Mexican Shrimp Council Hosts 2nd Annual “Naked Cocktail Party” at American Culinary Federation 2005 National Convention
Nation’s Top Chefs Will Sample Premium Shrimp at Exclusive Event
American Culinary Federation National Convention, San Antonio, TX – August 1, 2005 – The Mexican Shrimp Council (Consejo Mexicano del Camarón) for the second year will stage a provocative, food-focused “Naked Cocktail Party” at the American Culinary Federation’s (ACF) 2005 National Convention in San Antonio, Texas. To be held on August 1 immediately prior to the ACF President’s Grand Ball, the “Naked Cocktail Party” will provide chefs nationwide an opportunity to sample Authentic Mexican Shrimp.
At this year’s reception, culinary presentations will showcase Poached Authentic Mexican Shrimp with Chipotle Aioli and Mint Cilantro Rouille, two dipping sauces created by Chef Josefina Santacruz of Pampano, a Modern Mexican restaurant located in New York.
“Premium shrimp from Mexico offer a rich and pronounced flavor,” said Santacruz who specializes in contemporary Mexican-style seafood. “When you’re showcasing a luxury ingredient like shrimp, you want the true natural flavor and texture to stand out,” she continued.
Santacruz, originally from Mexico, is one of a number of chefs who became a Mexican shrimp ‘convert,’ after being introduced to the product in the United States. It is because of successes like these that the Mexican Shrimp Council has continued to offer opportunities at major culinary events where both leading and emerging chefs are able to experience firsthand the sublime flavor, texture and appeal of Authentic Mexican Shrimp. Interested chefs may contact San Diego-based Ocean Garden Products to determine which distributors carry Authentic Mexican Shrimp in their area.
In addition to natural and unadorned shrimp from Mexico’s Sea of Cortez region, guests will be treated to tequila bars, mariachi music and decorative elements evocative of Coastal Mexico. Hugo Camou, Mexican Shrimp Council president, will represent the organization at the ACF function.
With members from both Mexico and the U.S., the Council’s primary focus is to educate those who purchase shrimp, in particular the U.S. foodservice industry, about the many reasons why Mexican Shrimp as a gourmet product tastes better, is of the highest quality and is more satisfying to consumers.
The ACF is the largest organization dedicated to professional chefs in the U.S. today. The ACF 2005 National Convention will draw approximately 1,200 culinarians – chefs in training together with the most accomplished Master Chefs – to the San Antonio Marriott Rivercenter Hotel and Henry B. Gonzalez Convention Center for participation in a variety of competitions, seminars and celebrations.
Founded in late 2003, the Mexican Shrimp Council is a group of producers, processors, suppliers and marketers working together to educate the foodservice industry and consumer audiences about the quality aspects and price-value relationship of Authentic Mexican Shrimp. For more information, please visit www.mexicanshrimp.org.
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Contact:
Melissa Dennis, OutSmart
melissa.dennis@sbcglobal.net
Chef2Chef News Desk