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California Raisins' Delicious Evening with Chef Emmanuel Stroobant & Chef Eric Ross

A couple of weeks ago, I was invited to California Raisins' Delicious Evening with 2-star Michelin celebrity Chef Emmanuel Stroobant along with guest Chef Erich Anton Roos. This event was held on the 9th of January at the Samplings On the Fourteen Restaurant at Berjaya University College. The Raisin Administrative Committee (RAC) ushered in the auspicious new year with a sweet repertoire of specially-crafted delicious recipes using California Raisins.

Upon arrival at the Samplings On the Fourteen Restaurant, I was greeted with a California Raisins welcome drink that compliments well with their special pastries infused with California Raisins as well.

We were told that there will be a live cooking demonstration and the recipes were created by Chef Emmanuel Stroobant along with guest Chef Erich Anton Roos who treated 40 key Malaysian Key Opinion Leaders to an intimate dining experience.  All were pleasantly thrilled as they “eat close and personal with the chefs” – watching them demonstrate on the versatile California Raisins in a four-course dinner.  

The beautiful Fanny Ng who was the host for the event on that evening.

 Dietitian Ms Tan Yen Sing who gave us an insight on how to "Eat Right with Raisins".

“Good nutrition is the best approach for preventing diseases and being healthy. Raisins, high level of polyphenol antioxidants containing about 3,037 ORAC units (Oxygen Radical Absorbance Capacity – a method in measuring antioxidants in food) in about 2/3 cup. This essential substance are vital for protection against oxidative stress which is related to aging and disease,” said Tan.

RAC’s Trade Promotions Director for Malaysia, Mr Richard Lieu says for most consumers, especially children, California Raisins are a healthy snack compared with other snack foods, as they are naturally sweet and do not contain any added sugar. California Raisins are also a very versatile ingredient and can inspire a wide repertoire of dishes—from appetisers and main dishes to desserts and beverages—especially as consumers are becoming more health conscious and more adventurous in their culinary endeavours. “We are very honoured and delighted to work with Chef Emmanuel and Chef Erich to create scrumptious recipes and amazing tastes using California Raisins this time to celebrate the start of 2020 with Malaysian influencers,” enthused Richard.  

Ms Rowena Ngumbang, Agricultural Marketing Specialist

Some key benefits of California Raisins include:
• They are all-natural
• They are naturally sweet and do not contain added sugar
• They are fat- and cholesterol-free and naturally low in sodium
• They are a source of potassium (an important electrolyte that aids in muscle, cardiovascular and nervous system function)
• They are a source of fibre 
• They are a source of concentrated nutrients 
• They are known to contain phytonutrients that suppress the growth of oral bacteria associated with cavities and gum disease

Chef Emmanuel Stroobant needs no introduction as the Belgian’s 2-star Michelin celebrity chef had his first brush with culinary business when he started working as a kitchen help as young as 16 years and worked his way in the culinary world within a span of a decade, notably hosting the AFC channel for many years and opening his first restaurant in Singapore called Saint Pierre. 

Chef Erich Anton Roos, a Swiss national with 40 years of culinary and international  working experience which covers many Western and Asian countries. Currently based in Bangkok, his role are focused in consultancy and strategic planning for kitchen training needs in international hotel chains.

The experience of watching the two chefs preparing the food was really special and it felt rather exclusive for me to be able to witness the 2-star Michelin celebrity Chef Emmanuel Stroobant sharing his culinary knowledge with us that evening.

 The first three dishes were prepared by Chef Emmanuel Stroobant and the first one that we had is the California Raisins, Crab & Cauliflower which I quite enjoyed it with its unique sweetness from the crab and raisins together that brings out a balance flavour of sweet and savoury of this dish.

The next one is my favorite dish which is the California Raisin Pasta With Fennel & Prawns. The paste was nicely done and the prawn was succulent. I've never tasted pasta with raisins before but I think I will try to experiment with that in the near future.

The third dish was the California Raisins With Beef Short Ribs & Winter Fruits. The beef short ribs were flavorful and goes very well with the flavour from the winter fruits.

The Symphony of California Raisins which was prepared by Chef Erich Anton Roos consisting of California Raisin muffin with cream, California Raisin cinnamon ice cream and apple puff. A delightful and sweet ending for the four course meal.

When I was a child, I enjoyed having Sun-maid Raisins and Ligo Raisins and even until today that I still enjoy eating it as a snack.

 Look at the mountain of raisins! Yums!

Can I bring back all the raisins home with me? Hahaha...

A photo with the one and only Chef Emmanuel Stroobant!

A group photo with Chef Emmanuel, Chef Eric Rose, Mr Richard Lieu, Ms Tan Yen Sing, Ms Rowena Ngumbang and all the bloggers!

Interested to find out more information and recipes on California Raisins? Head on to www.calraisins.org and www.caraisins.com. You can also follow them on their FaceBook @RACAsean.

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.: Peace Out :.

3 comments :

  1. That's one good looking prawn! Keong hee huat cai!

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