Mexican Shrimp Council Stages Cinco de Mayo-Themed Press Reception
New York Shrimp Tasting Kicks Off Council’s 2006 Marketing Campaign
New York, NY – May 4, 2006 – New York-based culinary and lifestyle media gathered in Manhattan last night to savor sumptuous, Authentic Mexican Shrimp direct from the Sea of Cortez along Mexico’s coastal region, and to commemorate the historic 1862 Battle of Puebla.
Hosted by the Mexican Shrimp Council (Consejo Mexicano del Camarón), the Cinco de Mayo celebration was held at the acclaimed Pampano restaurant in New York City, and featured five Mexican shrimp preparations - both wild and cultured – prepared by Chef de Cuisine Josefina Santacruz. Provocative presentations included grilled wild Authentic Mexican Shrimp and mango skewers served with ancho chile and tamarind sauce, and cultured Authentic Mexican Shrimp tacos with black bean pureé and chile de arbol salsa, among others. The hors d’oeuvres were paired with Pampano’s signature hibiscus margarita and other tequila-inspired cocktails.
Following a successful foodservice industry launch in 2004, the Mexican Shrimp Council is embarking this year on an integrated marketing campaign designed to raise the profile of Authentic Mexican Shrimp as a sought-after, origin-branded product.
This New York media reception will be followed by a seven-course, progressive Authentic Mexican Shrimp tasting for Southern California chefs at the Marine Room restaurant in La Jolla, and a Naked Cocktail Party featuring ‘dressed down’ shrimp preparations at the 2006 American Culinary Federation National Convention in Philadelphia this July.
“We are delighted to provide New York-based food and lifestyle editors with an opportunity to sample Authentic Mexican Shrimp firsthand. Just as Hawaiian Pineapple, Russian Caviar and Colombian Coffee have topped their particular culinary categories, shrimp from Mexico are the latest gourmet foodstuff to be singled out for their bold, intense flavor and firm texture,” said Hugo Camou, president of the Mexican Shrimp Council. “Ask our legion of chef fans, Authentic Mexican Shrimp are a well-kept secret,” he continued.
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 binational 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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Contact:
Melissa Dennis, OutSmart
760-930-8973
melissa@teamoutsmart.com
Chef2Chef News Desk