The Canadian Beef dinner at the residence of the Ambassador of Canada proved to be an interesting affair.
Just like most things Canadian, their beef is low key with the marketing, although it is a C$23B industry. But there is always great potential for expansion, especially in emerging culinary centers such as the Philippines.
I remember having eaten Canadian beef a couple of times before thinking it was just okay, good though not particularly memorable, but there was something about this particular batch that I liked. For one thing, it was robustly beefy as was shown in the beef carpaccio, which paired really well with a peppery arugula.
The dinner was called Canadian Beef for the Filipino Palate Fusion Dinner. It used to be that “fusion” was a scary word in the gourmet world, but I think the trends have come back around again to giving it another try because “restraint” is now something that accompanies fusion cuisine.
This story is from the April 2018 edition of COOK MAGAZINE.
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This story is from the April 2018 edition of COOK MAGAZINE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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