Events

Event Review: The 2011 Fancy Food Show (Washington, D.C.)

2011-07-17T21:49:56Z

Washington, D.C. adopted the 2011 Fancy Food Show this year from New York City, and they did a mighty fine job of holding down the fort, providing lovely space, and creating a great atmosphere for everyone in the food business. True, there may have been 5,000 fewer attendees total over previous years (when held in NYC), but those who attended were perhaps even more interested in learning and taste-tasting, discovering new products, studying popular food trends, and discussing it all with lovely people from around the world.Cat Cora hosted the show's Sofi Awards

Because of renovations at NYC’s Jacob Javits Center, the East Coast’s Summer Fancy Food Show for 2011 took place at the Walter E. Washington Convention Center in central D.C. The massive convention center was a lovely building (albeit poorly laid out--quite honestly, it took 5-10 minutes just to find registration and the actual food halls) filled with new products and companies large and small. Once at one of the two huge halls (located in the basement and on the upper floor), however, attendees were welcomed with thousands of food products, well-lit spaces, kind helpers, and tasty tidbits to sample from over 80 countries. From the pop-up restaurant sponsored by Korea to the overall smaller displays from the big guns, there was more space for young upstarts and booming businesses than ever before.

Two trends that kept popping up were (as the NASFT helped predict) cherry-infused/flavored products and gluten-free edibles. Cherries, sweet and tart, were in everything from rice mixes and juices to yogurts, cheeses, and meat glazes. Gluten-free items were everywhere one could imagine, all to the delight of celiac sufferers and the rage of pasta lovers. Important to remember is that “gluten-free,” much like organic Beautiful chocolates in every shape and flavor were available for tastingwas five years ago, helps a product become more acceptable in the world of “carbs, wheat, and gluten is bad” we live in these days. While the term often scares people off, it’s also important to remember that plenty of these foods are naturally gluten-free (like the term “organic” in many foreign countries where pesticides aren’t used in the first place), and not tasting of cardboard like so many of today’s wheat-free pastas and cookies.

Back on the sampling floor, things seemed better than in New York. Perhaps it was fewer crowds. Maybe it was friendlier people who don’t look at you like a crazy person for striking up a conversation with a stranger on the Metro. Or maybe it was the well-lit space with an audience of genuinely hungry patrons instead of hundreds of food bloggers eager to be the next Julia Child. Whatever it was, this show was an absolute delight, and the trip down from NYC was absolutely worth it.

Products of note included the Italian company Bottega Casanova, which made a fantastic 10-year-old truffleMugolio's unique pine syrup balsamic. A gold leaf-infused olive oil was also on display, and though the flavor remains a mystery, the bottling was gorgeous. A hidden but standout product was the wild pine syrup from Mugolio , which was one of the most unique tasting foods at the show. The texture of a thick maple syrup, it had a strong, almost biting flavor of infused pine and earthy elements that knocked your tastebuds out for several seconds. Flavor pearls give a pop of flavor and are beautiful to bootMeanwhile, France’s Algues De Bretagne brought seaweed-based flavor pearls in mango, lavender, truffle, and more. Back to the Roots, a small company started by two friendly, fast-talking UC Berkeley grads, showed off their sustainable and easy mushroom-growing kit—a project they’ve been sharing with local students.

Güllüoglu, the well-known makers of fine Turkish pastries, was at the show with several types of baklava and borek available for tasting. Having interviewed the company previously for Food The pop-up restaurant's Kogi TacoNetwork, it was exciting to finally taste all the delicious products and learn more about their Istanbul-based pastry company. And just a few aisles down from them was the terrific Korean Hansik Pop-Up Restaurant by chef Akira Back. 30 minutes, 3 courses, and an unforgettable experience was had at this tiny, 10-seat “prix free” restaurant. With dishes such as Bibim Dessert by Akira BackTuna with Strawberry, Rayu and Mini Corn, Free Range Chicken, Ginseng Air and Ssarm Jang, and Persimmon Delight with Mocha and Korean Tea Air, there wasn’t a way to sit—or even walk by—without a wide smile. Chef Akira and his lovely team crafted beautiful dishes in extremely tight quarters, and it was certainly a highlight of the entire Fancy Food Show.

