Mexican Shrimp Council Hosts 3rd Annual “Naked Cocktail Party” at American Culinary Federation 2006 National Convention
Chef-Focused Event Is Pillar of Council’s 2006 Marketing Campaign
Philadelphia, PA — July 12, 2006 — For the third consecutive year, the Mexican Shrimp Council will sponsor a festive, food-focused “Naked Cocktail Party” at the American Culinary Federation (ACF) National Convention in Philadelphia. The reception, taking place on July 17 at the Philadelphia Marriott Downtown, will offer more than 1,200 chefs from across the country “dressed down” shrimp from Mexico’s Sea of Cortez, tequila-inspired cocktails, mariachi music, and decorative elements reminiscent of coastal Mexico.
The “Naked Cocktail Party” will feature a variety of hors d’oeuvres including grilled Authentic Mexican Shrimp and mango skewers with ancho chile and tamarind sauce, and Authentic Mexican Shrimp tacos with black bean puree, chile de arbol salsa, and avocado.
“Simple and delicious culinary preparations were chosen to showcase the bold flavor and firm texture of gourmet shrimp from Mexico,” said Hugo Camou, president of the Mexican Shrimp Council. “The ACF audience—a diverse and accomplished set of chefs, student chefs, academicians and menu developers—seeks out and appreciates gourmet foods like Authentic Mexican Shrimp.”
Subsequent to a successful foodservice industry launch in 2004, the Mexican Shrimp Council is carrying out an integrated marketing campaign for chefs designed to raise the profile of Authentic Mexican Shrimp as a sought-after, origin-branded product. The Council’s participation in the 2006 ACF National Convention is a highlight of the commodity board’s programming for the summer season.
Because of the fundamental role that chefs play in introducing gourmet ingredients to other chefs, food lovers and home cooks, the Mexican Shrimp Council has staged a series of recent events including a seven-course, progressive Mexican Shrimp tasting for Southern California chefs at the Marine Room restaurant in La Jolla, and a student chef educational showcase and cooking competition at The Art Institute of California—San Diego.
“Since its inception, a principal focus of the Council has been to educate professional chefs, student chefs and restaurateurs about the many reasons why Authentic Mexican Shrimp as a premium product tastes better, is of the highest quality and is more satisfying to consumers,” said Camou. “Through our ACF relationship, product trials, and tasting events, more and more chefs are finding that Authentic Mexican Shrimp speaks to their desire for natural, sustainable, and great-tasting ingredients.”
Authentic Mexican Shrimp already enjoy a level of prestige among culinary connoisseurs and seafood lovers because of an idyllic habitat and the long-standing commitment of Mexican shrimp producers, processors and importers to optimum quality assurance from harvest to package.
The Mexican Shrimp Council is a group of producers, processors, suppliers and marketers working together to educate the foodservice industry and consumer audiences about the quality aspects and price-value relationship of Mexican Shrimp. For more information, please visit www.mexicanshrimp.org.
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Chef2Chef News Desk