensed milk ends the meal.
These potato dishes are available à la carte during the holidays.
SUNNY SIDE CAFÉ
Station 3 Beachfront, Boracay Sands Hotel
Sunny Side Café was the first of the five restaurants set up by the Sunny Side Café Group in Boracay. It offers an all-day breakfast menu and was the first specialty coffee restaurant and bakery on the island.
“We make our own bread, bacon, chorizzo, soups are made from scratch… We really need to make sure that there’s good quality of execution… We want to be able to control every aspect of what goes on the plate,” Sunny Side Café Group owner Nowie Potenciano told BusinessWorld.
Mr. Potenciano and his staff took on the challenge from Potatoes USA after they were invited via a phone call. “They (Potatoes USA) gave us a call a few months ago and asked if we can work with them and create dishes that featured potatoes.”
The kitchen staff had two months to work on incorporate potato variants such as chips, flakes, shoestrings into the menu.
“We tried to see what would work with what the restaurant is about. But at the same time, use as many different potato products as possible.”
Creating a five-course breakfast menu for dinner is quite an innovation in itself.
The meal began with Bird’s Nest, a potato nest with 63° egg yolk, shimeji (a variety of mushroom), and smoked mushroom dashi on potato mousse. The texture of the soft egg yolk contrasted nicely with the potato nest. It was followed by an impeccable Piri-Piri Falafel, potato falafel on pita with Spicebird Piri-Piri sauce and garlic tahini. Next came the Breakfast Okonomiyaki, a shoestring potato and cabbage pancake with The Sunny Side Café bacon, house-made okonomiyaki sauce, “Supermagic umami dust,” and bonito flakes — a dish that tickles the taste buds.
The main dish was potato chip-crusted Blue Marlin that included an interesting mix of shrimp, potato, and saffron bisque with roasted baby vegetables and honey butter drizzle.
A Gnocchi Champorado — potato pillows soaked in 60% South Cotabato Risa chocolate — leaves the diner wanting more chocolate. It is served with ube (purple yam) ice cream, queso de bola, and slivered almonds.
When asked about his philosophy as a restaurant owner, Mr. Potenciano said: “People should walk away happy. When they leave, they have to want to come back.”
LITTLE WAVE COFFEE CO.
Station X, Hue Hotels and Resorts, Station 2, Main Road, Boracay
“It was challenging, but it was fun,” said executive chef Natalia Moran about coming up with 10 potato-based dishes. She said they considered “taste, flavor, the components on the plate, and how the tastes match” in coming up with the dishes.
The meal began with a potato, leeks, and bacon Chowder which came with a shrimp and corn potato bruschetta on top of the bowl — the dish was almost too pretty to eat. Dehydrated potato flakes were incorporated in Coddled Eggs on potato mousse with shimeji, truffle oil, and smoked paprika. The lavosh crackers on the side finished the mix.
The Cacio, Pepe e Patate could be mistaken for a pasta dish but instead of noodles, what you were actually looking at are curly potato fries in butter, grated Parmesan, and black pepper, finished with tangy gremolata. The main dish was a mouthwatering Little Wave Surf and Turf consisting of braised beef cheeks with crab and potato cakes, sautéed baby carrots, and arugula oil.
The meal finished with Potato Churros con chocolate. Thick potato strips were prepared as churros with cinnamon, sugar, coffee cream, and came with a shot of espresso-chocolate.
“I try to use the freshest ingredients, and I try to make everything from scratch,” Ms. Moran told BusinessWorld. — Michelle Anne P. Soliman
