• 31Jul

    The Summer Fancy Food Show Recently Hit NYC

    I recently attended the Fancy Food Show in New York City, and as you can see in the above gallery, some great products were featured. I also got to test out some exhibitor’s product samples (many of which were sent to my home). Some sample highlights include:

    Nielsen-Massey’s Pure Vanilla Extract is a great product which I have substituted for my regular vanilla extract in my morning oatmeal.

    I’ve been grilling with Char Crust‘s spice rubs. I was always a fan of the Tunisian Fire and Bamboo Curry varieties, but their new Holy Mole is a hit on grilled chicken.

    I’ve tried some great Israeli products, including Olia’s Coffee Vinagrette (great as a grilled chicken thigh marinade), Shelley Anne‘s Whole Rye Crackers (these are addictive but the label isn’t clear on which seeds and grains are used), Neviot‘s Grape Flavored Water (my room mates downed it), and Baracke‘s Classic Halva (at only 99 calories per bar, the vanilla with pistachios variety was tasty).

    Citriburst Finger limes are long thin limes that you cut in half and squeeze to drop the tasty little lime pearls into a drink or seafood dish.

    I have been a fan of Chuao Chocolatier for quite some time. Some of my favorite Chuao chocolates include the Orange-A-Go-Go (dark chocolate and a combination of orange and the citrus fruit used in Earl Grey Tea (bergamot)), Pop Corn Pop (milk chocolate with little crunchy bits). and the Triple Nut Temptation Bar (Dark Chocolate with whole roasted almonds, hazelnuts and pistachios). These chocolate bars are gluten free.

    Tortuga has always made some excellent Caribbean rum cakes (in a variety of flavors), but I also sampled two of their coffees (Rum Cream and Rum Liqueur) and two of their hot sauces (Jamaican Jerk) and Pepper sauces. The rum flavor combined well in both coffee varieties, so if you are a fan of both rum and coffee, these are the products for you. I made a batch of wings, and used each of the hot sauces on half the batch, and the wings all came out spicy and wonderful. I do thinks its funny that the spices listed on the jerk sauce bottle are “approved spices.” Approved by who and for what? I’m guessing the spices include allspice.

    Pukka makes some of the few herbal teas I actual like. Whoever blends the flavors knows what they were doing. My favorites are the Love (organic rose, chamomile & lavender), After Dinner/Calming (organic fennel, chicory & cardamom), Green Chai (fair trade organic herbal tea with sweet cinnamon & star anise), Three Ginger (organic ginger, galangal & golden turmeric), and Vanilla Chai (fair trade organic herbal tea with cinnamon & sweet vanilla).

    -JAY

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  • 17Jul

    Puerto Rican Fusion at Zengo and Meeting Puerto Rico’s Food Moguls in NYC

    Last night, CAF and I ate at Zengo and sampled their current “Test Kitchen,” Hong Kong to San Juan. I will give Richard Sandoval Restaurants credit because although “fusion” often seems like a dirty word in the restaurant world,  Zengo has embraced the challenge and produced some compelling Asian/Latin dishes. This meal was so good that I jumped on Living Social and ordered their Zengo deal ($15 for $30) with the 20% off discount code (JULY20) which expires tomorrow evening. (Please use the Living Social link I just provided.)

    I have eaten at two of Zengo’s Test Kitchen events previously, and while both of those menus had some good dishes, every dish on the current Test Kitchen menu was outstanding. Yes, I would have made a couple of minor adjustments plating the Whole Crispy Fried Fish, but it was still a great dish and we were very happy that the fish of the day was red snapper. The red snapper was de-boned and left head on, which was an elegant way to present the whole fried fish. The Hong Kong Roast Chicken (prepared as an airline cut) was also a great dish, with the flavors of the Shaoxing wine, smoky rice and beans, and Chinese broccoli working well together. I enjoyed both the small plates, Adobo Sweet & Sour BBQ Pork Ribs and Foie Gras-Plantain Mofongo Shumai. The papa rellena (stuffed with cheese and bacon) from the rib dish should be served on the regular menu (if they are not already), possibly as happy hour bites. I was a bit worried about the foie gras dish since I am not a fan of that particular ingredient, but the shumai were delicious, with the black vinegar and ground pork topping adding to the success of the dumplings. The Coconut Tapioca Pudding (dessert) was served with lemon sorbet and guanabana espuma (foam).

    I have enjoyed some of the 3 cocktails served at these Test Kitchen events, but the current three offerings are spot on. The Lychee Bellini was a good drink  but subtle/girly for me, but CAF was greedy with it (and she isn’t even much of a drinker). I was all about the Gingered Bourbon cocktail, and we both were very happy with the Strawberry-Lemon Mojito (strong but good).

