Delectable Dish from this Year's Fancy Food Show

Here are my tasting notes from the Winter Fancy Food Show in SF, which rocked the rafters for 3 blindingly busy days..

Thousands of new food products, from stinky-yummy artisanal cheeses to distinctly memorable mung bean chips, will soon flood into specialty food markets.  Snack bars were reintroduced as upscale protein, low cal, high energy meal replacements.  Bacon made its way into tapenades, salts, chocolates, and even soda, if you can stomach that. Piquillo almond glop; chocolate flavored tea; smoked duck, pork, and jerky.   For entertainment, there were frisbee-shaped rice snacks shot out from a cannon.

Coming soon to specialty gourmet stores and supermarkets: foil pouch packs of tapenade, fruit drinks, chestnut soup, bbq sauces, spicy/healthy nut snacks.  Looka brand pyramids of chocolate mousse topped with cream clouds and raspberry coulis.  Chai whipped into everything except truffle butter - ice cream, slushies, espresso, savory biscuits, and sweet biscotti.  Our booth's most popular item was artisanal, spiced-rubbed bacons, perched along the sofi Silver Finalist statue awarded the Herbes de Provence variety.

What Were They Thinking? items on my list are barley sparkling soda and green tree cooking oil, snack-sized packs of seaweed sheets.  

Be the first on your block to turn chocolate into breakfast, farro noodles into ramen, and aloe drinks - which will presumably soften up your skin when spilled.


Bon App!