This year’s Sofi Awards for distinction in gourmet food products was hosted in the top floor’s atrium. After hors d’eouvres and a cocktail hour, keynote speaker Cat Cora helped host the ceremony. All in all, the show was a huge success, and quite frankly, the friendly food folks of D.C. can host the Fancy Food Show any year they please. And guess what? In 2012, D.C. is doing it all over again while Javits finishes its face lift.

Event Review: The NY Vegetarian Food Festival

2011-04-14T22:53:00Z

The New York Vegetarian Food Festival was a mob scene that took place near Union Square on Sunday, April 3, 2011. As press, I was allowed in early--a good thing, because thirty minutes after opening to the public (tickets were free), it was nearly impossible to even walk down one of the aisles.

Vegetarian sushi...very nutty. Not bad, but not necessary.
I'm a huge fan of eating vegetarian, but not necessarily vegetarian-made foods. See, foods that are vegetarian are made by normal people, but as soon as you step into a vegetarian-only or vegan-only restaurant, I tend to get a bit scared. Things change, everyone goes healthy on you, etc. Don't get me wrong; I believe vegetarians and locavores usually do a lot less damage to the world, but organic, vegan-crazed stoners have been known to scare me. That said, the organizers did a very nice job inviting a variety of sponsors and representatives to the show.

Teese (a vegan cheese alternative) and other such cutesy products were actually not bad, while some (Mary's Crackers, need I see you again?) had me wondering how vegans survive.

Those in attendence were a mix of normals, meat-eaters, vegetarians, vegans, stoners, and eco-organic-good-for-the-Earth ambassadors. Besides free samples, there were several activities for kids, animal rights groups, talks, and other mini-events going on.

Overall, I'm just not sure of my feelings for the event. Yes, it was well done, but I believe there are such better vegetarian foods out there. Vegetarian and vegan dishes can be amazing, but a lot of the companies seemed to promote the very stereotype I should think they'd be wanting to stay away from: chalky tastes, textures that leave something to be desired, and unsastisfying end products. Even Honest Tea's new cocoa drink (CocoaNova) was just so bland. Then again, I think that of all their products. Watered-down cocoa, yes sir.

Will I go next year? Who knows? At the very least, they'll need a bigger venue (the lines were blocks/avenues long). Really, I'd just love to see vegetarian and vegan food companies that weren't trying so hard.

Bao's raw slaw were fresh all right. I think my insides were burning and didn't know how to digest the stuff. Just a warning.

Event Review: The 2011 International Restaurant & Foodservice Show of New York

2011-03-09T04:49:50Z

Smaller Selection, Surprising Taste Favorites

This year's International Restaurant & Foodservice Show was the usual, if not a bit smaller (don't think those back curtains hid the fact that there were fewer booths, management!). There was about as much different food as could last a guest about 1 ½ days, and after that, one would probably grow sick of most of the offerings. You see, after enough years in the food business, you grow to know the industry.Baldor's fruit and vegetable selection--some rare, some not, but all colorful and delicious You know who has mediocre bread, dry pastries, and ravioli that just approaches being inedible. You also know who is good after all this time, and they start to recognize you if you make too many stops at their booth. Let's be honest, right? But even Baldor surprised us this year with some wonderful samplings of unique fruits and vegetables, including the New Zealand Kiwiberry, odd green plums, mini root clusters, and more.

In fact, the bulk of the interesting new foods were presented in the Japanese food pavilion. I saw several add-ins and treats that were pretty exciting, and that's why I go to the show year after year—to discover.

The Japanese food pavilion offered much in the way of sake, salted herring, miso, and beer. More unique offerings included sprinkle-on umami in flavors such as basil and curry, and “Japanese pizza,” a concoction that couldn't have been further from pizza but nevertheless tasted good with a drizzle of brown sauce [liquid MSG]. Scoops of cabbage, carrot, tofu, and other unidentifiable pale ingredients with white sauce were grilled into hunks and served, steaming hot, filling, and deliciously salty and spicy. Pizza, no, but terrific, yes.

