Talking SCHOP! 2018 Summer Fancy Food Show
Kysha Harris | 7/12/2018, 2:39 p.m.
The 2018 Summer Fancy Food Show, one of New York’s premier food expos, went down the weekend before July 4 at the Jacob Javits Center. I enjoy going every year to taste new products and meet producers from all over the country and the world. It is the perfect opportunity to assess food trends and sample products not found locally.
There has been nary a year I have made it through the entire show, and I am often frustrated I cannot see it all. It might be my FOMO governing my methodology of meticulously winding through each isle starting from the first, preventing me from seeing and tasting more.
Again, this year, I made it through just six isles (perhaps a tenth) of the show in the two of three days I attended, but there was more than enough to swallow. From condiments and snacks to meats, cheeses and beverages, I loved seeing all of the food makers.
Yes, there are too many to report here, but some of my favorites came by way of women and Black food makers. One of the first I encountered came from J. Lee’s Gourmet BBQ Sauce. A three-time world champion, the sauce was created by an active military officer and was well received by guests.
Another Black food maker, Galangso, is producing rubs, sauces and marinades. Coming from Atlanta, the husband and wife team use their Jamaican and Indian backgrounds to create their unique products.
Some of my favorite women food makers at the show include Red Duck, Yoosh’s and Lark Fine Foods. The women of Red Duck are making twists on organic sauces such as ketchup, mustard, barbecue sauce and hot sauce born from a graduate school assignment. Their Korean taco sauce is everything!
Yoosh’s and Lark Fine Foods are both making crackers and cookies. Yoosh’s, based in Mumbai, India, produces miniature bites with extraordinary flavors. The basil chocolate chip cookies made me swoon. Can’t wait to put them over vanilla ice cream.
Lark Fine Foods’ is producing “cookies for adults,” with flavors such as pistachio cherry sable, burnt sugar and fennel and, my favorite, salted rosemary shortbread. Any of these delights on a cheese plate or with a cup of tea would make me happy.
Thank you for another great year. I am preparing my modus operandi for 2019 now.
A reminder: July 19, the next Museum of the City of New York’s Unexpected Pairings event, Beer & Chocolate, with Julian Riley of Harlem Blue Beer and Jessica Spaulding of Harlem Chocolate Company, moderated by yours truly, will take place. Visit www.mcny.org for more information and to purchase tickets. I look forward to seeing you there.
Happy eating and thanks for reading!
Kysha Harris is a food writer and editor, culinary producer, consultant and owner of SCHOP!, a personalized food service in NYC for more than 15 years. Follow her on Twitter and Instagram, @SCHOPgirl, on Facebook, /SCHOPnyc, and her blog, www.talkingSCHOP.wordpress.com. Questions? Comments? Requests? Feedback? Invitations! Email AmNewsFOOD at AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram, Twitter and Facebook @NYAmNewsFOOD and tag us with #SoAmNewsFOOD with your food finds!