by Patti Regehr

What stays true with the Fancy Food Show in San Francisco (January 17th, 18th, 19th) is that it is an epicurean and must I say a Hobbit-like delight.

Every year it is fun to taste new things, see what companies are still around and see new trends.   Two and three years ago, companies weren’t relying on their staff too much to show off their products.  I was a little disappointed that many “staffers” really didn’t know much about the product nor did they seem to care…It was just a job for them.  Last year was better.  Maybe it was the economy, or maybe something else,but more people staffing the booths not only worked for the company but also knew the product.

I am really looking forward to this year.  I will like to see how the economy is affecting the products.  Will being greener, cooking simply, locally, organically, and cheaply be the themes?  How about the Chocolate Bidding Wars that are going on will we see any posturing or melting?

Although, salt should be limited in consumption, the salt booths are an amazing taste bud delight.  This product really does make a difference in cooking if you want to get your taste buds going.  Things really do taste differently depending on what type of salt one uses.

Vinegars?  There aren’t many booths on this product…olive oils yes, vinegars no…but what does a really good vinegar taste like…and how many people know the difference?

Rice Vinegar is there at the show…but how about Apple Cider Vinegar or Balsamic vinegar.  That will be my search this year.

Teas- pretty booths, good presentation…the competition on teas is amazing.

What I want to taste and show my local grocery buyers:

• Non alcoholic beverages that are more savory than sweet
• Fast food:  soup, quick preparation packages that have taste but not as much salt/sugar
• Packaging….I would like to see packaging be less of and more environmentally sound.

Tags: Fancy Food Show

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