The international specialty food business puts on the Fancy
Food Show; the winter version in San Francisco
and the largest one at the Jacob K. Javits Center in New
York City in the summer. I don’t believe I’ve missed
either attending or working the summer version in over 20 years. Larger than
ever with a new conventional hall at the Javits Center
added just last year it is impossible to see everything in one day, in fact, I
spent almost 2 whole days and know there were booths I missed.
When walking the
show my focus is on savory items, items that are a little bit different and
limited sweets. I’m always looking for that “different” item – something
that would have never crossed my mind and bazinga, in the first row I found
two. One was Teriyaki Tuna Jelly with cooked tuna and mentaiko that is used
with sushi or a condiment with finger food and what looked liked green olives
but were baby peaches that you pop in your mouth whole, so sweet and tender you
even eat the pit.
What was big this year, what had an overpowering presence
was cheese, ever kind of cheese – so many vendors, distributors and
international companies. Lots and lots and lots of cheese – everywhere you
turned.
Watch the slideshow and read the full story HERE.
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