Monday, July 6, 2009

Fancy Food Show 2009

By Pat Tanner

You might think that in this struggling economy the Fancy Food Show would be not as well attended as in years past. Yet the 25,000 food professionals who showed up at the Javits Center at the end of June represented an increase. The reason? Treats like cheeses, chocolates, confections, and savory snacks are small indulgences that help us get through tough times. In that light, I pass along a few of my favorite finds.

Edward’s Surryano Ham. You’ve read about it in the New York Times, and if you’re a customer of Heritage Foods USA you’ve been tempted to buy it. Sure, it has all the sustainable bona fides, but the number one reason to buy it is the sumptuous, not-too-salty taste and silky, melt-in-your-mouth texture.

Effie’s Homemade Oatcakes. The company pushes these crackers/biscuits/cookies as ideal accompaniments to farmstead cheeses, but I can’t stop eating them unadorned. Available at Whole Foods.

Tastybaby Frozen Organic Baby Food. I wish I still had little mouths to feed because if the banana-and-mango is any indication, I’d load up on these portable, re-sealable, single serving goodies. Available at Whole Foods.
LeGrand Pestos and Tapenades. Maison LeGrand’s cold-processed sauces are delicious and fresh tasting, but beyond that they come conveniently packaged in stand-up plastic (but recyclable) pouches that sport re-sealable caps. They’re available at Whole Foods, Zabar’s, and online.

Savannah Bee Honey Grilling Sauce. Honeys – single-flower, infused with other flavors, or still in the comb – continue to grow in popularity, but I noticed a new twist: honey grilling sauces, such as this one by my favorite honey source.

Muirhead of Ringoes. This NJ producer of fruit butters, chutneys, mustards, and salad dressings grew out of the erstwhile restaurant of that name that was opened by Doris and Ed Simpson in 1974. This year the company introduced Roasted Rhubarb Compote, which is good enough to convert even the rhubarb reticent. There was a unique and touching feature at the Muirhead booth: Ed Simpson passed away last summer and, as a tribute, Doris and daughter Barbara exhibited the cherry-condition 1930 Chevy Sedan that Ed had worked on restoring.

1 comment:

Carol said...

Due to struggling economy the Fancy Food Show would be not as well attended as in years past .oh God!!!
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