2008 Program for the Great American Dessert Experience

Monday, April 7, 2008

8:00am-11:00am Training Room: Spanish 3 $50 Fee Limited space available		Gelato Demystified: Making Gelato Simple and Profitable Have you ever considered adding Gelato or frozen desserts to your already existing business OR Have you ever considered opening a Gelato or Ice Cream store? Join the team from Advanced Gourmet and learn more about how simple and profitable making authentic artisanal gelato and sorbet can be. This unique learning experience provides an opportunity to learn more about making a variety of frozen desserts including gelato and sorbet with simple processes, little waste, and low food cost adding profits to your bottom line. The Advanced Gourmet Team of Professionals will show you how simple it is to incorporate Old World quality frozen desserts inside your store in a profitable modern way while enhancing the bottom line of your operation. 2 Sessions available during the Great American Dessert Expo April 7 and 8. An event the savvy retailer will not want to miss!

9:00am-12:00pm Training Room: German 3 Fee: SCAA member-$60 Non-member-$75 Limited space available		Intro to Espresso Unlock the mystery of espresso with Ellie Matuszak who is Vice President of Training & Operations for Coffee Solutions, a training, consulting, and laboratory services firm based in Hopedale, Massachusetts. You will find out what it takes to consistently prepare great beverages. This session includes discussions and activities that will help you to understand how great espresso is prepared, how to taste and evaluate the flavor of espresso and show you proper milk preparation techniques for popular drinks. This lab concludes with daily maintenance and cleaning procedures that will be helpful to ensure the longevity of your equipment and taste of your beverages. This Introduction to Espresso session is intended for anyone new to espresso or those looking to build a solid foundation of basic espresso knowledge for other businesses, including coffee industry sales teams and culinary professionals. Ellie Matuszak currently serves on the SCAA Board of Directors and is Chair of the Training Committee. Ellie is the 2005 Great Lakes Regional Barista Champion and was a two-time finalist in the United States Barista Championships in 2005 and 2006. The SCAA The SCAA is the trade association for the specialty coffee industry, one of the fastest-growing food industries in the world. Specialty coffee — sometimes called "gourmet" or "premium" coffee — is grown in the world's most ideal coffee-producing climates and prepared according to exacting standards. One of the SCAA's primary functions is to set the industry's standards for growing, roasting and brewing. Members of the SCAA include coffee retailers, roasters, producers, exporters and importers, as well as manufacturers of coffee equipment and related products.

9:00am-10:00am Training Room: Spanish 1 & 2		Exploring New Trends in the Gourmet Gift Industry Daria Artem, Owner of Lady Fortunes will take a closer look at personalized custom edibles and their growing demand in a changing marketplace. A demonstration of hand-dipping products and discussion on “Hand-Crafted” gourmet items and their perceived value in an industry dominated by machine-made goods will also take place.

9:00am-10:00am Training Room: German 1 & 2		Unleashing the Power of Chocolate Dr. Steve E. Warren, MD, DPA, FABFP, FABHPM is the Medical Advisor for Xocai Nutritional Chocolate Beverage and has a wealth of knowledge to share about the health benefits of chocolate. Chocolate (dark cocoa) and berries contain some of the most potent antioxidants available. The synergy of multiple antioxidants, vitamins, minerals, etc. is just starting to be realized as vital to our health. Eating these as part of a balanced diet and exercise program can improve the quality and perhaps quantity of life. The research on chocolate, the Açaí berry, blueberries, and dark grapes has been done and is being done all the time.

10:30am-11:00am Demonstration Theater 2 Show Floor		Ultimate Barista Challenge® "Milk Steaming, Texturing Techniques and Latte Art Demonstration" with 2008 Ultimate Barista NYC The Ultimate Barista Challenge is an action packed competition where barista compete in a dueling stage of identical espresso stations to shake, not stir, their espresso cocktails, to prepare beautiful caffe latte art, blend espresso frappe and brew the best they have. Each barista has a tight 10 minutes to prepare drinks in each category and serve to a discerning professional tasting judges panel comprised of coffee specialists, trainers, food writers, chefs or sommeliers before a live audience to win the right to challenge the reigning champion and in turn become "The Ultimate Barista".

11:00am-12:30pm Training Room: Spanish 1 & 2		Cupping 101 Tracy Allen, Vice President/Owner of Zoka Coffee Roaster & Tea Co. will take you on a virtual tour of the three major coffee producing regions. Compare and contrast the nuances of coffees from Central America, Indonesia and East Africa. Cuppers will be taken from Seed to Cup in this session. More importantly the goal is to gain a basic understanding of how to make informed decisions when choosing both the right coffees, and the right roaster, to partner with to insure success in your venture. Nuova Simonelli will be contributing their top of the line espresso machines.

