Site Guide
free twitter icons
« Upcoming: The Tri-State Food Expo | Main | Upcoming: The 2013 Summer Fancy Food Show, Back in NYC! »

Event Review: The 2013 Fancy Food Show in New York 

The 2013 Fancy Food Show (June 30th, July 1st, & July 2nd) was the biggest show yet, with three huge floors of the Javits Center filled with olive tapenades, truffle salts, cured pork nibbles, flavored marshmallows, craft beer, heritage quinoa, and so much more. From big-name companies serving up steak sandwiches and co-ops from Jordan cooking up herbed couscous to small start-ups serving dressings and restaurant-catered after parties, there was quite a lot of, well, food. A small sampling of the foods available at the show

Companies, food publications, and web journalists often create pre-determined lists of “food trends,” but rather than copy theirs, Eat This Review instead looked first-hand at the 2013 food scene. Of particular notice:

-Sweet Crisps, Brownie Thins, and Cookie Chips: In an effort to make sweet snacking more guilt-free for women (well, presumably that’s the marketing strategy…), the show was filled with thin cookies, thin brownie “chips,” and other sweet snacks in not-just-out-of-the-oven formats. Hint: While clever, they did not taste anything like the real deal. The chefs of the Ovelia Psistaria serve their incredible melty feta cubes

-Italian food is never not popular: Despite there always being plenty of new foods to explore, Italy, with their never-new, always-classic, 100+ booths of old Italian food wonders, remained the most popular sections around town. Though most sold just a few items—parmesan wheels, olive oils, special cuts of pork—they were always packed.

-Vegan and gluten-free are stronger than ever: Even foods that have nothing to do with gluten have been labeling their packages more and more with the GF or Vegan stamp of approval. It’s spread worldwide—and kosher, vegetarian, and GMO-free are also of utmost concern to consumers.

-Small-batch spreads, sauces, and pairings: Who says small business is dead? Small food makers showed their love and commitment with excellent pure butters, curry mixes, artisanal ketchups, jams, candies, and even maple-candy-and-bleu-cheese pairings. It’s also lovely to talk to small businesses who are in this for love, not money. Marcus Samuelsson inspires the audience at the sofi Awards

The sofi Awards, which took place on Monday night, was held in the big underground hall. With host Marcus Samuelsson donating his $10,000 speaker’s fee to City Harvest (which ETR is proud to have volunteered many times for), it was certainly a lovely night. The stage and live music was set up beautifully, with the excited nominees walking a red carpet in, and winners actually crying on stage, it was a fun time for all. 

The sofi Awards afterparty featured quite the feast. In the center of the halls stood a 5’-tall edible sofi statue, dishes from local restaurants, and foods using some of the products that had been nominated. Most memorable—and in fact, probably the most delicious item tasted throughout the three days, was Ovelia Psistaria Bar’s fried feta cubes. Cheese chunks crusted in a tangy bi-colored sesame seed batter was drizzled with European Monastari honey (and served alongside brisket and a cold chickpea salad). These little feta cubes that melted once bit into were absolutely incredible. ETR had more than, say, a few. Melting cheese in a different way

On the other side of the afterparty hall, Italy Pasta was lighting a hollowed-out cheese wheel on fire, then pouring la Rustichella Tartuffi truffled risotto inside to mix with the melting cheese. Uh, awesome.

All in all, the Fancy Food Show was an enormous success, ETR is looking forward to reviewing more specialty foods found through the passionate people of the food show. Until next year, eat up! Several winners on stage at the sofi Awards

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>