The United States Department of Agriculture (USDA), in partnership with Faculdade das Américas, Universidade Presbiteriana Mackenzie, Centro Universitário SENAC, Instituto de Educação Superior de Brasília (IESB), Centro Universitário UniFBV/Wyden, Universidade Federal Rural de Pernambuco (UFRPE), Faculdade Estácio de Sá, UNA, Unilavras e Faculdade Arnado organized exclusive virtual cooking classes for their gastronomy students during September 1, 2, 3, 2021, in a project entitled #USfoodEXPERIENCE: Six Regions.
The initiative is part of the #USfoodEXPERIENCE campaign, which promotes American cuisine and products of excellence from each of the six regions defined by the James Beard Foundation’s culinary map of the United States. A typical American recipe from each region was executed with US products available in the Brazilian market. The project had several collaborators: Grupo Benassi, Frugal Alimentos, Uniagro, Wine Experience, Sonoma Brasil, Port to Port, PMI Food Service, Aurora, Beer Maniacs, Walmart, Noronha Pescados, Vivino, Alaska Seafood Marketing Institute (ASMI), US Dry Bean Council (USDBC) and US Highbush Blueberry Council.
Thirty American products were used: fresh cherry, dehydrated blueberry and cranberry, almonds, brut rosé champenoise sparkling wine, chardonnay, cabernet sauvignon and pinot noir wines, sirloin steak, salmon and Alaskan cod, lager and IPA beers, Kentucky Bourbon Cherry, Bulleit and Buffalo Trace, Campbell tomato soup, Tabasco pepper sauce and beans. The course will be available on the USDA Brazil website and can be accessed for free.
ATO launched in March 2017 the promotional campaign #USfoodEXPERIENCE. It aims to support the promotion of U.S. food brands and is based on the James Beard Foundation Culinary Map, which divides the United States into 6 culinary regions. To learn more about the campaign and each culinary region, click here.