King Sue Pre-Holiday Media Lunch at Café Ysabel with Chef Gene Gonzalez

Internationally renowned Chef Gene Gonzalez cooks up traditional favorites and sumptuous innovations with a King Sue twist at Café Ysabel for King Sue’s Pre-Holiday Media Lunch this September 4, 2019.

The Ten Outstanding Young Men Awardee for Culinary Arts, opened Café Ysabel at a young age of 23. He is now president of the pioneering Center for Asian Culinary Studies, consultant responsible for the success of some 60 food establishments and a member of the London-based International Wine and Food Society.

Chef Gene pays tribute to King Sue products which have been a staple fare on the dining table as well as in his kitchen. He shares trade secrets of his delicious traditional dishes at home, innovative meals at Café Ysabel, and creative recipes for the Center for Asian Culinary Studies: King Sue’s Chinese ham, bacon, and dried pork feet along with a delightful array of new meat products!

“King Sue has been there at home ever since,” shares the author of “Cocina Sulipeña” and many other cookbooks.

He’d wake up to King Sue bacon for breakfasts as a student, enjoy Chinese ham during holiday festivities with the family, and rely on Chinese sausage for his Asian cooking and for his culinary school.

“I also like their dried pork feet, which goes into my Spanish cooking and to my superior stock that gives my Chinese dishes authenticity. The dried pork feet are truly excellent for beans, fabada, and stews along with Spanish chorizos for Filipino-Spanish combinations,” he reveals.

“Rather than glaze a ham, you can braise it in a mix of vegetables and wine and the broken down vegetable puree acts as the sauce,” he confides. King Sue products are not only popularly available and dependable, they are also very versatile.

“The King Sue burgers can be redone with herbs to create meatball, while the luncheon meat has hundreds of applications as fillings for Vietnamese and German cooking,” enthused Chef Gene.

King Sue withstood the test of time and changing markets. In addition, cooks and consultants often resort to King Sue when budgets get a bit tight so as to avoid sacrificing taste and flavor as King Sue products come in reasonable prices for such top quality. All King Sue products are both GMP and HACCCP certified.

Chef Gene advises homemakers, chefs, and restaurateurs: “Before you think deli items, take a second look at your King Sue products because they have great applications for reasonably priced ingredients with good quality.”

King Sue is synonymous to quality. This fifth generation business was started in 1930 by Mr Cu Un Kay, who began by selling whole leg Chinese hams in Chinatown. “The name comes from King, meaning ‘royalty,’ and Sue, meaning ‘small,’ shares Mr Richie King, VP for Marketing, “because my grandfather who is small in physical stature, has big dreams for his family.”

King Sue was incorporated in 1970, and had since diversified from whole leg hams to sausages and cold cuts, to include other meat products. “Today, the company boasts of a variety of quality meat products, ranging from traditional hams to smoked bacons and sausages, as well as traditional favorites tocino, longganisa, and sisig,” adds Mr King.

Every kitchen will surely take on a new level with by having King Sue as its old reliable partner for its meat needs. King Sue products are good for the holiday table as well as for creating exciting everyday meals, special dinner spreads, and catering needs not just this Christmas season but all year through.