Summer has arrived and late June is one of our favorite times of the year. No, not because Michael’s Hawaiian shirt collection is now back in fashion and not because the school buses have been thankfully parked for the next ten weeks. It’s because the Fancy Food Show is well underway in New York City this week and like the great explorer Marco Polo, our staff has descended upon the Jacob Javits Center looking to discover new foods and guilty pleasures from Texas to Tunisia, from Vermont to Vietnam. With multiple floors to survey, thousands of vendors to meet and countless gourmet products to sample, we have a very ambitious agenda.
Over the next six to eight months we will be doing extensive product research to bring you the best of the best. If there is a guilty pleasure to be found, our crack culinary connoisseurs will have a story to share and recipe to post. That includes tasting remarkable cheeses around the globe, comparing secret sauces that have been handed down for centuries, savoring a sublime masterpiece like a Balsamic Vinegar from the 1600’s, discovering that Kobi Beef has a first cousin and worthy rival in Wagyu beef from Chile, nibbling on the finest smoked meats from the legendary charcuteries throughout Europe, enjoying the most decadent ice creams anywhere and realizing that organic chocolates make going green a kingly ambition.
This is going to be a fantastically fun and rewarding epicurean education. We welcome your participation. And yes, we will be announcing tasting events for club members as well later in this summer and fall. Stay tuned for more details.
Over the next six to eight months we will be doing extensive product research to bring you the best of the best. If there is a guilty pleasure to be found, our crack culinary connoisseurs will have a story to share and recipe to post. That includes tasting remarkable cheeses around the globe, comparing secret sauces that have been handed down for centuries, savoring a sublime masterpiece like a Balsamic Vinegar from the 1600’s, discovering that Kobi Beef has a first cousin and worthy rival in Wagyu beef from Chile, nibbling on the finest smoked meats from the legendary charcuteries throughout Europe, enjoying the most decadent ice creams anywhere and realizing that organic chocolates make going green a kingly ambition.
This is going to be a fantastically fun and rewarding epicurean education. We welcome your participation. And yes, we will be announcing tasting events for club members as well later in this summer and fall. Stay tuned for more details.
