Chef David and I cruised The 2016 International Restaurant Show at The Jacob Javits Convention Center in NYC today and discovered some wonderful new products!
There are so many new innovations in the world of food today because people are tired of all the crap ingredients food manufacturers have been using over the years.
Corn syrup, high fructose corn syrup and genetically modified corn based products that we find in multitudes of products today are literally killing us. Bad sugars are the main culprit and has overtaken fat as the main health concern.
Good fats found in foods like fatty fish, extra virgin olive oil and organic peanut butter are being promoted like never before. As 'fattening' as they may be, they are not killers like loads of products containing bad trans-fats
I'll go on to emphasize again my decades long fight against trans-fats. Simply spotting the words "hydrogenated" or "partially hydrogenated" oils on food labels should make one run the other way.
Now...getting back to the fun part of the show was discovering some new products that we absolutely loved!
As we entered, we stopped off at Prova Gourmet and were treated by 'Victor' to a wonderful selection of pure Madagascar, Mexican and Tahitian vanilla extracts.
The Tahitian vanilla really impressed us and the samples he promised to send are going to my cousin Mitchell, Executive Chef down south at Gilbert's Resort in Key Largo along with some other products coming right up.
Next stop: Bruce Julian Heritage Foods and the best Bloody Mary mix ever..and with wonderfully healthy ingredients. We ordered on the spot!
A Happy Bonnie, Melanie, Paul & Chef Dave
Organic Tomatoes...however no real nutritional value
Wanna know more?
...and tell them Chef Bert sent ya!
Thank you Kevin & Abraham!
I'd like to say we've save
d the best for last, however I'd rather say this is the last of the best!
A new and exciting product like this we have never seen before and I cannot imagine a kitchen of the future without some of these. Such fun too!
Check out these flavors! Basil...Rose...Mint...Habanero...Fennel...Cilantro...Hibiscus...and OOPS!
Herb Crystals...Flower Crystals...& Fruit Crystals. Wow!
"Gourmet Sweet Botanical's" is how this product is described and marketed. We've yet to deteremine what concentration of sugar is in these products, however the concept is brilliant and we will be doing a follow up. Want to know more? Simple... www.gourmetsweetbotanicals.com
That' it for now folks. Keep your eyes open 'cos these are Our Phabulous Phood Phinds so far in 2016!
See you at The Javits Center this June for the NYC Fancy Food Show!
The NYC International Restaurant Show is an event I always look forward to and this year did not disappoint. As usual, we reconnected with many familiar faces from past shows and met many new ones. I like to call Bert the "Pope" of the food industry. His presence is magnetic and it seems to invite a conversation and audience wherever we go. Bert's genuine passion for the industry makes networking fun and natural. The big discussion this year was the movement towards clean eating. This is something the Betsa Pasta team has been passionate about for sometime. We furthered our "clean eating" education at this years show. It was refreshing to exchange ideas and solutions with innovators within the industry. Bert does a great job of encapsulating the highlights. Part of the appeal and I'm guilty of it is trying tons of free samples but the other is connecting or reconnecting with old friends, familiar tastes and new experiences.
Dude, what was the name of the vineyard that produced those interesting Rieslings?
Dr. Frank Konstantin