Being as a main ingredient is wine, the flavor of the Sabor Lux (Champagne based), Elegancia (Pinot Noir based), Captivating Cabernet (Cabernet based), Mystifying Merlot (Merlot based) Zintuous Zinfandel ( Zinfandel based) and the Passionista (Port based), releases gradually the true essence of the wine bouquet, bringing about a nice nuance of flavors. You can actually taste the grape and it becomes a symphony of gastronomic pleasure for your mouth and senses to savor, and enjoy. Our cheesecakes are unique in that they have a mousse-like consistency and texture.
Though I cannot always get together with friends as often as I would like, I will always be grateful that through my Culinary Cronies and that special day in NYC, I was able to create a spectacular line of cheesecakes,based on the simplicity of a few quality ingredients, and a culinary vision.
We at SaborAM invite you to try our line of cheesecakes and enjoy the moments and memories in life always!
We welcome you to taste the indulgence!
Kindly,
Anna Toole-Hutchens
President of SaborAM Inc.
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Anna with Beth Pryor - Who is
the
General manager for Cimarossa |
John Anthony Truchard
of
John Anthony Winery, in Napa |
Robert Mark Kamen
of Kamen Winery, Napa |
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| A day with close friends |
Celebrating My Birthday |
Additional Info About SaborAM:
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REINVENTING WINE AND CHEESE
Anna Toole-Hutchens had an “Aha!” moment as she savored the memory of a dessert of Champagne, cheese and fine chocolates she’d enjoyed in a Manhattan restaurant. Why not incorporate the intense notes of wine—so perfect for pairing with cheese—into the creamy, soul-satisfying richness of a cheesecake? Hutchens, who trained with Daniel Boulud and has been an executive chef in Naples and other places internationally, launched Saboram inc. Varieties include Sabor Lux (Champagne), Elegancia (Pinot Noir), Captivating Cabernet (Cabernet Sauvignon), Mystifying Merlot, Zintuous Zinfandel (White Zinfandel), Passionista (Port) and Righteous Riesling. The cheesecakes captured national attention on cbs Sunday Morning, as well as in Wine Enthusiast magazine. Hutchens has a lot of plans in the works for broadening availability of her remarkable creations. She credits her increasing success to her belief in herself. “Don’t lose sight of your dreams…If your gut tells you it’s right, go with it,” she says.
Click here to see the full article |
Other Accolades
On behalf of the Wishing Well foundation Inc., I'd like to thank you for your most generous donation of the fantastic auction items to help make our Beauty Feast such a tremendous success. Your kindness means so very much to our kids. Thanks to you, we've raised over $7000. You've been so great. more>>>
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Tours Trips Treks & Travel Staff Guides Trip Leaders...
Published on: 11/15/2008
Anna M. Grunewald, Culinary Logistics Specialist
"To speak of Anna Grunewald is without a doubt, to speak of a jubilant and animated personality infused with passion, spirit, dynamism, and accomplishment."
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Anna originally hails from Michigan, but also grew up in NY and Europe, eventually returning to graduate from UFL and also taking finishing courses at Cornell, in Hotel & Restaurant Management. Classically trained in both France and US, including formal chef training at the New England Culinary Institute, she has more than 20 years culinary experience including numerous master sous chef positions in Paris and at the (former) Hotel Westbury in New York City. Far from a newcomer to logistical challenges, her credentials also include executive chef of the 200-seat Plantation Club at the Dunes in Naples, FL, and owner/executive chef of Paprika in Naples, FL; Las Brisas Café in Maui; and Ulupalakua Deli & Grill, a high-end caterer for CEOs of Fortune 500 companies. Since her arrival to the DR in 2003, Anna has served as executive chef of three restaurants, including El Bosque Café at Sea Horse Ranch, the north coast's premier luxury villa community.
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DR1 Travel News - June 24, 2003
Published on: 6/24/2003
The new tropical menu offered at the café was designed by Anna Grunewald, former owner of a restaurant in Naples, Florida, with fresh, gourmet flair.El Bosque Café is located adjacent to the seaside pools at the Beach Club.Sea Horse Ranch is located in Puerto Plata, a short drive from the Puerto Plata International Airport and Sosua.For more on Sea Horse Ranch, see http://www.sea-horse-ranch.com
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travel-tourism.press-world.com/v/25633/sea-horse-ranch
Published on: 7/17/2002
Spearheading this new initiative is Executive Chef Anna M. Grunewald.Ms. Grunewald's credentials include formal chef training at the New England Culinary Institute, numerous master sous chef positions in Paris, France, former Executive chef and owner of two fine restaurants and high-end catering for CEOs of Fortune 500 companies.At the Sea Horse Ranch,Grunewald will provide a unique Caribbean spin to classic European and Asian cuisines.
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Southwest Florida Business Briefs
Published on: 1/25/2002
Anna Grunewald has joined Signature Communities Inc. at The Dunes as executive chef of The Plantation Club .A graduate of The New England Culinary Institute, Montpelier, Vt., and the University of South Florida Restaurant Management, Tampa,Grunewald trained in Paris under Michel Gueraud, Jean Michel Bedier, Jean Jacques Guillot and Bernard Basque, and in New York under Patrice Boely and Daniel Bouland.
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