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    Disclaimer: I’m sipping PitoRico Zangria and eating Loiza chocolates while writing this, so the following part of this article may be a bit happy and loopy. 🙂

    While visiting New York City for the Fancy Food Show, I attended one of the show’s after events. The event was held at the Commonwealth of Puerto Rico’s Manhattan office and showcased the talents of Chef Jose Enrique (named 2013 Food & Wine Magazine Best New Chefs) and some of the Puerto Rican products that were being promoted at the Fancy Food Show.

    Chef Jose Enrique, named one of 2013 Food & Wine Magazine Best New Chefs, prepared a few small dishes for us, and took the time to socialize a bit. The potato salad and the flan foam were standout dishes of Enriques.

    It was a pleasure to sample 7 Deadly Zings, a series of artisan tropical hot sauces, each equipped with its own ethnic ingredients and increasing heat index. PitoRico Cruz Distillery’s Puerto Rican Moonshines in island flavors such as coconut, tamarind, passion fruit and anise were flavorful and smooth, but because of negative American associations with the word “moonshine,” they should be called something else such as flavored liqueurs. Pitorro rums are very good, and I enjoyed having Mr. Cruz (owner/creator) walk us through the tasting so much that I kept ferrying people over to him.

    They did not have a tasting of Loiza chocolates at the Puerto Rican event, so I was lucky enough to snag a couple of pieces (and some PitoRico Zangria) in a sample bag at the Fancy Food Show. I’m trying the chocolate as I write this article. The 65% is very flavorful and has a nice texture, although I enjoyed the 72% better because it is a little stronger and is also less sweet; both are good products.

    -JAY

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  • 18May

    Some of the Best Things We’ve Eaten Recently #7!

    Zengo’s current “Test Kitchen” is  Hanoi-Havana (Vietnamese/Cuban fusion), and you HAVE to try the Cangrejo Enchilado (soft shell crab lettuce wraps) and the Lemongrass-Lychee Mojito! Seriously! The crab appetizer was so good that Eugene of DC Life Magazine, who does not like soft shell crab, actually enjoyed it. The Boba Cafecito (a cocktail with dark rum, iced Cuban Coffee, Thai Chili, coconut milk, and coffee pearls) was good as well.

    Moorenko‘s Milk Chocolate Gelato has great texture and flavor.

    Talenti‘s double Dark Chocolate gelato is very chocolaty with delicious little bits of chocolate.

    Ciao Bella‘s Lemon Zest Sorbet and Lime Graham gelato  are both good but I prefer the Lime Graham gelato (which also comes in sandwich form). Ciao Bella is a finalist for a Sofi Award at the Fancy Food Show for the Grapefruit Campari (which I have not tried).

    Tate’s Bakeshop in Long Island is also a finalist for a Sofi Award for their chocolate chip cookies. The cookies are delicious, buttery, and very crunchy. I actually like to let them soften for a day or two.

    I had a great breakfast at Art & Soul with Art Smith and Mary Beth Albright, where I met Allison Adato, the author of Smart Chef’s Stay Slim. It is a great book and Art wrote the foreword. Yes, I ate lemon pancakes and house-cured bacon, but I also tried Art’s healthy quinoa granola.

    I had some great food and wine at Market Tavern, so I am sorry to hear that they closed their doors a couple of evenings ago. I even hosted a large happy hour there recently.

    I’ve nearly used an entire bottle of Suriny rice bran oil. It works well at high temperatures and has been responsible for some great veggie stir-fries.

    We got to try a variety of Norwegian brewery Nøgne ø’s beers at the Norwegian Embassy, and while they were all good, the (chocolaty) porter blew us away, especially paired with berry panna cota. If you find their porter for sale in DC or Arlington, let me know. I hear that Wine Specialist may carry it. The embassy’s Chef Sandre Bruvik Ellingstad created some truly amazing dishes–this was some of the best food I’ve had anywhere recently.

    DuckTrap River of Maine makes some truly great smoked salmon (and other fish). Look for it in Whole Foods, although WF doens’t carry the pastrami spiced lox, and Giant only carried that one variety.

    Mighty Leaf makes some of my favorite teabags. I’m a fan of their organic Green Hojicha (which tastes like toasted rice), Organic Spring Jasmine, and Orange Dulce (a black), and less a fan of the Green Tropic (although it smells amazing). I understand the “magic of the tea pouch” but it would be great if  (1) the tea didn’t run down the string to the table, (2) I didn’t find tea lives and pieces of cotton or string floating in my tea, (3) They weren’t $9 for a box of 15 or so, and (4) if people didn’t keep telling me the string looks like a certain feminine product.

    Big Buns is a great burger joint in Ballston. I like their beef burgers, and even their sweet potato fries are good, and they have a soda bar (to make flavored sodas). The vegetarians can get a mushroom burger (I can’t vouch for it).

    Saffron Road‘s Lasagna is a great (vegetarian) product and is available in the freezer case at Whole Foods Market. They have recently come out with simmer sauces but I’ve yet to try them.

