Khaiba showcases the many ways to experience blueberries

From smoked salads to sinigang and soft serve, Chef Sonny Mariano reimagines US blueberries in bold, savory, and surprising ways during a one-of-a-kind six-course lunch

- By YVETTE TAN

United States blueberries take on even more new and exciting incarnations as Chef Sonny Mariano, executive chef of the Tasteless Food Group, collaborated with the US Highbush Blueberry Council on a six-course lunch that highlighted the versatility of this distinctive fruit.

"As an industry, we've looked at opportunity markets around the world, and we're interested in growing demand in favorable, attractive locations. The Philippines is certainly one of those because it’s a large country with a growing population that’s becoming more affluent," Kevin Hamilton, global vice president, marketing, and communications of the US Highbush Blueberry Council said.

Blueberries aren’t new in the Philippines, but they’re usually seen in salads and desserts. This is why Chef Sonny was excited to showcase the versatility of blueberries for savory dishes by incorporating it into some of the Filipino-Middle Eastern popup’s signature dishes.

"The menu here is the regular menu for Khaiba but I just added the blueberries," he said in Taglish, adding that he worked with fresh, dried, frozen, and powdered blueberries. "If I'm cooking it longer in the oven or braising it on the stovetop, I use the dried blueberries so they don’t break down. For short time cooking, I use the frozen blueberries because they stay plump and juicy when eaten.”