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Archive for the ‘award’ Category

A SEÑOR RIO TEQUILA Dinner and Recognition

Sunday, May 15th, 2011

Buffalo Mozzarella & Tomato Salad - Photo MD Hill

A little over 2 years ago, The Hill Team and the owners of Señor Rio Tequila shared the excitement of bringing this premium brand of tequila to the market. A small group of us were enjoying a Thanksgiving Dinner in August that Brenda and I were filming. What a great time we had hearing Debbie and Jon’s story and tasting their tequila.

Our friendship has grown and recently we had a Señor Rio Tequila Dinner that Jon prepared.

We started with Buffalo Mozzarella and tomato salad with some  Señor Rio Blanco dressing, followed by a scrumptious shrimp and pasta dish with pepper and Señor Rio in the sauce. We finished with a dessert of pineapple and ice cream topped with a Señor Rio sauce. What fun and it was all absolutely delicious.

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Shrimp & Whole Wheat Pasta - photo: M D Hill

While celebrating the success that Señor Rio has achieved during the past two years and enjoying good company and Jon’s excellent cooking skills, our evening was relaxing and delightful. We always are happy to see people we know follow a dream and with hard work, make it work.

This press release from based on the Wine Enthusiast.

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Pineapple & Ice Cream with Senor Rio - photo: MDHill

Family Tequila Scores BIG in Wine Enthusiast giving them a 92 score is the topping on the cake. So, we wish to share our congratulations with our readers. Señor Rio distributors are now in California, Arizona, Illinois, and moving into some other states. If you like tequila, be sure to ask for it. It is worth trying and rivals any on the market. Congratulations Debbie and Jon.

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SEÑOR RIO TEQUILA

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Señor Rio Tequila scored BIG in the Wine Enthusiast Magazine; scoring 92 points for the Blanco, 91 points for the Reposado and 91 points for
Anejo.


This local Arizona Company, Jalisco International Imports is owned byDebbie Medina and Jonathan Gach.  Medina was reunited with her dad after 30
years and during that visit to Mexico he shared the process and recipe for making this fine tequila that went back 200 years. Medina and Gach then
researched left their careers and brought this family tradition to the market.


Actually, they just celebrated their 2 year anniversary on Cinco De Mayo 2011 that Senor Rio is available in Arizona. The patience and
experience shows in the final product. To learn more about them please visit www.senorrio.com.

Señor Rio Tequila is made from 100% Blue Weber Agave, harvested by hand and slowly roasted in traditional clay ovens.  The tequila is double distilled to maintain the pure flavor of the agave in these hand-craftedtequilas.


Señor Rio Tequila is available from Frank-Lin Spirits and Fine Wines, 800-289-9568 and Total Wines. It is also available in many dining establishments.

Announcing The Winners Of The 2011 Academy Of Chocolate Awards

Friday, May 6th, 2011

Maralyn & Brenda

As the Tandem Tasters, Brenda and I thoroughly enjoyed judging the Oregon Chocolate Festival. It is difficult to imagine judging hundreds of entries from all over the world. Of all the chocolates mentioned, the only one I know well is the Valrhona. Everything I’ve tasted from them is exceptional.

The Academy of Chocolate Awards are now a fixture in the chocolate worlds calendar and receive hundreds of entries from all over the world. This year was another record year for the Academy with over 400 products and four days of judging.

Two entries in the bean to bar dark chocolate category (companies responsible for sourcing and processing their own beans) tied this year for the Golden Bean with equal average scores – Duffy’s Chocolate, Honduras Indio Rojo 72% bar and Amedei No 9 75%. While Italian chocolate maker Amedei has consistently won golds and silvers over the years, Briton Duffy Sheardown is a newcomer to chocolate making and has done remarkably well to impress the judges and win this award. As a result Duffy has also been awarded the Best Newcomer Award.