    I’m addicted to Popchips, especially the BBQ and Salt and Pepper varieties. Please don’t tell anyone. 4Bitten Media put a bag of the cheddar flavored variety in my gift bag at their awesome launch party a couple of days ago at Masa 14, but I haven’t tried it yet.

    Keep an eye out for Kababji Grill‘s food truck. I attended the truck’s launch last night, and got to sample the food, which was good. I especially enjoyed the baba ganouj, kibbe, and friend phyllo cigars (stuffed with cheese).

    -JAY

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  • 12Oct

    Spice Sample Roundup

    Though this article is well overdue, I’ve finally gotten around to writing up the Bag O’Spices that JAY gave to me from the Fancy Food Show.  Trying all the samples out on different types of meat and other consumables has been a delicious blast.  Plus, I’ve chosen a few blends that will find a permanent space in my cabinet.  Without further ado, I submit the following reviews:

    Dizzy Pig:  I tried four samples by this brand and three were very good as BBQ rubs.  The regular Dizzy Dust, Jamaican Firewalk, and Tsunami Spin had distinct flavors and aromas before and after cooking.  Dizzy Dust was a great all-around rub with everything you’d expect from a BBQ seasoning, a.k.a., smoky, slightly spicy goodness with a touch of sweetness.  Jamaican Firewalk did have a kick, but I wasn’t put off by it.  I could taste allspice and a touch of cinnamon, which rounded out the rub.  Tsunami Spin definitely incorporated a pungent and tangy set of ingredients in its blend.  Incidentally, I used it to flavor some homemade fried rice and I was impressed by how well the flavors complemented the vegetables.  The Pineapple Head was just too subtle to use as a regular rub.  I tried it out on both chicken and pork, but to no avail.  It tasted as though I had used a brown sugar rub with a little cinnamon and black pepper on the meat.  However, upon consulting the company’s website, it turns out that they recommend Pineapple Head for desserts and grilling fruits.  Lesson learned.

    Lisa Shively’s Quick Meal Mixes:  I tried three samples by this brand, all of which were tasty.  Each pouch had simple instructions for coating a couple pounds of meat, or how to prepare the meal.  First up was the Cajun Chicken.  It was pleasant to pour the mix into a large zip-top bag and shake the chicken around — that’s all the preparation necessary.  The flavor held up on the grill, and it was nicely spicy.  I appreciate heat in a blend, but I don’t want my tongue on fire through a meal.  The Jamaican Chicken blend was definitely hotter than the Cajun Chicken mix.  It wasn’t too hot for me, but I think that picky kids wouldn’t like it.  Again, the flavor was good for grilling (we used it on pork chops).  I couldn’t identify the source, but the blend had a bit of an exotic taste.  The last mix I tried was the Best Roast Ever, which had the subtitle of For Crock Pot.  I must confess that I ignored the package instructions and rubbed the seasoning on a bunch of steaks.  Personally, I rather enjoyed the grilled pot roast taste; however, I can certainly understand that anyone trying this method might be disappointed.  Some of the subtlety is definitely lost due to grilling, but I’m thinking pan-frying a steak with the Best Roast Ever mix could be a good balance for those without the luxury of time.

    Satisfy Your Soul:  I tried two blends by this brand, and both were good for different reasons.  The simply-named Cajun Seasoning was exactly what you would expect.  It was pushing the envelope on “hot” but didn’t go overboard.  The blend contained the usual paprika, pepper, herbs and salt necessary to any rub.  Therein lies the cleverness; the Cajun Seasoning tasted good on chicken, pork chops, mahi-mahi, steaks, and potatoes.  Would it stand out among other rubs for grilling?  Probably not.  Will it taste good on just about everything?  Definitely.  In contrast, the Egyptian Dukkah was exotic, unusual, and slightly harder to work with.  For a spice blend, the seasoning had fairly large chunks of almonds and garbanzo beans (about the size of split peas).  I found that these pieces fell off during turnovers on the grill, annoyingly disappearing into the depths of the flames.  A much better idea is to dip your chosen meat (I used chicken, of course) into a mixture of one beaten egg and a splash of milk, then roll around said meat in a dish containing the Egyptian Dukkah.  A deliciously crusted piece of chicken really makes the effort worth it.  The sesame seeds, cumin, and coriander really stand out in this blend.  The addition of the almonds and garbanzos makes the seasoning both unusual and memorable, not to mention crunchy.

    Chef Salt:  I tried two flavors by this brand and one was very good.  I used the Bacon BBQ rub on a pork chop.  I know, I know — pork seasoned with more pork.  Unfortunately, my piggy wishes were not granted.  The taste of bacon was definitely missing from this seasoning.  It smelled like bacon when I applied the rub, but after grilling the pork chop it dissipated.  Personally, I would have been okay with that, but it didn’t taste like bacon.  Don’t get me wrong, it was a good general-purpose rub.  It just lacked the bacon-taste.  On the other hand, the Tunisian Fire was delicious.  I wasn’t sure what to expect when I opened the tiny plastic baggie.  Instead of burning my tongue to a cinder, the rub contained highlights of lemon, coriander, cardamom, and a comfortable level of heat.  The blend was different, and held up on the grill.  In fact, the smokiness brought out a touch of sweetness from the rub.

