Caribbean | High Quality U.S. Red Meats Draw Hotel Chefs’ Interest | Hotel...

Caribbean

High Quality U.S. Red Meats Draw Hotel Chefs’ Interest

Hotel chefs and restaurateurs from across Barbados learned about and sampled a number of world-class food items at the Hotel Food Supplies annual show last Thursday.

The food show is a regular feature of the pre-winter season as chefs consider new products in planning their menus for the coming year, said Anthony Pickerin, who coordinated the event.

"This exhibition introduces new products and trends on the international market," he said.

This year, Hotel Foods Supplies jointly hosted the Taste Of Barbados Food Festival, along with the Barbados Hotel and Tourism Association in its annual week of activities.

The exhibition comprised a wide selection of fresh and frozen foods, such as high quality U.S. red meats. USMEF Caribbean Consultant Liz Wunderlich was at the show to talk with chefs about the benefits of using U.S. red meat and demonstrate cooking and cutting techniques, producing samples for chefs to taste. Wunderlich reports strong interest in U.S. red meat products among the many chefs who stopped at the USMEF booth.

U.S. beef and beef variety meat exports to the Caribbean through August increased 15 percent in volume to 12,481 metric tons (27.5 million pounds) compared to the same time period last year while U.S. pork and pork variety meat exports were down 3 percent to 7,956 metric tons (17.5 million pounds).

The show also included high quality Sysco grocery items, along with a wide assortment of wines, fresh produce, dairy and pastry ingredients. Hotel Food Supplies is also celebrating its 21st year of business in Barbados.

Caribbean

High Quality U.S. Red Meats Draw Hotel Chefs’ Interest

Hotel chefs and restaurateurs from across Barbados learned about and sampled a number of world-class food items at the Hotel Food Supplies annual show last Thursday.

The food show is a regular feature of the pre-winter season as chefs consider new products in planning their menus for the coming year, said Anthony Pickerin, who coordinated the event.

"This exhibition introduces new products and trends on the international market," he said.

This year, Hotel Foods Supplies jointly hosted the Taste Of Barbados Food Festival, along with the Barbados Hotel and Tourism Association in its annual week of activities.

The exhibition comprised a wide selection of fresh and frozen foods, such as high quality U.S. red meats. USMEF Caribbean Consultant Liz Wunderlich was at the show to talk with chefs about the benefits of using U.S. red meat and demonstrate cooking and cutting techniques, producing samples for chefs to taste. Wunderlich reports strong interest in U.S. red meat products among the many chefs who stopped at the USMEF booth.

U.S. beef and beef variety meat exports to the Caribbean through August increased 15 percent in volume to 12,481 metric tons (27.5 million pounds) compared to the same time period last year while U.S. pork and pork variety meat exports were down 3 percent to 7,956 metric tons (17.5 million pounds).

The show also included high quality Sysco grocery items, along with a wide assortment of wines, fresh produce, dairy and pastry ingredients. Hotel Food Supplies is also celebrating its 21st year of business in Barbados.