11:00am-12:00pm Demonstration Theater Show Floor		MagicFrost® and PhotoFrost® Systems Lew Chernick of Photo Frost will demonstrate the convenience, simplicity, versatility, speed, reliability, profit with elite capabilities of the Magic Frost System. Lew & Tricia Churnick acquired a small retail store specializing in crafting supplies and cake decorating. Through their vision of changing times Lew & Tricia worked with advancing printer technology to create PhotoFrost Edible Inks and Icing Sheetsä, thus began offering edible personal photos on cakes for local clientele. With immediate popularity, they expanded on the idea to enhance cookies, cupcakes and later custom chocolates with personal adornment.

11:30am-12:30pm Demonstration Theater 2 Show Floor		Ultimate Barista Challenge® Latte Art Showcase Ultimate Barista vs. Ultimate Barista The Ultimate Barista Challenge is an action packed competition where barista compete in a dueling stage of identical espresso stations to shake, not stir, their espresso cocktails, to prepare beautiful caffe latte art, blend espresso frappe and brew the best they have. Each barista has a tight 10 minutes to prepare drinks in each category and serve to a discerning professional tasting judges panel comprised of coffee specialists, trainers, food writers, chefs or sommeliers before a live audience to win the right to challenge the reigning champion and in turn become "The Ultimate Barista".

12:00pm-1:00pm Training Room: German 1 & 2		Mintel Reports… SUPER TRENDS: What's New and What's Next! Lynn Dornblaser, Director of Consulting at Mintel Reports, Mintel International, will discuss Super Trends in desserts, coffee and tea that will be spotlighting activities, products and players shaping the industry in North America. Whether you're launching a new dessert or beverage or simply involved in the dessert category, this presentation will deliver hard-hitting analysis, showcase the latest products and examine their impact on the industry. With more than 20 years experience tracking and analyzing new product trends, Lynn Dornblaser brings a unique perspective to Mintel Custom Solutions on the consumer marketplace and future new product development. Based in Chicago as director of consulting for Mintel Custom Solutions, Dornblaser is responsible for providing trend analysis and new product expert knowledge to clients. She regularly leads product ideation meetings for a variety of consumer packaged goods companies.

12:30pm-1:30pm Training Room: Spanish 1 & 2		Adding Color & Textures to Cake & Pastries Linda Shonk is the developer of Choco-Pan rolled icing and an A.C.F. certified Executive Pastry Chef. Linda has owned and operated both retail and wholesale bakeries since 1974 and is a highly sought after culinary instructor. Linda has received many awards and much praise for her work as a culinary artist including A.C.F. gold, silver and bronze medals and the prestigious Concepts In Food award. In addition to her work as an instructor, Linda has appeared on Food Network Challenge and her product Choco-Pan“ has made an impact on the rolled icing market and has shattered the stereotypes of "rolled fondant" in general.

1:00pm-1:30pm Demonstration Theater 2 Show Floor		Best of Brew Challenge Demonstration “Brewing the Perfect Cup” with a Press Pot or 'French Press' The Ultimate Barista Challenge is an action packed competition where barista compete in a dueling stage of identical espresso stations to shake, not stir, their espresso cocktails, to prepare beautiful caffe latte art, blend espresso frappe and brew the best they have. Each barista has a tight 10 minutes to prepare drinks in each category and serve to a discerning professional tasting judges panel comprised of coffee specialists, trainers, food writers, chefs or sommeliers before a live audience to win the right to challenge the reigning champion and in turn become "The Ultimate Barista".

1:00pm-4:00pm Training Room: German 3 Fee: SCAA member-$60 Non-member-$75 Limited space available		Hands On Espresso Once again, Ellie Matuszak will apply the knowledge gained in Introduction to Espresso and gain hands-on experience under the guidance of station instructors as they lead you through the best techniques for espresso extraction and milk preparation. Topics include espresso troubleshooting, bar hygiene, milk steaming and frothing techniques, as well as, traditional methods of preparing popular drinks.

