The Summer Fancy Foods Show at the Javits Center, in New York, which I attended yesterday, guided by food writer and chef Byron Nilsson (who was last seen emceeing Bloomsday on Beaver Street), was very much like Bookexpo America, held in May at the Javits Center, except with food. And as we walked the miles of aisles, trying to pace ourselves as we sampled the cheese, chocolate, candy, cake, coffee, condiments, barbeque, bread, pizza, pasta, pate, juices, mezcal, ices, honey, olives, and extra virgin olive oil, I noted that unlike the products they were pushing at the BEA--books that, for the most part, I had no interest in reading--I wanted to try everything
I saw at the SFFS.
With the exception of one Japanese sweet that I was tempted to spit out, everything else I put in my mouth ranged from utterly delicious (Ferrara’s cheesecake, for example) to surprisingly good (kale salad with Caesar dressing).
Though nobody would mistake me for a foodie, I have been buying food, and cooking it with some flair, for my entire adult life. I was, in fact, confident enough in my culinary skills to cook pasta primavera (a dish I’m now known for on two continents and three countries) for Italians, in Italy, and I will, for fun and educational purposes, serve as sous
-chef for my sister-in-law, a semi-professional cook. So it’s not as if I was completely out of my element at the SFFS.
A few highlights of my sampling frenzy:
Mezcal Sin Piedad:
Mexican cuisine was well represented, and I was happy to discover that mezcal was among the products available for tasting. Sin Piedad caught my eye because I know some Spanish, but couldn’t figure out what the name meant. “Mezcal without what?” I asked Mario Mendoza, the man who came up with the product, which should soon be available in the U.S., and will retail for $90-$100.
“Mercy,” he replied. “Mezcal Without Mercy.”
“Great name,” I said, knocking back my first shot.
It was good, it was smooth, and the flavor reminded me a little of… bacon. The second shot (my third of the day) put a nice glow on the afternoon.
Speaking of Mexican, there was a lot of hot sauce to check out. I learned that hot sauce can be so hot, it can literally give you a heart attack, and that it’s calibrated according to hotness. I took a sample bottle of El Yucatco, calibrated at a very hot 4,500-5,000, and was warned not to try it without cutting it with sour cream or mayonnaise. I will take that warning to heart.
Since Trader Joe’s opened in my neighborhood, I’ve been unable to resist their price on extra virgin olive oil—$5.99 for a 33.8 fluid ounce bottle. It’s always tasted fine to me… until yesterday, after I sampled a wide variety of super-luxury extra virgin olive oils from Italy, Spain, Greece, and Chile, which retailed for, shall we say, considerably more that $5.99. But the flavor of these oils blew Trader Joe’s out of the water, and I don’t know if I’ll be able to go back.
There was no food to sample in the Egyptian aisle. Their products were locked in glass cases, like jewelry. I stood there looking at a box of Fruit Loops, with Arabic writing, as if it were a Tiffany necklace.
I was too busy eating this company’s delicious vegetable mousse, which they served in adorable mini ice cream cones, to write down their name. My bad.
I’ve been going to this Little Italy institution for decades, and when I saw their booth, offering free samples of cheesecake, chocolate cake, and canoli, I went completely nuts.
Honey is made by bees, and there are scores of different honeys to sample at the show. But make no mistake about it: the bees are being poisoned by pesticides and, according to the beekeepers, they continue to die off at alarming rates. One of them told me that this year there’s been a 30 percent drop in the bee population in his area, Florida. It is an ecological disaster.
What writer can resist a product called Camus Coffee? Certainly not me, and by the time I went to sample the stuff, I was more than ready for that existential caffeine buzz. Turns out the company is better known for their luxury cognacs, which were not available for sampling, and that the proprietors are not related to Albert Camus. “Camus,” I was told, “is like Smith in France.”
The show continues through July 2.