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FOR IMMEDIATE RELEASE
August 8, 2007
“The Dessert Experience will for the first time bring together a favorite part of the American culinary experience, combining desserts with various beverages as part of a special experience,” said Ms. Feiner. “The show floor will be a potpourri of all the different products and will appeal to all the senses,” she said. The combination worked magnificently well in the past, creating new profitable opportunities for both industries. The addition of Desserts added more than 1200 buyers to the past shows, introducing these buyers to both desserts and coffees. Coffee shops and other foodservice operations are constantly looking to add and upgrade desserts while traditional bakeries and restaurants are adding coffee. In the first showcase ever, the two categories that are so closely identified with each other will offer more than 4,000 expected buyers “the best of both worlds.” When combined, desserts and related beverages are part of a $15 billion industry and growing at a pace of 10% - 15% a year. For additional information call 718-854-4450 ext. 104, info@dessertexpo.com or visit us at www.dessertexpo.com.
FOR IMMEDIATE RELEASE
June 14, 2007
The ACF Greater Atlanta Chapter Signature Cake Competition was sponsored by Barry Callebaut, the international producers of cocoa and chocolate products for over 150 years. The theme of the competition was “Spring time in Atlanta.” 12 beautiful cakes were entered and judged by leading personalities in the pastry world including Joe Amendola- “the teacher that teaches the teachers,” Helmut Holzer- Certified Master Chef in both the U.S. and Europe, as well as an Austrian Master Pastry Chef, Chris Northmore- pastry chef at the Everglades Club in Palm Beach, Florida and one of three Certified Master Pastry Chefs certified by the American Culinary Federation and Derek Spendlove- Chairman of The Baking and Pastry Arts Program for the National Center For Hospitality Studies at Sullivan University, Louisville, KY. The winner of the $2,000 Grand Prize went to Kyong Ran Hwang, $1,000 2nd Prize Winner was Sara Payne and $500 3rd Prize winner was Susan Notter. The winners for the second “Small Bite, Big Taste” Competition reserved for Dessert Expo exhibitors were: Best New Products went to Mercer’s Dairy for their wine ice cream that is both an elegant and sophisticated adult dessert and Trish Pat, Nettie and Angel’s Gorgeous Grub for their toffee infused sauce enveloping the tart green apple canopy- a warm delectable concoction with a myriad of rich, most decadent flavors & textures. The Best Pastry went to Depree Rum Cakes LLC- Their recipe for their traditional Rum Cake was handed down from generation to generation. Their cakes are hand made with all the finest natural ingredients. The Best Chocolate went to Barry Callebaut for their Cacao Barry “Mexique” 66% new single origin dark chocolate that is bittersweet and lightly acidic and its fragrance unveils a delicious note of licorice. The Best Confectionary went to Trish Pat, Nettie and Angel’s Gorgeous Grub once again for their exotic Sulky Combination of passion-fruit, apricot, mango and rich clotted cream coddled in marbled chocolate. Each winner received an engraved Dessert Plate listing their award along with a prize, a vacation for two. . “Desserts is one of the fastest growing food categories in the nation and is poised for even more dramatic growth in the years ahead, while Americans are generally committed to eating healthier, they are looking for creative ideas in desserts that offer them the healthfulness and the taste,” said Menachem Lubinsky of LUBICOM Marketing Consulting, a New York based strategic marketing company that organized the show. An integral portion of the show was dedicated to demonstrations conducted by leading pastry chefs and educational seminars led by industry professionals. Tejal Rao of StarChefs.com, a 10-year old online magazine for chefs said that their reseracvhj reflects a changing American palette for desserts. 