1:30pm-2:30pm Training Room: Spanish 1 & 2		20 Pointers to Help You Become a Better Chocolate Maker Everybody seems to love chocolate. Obviously it is delicious and fun. Joe Crevino, Chocolate Consultant will discuss how at Chocovision they deal daily with chocolate enthusiasts of all levels, and from all walks of life. Through the use of their chocolate tempering machines, they have turned their hobby and passion of creating homemade chocolates into quite a lucrative profit-making labor of love. Stop by and learn the process of chocolate tempering and how their machines temper chocolate and discover the resources and tools for starting a small confection business.

1:30pm-2:30pm Training Room: German 1 & 2		Attracting and Keeping LOHAS (Lifestyles Of Health And Sustainability) Customers with Fair Trade Certified™ Coffee, Tea and Sugar. Learn with Kim Moore about the Impact that Fair Trade Certified™ (FTC) can deliver, to your business, by appealing to the growing segment of LOHAS buyers and consumers. Hear about FTC producers, farmers and farm workers, their countries of origin and their pride in their FTC products. There will be current market data and analysis presented, as well as FTC Success Stories at Source, amongst Manufacturers, with Distributors as well with Foodservice and Retail. Kim Moore is the Director of Business Development-Coffee, Tea and Beverages, for TransFair USA, the only third-party certifier of Fair Trade products in the U.S. He has over 30 years of Executive and Management experience in the Coffee, Tea, Institutional Distribution and Foodservice Industries. He helped to develop and grow one of the first 100+ seat, multi-unit chains of Natural Food Restaurants in the U.S., including their nationally marketed tea line.

2:00pm-3:00pm Demonstration Theater Show Floor		Pastry Demonstration Susan Notter is an Executive Pastry Chef and Pastry & Confectionary Consultant. She has been named one of the Top 10 Pastry Chefs in the U.S. by Pastry Art & Design Magazine.

2:00pm – 3:00pm Demonstration Theater 2 Show Floor		The Ultimate Barista Showcase "Best of Brew" Challenge Ultimate Barista vs. Ultimate Barista The Ultimate Barista Challenge is an action packed competition where barista compete in a dueling stage of identical espresso stations to shake, not stir, their espresso cocktails, to prepare beautiful caffe latte art, blend espresso frappe and brew the best they have. Each barista has a tight 10 minutes to prepare drinks in each category and serve to a discerning professional tasting judges panel comprised of coffee specialists, trainers, food writers, chefs or sommeliers before a live audience to win the right to challenge the reigning champion and in turn become "The Ultimate Barista".

3:15pm-4:00pm Demonstration Theater Show Floor		Olive Oil Desserts Micki Sannar is a cooking instructor for over 20 years. She has taught audiences in United States and Japan. She is the author of Olive Oil Desserts, an original cookbook that offers a healthier way to bake delicious treats without having to sacrifice taste or texture.

3:30pm – 4:00pm Demonstration Theater 2 Show Floor		Espresso Cocktail Demonstration with the 2008 Ultimate Barista NYC The Ultimate Barista Challenge is an action packed competition where barista compete in a dueling stage of identical espresso stations to shake, not stir, their espresso cocktails, to prepare beautiful caffe latte art, blend espresso frappe and brew the best they have. Each barista has a tight 10 minutes to prepare drinks in each category and serve to a discerning professional tasting judges panel comprised of coffee specialists, trainers, food writers, chefs or sommeliers before a live audience to win the right to challenge the reigning champion and in turn become "The Ultimate Barista".

10:00am – 4:00pm Demonstration Theater Show Floor		ACF Signature Cake Competition Cakes On Display - Judging - Critiquing

4:00pm – 5:00pm Demonstration Theater Show Floor		ACF Signature Cake Competition Award Ceremony Announcing of Winners

4:30pm – 5:00pm Demonstration Theater 2 Show Floor		Meet the 2008 NYC Ultimate Barista Latte Art & Espresso Cocktail Baristi! The Ultimate Barista Challenge is an action packed competition where barista compete in a dueling stage of identical espresso stations to shake, not stir, their espresso cocktails, to prepare beautiful caffe latte art, blend espresso frappe and brew the best they have. Each barista has a tight 10 minutes to prepare drinks in each category and serve to a discerning professional tasting judges panel comprised of coffee specialists, trainers, food writers, chefs or sommeliers before a live audience to win the right to challenge the reigning champion and in turn become "The Ultimate Barista".

