What Luxury Celebrity Swag was in the TASTE AWARDS VIP Gift Bags this Year
Every year the TASTE AWARDS event includes a fantastic feature called the VIP & Celebrity Gift Bag, also known as the Swag Bag. Even though the 12th Annual TASTE AWARDS were presented virtually due to the Pandemic, this tradition continued with “bags” becoming “boxes” that were shipped directly to select award winners, honorees, inductees, and nominees.
They included a selection of luxury chocolates and confections, as well as other unique surprises from partners such as Panache Chocolatier, CocoTutti, Toni’s Toffee, DGZ Chocolates (Toffarazzi), Hazelnut Hill, Mel’s Toffee, Luxx Chocolat, and Regenie’s.
Award winning filmmaker Rob Serrini produced a short and humorous video about what several award winners received in the 12th annual TASTE AWARDS VIP Gift Bag, which was shipped to them directly in that unique year for awards events during the pandemic.
R&B Cellars Honors TASTE AWARDS with new Ultra-Limited Edition Wine
In honor of the TASTE AWARDS, TasteTV, TCB Cafe Publishing and Media, and R&B Cellars have collaborated on a new Ultra-Limited Edition California Vintner’s Blend, “DOMAINE DE TASTE: The Gift.”
Luxurious, delicious, and hard to get, only 100 bottles produced of this premium cult wine made of Zinfandel/Petite Sirah/Mourvèdre.
Readers and followers can Reserve bottles now for December 2020 delivery and register to attend a virtual tasting on December 16th.
Even if you cannot attend the tasting, you can still enjoy your bottle (or a special friend can). Only 100 bottles produced
RESERVE YOUR BOTTLE HERE
ABOUT DOMAINE DE TASTE: THE GIFT
This boutique wine was developed by R&B Cellars for TasteTV and the Awards for food, wine & chocolate lovers.
The wine is a reflection of America’s heritage grape; the base of this blend is Zinfandel from the Del Barba and Favalora Vineyards in Contra Costa county. Both vineyards are over 25 years old and are a combination of trellised and head trained vines. Contra Costa fruit often yields one of the most classic expressions of Zinfandel: red cherries, hints of plum, and a little spiciness. Married together with Petite Sirah from both Napa Valley and Lake County and a touch of Lake County Mourvedre, it was aged in a combination of French and American oak. This ‘Zin’ blend is luscious and mouth filling. It can be perfectly matched with a myriad of dishes such as roasts, burgers, lamb, goose, dark chocolate, or even Portabella mushrooms. This blend was lovingly made by R&B Cellars for TasteTV.
TasteTV Networks produces the TASTE AWARDS, the International Chocolate Salons, wineFLIGHT, and more.
Tasty Food & Drink Sampled at the TASTE AWARDS Red Carpet in Beverly Hills
TASTING THE BEST
VIP Guests had great wine, sparkling cider, and other gourmet items to sample at the TASTE AWARDS Red Carpet reception in Beverly Hills.
The red carpet reception included sparkling cider from Gowan’s Heirloom Cider and R&B Cellars 2012 “Lyric of the Vine” Napa Valley Reserve Cabernet
Tastings were served by ChocoMe chocolates and Prosciutto di Carpegna, who served freshly carved prosciutto at a tasting station during the reception portion of the TASTE AWARDS event in Beverly Hills.
Prosciutto di Carpegna
ChocoMe
In addition, guests were able to snack on healthy gourmet selections from Regenie’s Natural Snacks, Snackin Free, and Saffron Road
New TASTE AWARDS Edition of TASTEABLE Magazine released
We are pleased to release a new special TASTE AWARDS edition of TASTEABLE Journal.
TASTEABLE is a curated bi-annual journal. This experimental, limited edition, lifestyle publication covers the best of Culture, Cuisine, Commerce, and Concepts as reported by TasteTV and TCB-Cafe Publishing and Media.
Interviews, recipes, tech, fashion, celebrities, entrepreneurs, wine picks and the year’s best chocolate.
