The 2018 Summer Fancy Food Show was an excellent adventure, with an international audience gathering to share our love of food and get distracted by the jumbotrons at Javits Center playing the FIFA World Cup. This is the first of several reports.
Casella American Prosciutto at Food Matters Again booth
Best thing I tasted at the show: Cesar Casella Prosciutto Speciale at the Food Matters Again booth. According to their website, this cured delicacy is “made in America following the time-tested traditions of Italy’s norcini, the itinerant butchers who traveled the countryside preparing, seasoning and aging meat.” It had the ideal degree of saltiness (most prosciuttos and jamon serranos aren’t salty enough for my taste) but more important the meat had a density that allowed the flavor to linger through repeated mastication. Food Matters Again’s distribution range is from New York City to Boston; knowing the background of New England rep Eric Paul I can predict you will find it at the Cheese Traveler in Albany and Formaggio Kitchen in Cambridge. You can also buy a pound pre-cut via mail order from Heritage Foods.
No Evil founder Sadrah Schadel at the show
Best food I didn’t expect to like but did: Comrade Cluck from No Evil Plant Meats. This is controversial stuff: three professional judges voted it down in the Frontburner Pitch Competition, but the audience (including me) voted it first and host Robert Irvine said he wants to invest. It’s the first (in our opinion) acceptable meat substitute that copies the mouthfeel of meat and has that distinctive juiciness when you bite into it. Made with vital wheat gluten (which I’m guessing contributes the mouthfeel: gluten forms strands, much like the fibers in meat), chickpea flour and various spices but no added oils, interestingly enough. Co-founder Sadrah Schadel told us a BBQ place in South Carolina, where they are based, smokes a 2 pound roast with their usual techniques and has excellent acceptance. There’s also a pulled pork and Italian sausage but the chicken really spoke to me. Can be found in upstate NY at Honest Weight (Albany), Healthy Living (Saratoga) and Mohawk Co-op (Gloversville). See here for other stores selling the product.
Cauliflower Pizza from Outer Aisle
Hottest food trend: Cauliflower. This crucifer is a keto/paleo/carbophobe’s dream food because when “riced” (i.e. finely chopped) it looks and feels like actual rice, and its elasticity makes it a viable base for a 0% carbs flour when dried and ground. I planned my trip to the show around visiting a number of cauliflower vendors and was not disappointed. Much more on this in an upcoming post.
What does cauliflower, Brussels Sprouts, broccoli, and bok choy have in common? They are different kinds of cabbages. Years ago I planted a garden with cauliflower, broccoli, and Brussels Sprouts with seeds. For the first six weeks the plants looked exactly the same then they began to differentiate. Thus cauliflower is just another form of cabbage. I like to stir fry cauliflower with onions and garlic. I season them with oregano, hot peppers, black pepper and a few tomatoes. I am huge fan of this vegetable.
Did all those crucifers growing in the same garden cross-pollinate and change their physical characteristics in any way?