Amano Wins Big in England
Congratulations are due for Art Pollard, founder and head chocolate-maker at Orem’s Amano Chocolates. Amano is the first American company to take the top honors at the Academy of Chocolate Awards in London—first in 2009 and now again in 2011. Amano actually received five awards this year: gold for Amano Dos Rios Palet D’or in Best Filled Chocolate (plain category), silver for Amano Dos Rios in the Bean to Bar Best Dark Bar category, silver for Amano Chuao also in Bean to Bar Best Dark Bar category, silver for Amano Ocumare in Best Milk Bean to Bar category, bronze for Amano Cinnamon Pecan in the Best filled chocolate-nuts category and, finally, silver for Amano bar packaging. “We were extremely impressed with the caliber of premium chocolate companies represented in this year’s competition, which was established to build greater awareness about the significant difference between truly fine chocolate and mass-produced chocolate confectionary,” said Kate John from the Academy of Chocolate. “Amano’s products are among the best of the best, and we’re very pleased that they were selected for this year’s honor.” Commented Art Pollard, “Our company has always stood for quality, craftsmanship and taste, and we look forward to continuing to develop new chocolate confections that delight our customers and deliver on the true promise of gourmet super-premium chocolate.”
Spoony & Nata’s Returns … Sort of
Spoony & Nata’s Down Home Café closed a couple months ago but has resurfaced, albeit it on a limited basis. For now, Spoony & Nata’s will provide food service to the public from the kitchen of the Stone Creek Grill at Lakeside Golf Course in Bountiful. According to Nata, “We will start with every second and fourth Saturday of each month, serving early dinner?and staying open until 9 p.m.?We may add more days from there on once our customers get used to the idea that we are there.” Spoony & Nata’s specializes in New Orleans-style Cajun-Creole cuisine. ?
Quote of the week: Look, there’s no metaphysics on Earth like chocolates. —Fernando Pessoa