There was a reason I took a trip to
Fast forward to a couple of months later and here I was with Paul and his nephews Joseph and “little Paul” walking into the Javits center. We started upstairs, and I was staggered at the sheer size of the show. The show was divided into two floors with more than 30 rows for each floor.
On the top floor, the first third of each row was devoted to a country and vendors looking for an American importer.
Aside from the sheer size of the show, the highlight was the number of samples.
This was the first sample I saw, a nice Somerdale cheese. I would soon find out there was more cheese than I could handle.
Everyone proudly displays those little sofi statuettes.
The BelGioso booth
A sample of there America Grana cheese
Lowcountry Produce out of
It was nice to see something from our part of the country
A wide variety of soups and dips, it’s a shame their gumbo tasted like minestrone soup.
A pantry staple, the representatives from Kitchen basics
We quickly found some “meatier” samples
It’s hard to turn down freshly sliced bresaola.
However, the whole roast pig was even more delicious.
A nice selection of salamis from the Haram-Christensen corporation
The peppered salami was definitely the best of the three
Every food personality seemed to be hawking their own line of products
The Batali products. Unfortunately, I didn’t see a single food network star at the show, but the food is more interesting anyway.
Case in point, the fermin table
I love jamon iberico
It was a blessing to have a freshly sliced piece of that nutty ham.
The entire line of spices from Morton & Bassett
Delallo had a large olive bar that was free for the sampling
Just a taste of the staggering amount of cheese on display
One of Paul’s main suppliers, Atlanta Foods International, had an extensive booth that allowed for extensive sampling.
Like a magnet, I made a beeline for every pork sample.
However, there samples were limited, a definite detraction.
One of the masters of chocolate, Scharffen Berger had a nice booth
With a great number of samples to boot. The dark chocolate with sea salt really is amazing.
Jelly Belly had an odd display.
Like the every flavor beans from Hogwarts, Jelly Belly had some odd flavors to sample. With choices like dog food, sweaty socks, moldy cheese, rotten eggs, and baby wipes, how can you go wrong? I went with the relatively benign moldy cheese, and it tasted just like the name.
Thankfully there was another wall of samples from their normal product line.
D’artagnan, one of the big names in food, had an impressive booth
Guess the hot dog. Is it pork, beef, duck or buffalo? They were all delicious.
Their product line really is amazing.
Honestly, look at that foie gras
Freshly sliced prosciutto?
Why yes I will, thank you.
An odd part of the food world, but a necessary one
Like I said, people were proud of their sofi awards
An eye catching display of Lorina products
I never knew how many products Cento had in their line.
That’s just a quarter of their booth
One of Paul’s favorite suppliers, Fungus Amongus.
They had some amazing mushroom and truffle products.
The one I tried was rich and decadent, I really should look more at this product line.
Chef One had plenty of dumplings, and some pretty decent samples.
I was told that they actually make the majority of the gyoza, egg roll, spring roll, and wonton wrappers in the
I had a great conversation with the rep at the Nueske’s booth. I told her about how I heard about the brand from Frank Brigtsen in
Bacon that’s really smoked, not tainted with liquid smoke flavor.
Pork and cheese, what a great product line.
Isbre, a great new line of water from
Apparently it’s the purest water on the market, who knew?
The gentlemen at the Marcel Henri booth had their work cut out for them.
As soon as they sliced a sample of their foie gras pate, Paul and I would snatch it right up. It was absolutely delicious, probably the best pate I’ve ever had.
Sonny & Joe’s hummus
Another one of Paul’s suppliers, Fra Mani
Of course, a sample was enjoyed.
Something you’ll rarely see
Brown cow yogurt was there with a new greek style yogurt
As rare as the tahini fountain
The Soy Vay people were there as well
I’ve never tried fage yogurt before this show
This terrible picture is of the booth for Mia’s Kitchen
The blur on the left is Mia and at 22 years old she has her own line of wine reductions.
Unfortunately, their samples were not.
A variety of cured and smoked pork pieces called pig’nick’s
We soon ran up on one of Paul’s favorite suppiers, the French Farm. I love a place that has six different types of honey to try.
Just a sampling of the laguiole catalog
Look at that variety of salt
Not that their selection of mustard is lacking
Not to mention a fine array of samples
Their American prosciutto was quite tasty, but lacked some of the depth of flavor that I love from a prosciutto di
Somebody’s Mother chocolate sauces had my favorite display
Huge bowls of chocolate, white chocolate, and caramel served over ice cream is always a winner.
The large booth for Mrs. Meyers clean day products
Maybe a new trend from Sweetbliss Chocolate?
Finally, the infamous black garlic
I always thought it was a new strain of garlic, but its actually garlic fermented in the bulb. Has that great garlic aftertaste, but the front end is very dark and odd.
A vintage fiat 500,
It’s always nice to see a little bit of Asian representation, JFC had some interesting Japanese products.
Sugar popcorn mixes from Lehi Valley Trading Company
Eleni’s from Chelsea Market had a great selection of her delicious cookies to sample
How about some Lebanese favorites from
Cortas had a delicious halva to sample
Near the end was a Japanese display with an automatic cake maker
I picked one right off the assembly line and nearly burnt my tongue off, but they were still good
Thankfully there was Korean mango ice cream just down the aisle
Mango ice creams soothes all burns and provides a great mango flavor too
This was just a little taste of the Fancy Foods show. There were hundreds more booth and thousands more samples, many of which I talked about on twitter. Having the chance to see this spectacle was a real treat, and something I never could have enjoyed without the generosity of Paul Koury. That’s a tip for all 3 of my readers, it pays to have a good rapport with your butcher.