Random Stuff I Ate at the Fancy Food Show

If you’re one who believes in limiting the number of different foods in the stomach at once, don’t ever go to the Fancy Food Show. The current summer event, (open to the trade only) now in progress the Washington, DC, convention center, is showing off over 180,000 specialty food products–yikes! And in a 4-hour tasting blitzkrieg yesterday, I’m certain I tried over half of them.

Here, in mainly random order (my fave is last), are some of my most memorable samplings:

Bruce Cost’s ginger ale I enjoyed Bruce Cost’s well-written ginger cookbook years ago, so had to stop and say hello when I discovered him handing out samples of his own brand of ginger ale. Yes, I liked his zingy, fresh-tasing ginger ale as much as his book.

Ube ice cream–A purple-hued ice cream (bottom left in photo below) readied with colorful Asian ube yam (a tuber technically known as dioscorea alata), this Philippine favorite excited the two samplers ahead of me in line.

However, my reaction, and that of the fellow served after me was…. shrug. It wasn’t bad, but it didn’t really have much taste. (Maybe I was suffering taste bud fatigue from the fairly incendiary bloody mary mix I’d tried a few minutes before!)

Fran’s Chocolates milk-chocolate-covered caramel with Halen Mon smoked sea salt–I’m not always thrilled with sea salt on my caramels, but, as usual, Fran’s take on this still trendy confection was to die for. As she pointed out, the choice of salt can make a difference. The highly touted Halen Mon North Wales smoked salt provided not only a hint of interesting flavor and aroma, but the crystals are softer on the teeth and add rather than detract from the silky candy texture.

Skillet Bacon Spread–Last month at a food fair I tried bacon-flavored pralines; yesterday I took on little canapes made from a ready-to-use bacon spread pictured at the top left. (Obviously bacon anything is still hot these days.) Frankly, I preferred plain old “regular” pralines, but the spread is very good. It’s flavor is pleasantly “bacony,” in the same way ham spread is “hammy;” in fact it could probably be subbed for ham spread in many recipes. A container of this stuff would make a fine gift for a bacon lover or anybody who likes to make and serve interesting, yet fuss-free cocktail snacks.

Peppadew Sweet Piquante Peppers–Discovered growing wild in South Africa, these attractive yellow and red peppers would make a nice addition to a pizza, submarine sandwich or zesty soup or dip.
The yellowish one has a distinctive yet mild sweet pepper flavor. The red one has a bit of heat, though tears didn’t come to my eyes. They’re sold jarred, whole and in relish form, and as a bottled hot pepper sauce. If you’re a capsicum fan, you might want to try ’em.

Homemade pasta dish sample from Domenica Marchetti’s, Glorious Pasta of Italy—This simple, flavorful entree was prepared by the author herself, who also signed some copies that her publisher was generously giving away. Luckily, I arrived at the booth in time to get one of the last two my friend had. Thank you Domenica and thank you Chronicle for a beautiful cookbook!

Rick Bayless‘ seasoning mixes–Actually, Rick wasn’t serving a thing by the time I arrived–the last smidge had been dispensed and the dishes washed and dried. But we’ve known each other a good while, so I had to stop and chat a minute. Yes, I know the pic is so blurry you can’t tell that he’s holding a packet of his prized taco seasoning. Perhaps I’d have done better if he’d fed me!

Calendar Islands lobster stew-– I’ve saved my absolute fave for last. A new product by a brand new company formed by 37 Maine lobstermen, this hearty, savory stew is better than a lot of homemade versions. In fact, it’s terrific.

The company is modeled after the Ocean Spray cranberry growers’ cooperative, and has partnered with Stonewall Kitchens, where the recipe development was done. Oh, would I like a bowl of it right now.