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Manila Bulletin devider Embassies at Work devider Ambassador Carlson promotes US-Philippine ties through shared culinary traditions

Ambassador Carlson promotes US-Philippine ties through shared culinary traditions

Top chefs, food creatives join US envoy in showcasing California raisins in Filipino cuisine

Published Jul 21, 2025 02:54 pm
Heussaff and Ambassador Carlson share a light moment in the kitchen while preparing their featured dishes.
Heussaff and Ambassador Carlson share a light moment in the kitchen while preparing their featured dishes.
US Ambassador MaryKay Carlson stepped into the kitchen with Filipino culinary talents on July 8 in Makati, lending a diplomatic hand to a food-focused initiative that highlighted not just California raisins, but the enduring friendship between the United States and the Philippines.
The event, hosted at Offbeat Bistro, brought together Ambassador Carlson, award-winning food content creator Erwan Heussaff, chefs Angelo Comsti and Don Baldosano, and California Raisins Southeast Asia Regional Representative Thomas Wee. Together, they presented a series of original dishes designed to show how the sun-dried fruit can elevate traditional and modern Filipino recipes.
“Our shared love for food brings Filipinos and Americans closer together,” Ambassador Carlson told the gathering. “It’s an honor to be among such talented and passionate culinary champions to celebrate the richness and diversity of Philippine cuisine.”
Chef Don Baldosano, food content producer Erwan Heussaff, Ambassador MaryKay Carlson of the US Embassy, Chef Angelo Comsti, and California Raisins Southeast Asia Regional Representative Thomas Wee
Chef Don Baldosano, food content producer Erwan Heussaff, Ambassador MaryKay Carlson of the US Embassy, Chef Angelo Comsti, and California Raisins Southeast Asia Regional Representative Thomas Wee
The ambassador joined Heussaff at the stove for a demonstration of “Steak Frites and Potato Pave with California Raisins and Roasted Eggplant Sauce,” a dish pairing beef with a talong-based sauce brightened by raisins. Heussaff also prepared an appetizer of malasugi, or swordfish, dressed with coconut cream and a raisin tapenade.
“The Filipino flavor profile blends itself very well to California raisins in a sense that we love the mixture of sweet and savory,” Heussaff said. “It’s the perfect match for any type of Filipino dish.”
Comsti and Baldosano contributed their own takes on raisin-infused cuisine. Comsti prepared sea bream with a kusido-style sauce, a nod to traditional slow-cooked Filipino stews. Baldosano reimagined sorbetes, the street-style Filipino ice cream, using milk and California raisins, topped with a milk tuile and raisin oil.
Pan-fried Bacoco with California Raisins Kusido Sauce
Pan-fried Bacoco with California Raisins Kusido Sauce
Steak 'Frites' and Potato Pave with California Raisins
Steak 'Frites' and Potato Pave with California Raisins
White Fish and Coconut Crudo with California Raisin Tapenade
White Fish and Coconut Crudo with California Raisin Tapenade
California Raisins Milk Ice Cream
California Raisins Milk Ice Cream
Beyond the flavors and presentations, the event spotlighted agricultural and economic links between the two countries. In 2024, the Philippines was the fifth-largest export market for California raisins, with total imports reaching P522.5 million, or $9.5 million. The US remains the dominant supplier, accounting for 80 percent of all raisins imported to the Philippines.
The gathering was organized with support from the US Department of Agriculture’s Foreign Agricultural Service in Manila, the Raisin Administrative Committee, and the US Embassy.
Food, in this context, served as more than sustenance. It was a platform for connection, one that brought chefs, diplomats and trade advocates to the same table—reminding all present of the deep cultural and economic bonds the two countries continue to share.
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