Red Velvet Cake perfect recipe for a rainy evening
Skin care expert gives anti-aging tips

Fancy Food Show a feast for food industry

My feet felt like ground beef yesterday after a day roaming the crowded aisles of the Fancy Food Show. 

Did I wear practical shoes? Of course not! 

Would one walk the food equivalent of Piazza San Marco in Keds?  Not with all those gloriously well-dressed Italian men on hand to demonstrate their  country's fantastic cheeses, pastas, cured meats, olive oils, balasmic vinegars, mushrooms, rice, etc.

Did I mention there seems to be an inordinately large population of attractive people associated with the preparation and purveying of fancy food? 

Food is a great aphrodisaics, so maybe it was something I ate.

At any rate, the Fancy Food Show really should be experienced at least once in a lifetime. From savory to sweet, there were tastes, textures and flavors for all palates. I was delighted to speak with representatives from locations as diverse as the Southern United States to South Africa.  I sampled spice blends, premier chocolates, dry cured hams, gelati, wines, olives, finishing butters, olive oils - the list is endless. 

The Fancy Food Show is for the trade, a place for vendors to exhibit their best products, to educate about their offerings and to sell.  For attendees, it's a huge opportunity to learn about what's hot and what's new, but also to become reacquainted with familiar food products. 

I'm always amazed at the range and quality of something as seemingly simple as say pasta.  Crafting quality food products is never quite as uncomplicated as we novices imagine.

I had one lovely love affair after another (with food, with food - wink, wink).

Watch for upcoming posts about new tastes, flavors and textures from around the culinary world.

Read more here...


The comments to this entry are closed.