“what was the coolest thing before sliced bread?”

After braving the rain and arriving to the food show absolutely soaked, I stood in the hellaciously long line to check my raincoat.  Twiddling my thumbs, I surreptitiously listened to the conversation going on in back of me.  “What was the coolest thing before sliced bread?” the man asked the woman.  “I dunno.  Ice water?”  she said.  Since her answer didn’t really make any sense to me, I began to ponder that very question myself.  Bread has been around for at least 5,000 years.  I have no idea what food was trendy 5,100 years ago.

But now, having finished my tour de Fancy Food Show 2010, here are some more thoughts on what I thought was haute…


Yuzosco – hot sauce using a flavorful combination of vinegar, chili peppers and yuzu (a Japanese citrus).  Yuzu is growing in popularity, most of which I’ve seen in salad dressings, oils, and the zest on sushi.  But this is the first time I’ve had it in a hot sauce.  Think orangy limey tabasco.  Not available in the US yet, but they’re working on it.

Hudson Valley duck prosciutto – my love for all things duck has grown and their prosciutto is absolutely, sinfully delicious.  More oily than its piggy counterpart, you know it’s so bad  but it tastes sooooo good.

Bridgebrand Chocolate Straws – ingenious!  It’s a conventional looking plastic straw filled with chocolate beads inside.  Just stick the straw into a glass of milk and sip!

And the absolutely coolest food at the show has got to be this:

The Humboldt Fog wedding cake.


Sir Francis Bacon Peanut Brittle.  This was the only “miss” I experienced today.  While the picture of Sir Francis wearing a pig nose was promising, I thought my homemade bacon brittle to be better, mainly because I use pecans and not peanuts (which, IMHO, goes much better with the smokiness of the bacon), and their bacon flavor was a bit overpowering.


I saw were coconut water, yuzu, and agave sweeteners.  I didn’t see as much artisanal bacon as I had thought (and hoped) I’d see.

Hoping to hit the Summer Fancy Food Show in New York in June.

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