Despite my intense love of food, I would never consider myself a “glutton,”. However there are 3 days a year when I truly allow myself to behave like one. Those are the daysof the annual ”Fancy Food Show” at the Jacob Javitz Center in New York City. This year it was…June 28, 29th and 30th.
Holy mackerel-snapper-chocolate-coffee-cheese…I love the Fancy Food show!
I love the Fancy Food show not only because I get to eat unlimited small tastes of the finest and most delicious variety of foods, all in one building, but also because I love to check out the new trends of the year in food. What’s hot? What’s new? What’s creative? What’s bizarre? What works, and what missed the mark?
Here is my take:
My Prize for the strangest new product this year….(drum roll please!)
BLACK GARLIC
No additives or preservatives.. it’s aged for a month in a special fermentation process under high heat where it develops its darker color, softer texture and sweeter taste. It looks bizarre…kind of like tar (that doesn’t sound very appetizing) but I tried it tonight on my roast chicken. I combined it with olive oil and a Mexican spice mix and rubbed the mixture under the skin of the breast meat.
It had a smoky taste and was aromatic, sweet and delicious. Apparently black garlic is loaded with twice as many antioxidants as raw garlic; and it contains a compound: S Allycysteine, which is a natural compound proven to be a factor in cancer prevention. No bad breath either! Who would have thought?
My Prize for the most Ubiquitous Ingredient of the Year:
CHOCOLATE!!!! (my favorite!)
Chocolate is in everything these days…especially organic chocolate, mixed with sometimes unique, sometimes very bizarre ingredients. There was Red Chili Hot Chocolate, Chili Pepper Chocolate Wafers and Chocolate Strawberry Tea. The food show hosted chocolates from all over the world and of every origin and for a chocolate lover, it was close to heaven.
One of my favorites was the new Double Dark Chocolate Mate by The Republic of Tea. South American, organic, roasted Yerba Mate blended with organic dark chocolate. The tea has distinct chocolate overtones and is very rich and satisfying.
Another chocolate highlight was Anna Shea Chocolates. These chocolates are so beautiful…works of art even…like jewels to savor. She makes 38 different flavors and all are hand crafted bon bons.
Combining the finest ingredients with the highest quality Swiss Couverture.
www.annasheachocolates.com
My Prize for the New Fad of 2008-2009….
WATER!
Yep! Water. But not just any kind of water. FLAVORED water. Naturally flavored, sugar free water is a rapidly expanding business these days. Actually, it’s probably one of the more successful businesses in the world at the moment.. Who could have imagined years ago that we would be paying money to drink nature’s most natural and most abundant resource?
The new ones I loved are called Ganic Waters and are enhanced with natural extracts and aromas. Cranberry, Pearl, Smooth Ginger, Citric Lemongrass and Merry Cherry.. Sugar free. Now that’s the way to stay quenched—all naturally.
My Prize for Biggest Food Word of the Year
BIODYNAMIC
I didn’t even know what this meant until the food show and it was used very often throughout the show. Biodynamic means “Beyond Organic.” Wow…who thinks of these things?
For example a Biodynamic Tea would be grown and processed according to the highest sustainable agricultural and environmental canons, exceeding the standards of the U.S. National Organic Program. Organic on steriods is another way to put it.
Check out Zhena’s Biodynamic Gypsy Tea
www.GypsyTea.com
Other highlights and fads include antioxidants, acai berry, salt, pestos and olives.
Just like chocolate, antioxidants are in everything this year. And so is Acai Berry. The Republic of Tea has a whole new line of superberry antioxidant teas for Women’s Health. Flavors are: Wholeberry, pomberry, cocoaberry, acaiberry and cherryberry.
Salt is also huge this year.. a continuing trend of the last few years.
Check out this photo of.. HimalaSalt.. the purest salt on earth.
I loved this display.
The company LeGrand also was a highlight for me. Check them out here at www.maisonlegrand.com. Their pestos are so fresh and they are a leader in the production of cold-processed sauces all packaged in a plastic pouch. My favorites were the 4 nuts and cheese pesto, the lemon confit, the pumpkin seed aromatic sauce and the spicy olive and sun-dried tomato tapenade… many different tastes and textures and all so fresh tasting.. especially for a packaged food product.
I would love to have them in my fridge to serve with fish or simply to use for an easy spread for company.
And then of course, let’s not forget the olives.
I adore olives and I have never seen so many kinds in one place. Although there are so many olive importers, I loved FoodMatch Inc. They specialize in olives and antipasti from the Mediterranean. www.foodmatch.com
“Except the vine, there is no plant which bears a fruit as great importance as the olive”
-Pliny (AD 12-79). Still holds true today. The olive is still considered one of natures most perfect creations and there is nothing quite as satisfying to the soul and senses as a welcoming bowl of olives.
To be honest, there was so much incredible food at this show that I could write forever on it. However, after a hearty stomach ache…I would go back again tomorrow and do it all over again.. but alas, I have to wait for an entire year to pass before the Fancy Food Show comes back to NYC.