On the cover is celebrity Andrea Feczko of Vacation Creation among other programs. Also includes Joanne Weir, Wine Oh TV, Ornella Fado, the Taste Hall of Fame Inductees, Taste Award winners, Tonewood Maple, Lotus Cars US, fragrance, Vessel, as well as the Photography Award winners
Get your copy on Amazon here: https://amzn.to/2SWR1m0
Prosciutto di Carpegna Partners with the 11th Annual TASTE AWARDS
The TASTE AWARDS Committee is pleased to announce that Prosciutto di Carpegna will be an event partner for the 11th Annual TASTE AWARDS. Prosciutto di Carpegna will serve freshly carved prosciutto at a tasting station during the reception portion of the TASTE AWARDS event in Beverly Hills.
Says legendary Italian-food marketplace Eataly, “Sweet and delicate, Prosciutto di Carpegna has a pleasantly intense aroma and soft texture. The secret blend of lard and spices lend a delicate scent, while the Cervian sea salt infuses the pork with a lightly sweet flavor. Prosciutto di Carpegna is also free of preservatives and additives, giving it a pure, clean taste.”
Renowned family-owned Italian salumi purveyor Fratelli Beretta is the exclusive importer of Prosciutto di Carpegna DOP, which comes to the United States markets for the first time in brand history. Prosciutto di Carpegna is now featured on menus at prominent New York and Los Angeles restaurants, as well as available for purchase in limited quantities at Eataly Los Angeles and select Gelson’s Market locations. In the U.S. market, Fratelli Beretta offers both a whole boneless leg and a sliced version of the Prosciutto di Carpegna in a 3oz tray.
“Prosciutto di Carpegna has been enjoyed in Italy for centuries and I am so proud of our family to be able to introduce such a special tradition…” says Alberto Beretta, CEO of Fratelli Beretta. “This is some of the most exclusive prosciutto in the world and has an incredible history and tradition.”
Prosciutto di Carpegna is made exclusively from Italian pigs known as “Pesante Padano,” or heavy pigs, in one of three Italian regions—Lombardia, Emilia-Romagna, or Marche. The Pesante Padano must reach at least 10 months of age before butchering and must be cured for a minimum of 14 months to be certified as a Carpegna DOP product. The 20-month aging process, which uses traditional pork curing techniques that date back to the 1400s, adheres to some of the strictest production guidelines in the world.
At Fratelli Beretta’s sole Prosciutto di Carpegna production facility in Italy, just 10 master butchers, or “Maestri Salumai,” hold the curing secrets for Prosciutto di Carpegna. The salumai coat the product in the famous sea salt of Cervia, a small town located on the western coast of Italy, along with a proprietary blend of lard and spices. This gives the prosciutto its signature flavor profile with aromatic notes, as well as its soft texture. Prosciutto di Carpegna is also free of preservatives and additives, giving it a clean, natural taste.
SEE VIDEO FROM FOOD & WINE MAGAZINE
ABOUT THE CARPEGNA REGION
Carpegna is a small village located inside a territory that stretches between the Emilia Romagna, Marche, and Tuscany regions of Central Italy. Fratelli Beretta’s Carpegna production facility is located in the heart of this territory in the Montefeltro Mountains. Day after day, Fratelli Beretta’s Prosciutto di Carpegna is tended by hand as it slowly ages, using curing traditions of the area that have been proudly preserved since the Middle Ages and continue to be handed down from generation to generation.
About Fratelli Beretta:
Fratelli Beretta first opened its doors as a small local meat processing business in 1812, serving the region since the time when Napoleon Bonaparte reigned in Europe. In the early 1900s, Fratelli Beretta expanded to a manufacturing enterprise with a stable business structure that has thrived through two World Wars. Fratelli Beretta remains the longest existing family-owned business in Italian charcuterie history, focused on providing quality products, and deeply entrenched in tradition while emerging as a leader in innovation.
For more information, visit www.fratelliberetta.com or follow on Instagram @prosciuttodicarpegna.
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