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Sheraton Phoenix Downtown Hotel 3rd Annual Gingerbread Competition

Friday, November 11th, 2011

The Sheraton Phoenix Downtown Hotel has started it’s 3rd Annual Gingerbread Competition. The theme is the “Arizona Centennial.”

Train from Shearton Downtown Phoenix Gingerbread Competition

The train and the village will be back along with the decorated Christmas Tree.

This is a time to have fun with your gingerbread talents and artistic skills. If you’ve not made one, you’re missing out.

I’ve made many, from sleighs to houses. See what you can come up with and enter.

Shearton Downtown Phoenix Christmas Tree with Gingerbread Competition.

As someone who has seen some of the best gingerbread displays in the U.S., I feel you have a great opportunity. With this only the 3rd year, get on board and have fun. Let the child in you out and the creative talent go wild. A hit, made your cardboard patterns first.

Deadline has been extended to 11-22-11, but the gingerbread creation would have to accompany application. For entree details and application contact: Kelley Karnes or via email kelley.karnes@sheraton.com. For further details call Executive Chef Frank Belosic at 602.817.5425.

Sheraton Phoenix Downtown Hotel
3rd Annual Gingerbread Competition

Gingerbred Competition from 2010

Theme: Arizona Centennial

Entry form must be received by Tuesday, November 15, (22) 2011. Forms should be sent to The Sheraton Phoenix Downtown Hotel via fax, 602.817.5335 with Attn. Kelley Karnes or via email kelley.karnes@sheraton.com. For further details call Executive Chef Frank Belosic at 602.817.5425.
Thank you for your participation.

I hope I can see a lot of your work on display, when I go done to view the entries. I cannot stress enough what a joyful community effort. If you make good gingerbread, give it a go.

: Maralyn D Hill

Maralyn D. Hill, President

International Food Wine & Travel Writers Association

CityRooom.com, Editor-at-Large, The Epicurean Explorer
Books By Hills Success With Writing Where & What in the World Blog

Big Blend Magazine JustLuxe Spa Review Magazine The Epoch Times

NoraLyn Ltd.
Member: Society of Professional Journalists

Tags: Gingerbread Competition, maralyn d hill, Sheraton Phoenix Downtown, Sheraton Phoenix Downtown Hotel 3rd Annual Gingerbread Competition, The Epicurean Explorer, Where and What in the World
Posted in Events & Activities, artisian food, chefs, festivals and events, food, food competition | No Comments »

Creative Kitchen on Fruit

Monday, September 5th, 2011

Creative Kitchens Bananas Cuddling

Creative Kitchen Apple

As I mentioned in my August 24 and 26th, I received some unbelievable fun photos labeled Creative from the Kitchen. The photographer who shared them did not know the photographer who captured these images. So I could not credit. They are too good not to share, so I’ll be sharing a few at a time.

The first set on August 24th was on a creative approach to eggs and then vegetables on the 26th. This one relates to fruits.

Creative Kitchen Strawberry & Grapefruit

Creative Kitchen Banana with Chainsaw

.Meanwhile, if you are the photographer who took the originals, please let me know and I will provide proper credit and a link to your website.

There will be more.

Creative Kitchen Kiwi

Maralyn D. Hill, President

International Food Wine & Travel Writers Association

CityRooom.com, Editor-at-Large, The Epicurean Explorer
Books By Hills Success With Writing Where & What in the World Blog

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

Tags: Creative Kitchen Photography, Creative Photography, maralyn d hill, The Epicurean Explorer, Where and What in the World
Posted in artisian food, fruit recipes, humor | 2 Comments »

The Art of Olive Oil Tasting

Friday, August 19th, 2011

Cat Cora's Olive Oil photo: M D Hill

Wine and food tasting is one of the many pleasures of the life of a travel writer. Olive oil tasting is an art similar to wine tasting in terms of complexity. The Hill Team has been learning about olive oil tasting in Spain, Florida and the Temecula Valley of California wine country.

Sampling delicious oils is enjoyable way to appreciate the pleasures of this healthful product. Olive oil tasting is also a unique party idea.

Food network’s Cat Cora presents these easy tasting tips at her olive oil tasting seminar.

Tips

Cat points out that EVOO, extra virgin olive oil, is superior in terms of quality.

The Cat Cora kitchen uses her own award winning D.O.P. Kalamata EVOO from Greece.

She suggests that we look for these qualities when judging a good oil.

Fruitiness is a sensation of freshly cut olive fruits and leaves when smelling olive oil.

Spiciness is a peppery quality at the back of the throat when olive oil tasting.

A pleasant hit of bitterness is often felt on our tongue when tasting.

Method:

Place about a half ounce of evoo in a small cup or wine glass.

Slightly heat the glass with your hands, then smell to detect the fruitiness or “freshly mown grass” qualities.

For tasting, dip plain bread in the oil. Try to detect the spiciness in your mouth.

As in wine tasting, other flavors may appear such as almond, artichoke, asperagus or avacado. We sometimes taste hints of green apple or green tomatoes.

Cat points out an easy test that is new to us, called the hot potato test. Simply boil or bake a potato and pour evoo on top. A good quality oil will have the pleasant aromas of fresh olive leaves and grass.

You can use the oil scented potato for a tasty and healthy potato salad. Cat adds chives, parsley, white pepper and sea salt.

We are enjoying our bottle of Cat Cora’s Kitchen Olive Oil.

You can learn more about Cat Cora’s Olive Oil and products at www.catscora.com or www.gaeaus.com or join them on FaceBook at “Cat Cora’s Kitchen” page.

Brenda C. Hill