|Dairy Dish of Chef Robby Goco and Miko Manzano of Lyceum University: Gougeres Trio -Chedder Fonduta, Avocado Ricotta and Buffalo Bleu Cheese.|
Ten pairs made up of a professional chef and a culinary student worked together to plan and cook recipes from a meal category. It could be an appetizer, brunch, main, dessert, and bar food. They must come up with a potato dish and a dairy dish.
|Potato Dish of Chef Kalel Chan and Jason Andrada of Tuloy Foundation-Don Bosco: Japanese Potato Souffle Pancke with Potato Flakes, Crusted Chicken and Potato Bacon Gravy|
|Chef Victor Barangan and his partner Ria Garcia of Enderun Colleges discuss their brunch recipes.|
|Chef Kalel checks his mentee Jason's deep fried tater tots.|
The Best U.S. Potato Dish was created by Chef Victor Barangan and Ria Garcia from Enderun Colleges. They made the Potato Royale, Potato Foam, Potato Tuile, Scotch Egg.
The Best California Dairy Dish went to Chef James Antolin and Erik Roy San Luis from Center for Culinary Arts Manila. They created the Mozarella Wrapped Salmon with Smoked Cheese Infused with Citrus Sauce, Grilled Vegetable Salad, Ricotta-Almond Crumbs and Potato Tuille.
The winners went home with extravagant prices. Chef Victor and Ria got Php 100,000 each for their amazing work. Chef James and Erik will be having an Immersion Program at the Culinary Institute of America in Napa Valley, California.
Overall, all the participants did well. Everyone was happy and the challenge produced unique, tasty, and artsy dishes. I believe the people from US POTATO and REAL CALIFORNIA MILK were delighted with what they saw that day and kudos to them for organizing a remarkable cooking showdown.
Because of this competition, I was a little bit inspired to make use of my "talents" to make a dish that would be perfect for an afternoon snack.
I chose CALIFORNIA MOZZARELLA because of it's light, milky flavor and soft chewy texture. You could be able to use other cheeses depending on your preference. You need to set aside roughly half a bar and cut it into small cubes. The rest of the cheese needs be grated to make a cheesy dip. Quick tip: always look for the REAL CALIFORNIA MILK seal for top quality dairy.
For the potato base, I went ahead with roughly 250 grams of US DEHYDRATED POTATO FLAKES. Dehy is easy to use and store that's why I chose to us it over fresh potato. The yield and the quality of the end product is pretty good, too. (Also read: 5 Reasons to Bring U.S. Dehy Into Your Kitchen)
Btw, if you're interested in frozen potatoes, U.S. FROZEN POTATOES like McMain, Simplot, and Lamb Weston are availabe in most supermarkets nationwide.
After rehydrating, the potato flakes would puff up. I took a couple of spoonful and could actually eat it on its own. Next stop is to make balls and insert those cube of cheese into them.
It should look something like this. You can actually do this ahead of time. Just place it in the refrigerator and deep fry it to create a golden brown color.
After a few minutes, you have yourself a gooey and cheesy dip. Just remember to heat it up before serving to prevent it from solidifying.
Just be careful, everything would be extremely hot. The outer crispy coating would lead you to a soft and delicious mixture of potato and cheese. The dip would just make everything cheesier!
It's really fun to play with U.S. POTATO and CALIFORNIA DAIRY. You could absolutely do a lot of dishes with them. From something simple as my CHEESY POTATO CROQUETTES to complex creations like the ones in the SPUDS and DAIRY CULINARY CUP. Now if you'll excuse me, it's time for me to enjoy my masterpiece.
Follow Real California Milk on Instagram @realcaliforniamilkphl
#spudsanddairyculinarycup #potatoesusa #realcaliforniamilk