Anheuser-Busch Press Releases

David L. Kim, Director of Sales Development and Community Relations, Anheuser-Busch, Inc., and Ed Fitzmaurice, Vice President and General Manager, Anheuser-Busch Sales of New York, Inc., present Michelob chef jackets to Chef Chris Yeo, Strait's Cafe, Chef Salim Mohmed and Chef Santok Singh, Gaylord India Restaurant, Chef Hung Le, Three Seasons Restaurant, Chef John Sikhattana, Roy's, and Chef Ritsuo Tsuchida, Blowfish Sushi To Die For.



From left to right: David L. Kim, Director of Sales Development and Community Relations, Anheuser-Busch, Inc., Chef Hung Le, Three Seasons Restaurant, Chef John Sikhattana, Roy's, Chef Chris Yeo, Strait's Cafe, Ed Fitzmaurice, Vice President and General Manager, Anheuser-Busch Sales of New York, Inc., Chef Santok Singh, Gaylord India Restaurant, and Chef Ritsuo Tsuchida, Blowfish Sushi To Die For.

NEW YORK (April 19, 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 Café; 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