The highly heralded annual dinner event, organized by the Saigon Professional Chefs Guild (SPC), provided an extraordinary showcase of specially prepared dishes all using U.S. food products. The annual SPC gathering was held on March 28, 2017. It hosted many leading chefs from Ho Chi Minh City to meet and exchange new ideas and developments of the restaurant industry in the country.
Prior to the dinner event, the SPC held their annual meeting to review the reports submitted by the various clubs under the SPC. Over 300 guests, whom are chefs and food and beverage staff from major hotels and restaurants, attended the function. Mr. Gerald Smith, U.S. Agricultural Attaché, gave opening remarks at the SPC reception.
Three carving stations displaying U.S. roast turkey, U.S. pork shoulder, and U.S. beef briskets were set up to provide generous servings to guests. In addition, specially prepared dishes were featured in the prominently located live stations. Grilled U.S. chicken quesadillas with guacamole, pico de gall, and smoked chili crema were served at one of the action stations. Other chicken dishes served in chafing dishes included U.S. chicken and seafood etouffee vol au vents, barbecued-glazed U.S. chicken, U.S. chicken in split pea stew, and U.S. turkey sausages. U.S. Poultry and Egg Export Council and other U.S. co-operator boards were the main sponsors for the event.