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2015-11-19 | United Tastes of America Champion Unveils Champion Dishes

United Tastes of America Champion Unveils Champion Dishes

PR-1559E | Date: 11/19/2015

Starting this Friday November 20, Kaiping Culinary School will debut the menu which won them the championship at the recent United Tastes of America – Asian Chef Challenge. Reservations are required. For more information, please contact Kaiping’s Chef Factory at: 2755-6939 Ext. 331.

The United Tastes of America - Asian Chef Challenge, which was organized by the U.S. Meat Export Federation and overseen by the American Institute in Taiwan on November 16, was a huge success. The grand championship went to Chefs Peng Shen Dong and Jian Yu Ming from Kaiping Culinary School. The Taiwan champion team will battle with winners from Hong Kong, Seoul, Tokyo, and many China metropolitan cities on March 23, 2016. The champion also receives a Millie Award, which includes a one-week culinary and farm experience trip to the United States, sponsored by the U.S. Highbush Blueberry Council.

At the competition, the list of mandatory ingredients which participants were required to use in their dishes included: U.S. strip loin beef, U.S. Boston butt pork, U.S. chicken drumsticks, Idaho fingerling potatoes, U.S. frozen potato shreds, U.S. medium grain rice, U.S. barley flake, California pepper jack cheese, Wisconsin ginseng, U.S. frozen highbush blueberries, California broccoli, California romaine hearts, Pennsylvania caramel syrup, California pomegranates, California raisins, and California grapes.

Below is the champion menu prepared by Chefs Peng and Jian.

  • Appetizer
    Appetizer

    Sous-vide stuffed U.S. pork with California walnuts, cilantro yogurt sauce, smoke-roasted bell pepper & U.S. pork sausage, U.S. fruit salsa of grapes, blueberries and pomegranates on the side 

  • Soup
    Soup

    Creamy turnip soup with pan-fried Wisconsin ginseng-flavored U.S. chicken, California romaine lettuce wrapped with garden vegetables puree and U.S. medium grain rice 

  • Main Course
    Main Course

    Sous-vide herb mustard-flavored U.S. beef sirloin with California Pepper Jack cheese on the side, Idaho fingerling potatoes with ginger mustard sauce & pan-fried U.S. beef sirloin braised with red wine shallots, topped with U.S. potato hash brown, red wine sauce on the side 

  • Dessert
    Dessert

    Chocolate fondant, vanilla U.S. rice pudding topped with U.S. barley flake, apple raisin tart cooked with Pennsylvania caramel