43% of Pastry chefs say they manipulate scent to enhance their desserts to create a Multi-Sensory Experience, 42% say they create composed cheese desserts as opposed to, or in addition to, cheese plates, the reinvention of classics such as Ants on a Log and Tiramisu, the rise of the ethnic menu and plating the ultra modern way. In keeping with the theme of dessert super trends, What’s New and What’s Next, Marcia Mogelonsky, Ph. D., Senior Research Analyst for Mintel Reports, a privately-owned leading global supplier of consumer, product and media intelligence, also revealed some new trends in desserts. Ms. Mogelonsky noted such trends as the popularity of chocolate; health and wellness concerns that have catapulted some fruits to the level of “superfoods” because of their high levels of vitamins, minerals, and antioxidants; diet buzz words that include “portion control,” and “trading off” desserts with cheese that are becoming more sophisticated; ice cream being the top dessert item on restaurant menus; nostalgia rules, ethnic desserts get more daring and a growing interest in “street food.” Clay Gordon, Chocophile extraordinaire hosted an amazing “Chocolate Tasting” with chocolates donated by Barry Callebaut, Niche Imports, Ghirardelli and Guittard. In addition, Dr. Steve E. Warren, MD, who is the Medical Advisor for Xocai Nutritional Chocolate Beverage gave very informative seminars about the health benefits of chocolate. Alon Balshan, a Barry Callebaut Chocolate Ambassador demonstrated how to incorporate coffee into the world of chocolate and a standing room only class for “Retro Desserts” new twists to classic desserts. Chocovision demonstrated the use of a chocolate tempering machine to achieve homemade style chocolates and the tools to start your own confection business. The pastry chef demonstrations were organized by David Kee, owner of Pastrynet and Pastry’s Best magazine. He assembled a remarkable line up of pastry chefs presenting delectable desserts and secrets of the trade. The chefs who participated were Susan Notter, Derek Spendlove and Chris Northmore, Natasha Capper, James Satterwhite, Heather Hulbert and Ted Pary. “Gelato is emerging as the “hottest” new frozen dessert”, said Nina Feiner, Show Manager of the Great American Dessert Expo. “Once again we offered attendees a chance to learn the basics of Gelato in a World Class Gelato Workshop sponsored by Nuova Simonelli which was presented by leading Italian Gelato Chefs. In addition there was a Pastry Workshop teaching the fundamentals of pastry”. What a perfect opportunity for Carpogiani, Stoelting and Electrofreeze to show off their cutting edge machines that produce the finest gelatos and ice creams and Advanced Gourmet, Paolo’s Gelato Supply and Southeastern Products custom display cases and supplies for people interested in opening up their own Gelateria’s! Paolo wowed us with a 5 minute trip to Venice on how to open your own Gelateria in classic Italian style. Jim Marmion and Marco Casol demonstrated the use of the Pacojet and new trends in frozen desserts. Organizers are already planning to double the size of the Great American Dessert Expo next year which will be held April 7-8, 2008 the Georgia International Convention Center adjacent to the airport in Atlanta, Georgia. Dessert Expo will be keeping the family together in expanding the show into The Great American Dessert Experience. They will be doing even more in presenting the perfect combination to coffee houses, hotels, restaurants, foodservice retailers and more with thought provoking seminars and demonstrations. For additional information call 718-854-4450 ext. 104, info@dessertexpo.com or visit us at www.dessertexpo.com.
