‘Raisin’ the bar
In 2024, the Philippines ranked as the fifth-largest global market for California raisin exports, totaling P522.5 million
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In 2024, the Philippines ranked as the fifth-largest global market for California raisin exports, totaling P522.5 million
White Fish and Coconut Crudo with California Raisin Tapenade.
Pan-fried Bacoco (Sea Bream) with California Raisins Kusido Sauce and Bulgur Salad.
Steak and Potato Pave with California Raisin and Roasted Eggplant Sauce.
California Raisins Milk Ice Cream with Milk Tuile and Burnt California Raisin Paste Oil.
One of those things that divides a room right away is raisins; people either pick them out of their food like tiny intruders or nibble on them right out of the package.
The chewy texture and strong sweetness were never quite right for this writer also. That is, until a four-course meal, with a lineup of culinary superstars and a radically different take on raisins, totally changed the game.
Last 8 July, US Ambassador to the Philippines MaryKay Carlson rolled up her sleeves alongside James Beard Award-winning food content creator Erwan Heussaff and top chefs Angelo Comsti and Don Baldosano at the newly opened Offbeat Bistro, a modern-retro Filipino spot in Makati.
“Our shared love for food brings Filipinos and Americans closer together. It’s an honor to be among such talented and passionate culinary champions to celebrate the richness and diversity of Philippine cuisine,” Ambassador Carlson shared. “California raisins provide sweetness, flavor, and texture that perfectly complement traditional Filipino dishes.”
Some may find that “texture” unsettling, but these chefs’ inventive reimagining of it was nothing short of revolutionary.
As Heussaff told DAILY TRIBUNE, “Maybe the one you tried, you didn’t like. Raisins can be done in so many ways.” And honestly, he was right. Here’s the delicious lineup that made me do a complete 180:
Starter: White Fish and Coconut Crudo with California Raisin Tapenade by Erwan Heussaff. Clean, bright, and unexpectedly balanced. The tapenade added depth without overpowering the delicate fish.
Main Course #1: Pan-fried Bacoco (Sea Bream) with California Raisins Kusido Sauce and Bulgur Salad by Chef Angelo Comsti. The sweetness of the kusido sauce rounded out the savory richness of the fish beautifully.
Main Course #2: Steak “Frites” — Steak and Potato Pave with California Raisin and Roasted Eggplant Sauce by Erwan Heussaff. Comforting yet elevated, with the raisin-eggplant sauce tying it all together in an earthy, umami-forward way.
Dessert: California Raisins Milk Ice Cream with Milk Tuile and Burnt California Raisin Paste Oil by Chef Don Baldosano. Think: nostalgia meets innovation. Creamy, smooth, and just the right amount of sweet.
California raisins are naturally sun-dried, free of additives, and rich in fiber, antioxidants, and essential minerals. They are a versatile ingredient that enhances savory dishes and adds sweetness to desserts, making them a perfect complement to Filipino cuisine.
In 2024, the Philippines ranked as the fifth-largest global market for California raisin exports, totaling P522.5 million ($9.5 million). During this year, the United States was the leading exporter of raisins to the Philippines, with an 80 percent market share.
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