It was a sight to see United States Ambassador to the Philippines Sung Kim don the chef’s apron and assist Enderun executive chef Mark Chalopin in preparing the ham and turkey. He was fully attentive when he put in the stuffing of the turkey while he relaxed a bit and even commented that the ham he was cutting was sure to taste good.
There’s nothing more heartwarming than the familiar sights of roasted turkey and perfectly glazed ham for Thanksgiving, an undeniably American tradition held every last Thursday of November.
It’s even more heartwarming to know that the menu for that lunch was prepared by the scholars of the Tuloy Foundation. Twenty-four of them, taking up a culinary course, worked with Enderun chef instructors to prepare a meal inspired by the original recipes of Filipino-American White House executive chef Cristeta Pasia-Comerford.
“I’m deeply grateful for the warmth my family received for the last three years,” remarked the ambassador.
He then enthused about the meal, made from “great American ingredients,” he was about to partake with the scholars.
The hearty Thanksgiving lunch meal consisted of Thyme Roasted US Turkey with Giblet Gravy, Cranberry Calamansi Relish, Baked Boneless US Ham, Mashed US Potato with Quezo de Bola, Pumpkin Pie and Pecan Pie.
US food and beverage importers Dane International Commodities Inc. and ESV International Corp. provided the turkey, pecans and potatoes, while the US Meat Export Federation supplied the ham.