FOR IMMEDIATE RELEASE
February 15, 2007
In addition to Mintel, the Dessert Show will offer some 4,000 visitors a broad range of educational seminars, demonstrations and competitions. The American Culinary Federation Greater Atlanta Chapter will host the ACF Signature Cake Competition. The ACF is the premier professional chefs' organization in North America, with more than 240 chapters nationwide and 19,000 members. The ACF is well known as the authority and sets the standard in culinary arts. The competition will be sponsored by the 150-year old Barry Callebaut, one of the world’s largest integrated chocolate companies, from the sourcing of cacao beans to the shelf. The chocolate producer will present dessert demonstrations and educational seminars throughout the course of the show. Mintel will be hosting an education seminar at The Great American Dessert Expo, spotlighting research regarding the latest trends that impact the dessert category. For more than 35 years, Mintel has provided insight into key worldwide trends, offering unique data that directly impacts client success. With offices in Chicago, London, Belfast and Sydney, Mintel has forged a unique reputation as a world-renowned business brand.The Dessert Expo will once again be co-located in one exhibit hall with Coffee-Fest, a leading trade show for the lucrative coffee industry. Attendees will pay for one admission badge and have access to two first-rate trade shows. An integral portion of the show is dedicated to demonstrations conducted by leading pastry chefs and educational seminars led by industry professionals. Some of the features of the highly successful Dessert Expo‘06 will be repeated in Atlanta. It will include StarChefs, which is both a backstage pass to the celebrity chef world for food and wine-savvy consumers and an essential information resource for aspiring professional chefs. Launched in 1995, StarChefs.com has since become the leading online destination for original, chef-focused culinary content. There will be an official “Chocolate Tasting” hosted by Chocophile Clay Gordon. His goal is to foster an appreciation for chocolate the way people do fine wine. For seven years Clay has been giving seminars on how to distinguish among the multitude of flavors in chocolate. He will teach attendees how to do tastings in their places of business, complete with ideas about marketing. While on the topic of chocolate, Dr. Steve E. Warren, MD, who is the Medical Advisor for Xocai Nutritional Chocolate Beverage and has a wealth of knowledge to share, will give seminars about the health benefits of chocolate. In recognition of the emergence of Gelato as the “hottest” new frozen dessert, Dessert Expo and CoffeeFest will present the World Class Gelato Workshop sponsored by Nuova Simonelli which will be presented by leading Italian Gelato Chefs (fee required). In addition there will also be presentations made by Paolo of Paolo’s Gelato right here in Atlanta and Advanced Gourmet presenting the Pacojet. Visitors who attend the seminars at the show will be entered in a special drawing for a chance to win a Free Vacation Getaway! For more exhibitor and visitor information please contact the Great American Dessert Expo at (718) 854-4450 ext. 104 or visit www.dessertexpo.com
FOR IMMEDIATE RELEASE
June 23, 2006
Various companies that demonstrated the healthy and low fat trend were: Michael's Cookies with their gluten-free, wheat-free Macaroon cookie which is the first commercial cookie product that meets the needs of the gluten-free public. Izzy's Best of the Philippines showcased soft-dried fruits and veggies that are great for snacking or baking without the additives and preservatives that ruin the natural flavors. Fat Cat Scones presented no trans fat and no preservative delicious scones. Xocai Chocolates demonstrates how chocolate is healthy and is an answer to today’s health problems with their heavenly chocolate beverages and nuggets.
The International flavor at the Great American Dessert Expo was not lost on visitors, headed by a large pavilion of products made in Sicily. The pavilion was the brainchild of Francesco Bisagnano of BIS International in cooperation with Regione Siciliane, the Regional Ministry for Cooperation, Trade, Craft and Fisheries. “Italy is a leader in creative desserts,” said Mr. Bisagnano. The participating companies boasted unique and exotic products found exclusively in Italy, including dessert wines, biscotti’s and olive oils. In addition, the show included Balconi SPA from Milan showcasing delicious Tiramisu as well as Mahroum Sweets-Baklawa- from Nazareth in Israel. An integral portion of the show was dedicated to demonstrations conducted by leading pastry chefs and educational seminars led by industry professionals. Chef Francesco Schintu of Zeffirino Ristorante in the Venetian Hotel in Las Vegas and Chef Tammy Alana, from Alizé French Restaurant, located on the top floor of the new Palms Casino Resort demonstrated a number of desserts that absolutely “wowed” the audience! “The Yum Yum Sisters”- Baltimore’s newest Domestic Diva’s gave various seminars on their specialty “Tricks of the Trade” and Clay Gordon, Chocophile extraordinaire hosted an amazing “Chocolate Tasting” with chocolates donated by Niche Imports, Ghirardelli and Guittard. In addition, Dr. Steve E. Warren, MD, who is the Medical Advisor for Xocai Nutritional Chocolate Beverage gave very informative seminars about the health benefits of chocolate. “Gelato is emerging as the “hottest” new frozen dessert”, said Nina Feiner, Show Manager of the Great American Dessert Expo. “This year we offered attendees a chance to learn the basics of Gelato in a World Class Gelato Workshop sponsored by Nuova Simonelli which was presented by leading Italian Gelato Chefs. What a perfect opportunity for GTI Designs to show off their cutting edge Italian made machines that produce the finest gelatos as well as custom display cases to people interested in opening up their own Gelateria’s! ECODOS showed how simple it is to make home made icecream with their new innovative system. Organizers are already planning to double the size of the Great American Dessert Expo next year which will be held June 1-3, 2007 at the Cobb Galleria Centre in Atlanta, Georgia. For additional information call 718-854-4450, info@dessertexpo.com or visit us at www.dessertexpo.com.
