NASFT Summer Fancy Food Show Review

Last week I attended the 56th Summer Fancy Food show at the Jacob Javitts Center in New York City. "The three-day event is the largest marketplace for specialty food in North America" with over 2,400 American and International exhibitors representing over 80 countries. Basically, I tasted my way into oblivion.

Executive Chef Dan Barber of Blue Hill restaurant delivered the keynote address, focusing his speech on the importance of "connecting consumers with the story behind their food." "Pleasure is affected by more than the food's taste," said Barber, "when you connect people to where their food comes from, it tastes better." I say amen to that!

Three cheers for this news - the most common words seen on products at this Fancy Food Show were "organic" "vegan" "fair-trade" "anti-oxidant" and "gluten-free."

The SOFI (speciality outstanding food innovation) awards honor excellence in specialty foods. Some of the SOFI Gold winners which were also my personal favorites included:

-Stonehouse 27 - Cashews and Cream Indian Cooking Sauce

-Soy Vay - Veri Veri Teriyaki Sauce 

 (A great product I always keep in my refrigerator)

-Food Should Taste Good - All Natural Chips

-The Ginger People - Chocolate Covered Ginger Cookies, Ginger Chews (great for a tummy ache) and Ginger Sodas

-Nielsen Massey - Madagascar Bourbon Pure Vanilla Bean Paste 

-Sticky Toffee Pudding Co. - Sticky Toffee Pudding

-Antonio Mozzarella Factory - Hand Ladled Ricotta

(The ricotta is great with some truffle honey. Pictured below is their Mozzarella)

-Cypress Grove Farm - Humboldt Fog Goat Cheese

(This is one of my favorite goat cheeses ever. I also love their Truffle Tremor)

 

-Bellwether Farms - Vanilla Sheep's Milk Yogurt

-Sabatino Tartufi - Truffle Honey and Summer Truffle Carpacio

-Knipschildt Chocolate Co. - Burnt Caramels with Hawaiian Sea Salt

-Amy E's Bakery - Almond Toffee

-Tate's Bake Shop - Whole Wheat Dark Chocolate Cookies

(I've mentioned Tate's in previous entries as the best packaged cookie I've found)

-Effies Homemade - Oat Cakes 

-Ciao Bella Gelato Co. - Key Lime Graham Gelato Squares

and last but not least, my friends at  

-The Kitchen Table Bakers won for their Rosemary Parmesan Crisps 

(low-carb, gluten-free, and delicious)

I also really enjoyed products from the following companies:

-Stonewall Kitchen - Delicious and all-natural products with lovely packaging. They also feature a line of products by Ina Garten (The Barefoot Contessa).

 

-The French Farm - Imported gourmet condiments from Europe. All natural and beautifully presented mustards, nut oils, jams, honeys, and assorted sauces.

-Bella Cucina - Gourmet Italian pestos, pastas, oils, spreads, desserts, and more.

-Robert Rothschild - Assorted dips, jams, sauces, and other condiments. Please note that not all of their products are all natural, so check the labels.

-King's Cupboard - Specialty desserts and sweet condiments. Their organic hot fudge and caramel sauces are to die for!

Some more sights from the show:

Beer Buzz

Over the past few decades, larger breweries have been on the decline, giving way to many smaller artisan brewers popping up throughout the United States. The micro-brew revolution is in full swing, with over 1,500 independent producers using "alternative production methods" to craft imaginative new beers with unique flavors and higher alcohol contents that some are calling "the best beer[s] in the world." 

According to an article by Tom Strenk from Specialty Food Magazine, the Brewer's Association defines three types of breweries: craft, independent, and traditional. Craft breweries are small, with less than two-million barrels produced annually. The signature of a craft brewery is the re-inventing and re-interpretation of traditional beers, which are made with hops and barley. Artisan brewers today are more like vintners, experimenting with new flavor profiles and using ingredients like herbs, spices, fruits, vegetables, grains, sugars, and chocolate. However, unlike vintners "who only make wine one yearly harvest at a time," micro-brewmasters craft their beverages "daily or weekly." Most brew a selection of beers that are available all year round, in addition to "seasonal and limited release." Currently, there are over 13,000 brands of beer available and 125 recognized styles.

