So much food, so little time…

I was pleasantly surprised at the 479° Popcorn booth. How exciting can flavored popcorn be? That’s what you’re thinking, right? Me too. But their flavors –Vietnamese Cinnamon Sugar, Madras Curry Coconut & Cashews, and Black Truffle & White Cheddar – were both creative and delicious.

And speaking of creative, I just loved the breakfast pitas, with real fruit pieces, from Ozery Bakery. Available in apple cinnamon, cranberry orange, and breakfast muesli, they make a fabulous substitute for your usual morning bagel, toast, etc. (I’m thinking the cranberry orange wouldn’t be too shabby with a lunchtime turkey sandwich either!)

Granola Flats weren’t much more than an ultra-thin flattened granola bar (Nature Valley type), but they were darn tasty! Plus, they’re sold as a “chip” rather than a bar which means I have something to snack on now when hubby dives into the Fritos during a baseball game.

When it comes to food, I’ll try anything once. (Whether I’ll try it again is a different story.) But there is the occasional product that my brain just won’t allow past my lips. That’s been true in the past of vinegar drinks brought to me by my wonderful co-workers at David Michael Beijing. I love vinegar – so much, that I load it up on my salads to the point of mouth numbing. But the idea of drinking it, like juice – I just couldn’t get past that. So, when I spotted Hong Cho’s pomegranate vinegar drink, I decided to go for it. And you know what? It’s pretty good! The vinegar is noticeable, but not overwhelming. Since there are a number of health-benefits linked to vinegar drinks, I’m officially adding this to my radar. With the right marketing (a downplay of the word “vinegar” I’m thinking) this could be a future trend to watch.

Other fun finds at this year’s show? I was excited to spot macqui berry at Honest Tea’s booth in the new Macqui Berry Mate – keep your eyes peeled for more of this superfruit. There was lots of prickly pear and blood orange flavored goodies, mostly drinks. I found Parisian macarons at a number of booths, including the frozen macarons at Galaxy Desserts – perfect for foodservice. The Naan Pizza at Tandoor Chef was awesome – it’s about darn time we had something like this on the market. And, Chobani Greek Yogurt now offers Chobani Champions, said to be the only Greek yogurt made for kids. 

And my favorite product of the show? Nothing too crazy here – my personal favorite were the falafels at Falafel Republic. Lightly fried balls of ground chick peas, falafels are typically served in a pita from your favorite street vendor. This version needs only seconds in the microwave to heat up, and the falafels are satisfyingly savory and filling. Served with tzatziki sauce, I could eat them every day, with or without the pita.

Probably the most innovative product I spotted at this year’s Fancy Foods Show was the Brazilian import, Bacon Krisps. Distributed by Acme Import Co., Bacon Krisps are very interesting little snacks. A minute in the microwave, and voila, these little wheat nuggets puff up into perfect little red, white and tan striped bacon-flavored snacks (you know, the kind of striped coloring you wish your at-home bacon actually looked like). And bonus: they’re vegetarian! (To view a pic of this product, check out the Frommer’s blog here.) And on a side note, this was just one of many air-popped snacks for kids and adults on display.

Danielle’s Crispy Veggie Chips sells a line of exotic dehydrated fruits and veggies, including jackfruit, roasted coconut, spicy carrot and okra. What I most surprised by was how popular the durian was at the show. If you’re not familiar with this tropical fruit, the durian is a highly prized fruit of Southeast Asia – even though it is actually banned in most public places due to its pungent odor. But, durian lovers (and there are many), are more than willing to withstand the smell to get to the custard-like filling of this spiny, football-shaped pod. Apparently, Fancy Food Show goers couldn’t wait to taste it either – by the time I made it to the booth, it was all gone…

And speaking of Fancy Food hits, I was lucky enough to sample from the last pint of Vosges’ Bacon Toffee Ice Cream. I’m a HUGE fan of their bacon chocolate bars, so I was pretty excited to sample this new, not-yet-available-in-stores treat. The verdict? Smoky, caramel, and a little meaty. Not sure I could eat a whole bowl, but I imagine a scoop melting atop the right dessert would be pure heaven.

And speaking of chocolate – my main source of sustenance at the show – an unexpected favorite was the Toasted Corn chocolate bar from Philly’s own Eclat Chocolate. And I don’t even like corn-flavored things! But this was excellent – crunchy, toasty and tasty.

Next up – granola chips, maqui berry, drinkable vinegar, and my personal show favorite!

