9 responses

  1. Avanika (Yumsilicious Bakes)
    July 4, 2009

    Better than Nutella?? Not possible!!!! Lol. You are one lucky person, to go to this show!!

  2. Jen of a2eatwrite
    July 4, 2009

    It’s interesting to get your perspective on these products. Zingerman’s is just a few minutes from where I live (I just had breakfast there this morning), and they do carry most of the things you talked about. I don’t think their creamery has a pacojet, sadly. I also don’t think they carry the Pacari products, although they do carry the other things, I believe. (Except the Sunland chocolate peanut butter). The problem, too, is the pricing. Sigh. This must have been great fun, palate fatigue or no.

  3. Virtual Frolic
    July 7, 2009

    Hey Jessica – hope you’re doing well. I got to go to the Fancy Food Show for the first time this year – and would you believe it – I missed the whole bottom floor – AGH! I think that’s where a lot of the people you list above were :( ah well, there’s always next year :) BTW, did you get a chance to try the small ice pops the oil company Le Tourangelle had made with Hazelnut Oil? They were so good – I had to go back for another one.

    • Jessica "Su Good Sweets"
      July 8, 2009

      Avanika, the world is full of “better than Nutella”s. :-)

      Jen, I’ve always wanted to go to Zingerman’s. Have been eying their chocolate-cherry bread for some time. The Pacojet is so amazing that I’m surprised a Pacojet creamery doesn’t exist yet. Yes, Pralus and Claudio Corallo are pricey but worth it. You can always request them as a gift…

      Yoko, welcome to the world of Fancy Food! Yeah, the bottom level is mainly U.S. companies. But hey, you met Dorie Greenspan! I saw the hazelnut oil but they ran out of the ice pops when I got there. I heard that Chikalicious Dessert Club has a Pacojet, but their ice cream (while good) is nowhere near the Claudio Corallo.

  4. niko
    July 9, 2009

    I had the pleasure of tasting the creme de noisette with the author and I have to say that it WAS all that. The richness of the flavor as she says makes the product. The infernal bar was incredible as well. I am guilty of encouraging the tastings of as many cheeses as possible and for that I am sorry!

    • Jessica “Su Good Sweets”
      July 12, 2009

      Niko, what is there to be sorry about? If it weren’t for you, I would have had a sugar coma.

      Eliana, that’s too bad you had to bow out of the show last minute. I believe there’s a restaurant show in the fall. Here’s a list of trade shows in the NY area: http://www.biztradeshows.com/usa/newyork/

  5. Eliana
    July 10, 2009

    I’m so upset that I didn’t get to go to this show. I had registered months ago but had a family event come up that weekend so I had to cancel. Looking forward to reading more about what you discovered at the show.

  6. zoe
    July 17, 2009

    I can’t imagine anything better than nutella, but I’ll take your word for it. I gotta go find some Pralus!

  7. ayane
    October 15, 2009

    you’re right about the pacojet. the restaurant i’m working in has one and we use it all the time for our sorbets and ice creams. i reckon if i move to another place without it, i’ll just die. HAHA. it saves a lot of time, and i honestly don’t think you get the same texture with churning the ice cream before hand and then freezing. : )

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