Food, Glorious (& Fancy), Food
|Cake Pops were on parade at the |
2012 Fancy Food Show
The San Francisco Fancy Food Show has ended and now back in New York I am digging through the napkin notes, copious samples and digital images. Here’s a roundup of what got my attention:
Cake Pops are poppin’ up everywhere. I stopped by CHRONICLE BOOKS and Peter told me that they’ve now officially sold a zillion copies of the beautiful BAKERELLA book. Pops at the show seemed to lack Bakerella's attention to detail and as I discussed with one maker/baker/manufacturer no one can quite figure out how to make and then ship them…but those little chocolate coated cake balls on a stick still seem sweeter than ever.
|Old world wood molds from Gingerhaus |
for cookies and pressed sugar
I am sucker for a vintage confectionery mold be it for cookies, chocolate or candy and GINGERHAUS, maker of cookie molds has something VERY special happening. Check out their cookie presses, rolling pins and house kits. Maybe they can resuscitate the lost arts of pastilage and springerle.
A few companies were serving up ground chocolate or cacao as a coffee alternative. Tasty, “healthy” and with very little caffeine, this robust drink is how it was enjoyed in Aztec times. I tried World Berries CACAO BREW (Crio Brü and Choffy are brethren) it was made using a French Press and I was very pleased with the simplicity of the concept and the taste.
|Kelly's Kitchen fudge made with |
Havarti cheese and chocolate.
I went gaga for KELLY’S KITCHEN Chocolate Cheese Fudge. Made with Wisconsin Havarti, Kelly’s soft cheese “fudge” was both familiar and totally unique.
|Indulge in Bequet's best|
BEQUET Caramels was happy to offer me butterscotch, espresso and pomegranate along with other top-notch and award-winning varieties.
Coconut water is still very happening but what about the coco culinary off shoots like JJ's COCOMEL'S? Made with coconut milk and organic sugars they are vegan and produced in small batches. The coco-concept came to JJ in a dream, and they are indeed dreamy.
Almond Water from VICTORIA'S KITCHEN was amazingly tasty and refreshing. This subtle beverage will start to show up on cocktail menus. In fact, I encouraged Jordan Mackay, while we were bellied up at BAR TARTINE, to give a try.
|An amazing array of confections and chocolates |
can be found at Bi-Rite in the Mission
Of course, if you are in San Francisco and did not get to the show you can always stop by the best little neighborhood market in the West. Go to Bi-Rite market to see all the freshest and greatest in local food and sweets. Enjoy!