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Michelob Sponsors Asian American Chefs Dinner At The James Beard House...

May 4, 2005 -- The James Beard House showcased Asian America's best chefs sponsored by Michelob, on Monday, April 18, 2005. Participating chefs were Santok Singh, Gaylord India Restaurant; Hung Le, Three Seasons Restaurant; Chris Yeo, Straits Caf; Ritsuo Tsuchida, Blowfish Sushi To Die For; and John Sikhattana, Roy's who are members of the Asian Chefs Association (ACA).



Over 100 guests and members of the James Beard Foundation enjoyed a four course menu with modern Asian specialties such as Torched Michelob Ultra Kobe Beef and Green Papaya Roulade, Zuke Blue Fin Torro Croque Monsieur with Hon-Wasabi, Caviar and Orange Rosemary Balsamic Reduction, Lobster and Alaskan King Crab Namero Tartare Flash Fried with Michelob Tempura Batter, Served with Shot Lobster Bisque and Five Spice Lamb Chops with Braised Bamboo Shoot, Pandan Steamed Rice and a Cabernet Sauce.



"As this is our second visit to the James Beard House for the Asian Chefs Association," said Chef Chris Yeo. "We are excited to have this opportunity once again and to have Michelob as our first corporate sponsor."



"Being recognized by Michelob is a great accomplishment for the Asian Chefs Association (ACA)," said Chef John Sikhattana. "One of the goals of the ACA is to enhance public awareness of Asian cuisine through the creativity of Asian Chefs; the James Beard House dinner is a wonderful way for us to do that."



"We were very pleased to be a part of the Asian Chefs dinner at the James Beard House," said John Costello, product manager, Michelob, Anheuser-Busch, Inc. "It is a wonderful way to honor many of the best Asian chefs in the U.S. and we were thrilled to be a part of it."



Michelob's involvement with Asian American chefs is not the first for Anheuser Busch. For 2004-2005, Michelob has partnered with the ACA to produce a calendar called The Kitchen Gods: Celebrating Asian America's Best Chefs (http://www.asianbud.com/mich_cal2005.pdf). Michelob is also the official beer sponsor for the ACA.



About Anheuser-Busch, Inc.

Based in St. Louis, Anheuser-Busch, Inc. is the leading U.S. brewer and holds a 50 percent share in Grupo Modelo, Mexico's leading brewer. In a survey of 10,000 business leaders and securities analysts, Anheuser-Busch Cos. Inc. ranked first overall in quality of products and services among nearly 600 companies researched in FORTUNE magazine's 2004 "America's Most Admired Companies" listing. The company also is one of the largest theme park operators in the United States, is a major manufacturer of aluminum cans and is the world's largest recycler of aluminum beverage containers. For more information, visit www.asianbud.com.



About Asian Chefs Association

The ACA was formed in 2002 to provide Asian chefs with a forum to share ideas and promote Asian and Pan-Asian cuisines. The ACA also hopes to enhance the lives of professional Asian chefs with a culture of mutual support, cooperation and learning. For more information, visit www.acasf.com.



About the James Beard Foundation

The James Beard Foundation has been in the forefront of America's culinary revolution for over 15 years. Located in Greenwich Village, the James Beard House was purchased by the James Beard Foundation after Beard's death in 1985. Beard was a renowned cookbook author, journalist, teacher and chef. The James Beard Foundation celebrates the country's culinary artists, provides scholarships and educational opportunities, serves as a resource for the industry, and offers its members the opportunity to enjoy the delights of fine dining. For more information, please visit www.jamesbeard.org.



James Beard House Asian Chefs Dinner Menu

Sponsored by Michelob



Appetizer

Torched Michelob Ultra Kobe Beef & Green Papaya Roulade

Coriander Seared Ostrich Satay Sticks Served with a Spicy Peanut Dipping Sauce

Masala Spiced San Francisco Dungeness Crab Samosa

Zuke Blue Fin Torro Croque Monsieur with Hon-Wasabi, Caviar and Orange Rosemary Balsamic Reduction

Baked Lemongrass Brioche

Beverages



Dewazakura Oka Sake

A Selection of Michelob Beer

Michelob Anise Pear Cooler

Honig Napa Valley Sauvignon Blanc 2004



First Course

Tofu Foie Gras Flan with Pickled Turnips Served in an Eggshell Cup Topped with Caviar

Caparaso Baden Pinot Gris 2002



Second Course

Lobster and Alaskan King Crab Namero Tartare Flash Fried with Michelob Tempura Batter, Served with Shot Lobster Bisque

Honig Rutherford Sauvignon Blanc 2003



Third Course

Tandoori Chilean Sea Bass with a Coriander, Mint Chutney and Mung Bean Salad

Caparoso Oregon Pinot Noir 2002



Fourth Course

Five Spice Lamb Chops with Braised Bamboo Shoot, Pandan Steamed Rice & a Cabernet Sauce

Honig Napa Valley Cabernet Sauvignon 2001



Dessert

Hawaiian Lilikoi Torched Meringue and Macadamia Nut Tart

Kamoizumi Nigori Ginjo Sake

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