Smaller Companies Take Spotlight at Winter Fancy Food 2022
By A.J. Flick, Senior Editor
The Specialty Food Association‘s Winter Fancy Food 2022 show ended with a big focus on smaller and newer companies, many of which launched during the pandemic.
At a fraction of the previous exhibitors and hours shorted to six hours for the first two days and four hours for the last day, even with COVID precautions, many of the larger exhibitors chose to sit the winter show out.
That left a lot of room for smaller companies and first-time exhibitors to catch some attention at Winter Fancy Food 2022.
Lisa Scali, principal and head of sales and marketing with Maine’s Ocean’s Balance, said she came to the show with no expectations and was “pleasantly surprised” with the traffic her booth received. Ocean’s Balance makes award-winning sauces and spices made with regenerative farmed seaweed.
Runar Omarsson brought his innovative Nordical Fish & Chips from Iceland to Las Vegas and while dried fish on a potato chip might not be something Americans would gravitate to, found a lot of interest in his high protein, keto-friendly bags (and the product is delicious).
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You might not think of tamales when you think of tamales, much less the idea of a tamal made with turkey meat, but there was Tony’s Tamales in the Mississippi section and these babies are good!
Chef Dan “Fish” Fisher brought his elegantly bottled It Sauce, a variety of flavors all made with criolla peppers (no calories, sugars or preservatives). Delicious.
Of course, there were many familiar names on the concourse with new products. Our friends at Crave Brothers brought the new and highly addictive marinated mozzarella balls and melt-in-your mouth chocolate mascarpone.
Dates for the Summer Fancy Food Show were announced right before the winter show. Many exhibitors were unsure whether they’d be at the New York show.
For more on the Winter Fancy Food Show, check out April’s Gourmet News. Subscribe now so you don’t miss it!
Tastes of Winter Fancy Food Show Day 2
By A.J. Flick, Senior Editor
Many exhibitors at the Specialty Food Association’s Winter Fancy Food 2022 show were breathing a sigh of relief today as the second full day was under way today. Foot traffic was light Sunday morning, but built up during the day. Today, aisles were crowded as people browsed the booths.
My list of booths to visit keeps expanding, instead of shrinking. But I’m not complaining. Here are some tidbits of the companies, foods and beverages I’ve seen so far today:
Keep an eye our for an Alaska company called Foraged & Found. I’d never heard of Alaskan Sea Asparagus, but in the hands of this company, it turns out to make an excellent pesto. Really! And Alaskan Bullwhip Kelp not only is source sustainably – harvested right before the kelp dies – it makes an incredibly tasty salsa.
I chatted with founder and CEO Jenn Brown who is as excited about sharing the abundant wild food in Alaska as she is about sustainably sourcing her products and helping the plant. You’ll be hearing a lot more about Foraged & Found in an upcoming issue of Gourmet News (shameless plug). Subscribe now so you don’t miss it!
Our friends at BelGioioso were showing a group of new products: Artigiano Mocha Cheese, Sliced Scamorza-Rella (a cheese between mozzarella and provolone), Burrata Filling Cups (Stracciatella), 10 ounce cups of Secret Pizza Blend, 8 ounce Slice Marinated Fresh Mozzarella Logs, 8 ounce twist-tie bags of Parmesan, Asiago, Romano, American Grana, Salad Blend, Artigiano, Pepato and Peeroncino.
I sampled the snack-sized Artigiano Vino Rosso, Parmesan, Fontina and American Grana Parmesan. All delicious, with the Artigiano being my favorite and the others a close second.
I stopped in to see the kind folks at Bellwether Farms, which introduced its fresh Sheep Cheese Logs at the WFF. I tasted the Original, which is so delightfully light and the earthy Sonoma Herbs. They also have Strawberry Preserves and Orange Marmalade sheep cheese logs. I believe these are the first sheep cheese logs in the industry.
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I also tasted Bellwether’s Creme Fraiche and Basket Ricotta, who have been drawing raves from French visitors and Italian visitors (respectively) at the booth.
I could not not stop by the Liquid Death booth. The booth screamed “Death to Plastic!” (the company supports nonprofits that fight plastic waste) and “Don’t Be Scared: It’s Just Water!” to promote its mountain water from the Alps. A cooler of the drinks sat in a cooler imbedded in a fake coffin.
The company has sparkling water with agave nectar and natural flavors as well as still water in three new flavors: Mango Chainsaw, Berry It Alive and Severed Lime. I loved the Severed Lime.
And our friends at Dave’s Gourmet have an incredibly scrumptious habanero sauce coming on to the market next month. If you love spicy salsa, you’ve got to try it.
Vitaly Danekin from Pine Nuts of Siberia stopped by to talk to us, with samples of his company’s roasted and dry roasted pine nuts. He’s passionate about letting the world know about his homeland’s treasured crop (and I didn’t realize Siberia prizes its pine nuts).
And having lived for a time in Yuma, Arizona, a region ripe with medjool date farms, I have an affinity for dates. Rancho Meladuco Date Farm of Newport Beach, California, was giving out samples of its sun-ripened California Dates and their soft medjool dates accented with peanut butter and almond butter. Yum! I wondered aloud why people don’t eat dates much and they agreed with me.
One more day and the WFF 2022 will be over, but I still have lots more to write about! I’ll be blogging and we’ll have a roundup in the April issue of Gourmet News.
Cooleeney Farm Debuts Irish Cheese at Winter Fancy Food Show
Sean Deane, U.S. market advisor for the Irish cheesemaker Cooleeney Farm, had no sooner moved to New York City than the company sent him to Las Vegas for the farm’s first Winter Fancy Food Show.
The Cooleeney family farm has been making cheese since 1986 in Tipperary, Ireland. If you mention that you’re part Irish, but don’t know where in Ireland, Deane will cheerily consider you an honorary descendant of Tipperary.
Deane served up samples of the company’s new Ruby cheese, made from cow’s milk in a camembert style, along with other samples. Most of the cheese comes from cow’s milk, but a few are made with goat’s milk.
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Deane noted that it’s pretty amazing how the Irish grasses make Cooleeney’s cheeses taste so good.
Watch for more on Cooleeney farm in an upcoming issue of Gourmet News and a roundup of WFF in the April issue. Subscribe now so you don’t miss anything!