In yesterday’s Washington Post food section, I spotted an article revealing that vanilla works just as well in savory dishes, as in an ice cream cone.

Well…with respect to the Washington Post, we’ve known this one for years.

Ask anyone in our labs, and they’ll tell you that their secret ingredient in a pot of chili, is always vanilla. Try it in a pot of spaghetti sauce too.

At past Roadshows, we’ve shown vanilla paired with tomato, curry, peppercorn, and brown gravy – just to name a few.

Vanilla can modify the heat of many peppery products, while enhancing the flavor of the particular pepper. It can off-set the earthy and “weed-like” character of many herbs to allow a more palatable experience. It can also be used to create a divergent sensation, whereas vanilla stands out at a different time during the eating experience than the item with which it is paired.

Curious about vanilla’s savory side? I’ve pulled a few recipes from our archives to share with you. Enjoy!

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Spinach Salad with Cranberry Vanilla Vinaigrette

Fresh Baby Spinach – Washed    -  6 oz.

Cranberry Juice  -  1 cup

Fresh Cranberries -  ½  cup

Crumbled Blue Cheese  - ½ cup

Olive Oil  -  ¼ cup

Toasted Pine Nuts -   ¼ cup

Sugar   -  ¼ cup

Orange Juice  -   ¼ cup

White Balsamic Vinegar  -   3 Tbsp

Vanilla Extract  -  2 tsp

Shallots finely minced  -  ¼ tsp

Garlic finely minced  -  ¼ tsp

Salt   -  1 tsp

Pepper   -   1/8 tsp

Raspberries – fresh (optional) -   2 oz

Combine fresh cranberries, sugar, cranberry juice and orange juice and bring to a boil. Remove from heat, cover and steep for ten minutes. Strain the cranberries and save the cranberries and the liquid.

Mix together the spinach, blue cheese and pine nuts. Set aside.

In a separate bowl, mix together the vinegar, shallots, garlic, vanilla, salt, pepper and the cranberry liquid. Whisk in the oil. Adjust the seasonings with salt and pepper.

Dress the salad and toss with the raspberries and poached cranberries.

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Sautéed Pork Medallions with a Wild Mushroom Sherry Vanilla Sauce

Pork Tenderloin cut into medallions -   8

Oil   -   ¼ cup

Flour    -   ¼ cup

Salt   -  To season

Pepper   -   To season

Sauce:

Veal or Chicken Stock   -  2 cups

Sherry Wine   -  ½ cup

Mixed Wild Mushrooms  -   1 ½ cups

Heavy Cream   -   ¼ cup

Vanilla Extract   -   2 tsp

Carrots – minced   -   1 Tbsp

Celery – minced  -  1 Tbsp

Butter   -   2 Tbsp

Sugar    -   1 Tbsp

Shallots – minced   -    ½ tsp

Garlic – minced  -   ½ tsp

Bay leaf    -   1 leaf

Salt  -   To taste

Pepper  -  To taste

Melt half the butter in a large sauté pan. Lightly sauté the shallots, garlic, carrots and celery. Add the sherry and cook reducing the liquid by half.

Add the remaining ingredients except the cream and butter and cook for 20 minutes. 

Add the cream and simmer for 5 minutes. Add the butter and adjust the seasonings.

Flatten the pork medallions and dust with the seasoned flour. Sauté in oil. Hold in a warming oven until ready to serve.

Suggested serving: Serve with soft polenta with roasted red peppers. The pork and sauce go well with spaetzle as well.

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Pan Seared Steak with a Vanilla Peppercorn Sauce

Strip Steaks  -  2 lbs

Salt -   To season

Pepper  -  To season

Sauce:

Beef Stock   -   2 cups

Red Wine  -  ½ cup

Heavy Cream   -  ¼ cup

Cooking Oil  -  ¼ cup

Vanilla Extract  - 1 Tbsp

Green Peppercorns  -   1 Tbsp

Butter  -  1 Tbsp

Shallots – minced  -   ½ tsp

Garlic – minced   -   ¼  tsp

Parsley – chopped  -   ½ tsp

Salt   -    To Taste

Fresh Ground Pepper   -   To Taste

Season the steak with salt and pepper and sear in oil until both sides are lightly brown. Remove steak and finish in a warming oven until desired doneness is achieved.

Remove the excess oil from the pan and sauté the shallots and garlic for 1 minute. Deglaze the pan with the red wine, simmer and reduce the volume by half.