    Char Crust:  There was only one sample by this brand.  I was intrigued by the idea of creating a crust on my meat without grilling.  I applied the product as instructed and cooked a couple steaks under the broiler.  The crust created was pretty cool, I have to say.  The only issue I had stemmed from the flavor, which was All American Barbecue.  It was tangy, smoky, spicy, and sweet all at the same time.  I think I would have preferred a single taste profile, rather than the flavor competition in the blend.  If I saw this brand in a store, I would be willing to try other flavors.

    Todd’s Dirt:  I only tried one sample by this brand.  Though this company makes various blends which I have not tried, I must say that I was impressed by the versatility of this seasoning.  I used Crabby Dirt on chicken, pork, catfish, and tilapia.  It truly was good on all the different meats.  I suspect this is because the ingredient list reads like a spice cupboard.  I’m okay with that, but it should be noted that Crabby Dirt does not make your meat taste amazing.  Much like the Satisfy Your Soul’s Cajun Seasoning, it is a reliable go-to blend that can easily season potatoes or fish or pork chops.  Although I haven’t tried it, I suspect it would be very good as dipping oil seasoning for baguettes.

    -TKW

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  • 24Aug

    Product Reviews: Grilling Cheese Frozen Indian Food, Cake Mix, Multi-Grain Crackers, Spreads, & Chocolate Rum Turtles!

    I’m still working through a pile of samples from the Fancy Food Show. Here are some more standout products from the show:

    Last week I grilled Karoun Dairies‘ Yanni Grilling Cheese and Jalapeno Grilling Cheese. The plain variety was great in sandwiches with homemade (from a garden) pesto on grilled ciabatta rolls. The jalapeno variety was delicious and eaten straight (after being grilled) and were made with an excellent blend of jalapeno and spices.

    Saffron Road makes frozen ethnic (mainly Indian, Thai, and Moroccan) entrees, which are carried in this area by Whole Foods. We tried 4 varieties: Lamb Vindaloo, Lamb Saag, Lemongrass Basil Chicken, and Chicken Tikka Masala. I passed on the Chicken Pad Thai, and don’t remember seeing the Lamb Koftis or Moroccan Lamb Stew at Whole Foods (Arlington). Whole Foods had one of Saffron Roads’ chicken nugget products (I think it was the Chicken Bites) but not the Tandoori Seasoned Chicken Nuggets, so I passed on the nuggets as well.

    So, how were the frozen dinners? They all have tasty sauces and quality ingredients. They are a little small for me, which made me wish that they included a compartment with an added vegetable or even a dessert. Also, their listed spiciness level is inconsistent (across products) and therefore not very accurate. Plus, if you follow the microwave directions, results are inconstant across entrees, even with the same microwave. Some entrees will get severely overcooked if you follow their directions, and we had a problem with one entree (Chicken Tikka Masala) with the meat cooked much faster than the rice. I still recommend Saffron Road’s products, but you should watch them like a hawk when they are being microwaved.

    My favorite of the products was the Lamb Saag, which had more of a substantial sauce (because of the spinach). My second favorite was the Lamb Vindaloo. The Lemon Grass Basil Chicken was probably my least favorite but it still had interesting green peppers (which seemed to have some vinegar in them). Texturally, the lamb did seem to respond a bit better to being microwaved.  I will definitely purchase the Lamb Saag (and probably the Lamb Vindaloo) again.  I may even try the other entrees and nuggets

    I took this at pic the Fancy Food Show.

    I met the Cake Mix Doctor (Anne Byrn) at the show, and then found her Deep Dark Chocolate Cake Mix at Ross in Seven Corners for $3, so I picked one up. “S” made it today (and used store bought chocolate frosting) and it turned out well although a little dense. We used regular sour cream, but might use light sour cream next time. “S” said that she would “…make this to bring to a party instead of buying a pre-made cake.” Anne has good recipes on the website to “doctor” cakes.

    Milton’s Craft Bakers‘ makes multi-grain crackers.  I got my hands on three varieties: Original Multi-Grain, Everything Multi-Grain, and Roasted Garlic & Herb.  Our favorite of the three varieties was the Garlic & Herb, with the Everything coming in second, although they were all tasty.  They did a great job with the flavor combinations on the Garlic & Herb and Everything varieties, with the former containing rosemary (extract), garlic powder, dehydrated garlic, and parsley flakes, and the latter containing rosemary (extract), caraway seeds, poppy seeds, dehydrated onions, sesame seeds and onion and garlic powders.  While they are delicious, it would be nice if the crackers were larger so that they would work better as a cheese delivery method. I’ve seen the Original variety being sold at Costco three boxes at a time; Milton’s says that Safeway and Harris Teeter carry most varieties.  They use recycled board & ecofriendly inks in the packaging for the crackers.

