‘Fancy Food’ show introduces specialty foods and beverages

Products, recipes from 80 countries to be showcased
DEBORAH LEE WALKER | Contributing Writer


(April 13, 2012) The secret to being wise is to realize that we do not know as much as we believe we do. It takes a great deal of humility to admit the limits of one’s knowledge. However, the doors to education are always open. The nature of time professes all points of measurement are equal.

On that note, mark your calendar for June 17-19. The Fancy Food show is heading to Washington, D.C. Make your reservations now; the nation’s capital will be buzzing with excitement.

An array of 180,000 specialty foods and beverages spanning 80 countries will be on display. The Fancy Food show is not just about food — the itinerary is packed with informative seminars. Meet one-on-one with producers, distributors, retailers and brokers through their free “match-making” program. Hollywood look out, the red carpet is being rolled out in celebration of the Sofi Awards.

Following are some of the new products that are being showcased. Bourbon Country Salad Dressing is fused with Woodford Reserve Bourbon and Sweet Sorghum Vinaigrette. This certainly puts an interesting twist on salad toppers.

If sweet and spicy is your fancy, Fischer & Wieser Specialty Food’s Roasted Raspberry Chipotle Jam sounds divine. Original Roasted Raspberry Jam and chipotle peppers create an ideal topping for toast, muffins, pancakes, ice cream, soft cheeses and meats. Roasted Raspberry Chipotle Jam can easily be the base for chutney.

Fever Tree has a new addition to its line of all-natural premium cocktail mixers — Mediterranean Tonic Water. It is made by blending essential oils of flowers, fruits, and herbs from the Mediterranean. The delicate, floral tonic is a perfect pairing with vodka.

Cobra Corn Mumbai Masala is another attention grabbing goodie. Cobra Corn is an all-natural Indian-spiced popcorn seasoned with a one-of-a-kind flavor, Mumbai Masala. A unique blend of 10 Indian spices puts this popcorn on a pedestal of uniqueness. It has no artificial flavors, colors, preservatives, cholesterol or sugar. It is also gluten-free.

While we are on the subject of promoting new products, revamping old recipes is just as effective. Homemade relishes are much more enticing than the commercial brands idling space shelf in your local grocery store. Pickle relishes are mundane which is an invitation for replacement.

Corn relish is mouth-watering and can add pizzazz to your cookouts. The corn creates texture while the jalapeno adds undertones of spiciness. Currently, fresh corn is available in the supermarkets.

Creative condiments are a great way to upscale even the simplest dishes.

It has been decades since I was in school, but at the end of the year mother always made a homemade gift for my sister and I to give to our teacher. A simple way to say thank you for nine months of undivided attention.

Corn relish is a perfect gift for that special instructor. Following is a recipe for corn relish from Country Living. Feel free to improvise to please one’s palette.

Corn Relish

10 large ears of white corn (husked)
3 sweet onions, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 jalapeno pepper, seeded and finely chopped
2 cups cider vinegar
1 cup sugar
2 teaspoons kosher salt
1 1/2 teaspoons dry mustard
1/2 teaspoon celery seed
1/4 teaspoon turmeric

1. Cut the corn off the cobs and scrape the corn milk from the cobs. Place the corn, it’s milk and the remaining ingredients in a large stock pot and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.

2. Sterilize six 1-pint jars and keep hot. Pour the hot relish into the hot jars, leaving 1/4-inch headspace. Remove any bubbles, securely cap each jar, and process using the boiling-water canning method for 15 minutes. Cool jars, check for proper sealing, and store in a cool, dark place for up to one year.

Secret Ingredient: Education. “Education is what remains after one has forgotten everything he learned in school” … Albert Einstein.