November 16, 2007
November 16, 2007 - A buoyant economy coupled with increasing wealth in Hong Kong has resulted in a resurgence of fine dining in the territory. Chefs and restaurant operators are interested in offering top quality and unique foods to attract diners in this increasingly competitive sector.
With this in mind, the U.S. Meat Export Federation (USMEF) organized and prepared an exclusive American lamb dinner, targeting approximately 30 executive chefs and food and beverage directors from Hong Kong's high-end hotels and restaurants, to show them how American lamb fits perfectly on gourmet menus and in restaurant profit margins.
USMEF's menu of featured lamb cuts, chosen for taste, presentation and accompanying wines, was prepared by the Mandarin Oriental Hong Kong's new executive chef, Uwe Opocensky.
Fifteen chefs attended the event from leading hotels, including the Four Seasons, Ritz Carlton, Hong Kong Club and L'Atelier de Joel Robuchon. They enjoyed a traditional-style rack of American lamb wrapped with mushroom paper, Greek-style American lamb shoulder and Indian-style American lamb short ribs with mint.
"American lamb with its mild flavor has become the lamb of choice among executive chefs throughout the world," said John Hinners, USMEF assistant vice president of industry relations.
American lamb is sweet, tender and has a mild flavor. This product differentiation is important to chefs creatively melding flavors to create simple, flavorful dishes.
Chefs called the meal avant-garde and artistic, but, most importantly, one that fully exploited the high quality and delicate taste of American lamb.
"The dinner stimulated inquiries about the American lamb cuts we supply from accounts we never dreamed would have an interest," said Peter Fransson, managing director of Hong Kong-based Saison Foodservice. "We are seeing increased business already." Reprinted in part from the USMEF