Tanduay Rum debuts at the James Beard House Foundation for "Filipino Regional Celebration" on January 25, 2018

LOS ANGELES, Jan. 23, 2018 /PRNewswire/ -- Tanduay Rum USA is honored to be part of the "Regional Filipino Celebration" dinner at the James Beard House to present its "distinctly Filipino" rum. Kevin Diedrich (Pacific Cocktail Haven, San Francisco) and Tim Walters (Tanduay Brand Ambassador)  have both prepared cocktails inspired by the flavors that are native to the Philippines, to be served to it's distinguished members and guests for the evening.

San Francisco-based JBKollaborations in partnership with Filipino Food Movement proudly presents this event which showcases a shared goal to preserve, promote and develop Filipino cuisine. After cocktails, Filipino American Chefs, Francis Ang (Pinoy Heritage/San Francisco), Lou Boquila (Perla/ Philadelphia), Carlo Lamagna (Magna/Portland), Melissa Miranda (Musang) and Dominican American Miguel Trinidad (Jeepney & Maharlikha/ NYC) will be serving a five course dinner featuring culinary cuisine from various regions of the Philippines.

Official Tanduay Rum USA Ambassador & Cocktail Engineer, Tim Walters will be serving the "Sumatra Kula" (Tanduay Rum Silver, Raspberry Liquor, calamansi & Honey Mix), originated by Don the Beachcomber in the 1930's as a tribute to the Philippine rum's history in the Tiki Movement.

Distinguished Bartender, Kevin Diedrich, Owner of Pacific Cocktail Haven (pacificcocktailsf.com) says he's "honored to be making cocktails at the James Beard House with Tanduay Rum. We use a lot of Philippine flavors in our cocktails at Pacific Cocktail Haven, so it only seems natural to be using Tanduay Rum to highlight them." Diedrich will be serving the "Leeward Negroni" (Tanduay Rum Gold, Pandan, coconut washed Campari, sherry) and the "Jeepney" (Tanduay Rum Silver, calamansi, honey, liquor 43, sparkling wine), both cocktails that are available at his establishment in San Francisco.

With the Filipino Food Movement spreading all over the United States, chefs presenting Filipino cuisine are slowly being given their due spotlight as they express the cultural influence of their Filipino roots.

That a prestigious institution such as the James Beard House has chosen to give Filipino culinary artists an opportunity to represent their culture further cements this view. The time has come for many FilAm chefs- especially those that have chosen to highlight their regional and cultural sensibilities through their culinary art—to be celebrated.

Tanduay Rum celebrates the triumph of the Filipino Spirit and congratulates the chefs presenting at the James Beard House Foundation for another historic moment not only for their personal careers but also for the Filipino American community at large.

Since 1854, Tanduay Distillers has been producing quality rum from the Philippines.

The indisputable history of our Philippine rum is the foundation of which the Tanduay legacy continues today.  Currently available in California, Illinois, Florida and New York, Tanduay's legacy and brand continues to expand in the global market by representing the indomitable triumph of the Filipino Spirit and the celebration of the Tropical Polynesian history of the "tiki" movement.

For more information, go to www.tanduayusa.com

CONTACT:  gtongi@tanduayusa.com

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SOURCE Tanduay Rum USA