Congratulations to Michael Stevenson, the winner of the 2009 Philadelphia on-pack promotion who recently returned from enjoying his Gourmet Experience in San Francisco. A panel including Martin Bates of the Craft Guild of Chefs, Terry Woolcock, Executive Head Chef at The Hatherley Manor Hotel, and the Philly Professional Team selected Michael's winning recipe idea as the most imaginative. To try Michael’s Thai Philadelphia Lobster filo parcels with honey and coriander Philly dressing yourself, try the recipe. 
Q. What do you like about Philadelphia cream cheese? A. I find Philly really versatile for sauces and desserts and it adds a fantastic richness to sauces & dressings. Q. What do you use it for? A. Mostly cheesecakes, salad dressings, mousses, sauces. Q. Have you tried the recipe suggestion that you entered into the competition yourself? On your restaurant menu? A. I have tried it myself, it was gorgeous but i haven’t unleashed it on the general public yet as lobster is only coming into season now. Q. What was your inspiration for the idea? A. I'm a huge fan of Asian cookery especially Thai, I find the clean and crisp flavours work fantastically with seafood. So bringing together the delicate sweetness of lobster, the richness of Philly & the beautiful flavours of lemongrass & coriander with a crispy filo pastry shell I thought would work really well. Q. How did you feel when you were informed that you had won the Philly Professional Competition in 2009? A. I couldn't believe it, I had to ask for written confirmation because I thought someone was having a laugh.
Q. How did you find the trip? Were there any specific highlights?
A. The trip was fantastic, San Francisco was such a wonderfully laid back city with superb food & fantastic sights such as the golden gate bridge & Alcatraz! But the highlight had to be the trip to the Napa Valley wineries to taste & witness the wines & champagne being produced in such beautiful surroundings! Thank you. Q. Will you be entering the Philadelphia Professional competition in 2010 to win a dining experience at a Michelin Star restaurant? A. I will definitely be entering the new 2010 competition although I don't think I'd be lucky enough to win it 2 years in a row! 
Michael Stevenson, Halfway House, Banbridge, County Down |
|
Because we like to offer you more than just the UK’s number 1 cream cheese* when you buy Philadelphia, you now have a chance to win with every catering pack of Philadelphia 1.65kg. In addition, for every 4 packs of 1.65kg purchased, you can claim one of 19 different kitchen equipment items! *Source: Nielsen Value to Sales MAT to June 2010 
|
Sophie Wright, Professional Chef, has developed a new series of seasonal Philadelphia recipes for 2010, and 3 Spring recipes are featured in packs of Philadelphia now, including Asparagus, Pea, Mint and Philadelphia Soufflé.
|
"It's extremely versatile - it's great because it can be used in starters, mains and desserts. I like to use it in ravioli as a binding ingredient, it really holds the pasta together. My favourite recipe is pasta, plum tomatoes, basil and gruyere cheese mixed with Philadelphia. As for desserts I mainly use it in my cheesecakes - I wouldn't use anything else" James Murphy, The Invergarry Hotel |
 chef TM logo | Kraft Foods is an official business partner of Craft Guild of Chefs in 2010. Click on the logo to visit the Craft Guild of Chefs website. You are now leaving the Philadelaphia Professional website. Kraft Foods UK Ltd is not responsible for the content of the website you are about to visit. |