December 1, 2006 The fifth edition of the Great American Dessert Expo, the
only trade show dedicated exclusively to the multi-billion dollar dessert
industry will take place June 1-3, 2007 at the Cobb Galleria Centre in
Atlanta, GA. Dessert Expo is delighted to announce the participation of
the ACF and Barry Callebaut at this years’ show.
March 7, 2006 The countdown is on for a show that addresses America’s sweet tooth! The Fourth Annual Great American Dessert Expo, the only trade show dedicated exclusively to the multi-billion dollar dessert industry takes place June 9-11, 2006 at the Las Vegas Convention Center. It will once again be co-located in one exhibit hall with Coffee-Fest, a leading trade show for the lucrative coffee industry. Attendees will pay for one admission badge and have access to two first-rate trade shows. The growing emphasis on desserts has been repeatedly featured on the Food Network’s Special “Treats of the Trade” since originally filmed at the Dessert Expo in 2004. “Every time the Food Network airs the show my website hits jump from 5,000 per day to 30,000 per day- it’s been incredible”, beamed Michelle Hester of Sugar Veil who exhibited at the 2004 Dessert Expo. “The Food Network has put The Dessert Expo on the culinary map”, said Nina Feiner, Show Manager of The Dessert Expo, “We constantly get calls and emails from people in the food industry as well as those who are not, because they viewed us on the Food Network. “We hope to work with them again!” In addition to a potpourri of dessert products and ingredients from all over the US, the show will once again feature a special Italian Ministry Pavilion, headed by Regione Siciliana- Regional Ministry for Cooperation, Trade, Craft and Fisheries. The participating companies boast unique and exotic products found exclusively in Italy. Last year, the Italian Pavilion featured such products as artistic glassware of Tiffany’s Studio and Art Work (Siracusa), the natural marmalades of Colle Vicario, some typical Italian products like virgin olive oil, sun dried tomatoes, pesto sauce, and rosolio from Tuttosiciliy, biscuits from Costa di Costa and almond pastries from Savastra. The exhibit signature was its Baronessa Scintilia dessert wines, including Inzolia-Chardonnay, Syrah, and Nero D’Avola. The Dessert Expo will again work with StarChefs, which is both a backstage pass to the celebrity chef world for food and wine-savvy consumers and an essential information resource for aspiring professional chefs. Launched in 1995, StarChefs.com has since become the leading online destination for original, chef-focused culinary content. The 2006 edition of the Great American Dessert Expo will also present “The Yum Yum Sisters”- Baltimore’s newest Domestic Diva’s! Long time friends Ilene Spector and Sandy Spanos are both passionate about anything that has to do with dessert! They will give various seminars on their specialty “Tricks of the Trade”- quick tips and hints that many professional chefs use as well as discussing the newest trends in desserts. In addition, there will be an official “Chocolate Tasting” hosted by Chocophile Clay Gordon. His goal is for everyone to appreciate chocolate the same way you would a fine wine. For seven years Clay has been giving seminars on how to distinguish among the multitude of flavors in chocolate. He will teach attendees how to do tastings in their places of business, complete with ideas about marketing. At the show be sure to enter our drawing for a chance to win a Free Vacation Getaway!
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