(Specialty Food Magazine, May 2010)

There are four distinct flavors on the rise today:

"Bigger Flavored" - Maltier and hoppier than traditional beers like Budweiser or Miller.
A bolder beer is the Shakespeare Stout by Rogue Ales. A "rich, creamy head" - earthy flavor with chocolate and coffee notes. Pairs well with anything from beef to cheese to salad - or even vanilla ice cream.

India Pale Ale (IPA) - Golden-colored beers brewed with "aromatic and bitter hops."
Try a Bridgeport IPA - "Notes of citrus and pine, barley-malt and hops." Very smooth and creamy.

Barrel-Aged - Employs techniques common to wine making. Beers are fermented in different types of barrels (such as varieties of Oak or the most common - Bourbon) imparting the flavors of "vanilla, toast, spice, and other notes."

Examples include the Tommyknocker Oaked Butt Head Bock - Mahogany-colored with smokey oak, caramel, and malt flavors. 

Sour - Shockingly pungent, hit-or-miss vinegary beers produced by wild yeast fermentation.
Check out the Wisconsin Belgian Red from New Citrus Brewing Co. Cherry pie aromas blend with cinnamon and earthy notes."Sharp and puckery on the palate, finishes dry, fruity and clean for an excellent sweet and sour balance." Pairs well with cheeses such as Gouda, baby Swiss, triple cream brie, and mascarpone.

Local readers can try examples of these trendy new beers during Philly Beer Week. I am hoping to attend and will post the results of my beer sampling - so stay tuned!

Naturally Gourmet's Foodie News and Views

Foodie Facts

According to Ron Tanner, VP of the National Association for the Specialty Food Trade (NASFT), and Mintel Research:

• Total sales of specialty foods in 2009 were $63.09 billion. 
• Cheese and cheese alternatives are the largest specialty food category, followed by condiments. 
• Yogurt and Kefir are the fastest growing specialty food categories
• Mediterranean, Latin, and Indian are the three trendiest cuisines

According to a study by the Organic Trade Association, despite the depressed economy, natural food consumption is on the rise, and the amount of money families spent on healthier cuisine rose 16% between 2009-2010 . More families are cooking at home and frequently using coupons and they continue to stay committed to healthy and natural eating.

Specialty Food Trends for 2010

Products that combine eclectic ingredients, especially those that blend sweet and heat. Also popular are jams, sauces, and marinades that contain wine, spirits, beer, and fruits. Coconut is also emerging as a star flavor. (Specialty Food Magazine).

Hot flavors and products for the summer grilling season feature cilantro, lime, ponzu (a citrus-based Asian sauce), blueberry, lemongrass, tamarind, chipotle, and artisanal honey.

Products containing super-fruits like açaí, goji berry, and pomegranate remain popular. 

Leslie's Picks

These products are the best of the best when it comes to this summer's hot flavors. 

• Earth and Vine Provisions - Chili Ponzu Marinade & Dip and Papaya Orange Habanero Preserve. I love everything from this company! Natural and organic products with outstanding flavors in beautiful packaging. 
• A Perfect Pear from Nappa Valley - Pear Chipotle Grill Sauce.
• Stonewall Kitchen - Pineapple Ginger Sauce. This is another one of my favorite companies. They are also the distributors of Barefoot Contessa products by Ina Garten. 
• Frontera Kitchen - Cilantro Lime Ceviche and Cocktail Sauce. All of Rick Bayless' products are authentic and delicious.
• Honey Ridge Farm - Ginger Lime Honey Glaze.
• Fischer and Weiser - Raspberry Chipotle Grilling Sauce and Raspberry Chipotle Vinaigrette. 

 
More picks to come!