Stevia, who needs you? This is the sweetest leaf of them all: Dulce Leaves from Koppert Cress USAIn non-Japanese food news, Carousel Cakes delivered what many of us thought to be some of the most moist, delicious, and sweet red velvet cake we'd ever had. Their mini cupcakes, in fact, were even more moist and delicious than the cake itself—an impressive feat, given the fact that cupcakes are rarely more moist than their cake counterparts.

Deer Park Ravioli made me feel a rare, wrongful tingling: An urge to stop eating pasta. This company tried hard, and perhaps it was the tight cooking quarters, but this stuffed pasta came out grainy, salty, and extremely chewy. Was it really a one-time thing to have bad pasta? Unfortunately, I'd gamble to say that there was no way these pasta pockets could turn out well in any situation.

Fossil Farms scored big with unique meats and creative pairings, such as their Venison Sausage with Blueberries & Merlot Wine.

Dr. Smoothie had some pretty inedible flavor combinations, but I won't blame it on the actual combinations. Their product was just not good, with a sour, bitter, and chemical-laden aftertaste that left me with no desire to taste their smoothies again.

Bella Lula had not just a charming salesman who quit a lucrative career to market this unique drink, but a lightly intoxicating potion to sell as well. Their orangeade and lemonade drinks stood out from the rest with their fruit and mint hints for the sophisticated palate.

The Pride of New York aisle was a pleasure to peruse, with local artisan bakers, orchards, and yogurt companies representing. Even the Healthy Department sent over some fun young guys who chatted with scared restaurateurs while handing out pamphlets that were appropriately titled, “What to Expect When You're Inspected.” Nice, guys. US Pastry Chef of the Year Marcio Cossio's creation. The detail, down to even the vein coloring in the wings, was incredible.

The US Pastry Competition featured a dazzling display of Cirque du Soleil-themed edible creations, and first prize fittingly went to my favorite, the now-crowned Pastry Chef of the Year Marcio Cossio of the MGM Grand in Las Vegas.

All in all, it was a successful year, and we can only hope that more companies come back in years to come. Next year's show will take place March 4-6, same place, same city. See you then!

Event Review: The 21st Annual C-CAP Benefit

2011-03-02T17:00:00Z

Once again, C-CAP's lavish February benefit did not disappoint. This year's 21^st annual benefit honored the always-lovely chef Michael Lomonaco. Chef Michael Lomonaco (second from right), founder Richard Grausman (far right), and the other big guns

Started by Richard Grausman, the non-profit C-CAP (Careers through Culinary Arts Program) teaches interested youth in underprivileged areas nationwide professional cooking techniques. Professional chefs come in, competitions are held, and opportunities like this (where the high schoolers actually get to prepare and serve with famous chefs) are available for these incredible kids. The program also creates full scholarships for the most talented kids, sending them to everything from local culinary schools to the CIA.

It's a great night, albeit an expensive one for diners. Still, how many other times can patrons walk around a candle-lit Chelsea Piers and dine on food from the city's best chefs?

Popular dishes this year included Gotham Bar and Grill's goat cheese agnolotti with chanterelle mushrooms shooters (chef Alfred Portale), Shun Lee Palace's always-popular peking duck (chef Michael Tong), and Porter House New York's South Carolina coconut cake and creamy chocolate pudding with halva cream, which basically felt like eating gobs of chocolate-scented heavy cream.

Porter House's coconut cake and chocolate pudding

My personal favorites? Though I would never call myself a soup person, the best dishes at these events always seem to be soup, and this year I was not disappointed. Primehouse New York (chef Brian O'Donahoe) made a butternut squash bisque with porcini mushrooms and duck prosciutto, and that pretty much made my night. I also ended up enjoying two surprises: The parmigiano sformato with porcini ragu from Osteria Morini (chef Michael White), which was a kind of cheese custard that was heavenly and rich, and a dish (though I can't recall the restaurant details) that involved beets, pine nuts, and pineapple foam that surprised the palate.

As usual, Sarabeth's desserts disappointed—I simply do not understand why her restaurant is popular (though her jams and spreads are good)—and there were some not-so-successful dishes, such as the turnip ceviche and the overpowering cranberry mustard beets. Yes, beets and turnips are going to be popular again in 2011, folks! Park Avenue Winter's peekytoe crab cones with avocado and raspberry (chef Kevin Lasko)

Despite a few dishes that weren't so good, there were five more amazing dishes for each one that I didn't quite love.

