As part of the beginning of the Yellow Onions season, dinner was organized at the Jaso Restaurant in Polanco at Mexico City with more than 20 media from the gastronomic sector.
Chefs Sonia Arias and Jared Reardon of the Jaso Restaurant, were the creators of the exquisite dinner menu that was presented to the attendees to show them the versatility of the Yellow Onions and their mild, slightly spicy flavor.
Some of the prominent media and guests who attended the dinner are representatives of the Editorial Televisa and members of the United States Department of Agriculture.
At the end of the event, each guest received a promotional kit with product information to take home the flavor of the Yellow Onions.
The strategy was developed at the restaurants Teodora, Lucca, Bistro Q and Chino Latino, in which eight dishes were created including beverages, entrees, main courses and desserts. Pomegranates from the west of United States and yellow onions were included as star ingredients.
The objective was to establish a relationship between the gastronomic uses and diffusion to consumers. Visual aids, tent cards and press announcements helped the promotion creating excellent feedback from consumers and restaurant managers.