This year’s Summer Fancy Food Show, June 25-27,
at the Javits Center, New York, featured good-for-you snack and meal options, portable, ingenious
packaging and beverages with a unique twist. Here
are the five of the show’s eats and sips.
1. Explore Cuisine ( www.explorecuisine.com)
Organic ingredients of the highest quality—beans,
peas, lentils and rice—provide nourishing meals that are easy, quick and colorful. All
products are vegan, gluten-free and non-GMO.
2. The Little Kernel ( http://thelittlekernel.com/)
Popped in 100% pure olive oil, each kernel is gluten-free, non-GMO, dairy-free, kosher
and certified whole-grain. Available in six flavors: truffle sea salt, sweet/salty, pink
Himalayan salt, white cheddar, butter and naked.
3. GAEA ( http://www.gaeaus.com/)
Greek food company specializing in authentic Mediterranean products breaks into the
cocktail-mixer industry with Dirty Martini Juice. Gaea Dirty Martini Juice for vodka and
Gaea Dirty Martini Juice for gin, each with just two ingredients per flavor.
4. Bruce Cost Ginger Ale ( http://www.brucecostgingerale.com/index.html)
Made from whole 100% fresh ginger and naturally sweetened with pure cane
sugar. Available in seven flavors: original ginger ale; “ 66”; jasmine tea; ginger beer;
pomegranate/hibiscus; passion fruit/turmeric; and blood orange/Meyer lemon.
5. Brooklyn Organics ( http://www.drinkbrooklynorganics.com/)
Sodas are sweetened with plant-based Stevia, non-GMO, kosher, gluten-free, caffeine-free and vegan. Flavors are classic, cola, açai, coconut and guava.
EATS, SIPS FROM SUMMER FANCY FOOD SHOW
The National Restaurant
Summit takes place
Explore the reproductive systems, egg
anatomy, and how and why different
colors are distributed to egg shells for the
most common types of poultry found in
backyards: chickens, ducks, geese, turkeys,
guineas and quail. Discover a variety
breeds of birds, and what sizes, shapes
and colors of egg they produce, as well
as how to breed for specific colors. Learn
how to optimize living conditions and diet
for the healthiest and most-flavorful eggs,
the process of grading and storing eggs,
and egg washing. There’s also discussion
of nutrition, baking, cooking, preserving,
pickling and dehydrating.
Epic Eggs: The Poultry
Enthusiast’s Complete and
Essential Guide to the Most
(VOYAGEUR PRESS, 2017),
BY JENNIFER SARTELL
The cuisines of Spain’s East Coast,
France’s South Coast and Italy’s West
Coast are distinctive, but linked by a
love of fresh herbs, vegetables, grains,
seafood and olive oil. Explore the best the
regions have to offer, with more than 100
recipes and accompanying travel lore.
Learn the regional differences between
similar recipes, as well as keys to working
with ingredients such as almonds, olives,
oranges, artichokes and anchovies that
enrich a variety of Mediterranean dishes
across national borders.
Coastline: The Food of
Mediterranean Italy, France
(MURDOCH BOOKS, 2017),
BY LUCIO GALLETTO AND
Explore a complete natural history of
beer by taking a deep dive into its four
ingredients—malted barley, hops, yeast
and water. Travel to the vast hop gardens
of the Yakima Valley in Washington State,
as well as Bamberg in the heart of Bavaria,
where malt smoked over an open flame
creates beer that tastes like liquid bacon.
Discover the origins of fermentation, the
lost age of hallucinogenic gruit beers, and
the evolution of modern hop varieties that
now challenge wine grapes in the extent
to which they are discussed and revered.
Along the way, meet and drink with a cast
of characters who reveal the magic of beer
and celebrate the joy of drinking it.
Miracle Brew: Hops, Barley,
Water, Yeast and the Nature
PUBLISHING, 2017), BY PETE