The Dizzy Pig team.

The Fancy Food Show was an amazing experience.  For three days, exhibitors displayed their products to brokers and buyers, while media (including several DCFüd writers) roamed around the show.  The show was moved here for this and next year because the Javitz Center in NYC is under construction. The Convention center was packed with vendors but cannot hold as many vendors as the Javitz Center.

The enthusiasm was palpable and many of the products were very good.  There were many associated media events, most of which were hosted by countries (such as Chile, Italy, Austria, Korea, and France) that want to promote their exports and had large presences at the show.

Some highlights:

I attended two of Chile’s Fancy Food Show-related events; one was at Todd Gray’s Watershed and the other was at the residence of the

Chilean Chef Pilar Rodriguez.

Chilean ambassador. Chef Pilar Rodriguez’ food was phenomenal at both events, and it was nice to see that Todd Grey really respects her and her cooking.  Grey assisted her with shrimp preparation at the Watershed event.

How about the drinks? I have always enjoyed Chilean wines, but the wines at these two events were spectacular.  Daniel Vitis’ Chilean Carica Fruit (a flavorful dessert papaya) was featured in an exceptional mixed drink that included pisco.  Daniel also exports a wild baby pear that is featured in a drink at Morton’s.  Daniel is a personable and innovative entrepreneur who realized that he could sell more papaya with a name change/branding.

What was that delicious smokey peppery Chilean spice they used on seafood and other dishes? Merquén is a wonderful spice blend made with smoked hot peppers.  I got a hold of a few merquén samples and am passing them (in a bag full of spice samples) to DCFüd’s spice writer, Tiffany, so keep an eye out for her spice reviews.

Duff Goldman of TVFN's Ace of Cakes.

At the Ambassador’s event, I met many Chilean entrepreneurs who are exporting (or want to export) their products to the US.  So, keep an eye out for Chilean olive oils, juices (including carica), vegetable chips,  and berries.  You already know to keep an eye out for Chilean seafood and wines.

Dizzy Pig is a new BBQ supply store in Manassas that sells their own line of grilling spice rubs, Green Egg Grills, and a good variety of the utensils, charcoal, wood, and sauces you need to enhance the grilling experience.  Chris Capell and his Dizzy Pig team has been competing in the competitive BBQ circuit since 2002.

I attended the grilling class at their grand opening, so have tried ribs, chicken, pork loin, and frank steak cooked on Green Egg Grills with Dizzy Pig’s spice own rubs.  At the fancy food show, I got to try more samples of their food including pineapple cooked with their “Pineapple Head” spice rub.  I’m very impressed with Dizzy Pig’s rubs (and Chris’ grilling ability). I’ve passed several of their rubs (Jamaican, Dizzy Dust, Pineapple Head, and Tsunami Spin (an Asian-inspired blend)) to Tiffany to play with.

Gianluigi and Anastasia Dellaccio of Dolci Gelato. Behind them is a large line for their gelato.

Dolci Gelato had a pack of people in front of it at all time.  This local company was giving out cups of various gelato and sorbetto flavors.  The almond flavor was my favorite but other good flavors included chocolate, coffee, white chocolate, watermelon, and fig.   Gianluigi Dellaccio is a pastry chef who decided that he wanted to open a gelato business.  His wife Anastasia works with him and encourages customers to order flavors she wants him to make such as the banana stracietella (chocolate chip) so she can have some too.  They also make seasonal flavors, including egg nog, gingerbread, peppermint, and pumpkin pie (which is not made with processed pumpkin).  Gianluigi wants to open a chocolate shop in the near future.

Jardine’s from Buda, Texas exhibited as well.  I had the pleasure of talking to Bobby McGee, The CEO of Jardine’s, and trying their salsas.  I am partial to their peach salsa (which isn’t too sweet or too peachy), habanaro salsa (which has a good kick to it), and Blazing Saddles habanero hot sauce (which is of course quite hot).  While I was at their booth an attendee with a Russian accent walked over and looked at the mounted cow’s head with huge (and wide) horns.  This was our conversation:

Attendee: “Where did they find one with horns so big?”

Nodding towards Bobby, I said:  “They are from Texas.”

The attendee then paused for a moment and said: “Ah…everything in Texas is bigger.”

Teatulia and Numi both exhibited and the show; they are both companies that produce organic teas.  Teatulia grows their tea’s in Northern Bangladesh.  I enjoyed their Earl of Bengal (Earl Grey).  I was impressed with Numi’s White Rose (white tea & fragrant rose buds) and Toasted Rice (green tea), and am looking forward to trying their Golden Chai, Magnolia PU Erh, and Aged Earl Grey.

Lake Champlain is a chocolate company with some great products. I’m partial to Grace Under Fire, which contains 54% dark chocolate, roasted pistachios, and red pepper.  Their truffles are very good as well, and the large rounded shapes and good amount of filling give them a good texture.

I’m definitely looking forward to next year’s Fancy Food Show in DC.

-JAY

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