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January 20, 2006
Casa Noble Tequila will be at the Beaver Creek Culinary Classic by Bon Appetit
Once again Beaver Creek Resort and Bon Appetit magazine join in what has become a fantastic yearly adventure, to present a star-studded line-up of America's top culinary chefs at this year’s annual Beaver Creek Culinary Classic.
BEAVER CREEK, Colorado (PRWEB) January 20, 2006 -- Once again Beaver Creek Resort and Bon Appetit magazine join in what has become a fantastic yearly adventure, to present a star-studded line-up of America's top culinary chefs at this year’s annual Beaver Creek Culinary Classic. And leading the way at the main event, none other than Casa Noble Tequila will be present. Guests will be able to warm up their taste buds at the Beaver Creek Culinary Classic with this outstanding and multi-awarded family of tequilas, as Casa Noble will be at the Grand Tasting on Saturday evening, with all of their three Ultra Premium tequilas including the Casa Noble 5 year old anejo, a very unique and exclusive tequila, only 12,000 bottles are made each year.
“More than 30 chefs from Beaver Creek and across the nation are expected to participate.” “Participating chefs include Eric Ripert of Le Bernardin in New York; Hubert Keller of Fleur de Lys in Las Vegas; Ming Tsai of Blue Ginger in Wellesley, Mass.; Richard Sandoval of Modern Mexican Restaurants in New York and other locations; Kerry Simon of Simon Kitchen & Bar in Las Vegas; Govind Armstrong of Table 8 in Los Angeles; Elizabeth Falkner of Citizen Cake in San Francisco; Laurent Tourondel of BLT Steak, BLT Fish, BLT Prime in New York; Waldy Malouf of Beacon in New York; Susan Feniger of the Food Network's "The Two Hot Tamales" and Border Grill in Los Angeles and Las Vegas; Mary Sue Milliken, also of Border Grill, and others."
About Bon Appetit
“Bon Appetit magazine, a Conde Nast Publication, has served as America's foremost food and entertaining magazine for five decades. With over six million readers, it is the most widely read magazine of its kind in the world."
www.epicurious.com
About Casa Noble
For many years, our love, pride and passion in producing exceptional Tequila has been demonstrated in Casa Noble's quest for perfection. The result is a unique concept that blends originality in both the superior tequila and their decanters.
Casa Noble ultra premium Tequilas begin as carefully selected individual 10-year-old plants of Blue Agave. Each one must meet the strict requirements for water and sugar content. We slow-cook them for 38 hours in stone ovens. Then, using only the core and hearts of the agaves, we extract their potent juice. The fermentation process is 100% natural, followed by a triple distillation. The result is Tequila so pure and full of agave flavor that it has elevated the concept of tequila to new levels around the world.
www.casanoble.com
Posted by Industrial-Manufacturing at January 20, 2006 02:39 AM