There was also a silent auction with incredible, once-in-a-lifetime prizes (Want Marcus Samuelsson to prepare a feast for you and 11 friends in your own home? No problem!) that fetched thousands of dollars, with all of the money going to scholarships and programs for the kids.

Another night, another great setting, and another success was had for C-CAP. Gift bags were given to all the guests upon leaving, and I was among the last to leave, along A C-CAP student and partnering chef enjoy serving towards the end of the nightwith a good part of the Grausman gang. Quite a few of us went to the after-party, where, shockingly, several volunteers actually ordered food. They had not stuffed their bellies with some of the best food in NYC, I presume. 'Tis a shame.

I drank water and called it a night.

For more information on C-CAP, visit their website at http://ccapinc.org/index.php.

Upcoming: The New York Wine Expo - plus an ETR discount!

2011-02-13T17:35:16Z

The New York Wine Expo will be held February 25-27, 2011, in NYC's Javits Center.

This is your opportunity to sample more than 700 wines from around the world, meet with winemakers, and discover new flavors in the world of wines. Over 175 wineries from South America and Canada to Italy and South Africa will be present to pour samples and share their knowledge. Attend seminars, meet with authors, and learn more during special tastings.

Looking for a treat? Get a discount when you attend the Expo withEatThisRevew's exclusive coupon! Enter code ETR15 for $15 off your Grand Tasting, being held from 6PM-10PM on Friday, February 25. Choose your ticket and enter the promo code at http://nywineexpo11.eventbrite.com//.

For more information, visit the New York Wine Expo website at http://www.wine-expos.com/wine/ny/

The New York Wine Expo

Jacob K. Javits Center, NYC

Friday, February 25th - Sunday, February 27th

http://www.wine-expos.com/wine/ny/

Review: The NYC Chocolate Show. With Little Chocolate.

2010-10-31T16:55:00Z

The annual NYC Chocolate Show was back in Manhattan's Metropolitan Pavilion this October. Was this show just a way for chocolate companies to sell to captive audiences? With chocolate samples sometimes costing more money than before (on top of the helfty ticket entry fee!), and fewer "free" samples than ever, it was a crowded weekend for chocolate.

Is it worth is for guests? I'd say absolutely not. Even as press, I struggled to get in. I had to talk my way through security, past hundreds of angry ticket holders, and into the press area to show who I was. Though I was given an extremely nice gift bag full of treats from various vendors, I cannot vouch for happiness on the part of the actual paying attendees. Any event with so few samples and with such a limited-capacity arena feels like a waste of money.

There were so few free samples this year that I actually felt like eating chocolate the next day. Now if that doesn't tell you something, what does? Tsk, tsk.

Upcoming: The 2010 Japanese Food & Restaurant Show

2010-09-19T20:15:00Z

This Saturday, September 25th, New York Mutual Trading will hold the 17th Annual Japanese Food & Restaurant Show.

The show will showcase culinary delights, cooking demonstrations, and a whole lot of sake, beer, and shochu. Past years at the show have resulted in the discovery of such foods as top-quality furikake, inedible tofu skin, and succulent wagyu beef. 0-calorie noodles, flavorful mushroom soups, and mochi ice creams round out the wide variety of foods for tasting. Meanwhile, Japanese businessmen and other willing participants are on hand to explain the art of sake, mixed drinks, and more. They're always on the happy side, if you know what I mean.

This year's demonstrations and seminars include creative cooking with all of our senses, innovative desserts, water comparisons, Japanese microbrew tastings, and more. Though the show has gotten smaller over the years, everyone is hopeful that this year's show will be back to a good ol' size, with plenty of learning and sampling to be had by all.

Details:

Saturday, September 25th, 2010

10AM-5PM

Metropolitan Pavilion

123 West 18th Street, bet. 6th & 7th Aves.

NYC

Event Review: The 2010 Fancy Food Show in NYC

2010-07-06T21:17:24Z

This year’s NYC Fancy Food Show, which took place June 27-29, gave all attendees the usual taste of trends, redone classics, and far too much in the way of cheese and chocolate. The show was similar in “small” size to last year’s show, which took place right during the economic downturn. In 2007 and Raw Honeycomb with Berries from the Savannah Bee Company2008, for example, the show took up even more unknown spaces within the Jacob Javits center. Unlike last year’s show, however, the 2010 exhibitors had a renewed sense of excitement and pride, and the samples flowed abundantly.

