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OAKLAND, Calif., Sept. 21 /PRNewswire/ -- The pears have been caramelized, the coconut has been shredded, the waffles have been toasted -- and the results are in. The winning flavor of Scoop: The Haagen-Dazs Flavor Search and the next limited edition flavor to be added to the Haagen-Dazs ice cream lineup is Caramelized Pear and Toasted Pecan, created by Leslie Zoerb of Buffalo, N.Y. To celebrate Leslie and her new flavor, along with her irresistible creation of Caramelized Pear and Toasted Pecan, New York's Mayor Bloomberg proclaimed today, September 21, 2007, "The Big Apple" be named "The Big Pear."
Haagen-Dazs ice cream received 5,000 entries from all over the U.S., but it was Caramelized Pear and Toasted Pecan that caught the eye of the judges, one of which was television show host, cookbook author and executive chef of Gourmet magazine Sara Moulton. Unable to bake a birthday pear tart due to a winter storm power outage, Leslie created a luscious impromptu dessert to use her quickly melting Haagen-Dazs Vanilla Bean ice cream. Taking advantage of her gas stove, she caramelized pears in butter, sugar and rum and added toasted pecans for a crunchy surprise. Leslie was flown to Gourmet's headquarters in New York City to launch the new flavor with Sara Moulton.
"This contest has been a very sweet success," said Haagen-Dazs brand manager, Josh Gellert. "The winning flavor of last year's contest, Sticky Toffee Pudding, was so popular that we have just moved it from a limited edition flavor to a full-time favorite in the Haagen-Dazs ice cream line."
Entries were received from contestants across the country vying to become the next mouth-watering Haagen-Dazs ice cream flavor, and those were narrowed down to three finalists. America had the opportunity to weigh in on the decision, voicing their opinions on both the selection of the final three and the winner online and at taste-tests at select Haagen-Dazs(R) Shops.
The two other semi-finalists were Christine Hanusi from Ewing, N.J., who created Blueberry Belgian Waffle from a love of Haagen-Dazs Vanilla Bean ice cream atop fluffy waffles, and Ken Wan from Lafayette, Calif., who channeled his obsession of coconut ice cream and chocolate to inspire his flavor, Coco y Cacao.
"It was a tough decision -- we were awed by all the delicious entries," said Sara Moulton, executive chef of Gourmet magazine. "But the sweet intense pear ice cream, with morsels of caramelized pear and crunchy toasted pecan pieces bursting with caramel and fruit flavors, made it hard to resist."
Caramelized Pear and Toasted Pecan is available nationwide at all major and local Haagen-Dazs retailers. Along with the honor of becoming the newest member to the ice cream line-up, this winning limited edition flavor will also be promoted in the October issue of Gourmet magazine.
For full details on Scoop: The Haagen-Dazs Flavor Search, visit http://haagen-dazs.com/Scoop.
Crafted in 1961 by Reuben Mattus in his family's dairy, Haagen-Dazs is the original superpremium ice cream. True to tradition, we are committed to using only the purest ingredients in crafting the world's finest ice cream. Truly made like no other, today Haagen-Dazs ice cream offers a full range of products from ice cream to sorbet, frozen yogurt and frozen snacks in more than 65 flavors. Haagen-Dazs products are available around the globe for ice cream lovers to enjoy. For more information, please visit http://www.haagen-dazs.com/.
Gourmet, The Magazine of Good Living, celebrates the pleasures of dining, entertaining and travel with an affluent and active audience of nearly 5.5 million passionate readers each month. Now in its 65th year, Gourmet presents authentic and unique epicurean experiences from around the globe, ranging from the everyday to the extraordinary, through award-winning journalism and photography by acclaimed writers and photographers.
Sara Moulton is currently executive chef at Gourmet magazine, food editor for Good Morning America and host of the Food Network's Sara's Secrets. She is also the author of two cookbooks, Sara's Secrets for Weeknight Meals and Sara Moulton Cooks at Home. Sara graduated from the Culinary Institute of America at the top of her class in 1977, and worked in restaurants in the United States and France for seven years before joining the magazine. More information about Sara can be found at http://www.saramoulton.com/.
Source: Haagen-Dazs
Web site: http://www.haagen-dazs.com/
http://www.saramoulton.com/
by Winnie Tang
BOSTON, Mass. – August 15, 2006 – The Langham Hotel’s famous Chocolate Bar will re-open for its 18th season on Saturday, September 9th with a brand new theme: CB3. The name, which stands for Chocolate Bar Three, reflects Chef Luna’s premiere menu that features three distinct categories of milk, dark and white chocolate desserts.
Over sixty new dishes will be revealed on Opening Day in addition to three new stations: warm mini chocolate donuts, all-natural homemade ice cream and chocolate brioche paninis. Old time favorites such as The Langham’s chocolate croissant bread pudding and made-to-order crepes will return.
Another important element of CB3 is an add-on Chocolate Fusion Menu, which will offer savory dishes such as shrimp, sweet garlic and fennel in cocoa butter and chocolate goat cheese sandwiches. Chocolate drinks and cocktails, from milkshakes to martinis, will also be available.
“My hope is that this year’s Chocolate Bar goers will indulge in a complete chocolate experience from beginning to end,” says Luna. “CB3 is for chocolate lovers and purists.”
One more update to this season is the presentation, which will have a sleek look, modern décor and a new location in Café Fleuri Updated linens create a playful feel, and three tablecloth colors will correspond to their respective chocolate desserts, serving as a map for the buffet.
The renowned all-you-can-enjoy Saturday event promises to be better than ever with Chef Luna at the helm. Chocolate Bar at The Langham Hotel, Boston opens on September 9, 2006, and is open every Saturday from Noon – 3:00 p.m. through June 23, 2007. The cost is $28 for adults and $14 for children. For reservations, contact Café Fleuri at 617-956-8751.
About The Langham Hotel, Boston This elegant property, once the Federal Reserve Bank, is a national architectural landmark. An ideal downtown location, the Hotel offers a unique blend of historic charm and urban sophistication next to the finest shopping and attractions including: Faneuil Hall, Boston Common, the Freedom Trail, the Theater District and the waterfront. The Hotel’s award-winning restaurant, Café Fleuri, is a brasserie-style restaurant that serves Mediterranean cuisine under a lofty glass atrium ceiling. The Langham Hotel, Boston is a member of The Leading Hotels of the World and has won AAA’s Four-Diamond award.
For information on the The Langham Hotel, Boston, please visit: boston.langhamhotels.com
About Langham Langham has a legendary hotel heritage dating back to 1865 when the The Langham Hotel in London originally opened as Europe’s first Grand Hotel. For 140 years, this flagship hotel has been at the forefront of sophisticated and gracious hospitality. Today, all Langham Hotels worldwide inherit the same philosophy that reflects elegance, continuous innovation and genuine hospitality creating a truly unique hotel experience
AboutLangham Hotels International Langham Hotels International (LHI) features six properties with over 2,700 rooms in five gateway cities across the four continents, namely, London, Boston, Hong Kong (2), Melbourne and Auckland. In each city Langham Hotels is associated with the prestigious “The Leading Hotels of the World” group which represents some of the world’s finest luxury hotels.
LHI is wholly owned by Great Eagle Holdings Limited a publicly listed company (HKSE: 41) which was founded in 1963 and was listed on the Hong Kong Stock Exchange in 1972.
For information on the Langham Hotel, Boston, please visit boston.langhamhotels.com
Winnie Tang is the Public Relations Manager of Langham Hotels International,
Winnie Tang may be contacted at Mongkok, Kowloon, or tangwinn@gmail.com
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