Yes, I’m still writing about the Fancy Food Show. For those of you waiting for posts on flowers, quilts, or travel, sorry, it’s still about food. I know that it feels like the eleventh post on the Fancy Food Show but the “II” in this post title is Roman numeral two, because it follows "
Our Favorites (Part I)".
It’s time to move to the main course.
Savory
We spent a lot of time in the
Fermin booth, not only because of the fantastic goat cheese I shared with you in Part I, but also because of their beautiful displays featuring Spanish hams from the Ibérico pig:
Stephanie’s and my favorite was this delicious tender ham rolled with seasonings that were a beautifully complement to the smoky flavor of the ham:
I've enjoyed white anchovies in the past, but this is the first time I tasted smoked anchovies, available via
Atalanta. They were superb and would enhance any pizza, Caesar salad, or spaghetti alla puttanesca:
We all enjoyed the Cherrywood Smoked bacon by Nueske’s and felt it was well-deserving of its Sofi Gold Medal in the Meat, Pate, or Seafood category:
Rice
I admire
Lotus Foods’ quest to preserve and propogate heirloom species of rice, each distinguished by its own
terroir, like Indonesian Volcano Rice, Madagascar Pink Rice, and Cambodian Mekong Flower Rice. Their Forbidden Rice was my favorite starch of the show. It has a deep, rich, nutty flavor and the black grains would create a dramatic presentation on any plate:
Jams and Jellies
Tracy, Stephanie, and I unanimously agreed that
Mussini’s compote of Strawberries and Balsamic Vinegar was an unbeatable flavor combination.
I love a good margarita and this Margarita Jelly started life as a great margarita and then was preserved into a delectable, crystal-clear, refreshing jelly by the talented folks at
Cherith Valley.
They also make mimosa, sangria, cherry brandy, and peach amaretto versions that would perk up any Mother’s Day scone.
Chocolate, Chocolate, and more Chocolate
We loved tasting all the chocolates presented by
Guittard, a local family-based chocolatier with a rich history since 1868:
My daughter bakes the most awesome chocolate chip cookies with these Guittard’s super-sized chocolate chunks:
Another fantastic chocolate booth was
Valhorona’s. I was bowled over by the variety and range of chocolate flavors they create.
I was especially intrigued by their
Crunchy Pearls are tiny chocolate-covered biscuits (think chocolate-covered Rice Crispies) that don’t melt during baking. How good would a yellow cake with crunchy chocolate surprises be?
If baking a cake from scratch seems too daunting for you, you can enjoy the oozing warm chocolate of
Dean Jacobs’ Lava Cake in merely fifteen minutes:
The gift pack comes with four ramekins. The Cake ‘n Cup red velvet cake gift box, complete with two ceramic cups, would be perfect for Valentine’s Day:
The personnel at the Callebaut booth gave their undivided attention to local food aficionado
Narsai David and
Joseph Schmidt whose chocolate brand was consolidated into Hershey’s artisan chocolate brand Scharffen Berger Chocolate. Seeing
Joseph Schmidt reminds me how much I miss the artful hand-painted gift boxes that used to house his chocolates.
Hot Beverage
The most unique beverage we came across was explained to us by this charming woman from the tiny island of Moloka’i who represents
Coffees of Hawaii.
Tesani is a tea infused from the dried flesh of the coffee cherry, that is, the fruit portion of the coffee bean as opposed to the roasted seed from which coffee is brewed. This tea has all the antioxidant qualities of coffee without the caffeine. I tasted the slightly citrus-flavored lemongrass version and it was truly delicious. This is a more natural and less processed alternative to decaffeinated coffee.
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To give you an idea of just how fatigued my palate got by the end of the day, I did not taste any of the incredible-looking desserts from the French Patisserie in the top photo. There’s only so much sugar, butter, and cream a body can hold.
The 
