ReMARKable Palate #247: Catching Up At the Fancy Food Show

This week, I head to the Annual Fancy Food Show, where thousands of food producers show their wares to buyers, chefs, journalists, and gourmands who can’t get enough. Next week, I”ll have a couple of interviews with NEW discoveries from the show, but this week, I catch up with people I’ve interviewed in the past, and see what’s new and how they’ve grown their business since the last time we spoke.

www.chocolatekekua.com
www.collierscheese.com
www.tamayagourmet.com

Here’s the video from last year’s show where I interviewed Isela Hernandez of Kekua: Chef Mark’s Quick Bites

ReMARKable Palate #152: A Powerful Taste of Wales

Buy Carica online: Tamaya Gourmet

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

I continue my exploration around The NASFT Fancy Food Show on the 2nd day of the show. Sometimes you find yourself pulled in a certain direction without intending it, and today it seems my eye was drawn to many people featuring products from Latin America. In this first video, we see Chef Rick Bayless, who was one of the first guests on our video podcast when we started doing video. He’s debuting a new line of Mexican Gourmet skillet sauces at the show, and I speak with him while he serves up some tacos to hungry crowds. I then speak with Isela Hernandez of Kekua Mexican Drinking Chocolate, who whips up some chocolate like abuelita with her Molinillo!

As you know, we’ve been having a love affair with the Flavors of Chile here at Culinary Media Network. We couldn’t resist visiting our Chilean friends at their pavilion to see what was cooking. Chef Pilar Rodriguez spent the day whipping up a variety of dishes for the eager crowds who gathered, and she used all of the products from the various exhibitors. I then visited with Paulina Peñaloza of Chilean Gourmet, who showed me their new Quinoa Pop product, an air-puffed quinoa that’s ready to eat, which can be used in a breakfast cereal, mixed with yogurt, or as a creative topping on a number of dishes.

My last stop in my Latin American journey today was Peru. I spoke with Betsy Roger of the Culinary Collective, who are debuting a bunch of products from Peru this year. The one that most caught my eye is the Kañiwa flour, a high protein flour made form a native Peruvian plant.

As always I’ll have more videos to share as well as audio for my ReMARKable Palate Podcast, with more in depth interviews of some of the people and food stories that I find fascinating.

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 3

The conclusion of our 3 part series. Chef Rick Bayless, of Chicago’s Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He finishes his Shrimp in Green Mole Sauce, and teaches us about chayote.

www.rickbayless.com

A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 2

Chef Rick Bayless, of Chicago’s Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He demonstrates how to make a Green Mole Sauce, and explains many of the unique Mexican ingredients that go into it. On Part 3 he finishes the dish, using the mole with Shrimp.

A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 1

Chef Rick Bayless, of Chicago’s Frontera Grill and Topolobampo speaks at the NY Times Travel Show, sharing his epiphanies about Mexican cooking as a young man, and his love of the markets in Mexico City. On parts 2 and 3, coming soon, Chef Bayless cooks for us!

A production of The Culinary Media Network. www.culinarymedianetwork.com