On June 29 through July 1, 2014, the Jacob Javits Center was
the mecca for all foodies.
As opposed to writing one long entry on the show, this year
I’m dividing up the highlights into bite-size pieces (pun intended!).
Every convention has stand-out booths or personalities, and
the Fancy Food Show is no exception.
From a Chinese Southern Belle (featuring Asian/Southern
dipping sauces):
To booths where sightings of Olaf and Elsa and Anna were spotted:
To a swirly lollipop tree:
To the great homemade ice cream Bubbies from Hawaii (my
favorite flavor is their green tea), which is probably the best mochi that I've ever tasted:
To Ann Kirseböm’s booth where you’re transported to a taste
of “Paris in a Chocolate”—Ooh là là, indeed!
To the ingenious idea of putting duck mousse with cognac in a mini-wafer cone:
To With Love Chocolate vintage-style wrappers.
To a tea bench made of recycled tea leaves:
To Gooey on the Inside spreads (my fave flavors were Vanilla
Birthday Cake and Dulce de Leche), which you can “Spread It!” or “Dip It” or
“Lick It!”
To celebrity chefs like Guy Fieri launching his new line of
sauces. I tried them all with some grilled chicken and my choice was the Kansas
City sauce.
To an awesome Korean dish of rice and bbq and kimchee,
topped with a quail egg that was cooked right in front of you (The BEST lunch
at the show!):
(And while we were all waiting in line, the Korean booth
handed out gorgeous (and useful in areas of the show where the AC wasn’t
working properly) Korean fans.)
To Boska’s super-cool cheese wheel machine that was operated
by a monk!! (Side note: cheese samplings were a bit underwhelming at this
year’s show. Perhaps the humidity and heat did them in, as the two fresh
mozzarella samples that I tried from two separate vendors tasted gross and
spoiled.)
To a cheese flight tasting from Parmigiano Reggiano Academy
that was served on a two-sided laminated, plastic information sheet about the
cheeses on top of plate (which becomes a Frisbee once you flip it over—how cool
is that!)
To a meat-slicing machine that looked like a medieval
torture instrument:
To 3-D printed edible sugar candies made by 3D Systems (I still
don’t get it. It must just be “science.”):
Though best product packaging and booth staging must go to
Pearl Royal Coconut Water.
The coconut water is inside the “coconut shell.” At the top
of the “shell” is a string that you pull on (which pops open the cap of the can
inside) and then remove the straw and put it into the opened can and drink!
After you finish drinking there are instructions on how to
recycle the can. Super innovative packaging, but probably not the most
environmentally friendly!
The most fabulous part of all conventions though is of
course the swag!!
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