The Winter Fancy Foods Show, which takes place every January, is always fun to visit after making the year's predictions for foods that'll go mainstream. While both PartySugar and yours truly tasted some stellar new selections, we also got to size up the patterns that will soon hit the food and beverage market. Here are the products that we're betting we'll see more of on supermarket shelves.
When PartySugar revealed her top tastes from last week's Winter Fancy Foods Show, I found myself savoring the delectable products all over again. That's when I knew I had to share my top picks from the show with you, too. Here are 10 things to look for soon on shelves.
Each year, the Fancy Foods Show — which showcases all the newest, latest food products on the market — promises to be a roller coaster ride on the stomach. I was beginning to think 2010 was tame in comparison to previous years — until I found an assortment of cheeses from the UK that came in flavors such as apple pie and sticky toffee. As someone who's usually underwhelmed by cheesecake, the idea of sweet cheese doesn't really appeal to me. I tried some, and promptly regretted it. Would you go for it?
The Winter Fancy Foods Show, an annual expo of foods and trends that takes place each January at San Francisco's Moscone Center, happened over the weekend. On Tuesday, YumSugar and I ate our way through the aisles of cheese, chocolate, and every edible item imaginable. Here are my top bites.
This week was off to a good start with an extensive tasting at 2010's Winter Fancy Foods Show. But I must admit, walking around eating everything from chocolate to caviar was exhausting.
Midday, we were sampling some serious chili sauce from Indonesia. With my mouth on fire and my feet exhausted, I complained that all I wanted was a stool to sit on and a beer to cool off my palate. Now, PartySugar is famous for her bar radar, but she set a new record when she spotted barstools and something on tap before I could say the word "beer." For what was decidedly the best five minutes of the day, we kicked up our legs and threw back some fresh, ice-cold Spaten from Munich.
This traditional Bavarian lager, which has been around since 1397, poured like liquid gold, with just the right amount of carbonation. It had a light body and a slightly yeasty, but crisp aroma. What beer have you tried recently that really hit the spot?