Tuesday, April 8, 2008

8:00am-11:00am Training Room: Spanish 3 $50 Fee Limited space available		Gelato Demystified: Making Gelato Simple and Profitable Have you ever considered adding Gelato or frozen desserts to your already existing business OR Have you ever considered opening a Gelato or Ice Cream store? Join the team from Advanced Gourmet and learn more about how simple and profitable making authentic artisanal gelato and sorbet can be. This unique learning experience provides an opportunity to learn more about making a variety of frozen desserts including gelato and sorbet with simple processes, little waste, and low food cost adding profits to your bottom line. The Advanced Gourmet Team of Professionals will show you how simple it is to incorporate Old World quality frozen desserts inside your store in a profitable modern way while enhancing the bottom line of your operation. 2 Sessions available during the Great American Dessert Expo April 7 and 8. An event the savvy retailer will not want to miss!

9:00am-12:00pm Training Room: German 3 Fee: SCAA member-$60 Non-member-$75 Limited space available		Intro to Espresso Unlock the mystery of espresso with Ellie Matuszak who is Vice President of Training & Operations for Coffee Solutions, a training, consulting, and laboratory services firm based in Hopedale, Massachusetts. You will find out what it takes to consistently prepare great beverages. This session includes discussions and activities that will help you to understand how great espresso is prepared, how to taste and evaluate the flavor of espresso and show you proper milk preparation techniques for popular drinks. This lab concludes with daily maintenance and cleaning procedures that will be helpful to ensure the longevity of your equipment and taste of your beverages. This Introduction to Espresso session is intended for anyone new to espresso or those looking to build a solid foundation of basic espresso knowledge for other businesses, including coffee industry sales teams and culinary professionals. Ellie Matuszak currently serves on the SCAA Board of Directors and is Chair of the Training Committee. Ellie is the 2005 Great Lakes Regional Barista Champion and was a two-time finalist in the United States Barista Championships in 2005 and 2006. The SCAA The SCAA is the trade association for the specialty coffee industry, one of the fastest-growing food industries in the world. Specialty coffee — sometimes called "gourmet" or "premium" coffee — is grown in the world's most ideal coffee-producing climates and prepared according to exacting standards. One of the SCAA's primary functions is to set the industry's standards for growing, roasting and brewing. Members of the SCAA include coffee retailers, roasters, producers, exporters and importers, as well as manufacturers of coffee equipment and related products.

9:00am-10:00am Training Room: Spanish 1 & 2		The Art of Tempering Chocolate Everybody seems to love chocolate. Obviously it is delicious and fun. Joe Crevino, Chocolate Consultant will discuss how at Chocovision they deal daily with chocolate enthusiasts of all levels, and from all walks of life. Through the use of their chocolate tempering machines, they have turned their hobby and passion of creating homemade chocolates into quite a lucrative profit-making labor of love. Stop by and learn the process of chocolate tempering and how their machines temper chocolate and discover the resources and tools for starting a small confection business.

9:00am-10:00am Training Room: German 1 & 2		Food Pairing and Tea Frank Kenny CEO of Just Different Specialty Tea Company will present a seminar on what food goes with what tea. Just Different Specialty Tea Company is just different for many reasons. First and most significantly, Just Different Specialty Teas is different because of their fun and distinctive approach to fulfilling their mission of creating unique and specific brands of teas and infusions. In addition to creating outstanding tea brands, at Just Different Specialty Teas they accomplish their mission of being the best by providing the highest quality USDA certified organic and all natural teas and infusions available anywhere.

9:30am-10:150am Training Room: German 4		Understanding the World of Kosher Desserts Steve Sichel, Director of Development and a Kosher Supervisor for STAR-K Kosher Certification; will cover such topics as: What is Kosher and Kosher terminology; The Kosher Market including the growing demand for kosher products and Certification and production requirements for Kosher desserts. Steve Siche lapplies his business acumen and his knowledge of kosher to the global kosher marketplace. As a popular speaker at food seminars in the United States and abroad, he has become a valued resource for companies exploring the kosher market. As Kosher Supervisor, Mr. Sichel shares his understanding of the ins and outs of kosher and helps STAR- K companies conform to kosher standards.

10:30am-11:00pm Demonstration Theater 2 Show Floor		Espresso Cocktail Demonstration with the Ultimate Barista NYC The Ultimate Barista Challenge is an action packed competition where barista compete in a dueling stage of identical espresso stations to shake, not stir, their espresso cocktails, to prepare beautiful caffe latte art, blend espresso frappe and brew the best they have. Each barista has a tight 10 minutes to prepare drinks in each category and serve to a discerning professional tasting judges panel comprised of coffee specialists, trainers, food writers, chefs or sommeliers before a live audience to win the right to challenge the reigning champion and in turn become "The Ultimate Barista".

