.
Today we have a preview of a session to be presented at SWE’s 43rd Annual Conference, to be held on August 14th through 16th in Washington, DC. Read on as Chef Yvette Bonanno Tharp and Ms. Pam Kindel Connors tell us about their upcoming session…
Join us at our upcoming conference session “Laissez Les Bons Temps Rouler! From Cane to Glass to Table”. We look forward to taking you on an exciting journey through the only single estate award winning rum distillery in the United States, Cane Land Distilling’s Three Roll Estate.
The idea was sparked when Yvette and her husband attended a wedding in Guatemala for the daughter of Ron Zacapa Rum. The Zacapa’s were intrigued as to why they were not producing rum as the Tharp family of Louisiana owns the 3rd largest sugar mill producer in the country, “Alma Sugar Plantation”. Since 1859, the family stems from a long line of sugar cane farmers and Alma is 1 of only 11 sugar mills in south Louisiana today that has remained in production. You will learn a little history on south Louisiana’s unique climate and terroir which has led them to be so successful in the sugar industry, producing the highest quality sugar that goes into making exceptional rum!
.
Chef Yvette and Pam are going to delight your palate with a tasting of the Master Distillers unique line up of “Three Roll Estate” rums. There we will reveal the secret ingredient within the production process which makes the rum so special and how the name “Three Roll” came about. Then put your mixology skills into play with some of the distilleries famous rum cocktail recipes while sampling these creations and of course discussing fun food pairing ideas. Since Cane Land Distilling opened 2 years ago in March of 2017, the rums have received much press and numerous awards. Among them include the 2018 Rum Renaissance Festival XP Gold Award for both their Rum Agricole and their White Rum. Cane Lands Red Stick Rum also earned the 2018 Double Gold Award at the San Diego Spirits Festival International Spirits Competition while their cachaca-inspired Brazilian-style Rum took home the Bronze.
Not long after the distillery opened, Yvette put her culinary expertise to work on creating ancillary food products to include her now famous Praline Rum Cakes and Spiced Rum Pecans utilizing their signature rums. As Louisiana is also known for their “Bergeron Pecans” it was only natural to partner up with them and they are conveniently located not far from the Alma sugar plantation where the distillery also sources all of its sugar, molasses and cane juice. It is important to Yvette to support local farmers and the economy. Thus, everything about Cane Land Distilling and their food products is all about Louisiana making them certified “Louisiana Farm to Table.”
In the festive style of which Louisiana is known, do not be surprised if we should also partake in some good old-fashioned Cajun music during this spirited session. Come join us for a true “Cane to Glass to Table” experience and Laissez Les Bons Temps Rouler!
About the session: Chef Yvette Bonanno Tharp and Ms. Pam Kindel Connors will present “Laissez Les Bons Temps Rouler—From Cane to Glass to Table” on Friday, August 16 (2019) as part of the Society of Wine Educators’ 43rd Annual Conference, to be held in Washington DC.
Are you a conference speaker that would like to provide a preview of your session? Contact Jane A. Nickles at jnickles@societyofwineeducators.org