Best Filled Chocolate is awarded to William Curley for his Muscovado Caramel. Best flavoured bar award goes to France’s Valrhona for it’s Manjari orange. Best Milk chocolate goes to France’s Michel Cluizel for their Maralumi 47%. Best Dark truffle was won by Rococo for their Grenada 71% and Best Milk truffle by William Curley for his House milk truffle. Best Hot Chocolate to US company, Theo for their Chipotle hot chocolate. Best Packaging awards go to Askinosie for their bar wrappers which illustrate a great feeling of provenance and to Rococo for their ‘Cat that Got the Cream’ box. A full list of award winners can be found here: http://www.academyofchocolate.org.uk/academy/Awards/2011.html

With over 65 judges spread over four days – from food journalists, pastry chefs and industry professionals. These included; Benoit Blin, Charles Campion, Sarah Hartnett, Stefano Borella, Charles Metcalfe, Fred Ponnavoy (Gu), Micah Cahill (Green & Black’s), Henrietta Green and Nigel Barden.

The Academy of Chocolate was created in 2005 by 5 of Britain’s leading chocolate professionals, united in the belief that chocolate is one of life’s great pleasures. Membership has since grown but the aim remains the same, to campaign for better chocolate and promote a greater awareness between fine chocolate and mass-produced chocolate confectionery.

Big Blend Magazine CityRoom JustLuxe Spa Review Magazine NoraLyn Ltd.
Member: Society of Professional Journalists

Review: The Fudge A’Fare

Sunday, March 6th, 2011

Fudge before packaging

The Fudge A’Fare–the smoothest fudge yet!

My appreciation of chocolate did not start off with plain chocolate. It started with fudge. As a child, I was allowed to scrape the pan when my Aunt Leanore was making fudge.  It became my favorite form of chocolate and one that could not be duplicated. Like all chocolate based candies, fudge requires attention to detail.  It is tastes better when smooth and not grainy.

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The Fudge A'Fare Assortment

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Much to my surprise and appreciation, when we checked into the luxurious and relaxing Islington Hotel in Hobart, Tasmania last week, there was a large box of fudge waiting for Norm and me from The Fudge A’Fare. Kevin Moloney, the Vice Chair of the Australasia Div. of the International Food Wine & Travel Writers Association, had told them we would be arriving and that I had been a chocolate judge. The owners, Dannielle Quinn and Matthew Gould wanted us to experience their product.

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Dannielle Quinn with fudge

Each day throughout the rest of our trip and after we returned home, we split a pice of fudge. It took restraint to not gobble up more, but fortunately, we had experienced such delightful meals, this satisfied our sweet tooth.

Dannielle has been a pastry chef for 20 plus years and has honed her skills in numerous exclusive establishments in Australia as well as internationally. She had applied the craftsmanship learned to the product produced. Since 1997, with her partner Matthew, they have developed an ongoing award winning business.

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Product Assortment

They only make handmade fudge. Dannielle said, “Our philosophy is to do one thing, but to do it better than anyone else.” This home based business near Hobart keeps winning awards on a state and national level. “We own and operate the business and insist on perfection in every step of the process – nothing less. The result is a perfect fudge – smooth, textured, beautiful to the eye and technically perfect… we only use the world’s best ingredients… and the fudge is done by our own hands…”

The high chocolate content contributes to the rich and creamy texture you’ll discover.

The Fudge A’Fare offers many flavors and all our gluten free. My personal favorites were the roasted hazelnut, after dinner mint, and wild berry. Norm’s favorite was the roasted hazelnut. However, we made our way through all of them.  I’d encourage you to check out The Fudge A’Fare to see all their flavors, ability to do customized orders, and ship worldwide. Since all of their fudge is vacuum packed, it can go anywhere. You may also want to take a look at the impressive list of awards.

In this global world of ours, it is wonderful to be able to experience exceptional products. I hope you have the opportunity to taste the smoothest fudge I’ve ever had.

The Fudge A’Fare

Matthew Gould & Dannielle Quinn

Tel/Fax: 03 6273 0531

Email: thefudge@bigpond.net.au

13 Athol Street, Lutana, Tasmania, 7009, Australia

Wholesale Enquiries:

enquiry@tasmaniangourmet.com.au

www.tasmaniangourmet.com.au

If you try this out, please let me know if you enjoyed it as much as we did.





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