11:00am-12:30pm Training Room: Spanish 1 & 2		Cupping 101 Tracy Allen, Vice President/Owner of Zoka Coffee Roaster & Tea Co. will take you on a virtual tour of the three major coffee producing regions. Compare and contrast the nuances of coffees from Central America, Indonesia and East Africa. Cuppers will be taken from Seed to Cup in this session. More importantly the goal is to gain a basic understanding of how to make informed decisions when choosing both the right coffees, and the right roaster, to partner with to insure success in your venture. Nuova Simonelli will be contributing their top of the line espresso machines.

11:15am-11:45am Demonstration Theater Show Floor		Exciting Plated Desserts Prepared Exclusively with the Pacojet Chef Joe Truex will present and demonstrate the Paco Jet machine. The Paco Jet creates delicious sorbets from fruits already in their frozen state, for a richer, fuller taste. Truex, with his wife, Chef Mihoko Obunai, opened the restaurant Repast in Atlanta in 2006. Repast was named "Best Restaurant" by Esquire Magazine in 2006, as well as earning four-stars from The Atlanta Journal-Constitution. Truex was named a "2007 Rising Star" by Star Chefs.

11:30am-12:30pm Demonstration Theater 2 Show Floor		The Ultimate Barista Showcase Espresso Cocktail Challenge Ultimate Barista vs. Ultimate Barista The Ultimate Barista Challenge is an action packed competition where barista compete in a dueling stage of identical espresso stations to shake, not stir, their espresso cocktails, to prepare beautiful caffe latte art, blend espresso frappe and brew the best they have. Each barista has a tight 10 minutes to prepare drinks in each category and serve to a discerning professional tasting judges panel comprised of coffee specialists, trainers, food writers, chefs or sommeliers before a live audience to win the right to challenge the reigning champion and in turn become "The Ultimate Barista".

12:00pm-1:00pm Demonstration Theater Show Floor		Olive Oil Desserts Micki Sannar is a cooking instructor for over 20 years. She has taught audiences in United States and Japan. She is the author of Olive Oil Desserts, an original cookbook that offers a healthier way to bake delicious treats without having to sacrifice taste or texture.

12:30pm-1:30pm Training Room: German 1 & 2		Chocolate: An Answer to Today's Health Problems Dr. Steve E. Warren, MD, DPA, FABFP, FABHPM is the Medical Advisor for Xocai Nutritional Chocolate Beverage and has a wealth of knowledge to share about the health benefits of chocolate. Chocolate (dark cocoa) and berries contain some of the most potent antioxidants available. The synergy of multiple antioxidants, vitamins, minerals, etc. is just starting to be realized as vital to our health. Eating these as part of a balanced diet and exercise program can improve the quality and perhaps quantity of life. The research on chocolate, the Açaí berry, blueberries, and dark grapes has been done and is being done all the time.

1:00pm-4:00pm Training Room: German 3 Fee: SCAA member-60 Non-member-$75 Limited space available		Hands On Espresso Once again, Ellie Matuszak will apply the knowledge gained in Introduction to Espresso and gain hands-on experience under the guidance of station instructors as they lead you through the best techniques for espresso extraction and milk preparation. Topics include espresso troubleshooting, bar hygiene, milk steaming and frothing techniques, as well as, traditional methods of preparing popular drinks.

1:00pm-1:30pm Demonstration Theater 2 Show Floor		Espresso Frappe Demonstration with the Ultimate Barista® The Ultimate Barista Challenge is an action packed competition where barista compete in a dueling stage of identical espresso stations to shake, not stir, their espresso cocktails, to prepare beautiful caffe latte art, blend espresso frappe and brew the best they have. Each barista has a tight 10 minutes to prepare drinks in each category and serve to a discerning professional tasting judges panel comprised of coffee specialists, trainers, food writers, chefs or sommeliers before a live audience to win the right to challenge the reigning champion and in turn become "The Ultimate Barista".

1:30pm-2:30pm Demonstration Theater Show Floor		Pastry Demonstration James Satterwhite is the Executive Pastry Chef at the Ritz-Carlton Buckhead where he manages a staff of 16. James’ experience also includes the opening of Culinard Bakery in Birmingham and the Mandarin Oriental Hotel in Washington D.C.

1:30pm-2:30pm Training Room: Spanish 1 & 2		Tools of the Trade- New and Innovative Cookie Manufacturing Equipment John Stricker, owner of Bakery.com will demonstrate how Cookies, Biscotti, Confectionery, Pastries, and Pet Treats of many different flavors, shapes and sizes can be produced with small bench top machines to start and ramp up to the super machines to produce larger quantities.