Add the stock, peppercorns and vanilla. Let reduce on medium high heat for 8 – 10 minutes.

Slowly add the heavy cream and simmer until the consistency of the sauce has become slightly thicker.

Finish the sauce by slowly adding the butter and adjust the seasoning with salt & pepper.

Serve over the steak.

This past weekend I was in a wedding…in fact, I was the Best Maid (aka, a female Best Man). Since the groom and I had known each other since birth, it made perfect sense to me, him, and his wife. But others were unsure – it didn’t fit the mold.

The wedding was in “the city” – across the river from the safe New Jersey suburb everyone knew. Guests were nervous.

The reception was held not in a cookie cutter hall, but in a dance studio along a cobblestone street. And, in lieu of assigned seats, we mingled the entire evening throughout a variety of rooms (with ample seating, of course). Free to roam, guests were skeptical. “It will never work,” they said, “it’s going to be a disaster!”

But, it was beautiful. Just as the bride and groom knew it would. Their sense of adventure was just what their wedding needed. Everyone had a fabulous time. Cynicism gave way to acceptance. And acceptance quickly grew into enjoyment, as friends and relatives met each other for the first time, and danced the night away.

Just like life experiences, trying new foods can be a tricky endeavor, and may often require a bit of a push. A vegetable you’ve never heard of, a combination that sounds ridiculous, a preparation that seems foreign. Too often, we decide to play it safe, and just order the chicken fingers. (Nothing against chicken fingers – they tend to be one of my own personal favorites.)

On the menu, language helps. A dish that sounds so amazing, you just can’t resist. And in the grocery store, special promotions and sales are what get customers to say, “oh, what the heck, for a dollar I’ll give it a go.”

But as product developers, we cannot assume that words and discounts are enough. We also have to ease consumers into flavors they never heard of. While launching an exotic flavor for a niche product – something targeted to a specific ethnic group, or even healthy foods niche – can work out well, doing the same on a mainstream launch can prove less profitable. When flavors are still unknown, it is best to blend them with familiar flavors to help introduce the audience to the concept. While the wedding was different than the norm, there were still many elements that were traditional, which kept guests at ease.

There are excellent examples of products, past and present, that have pushed the envelope, while keeping it familiar. A few that come to mind are: the classic Kiwi-Strawberry Snapple, the new Eclipse Breeze gum with cardamom, and the still-catching-on Vosges Mo’s Bacon Chocolate Bar. All delicious. All fun. All adventurous.

With minds on the recession last year, consumers returned to simpler fare – homecooked meals, comfort foods, cheap cuts of meat, and more. We even saw a spike in home canning supplies. Of course, a number of other trends were at play here – both concern over food safety, and environmental preservation.

For 2010, we see a bit of the same on the horizon, only with an updated twist. Consumers will still want to save money – they will still shop thrifty, they will continue to purchase private label goods. But this year, we see the addition of exciting ingredients back into the diet, as we all move forward.

Some of those flavors include florals, like elderflower (making a splash in bar drinks), rose water and lavender. But possibly one of the biggest flavor trends this year, will be hibiscus. Grown worldwide, hibiscus is a tropical flower, with a fruity disposition. It adds flavor to beverages, confections and other sweet applications.

Health is again a top priority, and one concern in particular is sodium reduction. Look for less salt from manufacturers this year – even ConAgra Foods recently announced that they will cut salt by 20% across their entire brand line-up.

Looking abroad, Peruvian foods will make a splash this year. We’ve already seen the Pisco Sour invade the drink menu, but look for more Incan inspired dishes, like ceviche, on the menu. One flavor to watch is the lucuma fruit. Lucuma ice cream is more popular in Peru than vanilla or chocolate!

Look for more fruity inspiration from Asia, as well. While you may not hear the term “superfruit” as much this year as last, antioxidant-rich foods are still a high priority. Jackfruit, red sweet dates, yuzu and sea buckthorn are just a few of the exotic, yet powerful, fruits to watch for.

And finally – black garlic. It’s a foodie fave and a health trend all in one. With a complex flavor that’s unexpectedly sweet, fermented, and almost smoky. It provides twice the antioxidants of regular raw garlic—without the sharp bite or bad breath issues.

These are just a few of our 2010 trend picks. For more – check out our forthcoming 2010 calendar. Don’t receive our annual calendar? Contact your account manager for more details!

