Mexican Shrimp Council Presents Progressive Shrimp Tasting for Regional Chefs at La Jolla’s Marine Room Restaurant
Renowned Chef Bernard Guillas Highlights Flavor Profile of Authentic Mexican Shrimp
La Jolla, CA; May 15, 2006 – Based on the pivotal role that chefs play in introducing gourmet ingredients to other chefs, food lovers and home cooks, the Mexican Shrimp Council is hosting an invitation-only chefs tasting event on Wednesday, May 24th at The Marine Room restaurant in La Jolla, Calif. The Mexican Shrimp showcase will feature seven unique preparations of Authentic Mexican Shrimp crafted by nationally renowned chef Bernard Guillas.
Participating chefs will be treated to provocative preparations of Mexican Shrimp, wine pairings, Latin-inspired music, and literature meant to expose “the naked truth about shrimp.”
Chef Guillas has created a variety of “dressed down” and “somewhat dressed” shrimp presentations which are designed to reveal the flavor profile of all-natural shrimp from Mexico’s Sea of Cortez.
Tasting highlights include Authentic Mexican Shrimp entwined with:
• Lemon myrtle scented tomato jam, espelette pine nuts
• Escabeche in a Togarashi sesame cone, Spanish caviar pearls
• Green curry coconut braised, mochi rice
• Lollipop, Mititei sausage, sugar cane skewer, artichoke aioli
• Organic tangelo kalbi glaze with coriander sprouts
• Cappuccino, yuzu cream, fennel pollen
• Hazelnut Dukkah crusted, red quinoa tian
“Top-of-the-line products like Authentic Mexican Shrimp provide chefs with a means for letting their customers know that it’s their priority to seek out and serve all-natural, premium and sustainable food choices,” said Hugo Camou, president of the Mexican Shrimp Council.
Representatives from the Mexican Shrimp Council will be in attendance at the May 24th event to speak about the attributes, history and production methods associated with Mexican wild-caught and farm-raised shrimp.
“Mexican Shrimp is the best shrimp in the world,” said chef Bernard Guillas. “As chefs continue to discover, Mexican shrimp is so good, it requires only a few, fresh ingredients to reveal its superior taste.”
Known for their bold, intense flavor and firm texture, Mexican Shrimp already enjoy a level of prestige among culinary connoisseurs and seafood lovers because of an idyllic habitat and the long-standing commitment of Mexican shrimp producers, processors and importers to optimum quality assurance from harvest to package.
The Mexican Shrimp Council is a binational group of producers, processors, suppliers and marketers working together to educate trade and consumer audiences about the quality aspects and price-value relationship of Authentic Mexican Shrimp. For more information, please visit www.mexicanshrimp.org.
Award-winning chef Bernard Guillas joined La Jolla Beach & Tennis Club, Inc. in 1994, overseeing all menus, wine lists, and special events for the La Jolla Beach & Tennis Club, Shores Restaurant, and Marine Room. Guillas was voted “2004 Chef of the Year” by Chef Magazine and 2001’s “Best Chef in San Diego” by the San Diego California Restaurant Association. Guillas is active in supporting his local community, participating in SOS Taste of the Nation, Celebrities Cook for Cancer and Mama’s Kitchen. Guillas is a spokesperson for the Macy’s School of Cooking. Chef Bernard is currently working on launching a new restaurant menu concept at the Shores Restaurant, slated to be unveiled Summer 2006.
The Marine Room offers diners global cuisine rooted in the French classics. Its spectacular views, exemplary service and outstanding wine list make it San Diego’s premier dining destination. The Marine Room is located at 2000 Spindrift Drive in La Jolla, California and is owned and operated by the La Jolla Beach & Tennis Club, Inc. Reservations for the Marine Room are recommended, and can be made by calling (858) 459.7222, or online at www.marineroom.com.
Chef2Chef News Desk