2:00pm-3:00pm Demonstration Theater 2 Show Floor		Espresso Frappe Showcase with the NYC Ultimate Baristi Ultimate Barista vs. Ultimate Barista The Ultimate Barista Challenge is an action packed competition where barista compete in a dueling stage of identical espresso stations to shake, not stir, their espresso cocktails, to prepare beautiful caffe latte art, blend espresso frappe and brew the best they have. Each barista has a tight 10 minutes to prepare drinks in each category and serve to a discerning professional tasting judges panel comprised of coffee specialists, trainers, food writers, chefs or sommeliers before a live audience to win the right to challenge the reigning champion and in turn become "The Ultimate Barista".

2:30pm-3:00pm Demonstration Theater Show Floor		"Small Bite Big Taste" Competition Award Ceremony The “Small Bite Big Taste” theme will follow the current trend in desserts to keep the taste and just decrease the portions. The Dessert industry is growing at an exponential rate and The Great American Dessert Expo has given this opportunity to its exhibitor’s to showcase their product and be recognized as a leader in the ever growing industry. Please attend the Awards Ceremony to show your support to our exhibitors. We will announce the winners and they will be presented with their awards. The products will be judged by a panel of leading professionals in the dessert industry.

3:15pm-3:30pm Demonstration Theater Show Floor		ACF Battle of the Schools Competition Awards Ceremony Announcing of Winners

3:30pm-4:00pm Demonstration Theater 2 Show Floor		Latte Art Demonstration with The Ultimate Barista USA The Ultimate Barista Challenge is an action packed competition where barista compete in a dueling stage of identical espresso stations to shake, not stir, their espresso cocktails, to prepare beautiful caffe latte art, blend espresso frappe and brew the best they have. Each barista has a tight 10 minutes to prepare drinks in each category and serve to a discerning professional tasting judges panel comprised of coffee specialists, trainers, food writers, chefs or sommeliers before a live audience to win the right to challenge the reigning champion and in turn become "The Ultimate Barista".

Winners of the 2007 ACF
Greater Atlanta Chapter Signature Cake Competition

$2,000 Grand Prize -
Kyong Ran Hwang

$1,000 2nd Prize -
Sara Payne

$500 3rd Prize -
Susan Notter

Winners of the 2007 "Small Bite, Big Taste" Competition

Best New Products
Mercer’s Dairy
Mercer's has created a wine ice cream that is both an elegant and sophisticated adult dessert. The first of its kind. This wine ice cream has up to 5% alcohol by volume yet it retains the texture and creaminess of a true ice cream.

Trish Pat, Nettie and
Angel’s Gorgeous Grub
This warm delectable concoction is a myriad of rich, most decadent flavors & textures. The toffee incused sauce enveloping the tart green apple canopy marned with the sweet tongue teasing sponge is sublime! We dare you to Indulge!

Best Chocolate
Barry Callebaut
This 66% new single origin dark chocolate is bittersweet and lightly acidic and its fragrance unveils a delicious note of licorice.

Best Confection
Trish Pat, Nettie and
Angel’s Gorgeous Grub
This exotic Sulky Combination of passion-fruit, apricot, mango and rich clotted cream coddled in marbled chocolate casing floating in passion fruit.

Best Pastry
DePree Rum Cakes LLC
The recipe for our traditional Rum Cake was handed down from generation to generation. Our cakes are hand made with all the finest natural ingredients to bring you the best cake you will ever eat.

Winners of the 2006 "Small Bite, Big Taste" Competition

Best New Product
Opera Patisserie for their delicious Mini Macaroons- the texture is light and delicate, with a gentle richness that is surprisingly satisfying.

Best Frozen Dessert
Howard Gordy for their Pistachio Oro Verde- 100% pure pistachio which is grown in a very rich soil in Sicily.

Best Chocolate
Niche Import Co. for their Chocolate Santander- the only single origin chocolate produced in Columbia well known for its exquisite and delicate flavor.

Best Confection
Fudge Fatale for their delicious hand made fudge to live and die for!

Best Pastry
Ardalin Foods for their flourless chocolate cake- low sugar, low fat and lactose free and still tastes amazing!

Best Wine
Wine-A-Rita for their Wineglace which is a mix to create a fun and delicious frozen wine beverage. All you need is ice, wine and a blender.