US Potato Safari 3 at Claudes Le Cafe De Ville

In my earlier blog post, there it was mentioned that the United States Potato Board(USPB) Philippines have begun their third campaign, the US Potato Safari, in Davao City, Philippines—with the goal of demonstrating to the audience the creativity and innovation of US Potato in line with the local food industry talents.

Yet again, having the same luck as everybody else who have been into the 3-day event, we took it a liberty to dine at one of the event’s intended destination – Claude's Le Cafe De Ville in Davao.

For its name alone, one would know that Claude's Le Cafe De Ville is a French restaurant for its French-sounding name. A heritage house by original design which may confused first-time goers of the place if not because of the sign “Claude's Le Cafe De Ville” attached to it, this charming restaurant set in a countrified area along JP Rizal is not as formal and intimidating simply knowing it is a foreign restaurant.

Having greeted personally by the chef himself, Claude Le Neindre, we were explicated with the chef’s personally curated menu which gives highlights to US potatoes as part of the recipes.

Chef Claude with the kitchen staff

The Appetizer

Giving the attendees something spicy to stimulate the appetite just right, the Chili Potato Cheese with Shrimps was served which is basically a combination of cheese taters and lush shrimps, everything in mix with a modest yet fiery sauce. Moderately served to tease even the non-hungry eaters, this appetizer will truly bring out anyone’s big appetite for foods.

In line with the Chili Potato Cheese with Shrimps is the Creamy Onion Potato Veloutewhich, from the outside, appears like everybody’s favorite gravy (but without something fried that comes with it), but is actually a soup. Essentially a caramelized blend with onion topped with brie (soft cow’s milk cheese) and potato crouton, Creamy Onion Potato Velouteis a dish not too common for any Filipino’s palate which gives a refreshing taste as an appetizer.

Giving something healthy to an already health set of appetizers, we were served with Salade Madayaw, which is basically a fruit and vegetable salad dressed with the tangy vinaigrette but with a little bit of highlight on the US potatoes.

Main Dish

Only quite filled yet with a lot of reservation for more great tasting foods, we dig in to what is supposedly the meal’s main dish, Pepper Steak in Hash Brown, which is basically a hamburger-inspired meal that instead of the bread and the patty is comprised of both grilled steak cooked medium sandwiched between two US potato hash browns. Not confusing with the soup that was one of the appetizers, this particular main dish does have its own gravy sauce that complements the dish.

Desserts

It must be a French thing or the dessert, Potato Cheese Souffle, must be really not intended to be sweet. Either way, the dessert was the least appealing of all the dishes from the meal yet something that may appeal to others, apart from me. The French, perhaps?

Just as when the first of the two desserts was less sweet than expected, the chef make up for with the Potato Durian Pie a la Mode. Basically a combination of potato and durian in a pie topped with ice cream, this dessert did not disappoint with the sweetness department. You may either just like the pie or the ice cream topping, or both, but this dessert is a definite okay for me.

US Potato Safari 3 at Marco Polo Davao

Following on the same success as the previous US Potato Safari conducted last year in Cebu, the United States Potato Board (USPB) Philippines has yet again held the same program for the third time around but this time at the country’s regarded “safest city” – Davao.

The program was aimed at promoting the local industry diners while at the same time showcasing US Potatoes at its most creative and innovative to its audience.

Joining the event, chosen bloggers from across the country have partaken the 3-day event alongside other media and bloggers local to Davao.

With Executive Sous Chef Alex Destriza at the helm of the second-day event, the participants were graced with a night dinner at Marco Polo Davao’s Polo Bistro.

Reji Retugal-Onal (L), Chef Alex Destriza of Marco Polo (M), Susan Weller (R)

With US Potato at its highlight, the menu was specially made for the safari attendees to enjoy.

The Appetizer

Just like any good meal, the attendees (including ourselves) were presented with an appetizer that is the US Potato Crisscut and Shrimp Cake, a combination of fruit salad (pomelo and singkamas), veggies (mint leaves, red and spring onions), US potato crosscut fries, and shrimp patty all stack together and mixed with an Asian chili dressing.

On another plate, we were served with the US Mashed Potato Soup infused with Turmeric which gives a light taste for every sip and a little bit of spice from the turmeric. While not highlighted for their names, this soup is more than just your potatoes and turmeric. Every plate of this soup contains diced salmons in it in addition to orange fruit as well as cream.

With the obvious intention of not to fill but to stimulate the appetite—hence the name, appetizer—both the foods mentioned have done a great work as far as keeping us attendees hooked for the coming meals which will complete it.

Main Dish

What is a good fulfilling meal without its fair share of the main dish on the table?

Following on the appetizers is the main course where we were served with a Honey Caramelized Pork Spareribs made special by adding into it an element of US Potato chili spiced wedges, cherry tomato confit, all of it dressed on cucumber mint and balsamic glaze syrup.

The Ultimate Dessert

Finishing on the full meal is no other than the dessert. Of all the available desserts in the event, the one clear winner was the US Potato Strawberry Cheese Cake mixed in with crumbled soft meringue, twister, potato crust, kiwi, strawberry, white chocolate cream sauce, and vanilla ice cream which truly stood out despite not adding durian into its mix.

With nine years of working experience at his disposal as earned by being the Sr. Sous Chef of The Peninsula Manila, Chef Alex Destriza is not your ordinary experienced Sous Chef but one that actually brings talent on the dining table which offers new experience and exciting meals to diners that keep them coming back for more.