It was an amazing experience to be recognized by so many of the American craft food movement’s most respected founders, especially considering that the award was based upon a blind tasting of 115 chocolates! -Alan "Patric" McClure
Columbia, MO USA (PRWEB) February 1, 2011
PATRIC CHOCOLATE today announced that its In-NIB-itable Bar has been selected as one of the 2011 Good Food Awards 71 winning products from across the nation—representing American craft food producers who excel in superior taste and sustainability.
Patric Chocolate was awarded a Good Food Awards Seal in front of a crowded house of over 450 attendees on January 14, 2011 at the historic San Francisco Ferry Building. Of the winning producers, 47 flew in from out of state, many with their farmers and partners, representing every major region of the United States—a true testament to a not-so-quiet artisan foods renaissance happening nationwide. Patric Chocolate’s Good Food Awards Seal, recognizes their contributions toward creating a tastier, more authentic and responsible food system in urban and rural communities throughout the nation.
“By publicly celebrating the achievements of artisans across the country we are sharing the good news about food,” said Alice Waters. “The Good Food Awards are the County Fair of our times and like those fairs that brought our communities together in a positive way, these new awards have the potential to strengthen our communities and rebuild our food culture.”
Honors were presented by a host of food innovators in each Good Food Awards category including Caleb Zigas (Director of La Cocina Community Kitchen), Peter Giuliano (President of the Specialty Coffee Association of America), Bruce Aidells (author of “Bruce Aidells’s Complete Book of Pork”), June Taylor (June Taylor Preserves), Sandor Katz (author of “Wild Fermentation”), Matt Jennings (owner of Farmstead, RI), Greg Engert (Food & Wine’s Beer Sommelier of the Year 2009), as well as Brett Beach (co-founder of Madécasse) and Shahin Chenai (production partner for Madécasse) who flew in from Madagascar for the event.
“The Good Food Awards,” said Bruce Aidells, “proves we have emerged from the low-fat dark ages of the 80's and 90's, into a culture looking for real food, made with responsible ingredients, that is all about great taste.”
Thousands of people attended the Saturday Good Food Awards Marketplace—amidst the iconic CUESA Farmers Market at the San Francisco Ferry Plaza—to taste and buy award-winning artisan foods, leaving many of the Good Food Award winners sold out of their products. Alan McClure, founder of Patric Chocolate, noted:
“It was an amazing experience to be recognized by so many of the American craft food movement’s most respected founders. Considering that the award was based upon a blind tasting of 115 chocolate entries by my experienced chocolate peers, I feel that this is a very important achievement in the history of Patric Chocolate, and I am sincerely honored.”
On the heels of the jubilant weekend, the Good Food Awards continues the momentum through hundreds of Good Food Month events, and into the future by connecting award-winning producers to new retail opportunities.
“It was thrilling to bring these exceptional food producers out from behind the scenes for a night and show our gratitude for their tireless efforts,” said Sarah Weiner, Director of Seedling Projects. “This past weekend there was a tangible feeling that a new community was taking shape—a spirit of connection, support and empowerment. It’s exciting to know that good food is being brought to life across the nation.”
ABOUT PATRIC CHOCOLATE
Patric Chocolate, founded in early 2006 by Alan “Patric” McClure, was one of the first craft chocolate makers in the US to make chocolate from scratch—from bean-to-bar.
Patric is currently one of the most respected chocolate makers in the US, having received praise from the likes of Gourmet Magazine, the New Yorker Online, the LA Times, and Food & Wine Magazine, where Patric was recently named a “Best New American Chocolate.”
Since 2006, Patric has expanded its product line to include some of the best single-origin dark chocolates in the world, as well as specialty flavored bars such as the PBJ OMG, chocolate with inclusions, and dark milk chocolate. McClure plans to expand the product line yet again in 2011, with the creation of several additional premium chocolate bars never before seen in the chocolate market.
ABOUT GOOD FOOD AWARDS
The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic, and responsible. In its inaugural year, awards will be given to winners in seven categories: beer, charcuterie, cheese, chocolate, coffee, pickles and preserves. The Good Food Awards Seal, found on winning products, assures consumers they have found something exceptionally delicious that also supports sustainability and social good.
ABOUT SEEDLING PROJECTS
The Good Food Awards is organized by Seedling Projects in collaboration with a broad community of food producers, chefs, food writers and passionate food-lovers. Seedling Projects is a social enterprise L3C organization led by Sarah Weiner and Dominic Phillips, who have united their diverse skills to support the sustainable food movement. Through focused events and strategic models we engage the public in finding better ways to feed our communities. Our collaborative approach draws upon the wealth of talent and creativity of our colleagues and community organizations.