A Food Extravaganza
Welcome to the Summer Fancy Food Show, North America’s largest specialty food and beverage event. First-timers are in for an over- whelming treat that will tantalize all the senses; veteran attendees will be equally overcome with the anticipation of what they know lies ahead – a food extravaganza.
There are 2,400 exhibitors at the show – from 80 countries as well as 34 pavilions devoted to the latest in international flavors and trends – showcasing upward of 180,000 products rang- ing from cheeses, charcuterie, condiments, confections and coffee to snacks, spices and a wide variety of ethnic foods.
To facilitate your show experience, Gourmet Business has created this preview featuring some of the newest and most innovative prod- ucts at the show. James Mellgren, editor of Fine Cheese & Charcuterie, a sister publication of Gourmet Business, offers a look at specialty cheeses, meats and dairy (page 9). Joanne Friedrick offers her lineup of some of the fresh and playful ideas in candy, snacks and bever- ages (page 21), as well as pantry staples (page 16), while Jennifer White Karp previews winning condiments (page 13).
While the event is certainly about what’s hot and new in specialty foods, it’s also about
networking and education. Gourmet Business spent some time with local Washington, D.C., specialty food newcomers Heath Hall and Brett Thompson, co-owners of Pork Barrel BBQ, to share how they made a big splash on a shoestring promotional budget in the lead article “From TV to Tweets: A Recipe for Success for One D.C. Gourmet Company,” page 7. Learn from these entrepreneurial go-getters who pitched their product idea in 2009 to a panel of investors on ABC’s “Shark Tank.” They not only found an investor, but also got mil- lions of dollars’ worth of free on-air publicity, which they have leveraged admirably.
Which brings me to another not-to-be-missed program at the show – the local bus tours, which this year will bring attendees to visit the area’s best farmers’ markets in one session, and specialty food retailers in another. Farmers’ market tour participants will meet with vendors, learn their stories, and sample a variety of locally grown and produced goods. The local spe- cialty food retailer tour will include stops at Seasonal Pantry, Cheese- tique, Red White & Blu, The Local Market and Dean & DeLuca.
We hope you have a spectacular show. Be sure to stop by and visit the Gourmet Business team at booth 5058.
Maureen Azzato
Managing Editor
mazzato@gourmetbusiness.com