This weekend, I stepped off of the subway, and into another world…literally. I, along with a gaggle of women, visited Brighton Beach, Brooklyn on Saturday night for an unconventional bachelorette party at The National – a Russian supper club where English is scarce, and the vodka is French.

A display of cold appetizers awaits us.

Smoked sturgeon and lox.

When we were seated at our table for 18, a traditional Russian spread was already waiting for us. A bevy of cold appetizers ranging from Russian potato salad, smoked sturgeon, lox, grilled vegetables, chicken liver pate, pickles, eggplant, assorted salads, and beef tongue. Even in this brave group of women, the beef tongue was met with cringes and “no thank you’s,” until our intrepid friend Jennie manned up, and chased it quickly down with pumpernickel and vodka – a scowl on her face.

The infamous beef tongue!

Almost full already, the food kept coming, and miraculously found space on the table. More cold appetizers – pancakes with salmon roe, more fish, more salad. Then the hot appetizers – roasted potatoes, chicken-filled pirozhki (like a dumpling, pierogi or knish), grilled white fish, and stuffed roast beef.

Getting stuffed - chicken pirozhki amid a table full of food!

And, oh wait, there’s more!!! A few hours into dinner, dancing, and live music, and there were more hot appetizers to be had! Just when we thought we couldn’t eat another bite, the waiters served us a beautiful bread bowl filled with beef stew that was out of this world. All the while, straight vodka was the beverage of choice, and our requests for water were lost a bit in translation.

Bread bowl with beef stew.

Happy birthdays were sung to those from one year to 50. Anniversary dances were made with grandkids running circles round. And then, the stage show began. White suits and mesh leotards accented by wigs, hats and feathers. Salsa prevailed in the Carnivale theme that didn’t seem out of place, even though every other bit of chatter was in Russian.

Beef tongue, later in the evening, remains mostly untouched!

Dinner was served as we watched, a collection of chicken and pork kebabs, stuffed chicken breast…and french fries (a little random, but completely appreciated!). The evening finished with more dancing and singing, as well as cakes, pastries and coffee. For those six hours of solid eating, I felt as if I had been transported to Russia, and all I did was drive up the turnpike. It’s amazing how food can do that – in concert with language, song and vodka, of course!

We asked why the vodka was French, but the Russian speaking waiters didn't quite understand our question. The response? "It's for fun."

**Thanks to all the ladies that donated their food pictures!!!

Another product that caught my fancy at this year’s show is healthDropz^TM. Called a “Beverage Booster,” the company claims that by adding six drops to any beverage, you get the benefit of the supplement, free of flavor or calories. Available in energy, focus, and green tea, I decided that I was in grave need of a kick and tried the energy in water. There really was no flavor. I was truly surprised – it just tasted like plain water!

But since I am here to talk flavors, I was very pleased to find a line of flavored dulce de leche from the Argentian company el Semillero. Also a producer of chimichurri (yum), the dulces were available in mint, orange, and, I believe, cinnamon and coconut, aside from original, of course. I sampled the orange which was delicious. What a fabulous idea!

While walking the aisles of the show, I found inspiration for a friend’s baby shower at the Sutter Home booth. Alcohol Removed Fre® Wine tastes just like the real thing, and is available in all the classic varieties – Merlot, White Zin and Chardonnay, just to name a few. The Fre website also boasts “cocktails” using the wines. And at the booth, a few “Preggatini” recipes were available too – “cocktails for the mom-to-be.”

Other highlights from this year’s Fancy Foods Show included Jelly Belly’s new Superfruit mix, featuring acai, Barbados cherry, blueberry, pomegranate and cranberry flavors – a delicious mix, especially if you’re a red fruit fan like myself. Another fave, Brownie Pops take brownies, dip them in chocolate, and put ‘em on a stick – HELLO!

At the Winter Fancy Foods Show in California, hibiscus seemed to be all the rage, but in NYC it was all about the blood orange. In fact, quite a few blood orange flavored items (confit, juice, marmalade) took home Sofi Awards.

With over 2,300 exhibitors on the show floor, I had a tall order for this one-day jaunt. But once the feet start aching, and too much sampling leads to a thousand-yard stare, it’s easy to miss a great product. That’s why it’s always helpful to check out other show reviews – because we all see something different!

A few of my favorites this year are Bobby Flay’s review from the CBS Early Show (check out the video), New York Daily News (check out the mini-melon), Sara Moulton on ABC’s Good Morning America, and Slashfood’s day-by-day highlights.

Plus, you can revisit our reviews from the January Fancy Foods Show in San Francisco!

