In addition to eating lots of cheese  and spotting a number of trends  at Fancy Foods , we also had plenty of other intriguing encounters. Here, a few high (and low) points, from questionable creations to culinary celebrities.
We finally tried those haggis chips  we'd be hearing about but found them to be underwhelming. They didn't really taste like a meat product. Instead, our palates were left with the memory of their (much more exciting) salt and vinegar-flavored chips.
What is cheese jerky , might you ask? No, it's not cheese cured and dried in the style of beef jerky. Rather, it's string cheese studded with bits and pieces of beef jerky, like a Slim Jim Beef and Cheese Twin Pack rolled into one.
Duff Goldman's San Francisco-Themed "Extreme Cake"
Sir Kensington Ketchup
It truly is hard to top Heinz  in the ketchup department, but Sir Kensington's  gave the mass-produced material a run for its money. We loved the thick, rich spicy flavor, even on its own.
Cheesecake in a Jar
Marketing queso in a jar  makes pretty logical sense, but Cheesecake in a Jar? Sounds like as much of a stretch as haggis-flavored chips .
We steered clear of this product, which, like jumbo shrimp, was sounding pretty oxymoronic.
California Caviar's Dip
Genius! The dip served up by the folks at California Caviar  was not only texturally exhilarating but also a brilliant way to stretch a small portion of roe.
The legendary Paul Prudhomme was in the house to promote his Magic Seasoning Blends . Despite being in a wheelchair, he still found the energy to sign autographs and take pictures with attendees.
New-Age Dippin' Dots
Flavored spheres seemed to be a resounding theme. They looked like Dippin' Dots and had a gummy consistency. One product was designed to look like caviar but flavored to taste like truffles. Hmm.