    I actually felt bad for the other participants at a Blush N Brush class when they ate boring look crackers as we munched on Milton’s. No, that doesn’t mean we shared. 🙂

    I also sampled Rigoni’s  Fiordifrutta organic fruit spreads and Nocciolata (organic hazelnut/chocolate spread).  There are some great Fiordifrutta flavors (I tried strawberry, fig, and grapefruit); I’ve been buying their products for years.  The nocciolata is a new product to me, and is delicious.  If you like Nutella and want a great tasting organic alternative, try this product.  It was great on toasted (good quality) wheat bread.

    For those of you who want your chocolate and booze in one shot, try Tortuga‘s Chocolate Rum Turtles With Sea Salt.  It is a product from Barbados, and the flavor combination of chocolate, rum, and pecans is layered and delicious.  I also have one of their rum cake samples on hand. Mmmmmm, rum.

    -JAY

    Disclaimer:  I know something to this effect is stated in our “About” section, but (as sometimes happens), we received freebies.  That said,  our words are our own.

     

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  • 10Aug

    Some Of The Best Things We’ve Eaten Recently

    Chicken Madeira at the Sheraton Herndon Dulles.

    We’ve had some great products and meals lately.  Some of the standouts:

    We recently had dinner at the Sheraton Herndon Dulles.  The Food & Beverage Manager knew that we’d be staying at the hotel and lured us into the restaurant with this description:

    “Our enticing seared sea bass atop a bed of crisp sautéed savory vegetable medley is absolutely divine and is quickly becoming a favorite amongst our guests and continues to be one of my favorites !”

    Did the dish live up to the hype?  Yes, it was flavorful, and was served with a citrus emulsion, broccolini, yellow summer squash,  and braised potatoes.  The Chicken Madeira was served with with asparagus, mashed potatoes,  a vegetable medley, and melted fresh mozzarella, and was very good as well.  The sauce was so flavorful that I could probably drink it straight; the fresh mozzarella and asparagus wasn’t the best combination, with the melted mozzarella clinging to the asparagus like a rubbery shell.  The crab cake appetizer was good, with the cakes being both tender and flavorful.  You also can’t go wrong with their molten chocolate cake with ice cream.

    Curried Crab With Watermelon From Spilled Milk Catering.

    Matthew T. and I attended an event hosted by Spilled Milk Catering.  Many of their dishes of very good, with some of the standouts being Mac & Cheese Lollipops served with a Tangy Mustard Sauce, Indian Spiced Lamb Lollipops served with a Mint & Cumin Yogurt, and Curried Crab served on Watermelon Skewers with a Mint & Cilantro Salad.

    They also had some great desserts, including little Ginger Sponge And Goat Cheese Ice Cream Sandwiches, Lemon & Blueberry Cheesecake Bites, and little Mint Chocolate Whoopie Pies.  Their pastry chef is Jenna of Modern Domestic and (the Planning Committee of)  DC Food Blogger Happy Hour.

    Ginger Sponge And Goat Cheese Ice Cream Sandwiches From Spilled Milk Catering. Image Courtesy of Moderndomestic.com.

    We talked to a couple whose wedding is being catered by Spilled Milk;  the said that they chose Spilled Milk because out of all the  catering companies they spoke to, Spilled Milk was the most responsive to them when it came to planning the menu.

    And, yes, Matthew T. actually drank some of the milk from their display, which luckily was real milk.
    Angell Organic Candy Bars exhibited at the Fancy Food Show (although Suzanne Angell is a bit camera shy).  I was able to procure a few bars, and  recently tried the Dark Angell and Angell Crisp.  They are organic, gluten-free, delicious, and are made with really good quality chocolate.  I had the Snow Angell in my possession, but passed it to someone who enjoys white chocolate more than I do.  Angell has a great catchphrase: “Eat No Evil.”

    Kari’s Malva Pudding was also represented at the Fancy Food Show.  Two of the puddings arrived by mail recently, the original and the chocolate.  They are basically delicate sticky cakes that arrive frozen and need to be heated up.  Both varieties were delicious (and addictive) and pair well with vanilla ice cream.  The company does need to work on it’s packaging, but I’m sure they are aware of that fact.  From their webpage:

    “Malva Pudding is the favorite dessert of Nelson Mandela. Art Smith, Oprah Winfrey’s personal chef, served Malva Pudding during the Oprah Winfrey Leadership Academy’s first Christmas dinner. Although it is a pudding, it is not like a chocolate pudding, or a baked fruit pudding. It is more like a cake, a moist and delicious cake, moist like a tres leches, but an entirely different flavor – lighter and more caramelly.”