Another season, another Fancy Foods Show! Last Monday I hopped the train to New York and breathed in the scents at the Javits Center.

Perusing the booklet before hitting the show floor, I got pretty excited to see one product in particular – black garlic. I first caught wind of black garlic late last year, and have seen it pop up in a number of foodie blogs since then. More recently, it was written up in the Washington Post and Gourmet, but I still had yet to try it. Black garlic is an ordinary garlic bulb that has fermented for about a month, resulting in what you see below. The taste is unexpected – sweet, fermented, and almost smoky. It has a subtle garlic flavor, but not at all overwhelming, and the texture is very soft. I brought a sample back to the office for our chefs to try, and they were blown away by the flavor. While at the booth, I also tried the black garlic jam, which was tasty and sweeter than the actual clove, and experienced a number of visitors running up to the booth excitedly yelling, “we love this stuff!” While I had read about this new flavor phenom in a number of blogs, this was honestly the first commercial product I had found – most foodies have been making it on their own. Expect to see black garlic grow on restaurant menus in the near future. Also, the folks at Black Garlic, Inc. were featuring a black garlic energy drink. Since black garlic claims to be loaded with antioxidants, it’s possible that this foodie favorite may also grow as a healthy ingredient.

Now to the important stuff – chocolate!! Grazing the show floor, a girl could make a mean meal on the stuff (and did, by the way). In flavors, sea salt prevailed, as did varietal dark chocolates, caramel, tea flavors and even some florals, like lavender. But at the Vosges booth, it’s still all about good old-fashioned bacon. Those fabulous cocoa gods and goddesses debuted more bacon chocolate goodness – a dark chocolate version of the Mo’s Bacon Bar, a bacon chocolate toffee, and even, dare I say, bacon chocolate pancakes! Alas, I got to the booth a smidge too early for the pancakes – and I’m still kicking myself…

Now, I’m not much of a honey fan myself (I know, I know…how can I not love honey), but I was impressed by the concept of varietal honey from Savannah Bee Company. These varieties have been specially chosen to pair with tea, cheese and grilled foods.

Of course, there is way more to talk about from this year’s show! Check back next time, we’ll talk about Peruvian flavors and Skyr!

But it can’t just be my work environment, can it? Sure, I’ve been exposed to more flavors and foods than I could have ever dreamed of – add to that co-workers with a real zest for flavor that can’t help but get you excited about new things. But, I’ve also matured (well, somewhat!), and have grown more experimental in my own kitchen. But is there something else? Have I simply been progressing along with other consumers – growing more open to ethnic flavors and exotic foods? After all, when your friends want to try the new Indian place in town, how can you turn them down?

Consumers are more adventurous these days. But, at the same time, they still harbor a number of preconceived notions about “weird” foods. (Like, say, my own personal refusal to eat sushi.)

Consumers like familiarity. My go to happy meal will probably always be chicken fingers and french fries, but my list of comforting favorites has grown to include goat cheese with pears, breakfast enchiladas with eggs and tomatilla salsa, and tzatziki on just about anything (including those chicken fingers and fries!).

Asparagus flavored licorice – a future trend?

Combining unusual and novel flavors with more familiar ones is a great way to introduce new concepts to consumers. After all, isn’t that how we grew to love mango so much – by pairing it with peach? And now mango is the familiar flavor, helping to usher in lesser known fruits like guava.  

Now is the time to get experimental…challenge yourself to try a new food at least once a week. A little hesitant? Combine it with something you love.

It’s that time of year again…time for the IFT Food Expo! As always, David Michael will be there. Check us out at the Anaheim Convention, booth #837 from Sunday, June 7^th to Tuesday, June 9^th.

We’re serving a delicious, California spa-cuisine menu this year. Enjoy veggies in Sweet Vanilla Onion Dip, with our signature Soup & Salad Savory Side Bars. In Caramelized Onion, Garlic Butter Herb and Black Pepper Parmesan flavors, these biscotti-like bars will deliver a delightful taste of sweet and savory. Wash that down with a Yumberry Rooibos Tea Slushie – perfect for beating the heat!

While you’re there, don’t forget to enter our contest to win a free trip to this year’s Innovation Roadshow®. To learn more about what we’re showing at the IFT, please click here.

Not going to IFT? No worries, it’s strawberry and rhubarb season here in the Northeast, and what better excuse to sample this month’s recipe, Strawberry Rhubarb Crumble Pie. So yummy, you won’t even want to share!