US Potatoes Dinner

US Potatoes Dinner

Since my Quay Lo and I came together, potatoes are available in our home at all times. There are many dishes

I have made with potatoes as an ingredient. As you might expect, these have been either an appetizer or

more commonly as a side dish to the main course.  So when I received an invitation to attend a

private dinner at the Le Meridian hosted by the United States Potato

Board (USPB) last

Friday, I accepted, wondering how would it be possible to make an event out of this standard workhorse of carbohydrates that, along with bread, mark a distinction between our household's two food cultures.  Little did I imagine that I was setting off to rediscover an ingredient of seemingly boundless variability and culinary application.

Read the whole article on Quay Po Cooks