Hong Kong | American Lamb Appeals To Chefs | USMEF recently coordinated and h...

Hong Kong

American Lamb Appeals To Chefs

USMEF recently coordinated and hosted an 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.

Chefs from leading hotels, including the Four Seasons, Ritz Carlton, Hong Kong Club and L’Atelier de Joel Robuchon, 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.

“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, the purveyor of American lamb products for several hotels. “We are seeing increased business already.”

American lamb is sweet, tender and has a milder flavor primarily due to U.S. grain-fed production practices. This product differentiation is important to chefs creatively melding flavors to create simple, but flavorful dishes.

American lamb also was featured at the USMEF Great American BBQ in Hong Kong Sept. 27, and will be showcased at Macau’s Wine & Gourmet exhibition and food event in early November.

Hong Kong

American Lamb Appeals To Chefs

USMEF recently coordinated and hosted an 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.

Chefs from leading hotels, including the Four Seasons, Ritz Carlton, Hong Kong Club and L’Atelier de Joel Robuchon, 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.

“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, the purveyor of American lamb products for several hotels. “We are seeing increased business already.”

American lamb is sweet, tender and has a milder flavor primarily due to U.S. grain-fed production practices. This product differentiation is important to chefs creatively melding flavors to create simple, but flavorful dishes.

American lamb also was featured at the USMEF Great American BBQ in Hong Kong Sept. 27, and will be showcased at Macau’s Wine & Gourmet exhibition and food event in early November.