    -JAY

    Disclaimer:  I know something to this effect is stated in our “About” section, but (as sometimes happens), we received freebies.  That said, our words are our own.
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  • 20Jul

    Fancy Food Show Fever Swept DC Last Week

    The Dizzy Pig team.

    The Fancy Food Show was an amazing experience.  For three days, exhibitors displayed their products to brokers and buyers, while media (including several DCFüd writers) roamed around the show.  The show was moved here for this and next year because the Javitz Center in NYC is under construction. The Convention center was packed with vendors but cannot hold as many vendors as the Javitz Center.

    The enthusiasm was palpable and many of the products were very good.  There were many associated media events, most of which were hosted by countries (such as Chile, Italy, Austria, Korea, and France) that want to promote their exports and had large presences at the show.

    Some highlights:

    I attended two of Chile’s Fancy Food Show-related events; one was at Todd Gray’s Watershed and the other was at the residence of the

    Chilean Chef Pilar Rodriguez.

    Chilean ambassador. Chef Pilar Rodriguez’ food was phenomenal at both events, and it was nice to see that Todd Grey really respects her and her cooking.  Grey assisted her with shrimp preparation at the Watershed event.

    How about the drinks? I have always enjoyed Chilean wines, but the wines at these two events were spectacular.  Daniel Vitis’ Chilean Carica Fruit (a flavorful dessert papaya) was featured in an exceptional mixed drink that included pisco.  Daniel also exports a wild baby pear that is featured in a drink at Morton’s.  Daniel is a personable and innovative entrepreneur who realized that he could sell more papaya with a name change/branding.

    What was that delicious smokey peppery Chilean spice they used on seafood and other dishes? Merquén is a wonderful spice blend made with smoked hot peppers.  I got a hold of a few merquén samples and am passing them (in a bag full of spice samples) to DCFüd’s spice writer, Tiffany, so keep an eye out for her spice reviews.

    Duff Goldman of TVFN's Ace of Cakes.

    At the Ambassador’s event, I met many Chilean entrepreneurs who are exporting (or want to export) their products to the US.  So, keep an eye out for Chilean olive oils, juices (including carica), vegetable chips,  and berries.  You already know to keep an eye out for Chilean seafood and wines.

    Dizzy Pig is a new BBQ supply store in Manassas that sells their own line of grilling spice rubs, Green Egg Grills, and a good variety of the utensils, charcoal, wood, and sauces you need to enhance the grilling experience.  Chris Capell and his Dizzy Pig team has been competing in the competitive BBQ circuit since 2002.

    I attended the grilling class at their grand opening, so have tried ribs, chicken, pork loin, and frank steak cooked on Green Egg Grills with Dizzy Pig’s spice own rubs.  At the fancy food show, I got to try more samples of their food including pineapple cooked with their “Pineapple Head” spice rub.  I’m very impressed with Dizzy Pig’s rubs (and Chris’ grilling ability). I’ve passed several of their rubs (Jamaican, Dizzy Dust, Pineapple Head, and Tsunami Spin (an Asian-inspired blend)) to Tiffany to play with.

    Gianluigi and Anastasia Dellaccio of Dolci Gelato. Behind them is a large line for their gelato.

    Dolci Gelato had a pack of people in front of it at all time.  This local company was giving out cups of various gelato and sorbetto flavors.  The almond flavor was my favorite but other good flavors included chocolate, coffee, white chocolate, watermelon, and fig.   Gianluigi Dellaccio is a pastry chef who decided that he wanted to open a gelato business.  His wife Anastasia works with him and encourages customers to order flavors she wants him to make such as the banana stracietella (chocolate chip) so she can have some too.  They also make seasonal flavors, including egg nog, gingerbread, peppermint, and pumpkin pie (which is not made with processed pumpkin).  Gianluigi wants to open a chocolate shop in the near future.

    Jardine’s from Buda, Texas exhibited as well.  I had the pleasure of talking to Bobby McGee, The CEO of Jardine’s, and trying their salsas.  I am partial to their peach salsa (which isn’t too sweet or too peachy), habanaro salsa (which has a good kick to it), and Blazing Saddles habanero hot sauce (which is of course quite hot).  While I was at their booth an attendee with a Russian accent walked over and looked at the mounted cow’s head with huge (and wide) horns.  This was our conversation:

    Attendee: “Where did they find one with horns so big?”

    Harry Potter portrait composed of Jelly Belly jelly beans.

    Nodding towards Bobby, I said:  “They are from Texas.”

    The attendee then paused for a moment and said: “Ah…everything in Texas is bigger.”

    Teatulia and Numi both exhibited and the show; they are both companies that produce organic teas.  Teatulia grows their tea’s in Northern Bangladesh.  I enjoyed their Earl of Bengal (Earl Grey).  I was impressed with Numi’s White Rose (white tea & fragrant rose buds) and Toasted Rice (green tea), and am looking forward to trying their Golden Chai, Magnolia PU Erh, and Aged Earl Grey.