I certainly noticed my own food trends, but apparently a top panel of food experts picked out some before I got there. As printed on a press release from the NASFT, the top five trends (in their minds) are:

Flavored Vinegars
Indian-Inspired Products
Grains, Nuts & Seeds
Squash, Pumpkin and Sweet Potato
Handcrafted Local Heritage Foods

For sure, several of these foods have been coming up in the specialty food world. But I certainly saw a lot of different and perhaps more specific trends. Honey appears to be one of the biggest names in specialty foods, with flavors such as buckwheat, citrus, myrtle, and many more gracing the shelves. And we’re not talking about the artificially flavored honey sticks here; we’re talking about letting the bees Specialty Pairing Honeys from the Savannah Bee Companylive, eat, and feed in different environments to produce honey unlike anything you’ve tasted. Savory, rich, and carrying a sharp bite, these trendy honeys are finally going to lead us on a non-cheese, non-fruit route.

The folks at the Savannah Bee Company, however, have started their own honey trend. They’ve taken this substance that we’ve found multiple uses for, and changed it to suite different needs. There’s the specialty blended Cheese Honey, the robust Grill Honey, and the sweet Tea Honey. They don’t have any of these ingredients in the bottle; rather, they’ve figured out the perfect honey-food pairing and packaged the idea in a remarkably clever way, truly redefining honey.

Another trend involved again pairing old with new. The Italians, who are better known for classics than for cutting-edge food, had what was likely the most delicious food at the entire show. Italy is certainly always a country with the The best-tasting food of the year: Pesto and Truffles from Urbani Trufflesbiggest presence at the show every year, and this year was no different. Out of over 80 countries represented, not one came close to the sheer number of Italian booths spread out over both floors. And while some may accuse them of acting stingy and a bit hostile to non-Italians (okay, I’m the one accusing them), this one dish was enough to almost make me forgive and forget. So what was the food, already?

It was truffles and pesto—in a can! Sure, it may not sound completely original, but I can pretty much guarantee that you’ve never tasted anything this good. Sure, fat, bacon, and truffles make anything taste better, but the quality and richness in this sauce from Urbani Truffles was the best thing I tasted the entire show, if not for the entire year. Served over pasta, it almost tasted too good. I felt guilty for eating it. These “Truffle Thrills,” as they call them, were being advertised by young women in custom-made Truffle Thrill-designed dresses. Did I care? No. All I could think of was how my mind was exploding with happiness from eating this small sample. There were several varieties, the tomato and truffles of which I tasted the following day. Alas, it was not as tasty as the truffles and pesto. Well, nothing in the whole building was, really. And at only $10 a can, there’s a chance I might be cooking up my own heaven on my stove in the very near future.

But enough on truffles. Salt still played a huge factor in this year’s show, with Himalayan rock salt all over the place, rock salt garden displays, naturally colored salt, flavored salt, and more salt from all over the world filling plenty of display place.

Gluten-free was more popular than ever, though I would still say that overall, the taste of these products has stayed devastatingly tasteless. A trend, however, seemed to be marking old products (having nothing to do with wheat) as gluten-free in an effort to win over more allergy-conscious folks.Chewy Goodness from Haribo Delicious Lickables from Hammond's Candies

The usual big guns were there, including Hammond’s Candies, Haribo, Jelly Belly, and those people who put out more olives than anyone cares to eat.

And among the ribs, sweet potato fries, and many ketchups and pasta sauces, there stood something I had somehow never seen: An above-ground, food-show-built cheese cave.

We were invited in and shown around the fly-friendly “cave” by a knowledgeable cheese monger, who proceeded to give us green cheese, a barnyard-y soft cheese, and about five other unmemorable selections. Though the idea was clever, and the cheese monger quite informative, They may have looked great, but these cheeses were nothing to write home aboutthe cheese was nothing special. And the soft one was, in fact, unfortunately reminiscent of many organic farm smells.

