Mexico                                   

Mexico                                                                                         

U.S. Meat And California Wines — The Perfect Match!

USMEF-Mexico recently joined forces and resources with the California Wine Institute (CWI) to hold an umami seminar and dinner for 75 distributors, chefs, and U.S. Embassy personnel in the Mexican coastal resort of Los Cabos, in Baja California.

As part of an ongoing program to attract more industry clients through a strategic alliance with the CWI, USMEF-Mexico Chef Salvador Sevilla explained to attendees how to discover the fifth flavor, umami in Japanese, in different food and drink combinations. A CWI sommelier told attendees how umami comes to full flavor by choosing the right Californian wine for the right U.S. meat cut.

The alliance fits with USMEF’s strategic goal to educate the media and industry trend setters on the benefits of trade and the quality attributes of U.S. beef and pork. USMEF-Mexico, the CWI and the U.S. Dairy Council plan to put together an agenda of joint promotions by November. The seminar gave USMEF Food Service Manager, Adriana Cadena, an ideal opportunity to promote the upcoming USMEF Chef Contest, which has become a focal point for Mexico’s chefs. She talked about the featured cuts, the event itself and the award.

“This partnership opens a new window of opportunity for all three organizations by combining efforts to reach a wider audience while optimizing resources to the benefit of our shareholders,” commented Cadena.

Seminar attendees enjoyed the following U.S. cuts:

•     Beef tri-tip, boneless short ribs

•     Pork chops and tenderloins

•     Lamb marinated legs

USMEF-Mexico, the CWI and the U.S. Dairy Council plan to put together an agenda of joint promotions by November. “This partnership opens a new window of opportunity for all three organizations by combining efforts to reach a wider audience while optimizing resources to the benefit of our shareholders,” commented Cadena.

Mexico                                                                                         

U.S. Meat And California Wines — The Perfect Match!

USMEF-Mexico recently joined forces and resources with the California Wine Institute (CWI) to hold an umami seminar and dinner for 75 distributors, chefs, and U.S. Embassy personnel in the Mexican coastal resort of Los Cabos, in Baja California.

As part of an ongoing program to attract more industry clients through a strategic alliance with the CWI, USMEF-Mexico Chef Salvador Sevilla explained to attendees how to discover the fifth flavor, umami in Japanese, in different food and drink combinations. A CWI sommelier told attendees how umami comes to full flavor by choosing the right Californian wine for the right U.S. meat cut.

The alliance fits with USMEF’s strategic goal to educate the media and industry trend setters on the benefits of trade and the quality attributes of U.S. beef and pork. USMEF-Mexico, the CWI and the U.S. Dairy Council plan to put together an agenda of joint promotions by November. The seminar gave USMEF Food Service Manager, Adriana Cadena, an ideal opportunity to promote the upcoming USMEF Chef Contest, which has become a focal point for Mexico’s chefs. She talked about the featured cuts, the event itself and the award.

“This partnership opens a new window of opportunity for all three organizations by combining efforts to reach a wider audience while optimizing resources to the benefit of our shareholders,” commented Cadena.

Seminar attendees enjoyed the following U.S. cuts:

•     Beef tri-tip, boneless short ribs

•     Pork chops and tenderloins

•     Lamb marinated legs

USMEF-Mexico, the CWI and the U.S. Dairy Council plan to put together an agenda of joint promotions by November. “This partnership opens a new window of opportunity for all three organizations by combining efforts to reach a wider audience while optimizing resources to the benefit of our shareholders,” commented Cadena.