Last week, the ladies of COOK ventured south of the Mason-Dixon line to sweltering Washington DC for the National Association for the Specialty Food Trade’s (NASFT) 57th Summer Fancy Food Show. The 3-day event, normally held in NYC, showcased 180,000 specialty foods and beverages and was a combination of overwhelming and delicious. And while we didn’t see them down there, I know that COOK’s Philly pals Metropolitan Bakery and Di Bruno Bros were also there to sample the goods and promote their own. Herewith, some observations and brilliant finds.
What’s hot?
- Foods that are themselves “hot”, foods with booze in them, cherries, popcorn, ketchups, fruit vinegars and oils, and artisan meats (yum!)
What was the best thing I ate all day?
- SKILLET BACON SPREAD! OMG – this stuff was amazing! The bottled bacon/onion/balsamic jam-like spread was so good that we are actually going to be selling it at COOK. It goes great on crackers, with cheese, on burgers, in omelets… Skillet Bacon Spread was a revelation for bacon lovers like me! Oink, oink!
What else made us take note?
- PureMiel Honey from Spain
- Happy Goat Caramels
- Quinta de S. Vincente Olive Oil from Portugal
- Annette’s Chocolates Beer Brittle
- Brooklyn Brine Co. Pickles
- Bella Cucina’s entire product line
And the good news? Chances are you may be able to experience some of these products for yourselves in the pantry at COOK after we open. Bon appetit!
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