By A.J. Flick
Senior Editor
As one of my journalist colleagues said on the first day of the Summer Fancy Food Show, the best advice to a first-timer is to wear comfortable shoes and get as much done as you can in the morning, when the crowds are lighter because by noon, the crowds build and it’s shoulder-to-shoulder in the halls at the Javits Center. Yes, by all looks of it, the vestiges of the pandemic are over and the exhibitors and buyers are back in full strength, looking for the next food fad.

Morocco is the official partner country with the Specialty Food Association for this year’s show, but it was the Italians who did a superb job of reaching out to drive attention to their booths. On Sunday, Lioni Latticini invited friends to its booth for Una Spahettata Per Onorificare on the occasion of Guiseppe and Salvatore Di Lioni Latticini being inducted to the SFA Hall of Fame featuring Chef Riccardo Orfino, executive chef of the West Village restaurants Alice and Osteria 57.

I’ve never been to a “spaghetti” event, but I was pretty sure food was involved (haha). Boy, was it! Chef Orfino and his sous chef made delicious ravioli along with other Italian specialties including gluten-free pizza.

Over at the Carbone booth, the celebration was for the upcoming launch of its Spicy Vodka pasta sauce line. The sauce answers demand from consumers for the vaunted Spicy Rigatoni served at the West Village restaurant. Wow, it’s great! (I was offered a second helping and took it.) The sauce was designed so that it tastes great right out of the jar, but for foodies, they can add their own cream and butter to make it like the Spicy Ravioli from the restaurant.

There will be much more Italian food to come!

One of the best things I tasted on the first day was the new dark maple syrup from the good folks at Runamok. Again, this was in response to consumer demand. Scrumptious. I also tasted the new limited release Vermont Saffron Infused American Honey. Yes, who knew saffron could grow in Vermont? Wow, I never would have put the two together but I’m glad Runamok did.

Runamok is building on its mocktail/cocktail mixer line with Maple Tonic and Maple Grenadine. Unlike your parents’/grandparents’ grenadine, Runamok’s is made with Vermont maple syrup (of course), pomegranate and lime juices and no artificial ingredients. There’s also a new Sparkle Tonic that’s refreshing and fun.

I also got to taste the surprisingly delightful Pineapple Upside Down maple syrup, the result of Runamok’s popular consumers’ choice flavor. They weren’t sure about it either at first, but it’s delicious.

For those who love the taste of red wine but who can’t tolerate the tannins or want a no-alcohol version (big trend, as we know), startup Seraphim debuted its “wellness tonic” Seraphim social beverage made with botanical ingredients.

Nearby in the Rutgers Food Innovation Center was one of my surprise finds: Five Star Montauk and its first two products, Scotch Chipotle Glazing Butter and Mezcal Habanero Glazing Butter. Founder Jeff Kudrick served them on shrimp and wow, are they good! It’s so exciting to see new creations like these in the booming sauce and condiments market.

Kudrick also has a book coming out this fall. Keep reading Gourmet News to find out more! Hint: We may need a bigger boat.

One of the most popular stops (for media folks, that is) is Olivia’s Croutons‘ booth. Francie Caccavo proudly shared samples of the new Gluten Free Sea Salted croutons. I could eat a box just by itself! That’s what makes Olivia’s Croutons so good. They’re made in small batches from hand-sized loaves made by the company so the croutons have just the right crunch. The croutons are seasoned just enough to carry the flavor through.

I was happy to see a big crowd around The Gracious Gourmet booth. I exchanged greetings with Nancy, the owner/founder, and will circle back to talk to her when she’s not so busy.

While I was visiting Natalie’s Orchard Juice Company‘s booth, a couple walked up who said they were big fans and had some Natalie’s orange juice that morning at home.

“Once you’ve tasted Natalie’s, you won’t go back,” the man proclaimed.

New this year is Tangerine Pineapple with sweet basil, Orange Juice and Aloe. So delicious. And there’s a new Tomato Juice that’s great on its own but also would made a great Bloody Mary.

I heard about Uncle Waithley’s Vincy Brew, a non-alcoholic carbonated ginger beer with a Scotch Bonnet bite, so I stopped by and met award-winning mixologist and founder Karl Franz Williams. The brew is named after Williams’ grandfather and father, both named Waithley, but the recipe is all Williams’ creation, inspired by the flavors of the Caribbean. It’s gingery as expected but the Scotch Bonnet flavor makes it stand out as a ginger beer.

I found calm in the storm that is the Summer Fancy Food Show at the AyurSome Foods booth. Founder Divya introduced me to the products, all made (as the name implies) Ayervida tradition) including stress-me-not tea, calm-in-a-teacup, deconges tea, cup-it-cool tea, ccf (cumin, coriander, fennel) tea and the sofi Award-winning control sugar delete (don’t you love the names?) tea.

Divya told me that before she mixes each blend, she meditates, which I’m convinced helps infuse the teas with calm. It can’t hurt, for sure! I told her I might have to stop in more for some calm.

Here are some more surprises, booths that I visited spontaneously:

Chocolatea, a novel way to brew cacoa as you would tea. None of the blends are sweetened, though consumers may choose to add their own sweetener. The double dark chocolate dream is so good.

Mule Sauce hot sauce: No mules were harmed in the making of this vibrant hot sauce but yes, it does have a kick (get it?).

Savor Patisserie French macarons: They’re gluten free, made with almond powder and oh, so good. The actual product is the standard macaron size, but they were serving these teeny versions that were so cute (and delicious). I tasted the Salted Caramel. Tres bien.

In the Incubation Village, I was compelled to stop by the Hidden Foods Co., whose motto is “Hiding Healthy in Great Taste.” Mom and founder Kendra was making cute little pancakes from her mix, which you can make just by adding water. They’re so good, your kids won’t know they’re eating VEGETABLES for breakfast! (Parents will love them, too.)

The family who owns and runs Enzo’s of Arthur Avenue in the Bronx has also come out with its line of sauces for those who want to recreate the restaurant’s popular dishes at home. Made from all-natural ingredients, there are three flavors: Marinara, Vodka Sauce and Tomato Sauce. I loved the Marinara!

For more coverage of the Summer Fancy Food Show, keep reading Gourmet News.