    Lake Champlain is a chocolate company with some great products. I’m partial to Grace Under Fire, which contains 54% dark chocolate, roasted pistachios, and red pepper.  Their truffles are very good as well, and the large rounded shapes and good amount of filling give them a good texture.

    I’m definitely looking forward to next year’s Fancy Food Show in DC.

    -JAY

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  • 17Jul

    The Dirt on DIRT

    At the Fancy Food Show, I sat down with Todd Courtney, the creator and namesake of Todd’s DIRT. Although this was the middle of a major food convention, his personality made me feel welcome and I could imagine we could have a great time at a Ravens’ tailgate party, sharing ideas while he watched ribs on a parking lot grill.

    Almost two decades ago, a friend of Todd’s father was known for his spice rubs. When Todd married, he asked for a jar of the rub as a gift. Todd was inspired to make his own rub, based on what he could identify in the taste of this family friend’s creation. Although the friend did not share the recipe, he did offer insight to Todd into the creation of his own.

    I got the impression, as Todd spoke with emotion about the perfecting of his original DIRT, that had the friend just handed him the recipe, it would have just moved from generation to generation without much outside notice. But, because the friend inspired Todd to perfect his own, it instilled a passion and pride for his own creation.

    You can taste the result of that pride and passion in the samples of chicken cooking at the front of his display area. Of course I had to try samples of all three versions of DIRT.

    The Original DIRT has a hearty taste. The flavors I found included oregano and garlic. These were not over-powering, but were the tastes my tongue enjoyed most. In the container, it looks a lot like a class three felony, and like Todd said, the name “Todd’s CINSAMILLION” made for too big a label. It also resembles grass clipping, so after using a few different names in trials, DIRT seemed to be the name that he and his customers kept coming back to.

    Crabby DIRT had the taste that another popular seafood spice puts together. However, Crabby DIRT adds flavor to the meat, and unlike its competitor does not become the dominate taste. Like its original counterpart, this spice looks like dirt. However, the color is that of sandy earth from my house on the Eastern Shore of Maryland. Unlike the Original DIRT, you will not get arrested on suspicion for carrying a jar of it, although just the smell of these spices in the jars is addicting. (Todd gave me several samples to return home with. I shared them with buddies who love to grill. As we sat around the table, playing cards, they each would take a moment to smell their samples, and the most common utterance was, “Mmmmm…” followed by, “I can’t wait to try this out.”)

    The third flavor is Bayou DIRT. I cannot talk about whether the spice looks like Louisiana swamp dirt, because I have never been there, but true to its name, it does look like a red clay-based dirt I have seen many places. This was my favorite taste on the chicken samples. I used to work at a famous restaurant chain as a waiter and happy hour cook and their food is good for the price, but I got the impression their idea of Cajun cooking was to cover chicken in paprika and cayenne pepper then burn it to a crisp. Todd’s Bayou Dirt is how I wish every Cajun food was spiced. It had a bit of kick, but the reward for handling the kick was a flavor that makes me hungry just thinking about it. Unlike my former employer restaurant, this creole taste first delivers flavor and finishes with the kick.

    The most prevalent ingredients in all three DIRTs are: sea salt, pepper, and oregano. Each develops its own distinct flavor from the additional ingredients.

    Todd Courtney did not just one day start making DIRT and had a ready market. He first bottled DIRT in 1993 and gave it away in labeled Mason jars as gifts for Christmas and weddings, as his father’s friend did before him. Word of mouth grew that his was the best stuff around to use. As it grew popular, the demand for making it grew.

    In 2009, while he worked as the finance manager for a local car dealer, he requested to have one weekend off per month that he dedicated to making DIRT. The dealership’s response was to choose…either cars or DIRT. As Todd put it, paraphrased, “Let’s see…sell cars, or follow my dream of becoming my own boss selling something I love,” and so the choice was fairly easy.

    That choice was not so easy financially. He gave up a sure paycheck in the middle of one of our toughest recessions in American history to start his own business. His wife who helps in the business has kept her full-time day job.

    But, I have a feeling his financial end will soon pay off big.  A year ago, Todd’s DIRT was on the shelves of 40 stores. Currently, it is on the shelves of 500 stores and he shared that a major grocery chain has agreed to display Todd’s DIRT in the spice aisle.

    Unlike his father’s friend, the recipe will not die with him. He plans on growing the business to build a future for his three teenage children, of which at least one will be directly involved in the company.

