In my last post I ended on the note of talking about the Summer Fancy Food Show that I attended in NYC. This experience was quite amazing. I can’t even tell you how many food vendors there were because they took up two floors worth at the Jacob K. Javit’s Center. For those who have been to the Jacob K. Javit’s Center, I bet you anything you are probably saying “damn” right now.
Yeah, and that is only a small fraction of it. I was there with my internship, basically to get sponsorships for one of the shows they produce. But I have to tell you, I was secretly there to try anything that looked amazing and different. I am a food connoisseur, I love Food Network and Cooking Channel, it is all my girlfriend and I watch. I was excited to experience food items I’ve seen on TV at this show.
I started on the first floor, in our group we all went separate ways to try and get through the whole show. It was impossible, not even kidding. I mean look at those picture’s I posted before! it was HUGE.
I remember the first thing I really experienced was this olive oil booth. It just blew me away. I never knew you could use olive oil as a desert item. Oh yes, for those of you who weren’t aware, such as myself, you definitely can. The woman at the booth as me if I wanted to try their olive oil. I was thinking maybe with some bread, or on a pizza. Then they took out vanilla ice cream, I was skeptical. She put a scoop of vanilla ice cream in this tiny bowl. She drizzled a little of the olive oil on it and then sprinkled some sea salt. I am now perplexed, but excited. She hands it to me stating that I should enjoy it. I thanked her and walked away. I really didn’t know what to expect here. I shoved my spoon into the ice cream and was able to get all three flavors on the spoon at once. I placed it in my mouth and I became really impressed. The cool and creaminess of the ice cream with the olive oil is like the best combination ever. It really brings a depth of flavor with the textures of each ingredient as they are blended together on your taste buds. Then the sea salt kicks in. That was awesome. It was sweet, salty, creamy, and tangy all in one bite. It is like olive oil should be next the caramel sauce at the do-it-yourself-yogurt shop. Really interesting and quite exquisite. I recommend you to try this combo if you ever have a chance. You might be blown away like I was.
There were a couple of booths I went to after that one of them had dipping sauces. Cucumber Dill was one of them. I loved this dip. The woman at the both kept handing me pretzel sticks to try different dips. All I kept doing was reverting back to this one. It was creamy and aromatic with the herb of dill. It was the type of dip where you can choose your own mixture to combined with it. If you have a certain allergy you can substitute any milk products for a non-milk product. This makes the dip more enjoyable by everyone, especially those with strict diets. It was a rockin’ dip though, I really enjoyed it.
I decided to travel to the third floor. I wanted to explore the whole upstairs without trying to get too distracted. I discovered the cheese section. Let me say, first and foremost, I freaking love cheese. Cheese is the devil but it is also god. I swear to you the only cheese I don’t like is cold American cheese, and that’s because I feel like it’s fake and doesn’t taste right. Cheddar and Mozzarella are my top two cheese’s, if I could I would live off of them for the rest of my life, as long as they had no repercussions. I swear, there was fifty different types of each type of cheese. The characteristics that would make cheese different is how it is aged and how it is physically made. I’ll take Cheddar as my example. When you age Cheddar it makes it a hard cheese, as opposed to cheeses like Brie or Port Wine Cheese that would be soft and spreadable. These booths had so many different type’s of Cheddar cheese; Aged Sharp, White, Vermont White, Wisconsin Sharp, Extra Sharp, Mild, etc. The list is longer but I don’t want to keep talking about Cheddar cheese, but I have to say it was definitely exquisite.
Concluding this post about the Summer Fancy Food Show 2014, it was the time of my life. I really never knew how much could be out there. Trust me, there is a lot of stuff out there. I know that I made it only a quarter of my way through the show but with what I saw, blew me away. The diversity of the show between national and international pallet’s is refreshing. The world is a big place and this show most likely only showcased a small bit of the world. If you ever get the chance to go to the Summer or Winter Fancy Food Show PLEASE take my advice and go. I promise if you love food and want to be in the food industry, this is the place you need to be and need to experience for yourself.
Until next blog, have an awesome weekend!