It's been over 25 years in the making and we couldn't be more proud.
Phoenix, Arizona (PRWEB) March 15, 2013
This award comes at a most auspicious time for Fat Freddy's Catering. They are currently celebrating 20 years in business. Since 1993, Fat Freddy's has been catering Corporate Lunches, Grand Opening Events, Picnics and of course Weddings.
The National Barbecue Association (NBBQA) has announced Fat Freddy’s Catering of Phoenix as the first place winner in the “Barbecue Dry Rub & Seasoning – Caribbean/Jerk & Mediterranean/Herb” category of the 2013 NBBQA Awards of Excellence.
“It’s an honor to receive this award for a recipe that I created over 25 years ago”, said Fred Renstrom, Owner and Executive Chef. “It began as a wet jerk marinade that I used when I ran a Caribbean restaurant in Scottsdale, AZ and now I’ve made it into a dry rub that we use at Fat Freddy’s Catering for our Jamaican Jerk Pork and Chicken.”
The annual Awards of Excellence competition recognizes the best barbecue products in a number of industry categories, including sauces, dry rubs, marinades, and accessories. In all, twenty-six categories were judged on their quality, ingenuity, and, of course, taste.
The competition was held in advance of the 2013 NBBQA National Conference in Mobile, Alabama, where the official results were announced on February 21. Fat Freddy’s Catering winning product, Fat Freddy’s Jerk Rub was among nearly 600 entries in the contest. Judging is supervised by NBBQA officials but conducted under the independent direction of the Rend Lake Culinary Arts School in Ina, Illinois.
“Congratulations to Fat Freddy’s Catering,” said Jeff Allen, NBBQA executive director. “They stand out as leaders in the industry. We are pleased to recognize them for their contribution to supporting the great American tradition of barbecue.”
Founded in 1991, the National Barbecue Association (NBBQA) and its nearly 2,000 members are dedicated to bringing barbecue enthusiasts together and supporting the barbecue industry. NBBQA's goals are to promote the recognition and image of the industry, foster new business opportunities for its members, and educate and inform the public about the art and enjoyment of barbecue.