U.S. Beef, Pork Featured at Baltic Region Culinary Event

U.S. Beef, Pork Featured at Baltic Region Culinary Event

U.S. beef and pork had a commanding presence at ExpoHoreca, March 10-12 in St. Petersburg, Russia. Now in its eighth year, ExpoHoreca is St. Petersburg’s leading trade show for food and beverage industry professionals. It not only attracts excellent attendance from northwest Russia, but also from other Baltic nations such as Estonia, Finland, Latvia, Lithuania and Poland.

Team Finland accepts the Baltic Culinary Star Cup from Chef Serge Fery of France

USMEF’s participation in ExpoHoreca was made possible by the Beef Checkoff, Pork Checkoff and Market Access Programs. In cooperation with Russia’s Academy of Hospitality, USMEF sponsored the Baltic Culinary Star Cup, the event’s prestigious international culinary competition. U.S. meat was prominently featured in the competition as chef teams from the region’s different countries competed in three separate categories. Team Finland swept the gold medal in each category, but all participants came away impressed with the superior quality and flavor of the U.S. products used in the competition.

U.S. beef and pork were also showcased in master classes conducted by some of St. Petersburg’s leading chefs in conjunction with the Baltic Culinary Star Cup competition, and served to all participants during the event’s opening reception.

Russian Chef Ivan Dvizhkov demonstrates cooking techniques with U.S. pork

“Having such a major role at ExpoHoreca and the Baltic Culinary Star Cup provided USMEF with a fantastic opportunity to spread the word about U.S. beef and pork and to demonstrate their superior quality to professionals from this region,” said Yuri Barutkin, USMEF St. Petersburg manager. “We are confident that these chefs now realize how easy it is to use U.S. beef and pork to deliver a consistent, high-quality dining experience, and how these products can help expand the profit potential of their restaurants.”  

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The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.

For more information, contact Jim Herlihy at jherlihy@usmef.org.

USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.

U.S. Beef, Pork Featured at Baltic Region Culinary Event

U.S. beef and pork had a commanding presence at ExpoHoreca, March 10-12 in St. Petersburg, Russia. Now in its eighth year, ExpoHoreca is St. Petersburg’s leading trade show for food and beverage industry professionals. It not only attracts excellent attendance from northwest Russia, but also from other Baltic nations such as Estonia, Finland, Latvia, Lithuania and Poland.

Team Finland accepts the Baltic Culinary Star Cup from Chef Serge Fery of France

USMEF’s participation in ExpoHoreca was made possible by the Beef Checkoff, Pork Checkoff and Market Access Programs. In cooperation with Russia’s Academy of Hospitality, USMEF sponsored the Baltic Culinary Star Cup, the event’s prestigious international culinary competition. U.S. meat was prominently featured in the competition as chef teams from the region’s different countries competed in three separate categories. Team Finland swept the gold medal in each category, but all participants came away impressed with the superior quality and flavor of the U.S. products used in the competition.

U.S. beef and pork were also showcased in master classes conducted by some of St. Petersburg’s leading chefs in conjunction with the Baltic Culinary Star Cup competition, and served to all participants during the event’s opening reception.

Russian Chef Ivan Dvizhkov demonstrates cooking techniques with U.S. pork

“Having such a major role at ExpoHoreca and the Baltic Culinary Star Cup provided USMEF with a fantastic opportunity to spread the word about U.S. beef and pork and to demonstrate their superior quality to professionals from this region,” said Yuri Barutkin, USMEF St. Petersburg manager. “We are confident that these chefs now realize how easy it is to use U.S. beef and pork to deliver a consistent, high-quality dining experience, and how these products can help expand the profit potential of their restaurants.”  

###

The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.

For more information, contact Jim Herlihy at jherlihy@usmef.org.

USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.