A good food show it was, though the lack of state-by-state representation was rather disappointing. While Syria and Palestine had rows of booths, just New York, Kansas, and a few other states were represented this year. So what does 2011 hold for us? New York will not see it next year, as convention center renovations will prevent it from happening. So into D.C. it is moving for the time being, and we’ll just have to see if the nation’s capital can temporarily house some of the best food in the world.

For more information on the Fancy Food Show or other Specialty Food events, check out the NASFT's website:

http://www.specialtyfood.com/nasft/meet-nasft/

Upcoming: The 2010 NASFT Fancy Food Show in New York City

2010-06-18T18:12:15Z

Once again, NYC's Fancy Food Show is coming to the Jacob Javits Center! This incredible event takes up nearly the entire convention center and includes chef appearances, demonstrations, food and wine judgings, and much, much more. This is the food event in the city, if not the entire country, for culinary professionals to see new products, new ideas, and new foods from around the world. With over 80 countries represented, the variety is astounding. Whether you're looking for exotic new ingredients, new lines for your deli, or distributors, you can find it at this very show.

Last year's show was a tad disappointing in food and attendence, though the situation was understandable given the economic climate. Now that everyone realizes food companies are doing well, there should be the "normal" number of exhibitors and samples to buzz about. I'll look forward to seeing y'all there!

Show dates and information:

The NASFT Fancy Food Show

Jacob Javits Center, New York City

Sunday, June 27: 10AM-5PM

Monday, June 28: 10AM-5PM

Tuesday, June 29: 10AM-4PM

Event Review: Confusion d'Italia

2010-03-12T18:16:00Z

When I attended the 2010 Gala Italia back in February, I had low expectations despite the fact that the event was highly touted. By the event's own site. It was thus not surprising that when I arrived at theThe Gala Italia wine awardsMarriott Marquis for a fun evening of all things Italian, I disappointingly saw some Fiat cars, several wedding dresses, some posters and books, and a big room. That was, of course, after I got through the two bodyguards who were on the verge of frisking me. These guys were scary, man. But not as scary as the site I was about to see inside. It was wonderful, the space. Just not the guests of honor.

You see, a great ballroom was filled with wine and samples from local Italian eateries. From Gusto to my old friends at SD26 (old friends as in I had salivated over their food 24 hours previous at the C-CAP event) to more Nutella than one could ever need. There was salmon, pasta salad, mini tartufo truffles, hearty soup, seafood salad, melt-in-your-mouth polenta with wild mushrooms and bacon wisps, tiramisu, and more. There were hundreds of bottles of wine, hundreds of bottles of imported Italian water, spreads of cheeses, veggies, crackers, and dips, and several Vespas. Confused models in wedding gowns

Though the mix was odd, the food was good and the place was cozy despite the snowstorm raging outside. Once the “entertainment” started, however, everything changed. I was not prepared in the least for the terrible representation of Italy which these elite gave. I was actually quite embarrassed to be watching, and from the looks of other guests, I was not alone in this feeling

The star guests (Simona Ventura; Elena Bonelli) had flown in from Italy just for the event, but unless one happened to me up on Italian culture and community, few would know these folks if not for the elaborate outfits and makeup, and the Vocalist Elena Bonellicondescending smiles indicating if I didn’t know who they were, I was out of my mind. It was quite creepy, and I’d venture to say fewer than half the audience knew who they were watching. That didn’t stop everyone from pulling out cameras and creating a flash frenzy. For what? I don’t think anyone knew.

No one was as confused, however, as the models who came out in nightwear and wedding gowns. A normal combination, no? It was quite obvious that no one was prepared, that girls were walking around not knowing when to go out, and that they were crashing into each other on the catwalk with no direction. It was all quite amusing, but given what was likely a large mafia presence in the ballroom, I chose to laugh on the inside.

After eating my fill and speaking to several of the night’s patrons, I left as a rather confused lass. I believe the point was to attract visitors to the food, Sweet bites of tartufowine, and culture side of the country, but it came off as a strange attempt to showcase NYC versions of Italian edibles and self-deserving starlets who’d flown across the ocean to talk in front of mostly unknowing guests.

A giant, 3-tiered cake which no one was allowed to taste capped off this strange night.