The Sheraton Phoenix Downtown Hotel has started it’s 3rd Annual Gingerbread Competition. The theme is the “Arizona Centennial.”
Train from Shearton Downtown Phoenix Gingerbread Competition
The train and the village will be back along with the decorated Christmas Tree.
This is a time to have fun with your gingerbread talents and artistic skills. If you’ve not made one, you’re missing out.
I’ve made many, from sleighs to houses. See what you can come up with and enter.
Shearton Downtown Phoenix Christmas Tree with Gingerbread Competition.
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As someone who has seen some of the best gingerbread displays in the U.S., I feel you have a great opportunity. With this only the 3rd year, get on board and have fun. Let the child in you out and the creative talent go wild. A hit, made your cardboard patterns first.
Deadline has been extended to 11-22-11, but the gingerbread creation would have to accompany application. For entree details and application contact: Kelley Karnes or via email kelley.karnes@sheraton.com. For further details call Executive Chef Frank Belosic at 602.817.5425.
Sheraton Phoenix Downtown Hotel
3rd Annual Gingerbread Competition
Gingerbred Competition from 2010
Theme: Arizona Centennial
Entry form must be received by Tuesday, November 15, (22) 2011. Forms should be sent to The Sheraton Phoenix Downtown Hotel via fax, 602.817.5335 with Attn. Kelley Karnes or via email kelley.karnes@sheraton.com. For further details call Executive Chef Frank Belosic at 602.817.5425.
Thank you for your participation.
I hope I can see a lot of your work on display, when I go done to view the entries. I cannot stress enough what a joyful community effort. If you make good gingerbread, give it a go.
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NoraLyn
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
