If there’s one thing that always brings Filipinos together, it’s food. But when you throw in premium ingredients like California raisins, award-winning chefs, and a reimagining of heirloom dishes? You get a culinary experience that’s nothing short of unforgettable.
This week, I had the pleasure of attending a special tasting event at Offbeat Bistro, a cool new retro-modern Filipino restaurant tucked in the heart of Makati (Ayala Triangle Gardens, to be exact). The event brought together a star-studded kitchen brigade – Erwan Heussaff, Chef Angelo Comsti, and Chef Don Baldosano – collaborating on a four-course menu that celebrate Filipino flavors with a creative twist, all featuring the sweet, sun-dried magic of California raisins.
First Bite: Malasugi Crudo with Coconut Cream and California Raisin Tapenade
The first dish to land on our tables was a total surprise: a crudo-style white fish (malasugi) served with coconut cream and a bold California raisin tapenade. It looked like sashimi, but had that slight tang that made me think the vinegar had subtly “cooked” the fish. That sauce? I scooped up every last drop. If you love kinilaw or any variation of raw fish with a creamy kick, you’ll appreciate how this dish blended tradition and innovation beautifully.
Pan-Fried Bacoco in Kusido-Style Raisin Sauce
Next came Chef Angelo Comsti’s bacoco (aka sea bream) served with a kusido-style California raisin sauce. Think of it as your grandma’s Sunday stew, but with lighter, fresher notes and a Mediterranean wink. I’m a sucker for fish dishes, and this one didn’t disappoint. The bulgur salad it came with was a refreshing side that made the whole plate feel like a healthy comfort food moment. More, please.
Steak Frites with Roasted Eggplant and California Raisin Sauce
Last entree was Erwan’s steak frites with potato pave and an unforgettable roasted eggplant sauce enhanced by California raisins. This was hearty, rich, and smoky, with the raisins adding just the right pop of sweetness to the umami depth of the eggplant. It’s not every day that steak feels elevated and this one nailed it.
Raisin ice cream, anyone?
Finally, the California raisin ice cream by Chef Don Baldosano. If you grew up loving sorbetes from the neighborhood ice cream cart, this was its grown-up cousin with a gourmet passport. The milk tuile added crunch, while the burnt raisin oil gave a nutty, slightly bitter note that balanced everything out. I may or may not have considered sneaking another scoop.
Food as Diplomacy
U.S. Ambassador MaryKay Carlson said it best: “Our shared love for food brings Filipinos and Americans closer together.” This event was not just a feast, it was a celebration of cross-cultural creativity and the humble raisin’s ability to go beyond trail mix and fruitcake. California raisins, after all, are naturally sun-dried, packed with antioxidants, fiber, and minerals, and incredibly versatile. From sauces to salads, meat pairings to desserts, they proved they’re not just for Christmas.
A raisin renaissance
With the Philippines ranking as the fifth-largest market for California raisin exports in 2024 (Php522.5 million, if you’re curious), it’s safe to say Pinoys are already fans. But after this tasting event, I wouldn’t be surprised if more chefs (and home cooks!) start experimenting with raisins beyond the usual.
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