    -Guest Writer Sensei Miller (SEM)

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  • 17Jul

    Add Pink Pepperberries to These 5 Dishes

    Note from Editor (JAY):

    Please welcome Tiffany (TKW), our new spice writer.  Shes has written a bunch of articles so far; we are meeting up this week, so that I can give her a bunch of spices (many of which are from the Fancy Food Show) to review.
    ——————————————————

    Pink pepperberries fit into a category of spices that are constantly mistaken for something they are not. For instance, what many people get when they think they are buying cinnamon is actually ground cassia… but that’s another article. Pepperberries are not related to any of the varieties of peppercorns (Piper nigrum), though their appearance would have you think otherwise. The berries are the dried fruits of a tree native to South America (Schinus molle). They have a delicate heat with a beautiful floral and citrusy flavor. Additionally, the tiny berries are gorgeous in the jar or on the plate.

    I enjoy exploring new territory when it comes to spices. Cooking with the pepperberries was no exception. I discovered that I’d prefer to have a separate pepper mill for the spice instead of a mortar and pestle. The berries have a distinct taste from black peppercorns. Plus, the convenience of a mill is something I’m used to. The husks flake off and in liquids, they tend to float. Don’t let their errant ways deter you from using the spice. The color remains vibrant throughout cooking, and makes a striking presentation when the ground berries are sprinkled over any dish. I found five dishes that taste amazing after the addition of pink pepperberries:

    1. Tropical Fruit Salad — the floral notes accent mango and papaya well and the slight heat will be unexpected. Use about 1 teaspoon of the ground berries for every four servings. For presentation, top each individual serving with a little shredded mint and a turn or two of the pepperberry mill.

    2. Crusted Chicken — I recommend using basil or lemon to accent the flavor, perhaps in a sauce. Use 1 ½ teaspoons of the spice (coarsely ground) mixed in with your favorite breadcrumbs, and coat your chicken. Pan-fry for a little color and finish in the oven. The pink color looks fantastic on the plate, particularly with green sides like steamed broccoli or sauteed spinach.

    3. Garlic Mashed Potatoes — again the color of the spice really makes a difference. The flavor adds a little kick, and the garlic brings out the citrus flavor of the berries. Use about ½ teaspoon when serving four, and grind a little extra on top.

    4. Goat Cheese Spread — try mixing fresh oregano, ½ teaspoon of ground pink pepperberries, and chopped chives with your favorite brand of goat cheese. To make a pretty presentation, shape the spread into a rectangle and used cracked pepperberries to make an artistic S-curve on top.

    5. Tuna Salad Sandwich — I think this will be my new favorite dish for awhile. I used about 1 tablespoon of pepperberries, coarsely ground. The sandwich looked great and tasted even better.

    -TKW

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  • 07Jul

    Six Tips To Mouthwatering Food Photography.

    “You eat with your eyes first.” Six tips to mouthwatering food photography”

    by Lynford Morton

    Watch any cooking show, and you’ll hear the host repeat that line. This explains why your mouth waters when your food arrives at a restaurant. Taking photos of your meals before you dig in can be a great way to remember special meals enjoyed at home, events or vacations. Remember the amazing Salmon at Salt & Pepper Restaurant in Palisades? How about that gorgeous tea at Ping Pong Dim Sum in Chinatown? Preserve that memory on your camera

    Here are six things to consider when photographing food:

    1. You aren’t the photographer for Bobby Flay’s latest cookbook. They have oils and water that they spray on the food to keep it looking great for a long time. You don’t have to do all that. Have fun with it – especially if your photographing a meal you prepared yourself such as a holiday meal. If you’re eating out, keep the photography short and sweet, hopefully before the meal turns cold as ice.

    2. If you’re going out to eat, consider your seating, or better yet, lighting. If you’re dining during the day, try to get a seat near a window for the natural light. Too bright and you’ll get shadows. Look for soft lighting. If your dining establishment is dark and you want to avoid blinding your fellow diners with a flash, you’ll need a higher ISO.

    3. A tripod will help steady the camera for food close-ups, especially in low-light situations. Sometimes a small tabletop tripod can do the trick without taking up too much space.

    4. Keep the presentation simple. Use the macro mode to get in close to the filet mignon. Consider other objects near the food. Clear away the water glasses, utensils and your BlackBerry from the scene. There’s nothing appetizing about a cell phone.

    5. Don’t forget a few props. If you are photographing Asian food, a couple well-placed chopsticks can complete the presentation. How about a fork next to your dessert? Think about complementary foods to add to your display. For instance, a glass of milk can do wonders for a shot that only includes a plate of cookies.

    6. Photograph from different angles. We all see and remember our food from about a 45-degree angle from the plate. Give your viewer different options, like parallel to the plate or directly above it. Look for the interesting textures.

    Finally, put the camera down and enjoy your meal. It’s easy to get carried away with your photos, but let’s not forget the real reason the food is here.

    Bon Appétit!

    Lynford Morton is president and lead instructor of PhotoTour DC, which teaches photo workshops during walking tours around the picturesque locations of the area. PhotoTour DC will be hosting Fancy Food Photo Workshop & Coaching event July 12, where they teach techniques in styling, presenting, and photographing food. Find more info at www.fancyfoodphoto.com.

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