First place in the 2009 Oregon Chocolate Festival for Chocolate Candy (Best Marriage of Chocolate and Candy) went to a new company, Homemade Confections of Medford.

In addition to their English Toffee being exceptional, I liked their Gourmet Crumbles, bits and pieces of English Toffee, Peanut Brittle, Milk Chocolate covered Macadamia Nuts and Semi-sweet chocolate. I used some of this in a cheesecake and it was fantastic.

Owner, Judith Galindo developed a magic combination that works. When Brenda and I were judges at the Oregon Chocolate Festival in March 2009, we met Judith. Brenda discovered Homemade Confections first while I was sampling another entrant’s chocolate. She took me over saying, “You have to taste this.” She was right.

Judith had recently started her company. Now, it is growing like crazy with a lot of hard work, marketing and people loving the taste.

She was eager to share her product with the International Food Wine & Travel Writers on its Conference at Sea. She made our batch of treats, the night before shipping so we could experience it fresh.

Thank you Judith, we all thoroughly enjoyed having your treat as a pillow gift. We hope you do well again this year.

For more information on Homemade Confections, you can call or write Judith. She welcomes your questions.

Judith Galindo, Owner
Homemade Confections
2009 Oregon Chocolate Festival Winner
Homemadeconfections.medford@yahoo.com
541-690-9751

As you are reading all these reviews of “goodies” we had on the 2010 Conference at Sea, you’ll see how much you missed. We were supported by many who wanted us to experience their product/s.

Beatrice Baker Co. sent us Grandma’s Original Fruit & Nut Dessert Cake for our Welcome Bags. It combines cherries, fresh pineapple, golden raisins, almonds, pecans, English walnuts with bourbon, rum and brandy.

We each received a 3-ounce bar. It comes in 3 and 6-ounce bar cakes, and one pound cake or individually wrapped slices. You can also chose the 2, 3 and 5 pound ring cakes.

It was interesting to discover that it has 85% fruits and nuts to batter and cakes are stored at 40 degrees to ensure freshness and quality.

The history is fascinating as they have survived corporate buyouts and take overs. What started in 1917 by the Lantz Brothers became Beatrice Bakery Co. in 2002. Today, Beatrice Bakery still uses the original recipe. August 2009, The Food Network’s Unwrapped production company asked to include Grandma’s Fruit Cakes in its December 2009 holiday program. Shortly after, it was featured on ABC’s “The View.”

So, if you’re a fruit cake fancier, you may want to give this a try. It is available in grocery and retail stores, catalogs, and various websites. You can also see the full range of products on www.beatricebakery.com.

By Leigh Cort

From the Tamarind* to Pinnacle* — from Rembrandt* to Half Moon ‘key’

This has been a fabulous IFWTWA Conference at Sea.

What planning, what spirit, what adventures and turndown treasures.

Maralyn, Michelle, Mary and team — gave us unforgettable pleasures.

Chef Jean’s French joie de vivre — Valerie’s humor – what we all need
We wish you future good health Jean — return to the Bistro with speed.

We learned about blogging, tasted great wines and exotic oils.
Some gambled, some snorkeled — to the victor of course the spoils.
San Juan’s cobbled streets, St. Thomas and amazing shopping haunts,
Island excursions, perfect coordination, passports please! for your jaunts.

How many sumptuous buffets, from Asian to Italian and chocolate delights!
You kept us informed and hopping from early morning to late nights.
We talked about writing, the privileges of being a traveler with style –
I’ll never forget this cruise — to my face a perennial smile.

Thank you Jay for being my escort, dance partner and beau.
IF you’re good this year — with the next invitation — you’ll go!

*restaurants aboard Holland America’s ms Eurodam