Fancy Food show - May 6-8, 2007, anyone going?

I'll be there at least 1 day and possibly 2, for work. Is anyone else planning to attend? If so, maybe we could have an LTH meet-up.

Fancy Food Show - Chicago - 2007

=R=

Hi,

I have my badge nesting on my desk waiting to go!

Regards,

I'll be there, and I believe my Senior Associate will, too. When would you like to meet up?

I'm there. Not sure which day yet.

I'll be there on Sunday and would love to meet up with other LTHers...

HI,

I will definitely be there on Sunday.

Regards,

I plan on being their Sunday, as well. Where shall we meet?

How does one get into this?

Giovanna

Actually, you have to have some connection to the trade -- buyer, purveyor, or press (or employee or relative of one of those). You could check their website (just search for spring fancy food show 2007) and see if you qualify in any of the categories.

HI,

Walking in off the street with a business card and maybe $110 will also get you in.

Regards,

Looks like I'll be there on Monday and Tuesday. Hopefully, we can devise a convenient place to meet up.

=R=

Have any decisions been made as to a possible meeting site for those attending on Sunday? Or shall we just do something like put a red paperclip on our badges, so other LTHers can identify us.

I won't make it tomorrow, but I can meet up Monday or Tuesday.

Hi,

At the moment, I plan to be there on Sunday. I plan to take the train down, then catch a convention bus around House of Blues. That is if I can get myself up in the morning!

Regards,

I was there today. Lots of fun. Lots of interesting products. I like Sunday because so few people go, which means you get to really talk to the vendors. I did Fancy Food Show, United Fresh, and FMI. I can no longer stand up, after all day pounding around on concrete. But I had a great time, learned a lot, and got to sample some terrific products.

And I saw Chris Koetke from Kendall working a booth (grilling pineapple) at the United Fresh show (there are actually five food-related shows going on concurrently at McCormick Place). Since he was just the chair for the IACP convention a couple of weeks ago, he clearly has more energy than most people.

Have fun, the rest of you.

Cynthia, did you happen upon any spots that looked like they'd be logical/convenient places for some of us to meet tomorrow or Tuesday?

If not, maybe we should just meet right outside the entrance to the FFS at a specified time on one or both days.

=R=

Hi,

I talked to Chris for a while, even got him and his colleague drinks. He had jetlag from a quick trip to Europe last week, so he really was living on fumes.

I visited the U.S. Department of Commerce 'Export American' booths. Manny's was there promoting a line of corned beef, corned beef hash, pastrami and beef bacon. The beef bacon was taken from a cut around the belly button. I wasn't aware they were doing this, they admitted it was a first effort. I joked if they were franchising with a quick response, "Are you interested?" I might have been joking, they might have been testing the waters.

There were plenty of cute character figures to keep Ramon happy. One really out of shape guy was wearing the Spiderman costume. Another couple were wearing nearly nude costumes with leaves covering the necessary bits. I kept thinking about Ramon's method acting comment from last week, "What is my motivation?" I just kept thinking it can only be money, especially for Spiderman.

One charming lady was scooping ice cream as a temporary worker. Many of her friends were those people in character costumes. When I inquired what her worst temp show experience might be, she quickly responded boiling pasta for four days.

Visited the Coca-Cola booth to inquire whether the rocketing prices of corn syrup might drive them back to cane sugar. I am pretty sure the guy I asked wished really hard I would disapeer. I didn't, so he was stuck interacting with me. He griped if they changed, then the taste would change. I thought that was terrific because I not only like the taste, I love the foaming action citing Kosher Coke recently purchased. He was unaware there was a Kosher Coke with cane sugar in it. Less thrilled with me, he went on to say if they switched, then the price of sugar might begin to rise. I said it is possible if protectionist policies were dropped, then it might be sugar at world prices that are much less. I could tell I had frustrated him taking him beyond whatever his work boundaries were and moved on.

There was a booth where they were cutting thin slices of Spanish cured ham. It was a very good ham, though it was not a Iberian Jamón de Jabugo (Cured ham from Spanish black pig). I learned these people were involved in attempting to import Iberiiberico. One shipment was allowed last summer that quickly sold, then the USDA-Customs closed the window again. They were not satisfied with the ham's condition and have disallowed future imports. There is no estimate when they might be able to bring this ham to the USA. While we were discussing this a passing attendee inserted himself in the conversation to wax poetic on his tastes of Jamón de Jabugo ham.

In the 'Made in Chicago' area I met the people who provide Hoosier Mama Pie. I told them I had learned about them on LTHforum. The guy looked at my name tag, then inquired if I might be Cathy2. Met a lurker! Nice people, nice pie, hope they join the conversation someday.

I was over in the Organic Foods area drinking milk from a fountain. I was pretty thirsty and milk really hit the spot, so I took several cups. From behind a stern voice said, "Did you arrange to pay for that before you took so much!" I was pretty startled, then turned to find it was a friend from Culinary Historians.

One booth had three imported butters that gave me an opportunity to try Kerrygold, Plugra and an Italian butter whose production was related to Parmigiano Reggiano. Of the three butters, I was least enthusiastic for the Plugra, which seems to be a cultured butter. In the agricultural produce area, there were comparative tastings of at least four different tomatoes available off-season including Campari. Unfortunately I was food tired and simply didn't bother. If someone else has the patience and energy, I'd love to know their thoughts.

My favorite souvenir of the day: mushroom character stickers from a Japanese mushroom distributor in the Fancy Food area. Another was post-it notes shaped like a slice of bread. I took two, then saw another in the garbage (on top, untouched) and took it too. The post-it notes were offered by a slice-of-bread costumed character.

If there are Andy Griffith fans out there, there is a booth with a replica of the 1962 cop car. They are expecting appearances tomorrow from several actors, though I don't believe none will be Andy or Opie.

For the first time, I finally visited the Organic exhibition. For my interests I found Organic Foods is not as productive. Lots of clothing and other non-food items slipping in under the guise of organic.

As always it was an interesting day well worth the time and sore feet.

Regards,

I also attended today and it was certainly a great time. So much food to try and I definitely left full. I would have stayed longer but a slight cold got the best of me. It was extremely informative and nicely paced, without too many crowds - I attended from 11:00ish - 2:00ish.

ronnie_suburban wrote:Cynthia, did you happen upon any spots that looked like they'd be logical/convenient places for some of us to meet tomorrow or Tuesday?

If not, maybe we should just meet right outside the entrance to the FFS at a specified time on one or both days.

=R=

There is an area at the back of the Fancy Food Show where they have a row of park benches. It might be a good place to meet as there weren't a lot of folks there. Otherwise, up front by the NASFT kiosk might be an obvious place.

Enjoy.

Cynthia wrote:Otherwise, up front by the NASFT kiosk might be an obvious place.

Thanks, Cynthia.

For anyone who wants to meet up tomorrow, I'll be at the NASFT booth at 12 noon. I'll try to have something with me that says 'LTH' on it. And if anyone would like to meet up but that time/place won't work, pm me here and I will pm you back with my cell number, so we can work something else out.

At this point, I'm planning attending the show on Tuesday too.

=R=

Hi

Came to this posting late. I was at the FFS with my partner. We had a booth through Kitchen Chicago, a shared use kitchen space, where we make scones. Our sign had the company name, SconeWild(anyone see us?). This was our first time at a food show. It was very interesting to see how all the food related vendors were displayed on the floor, to the point where it mimics a grocery store floor, which I suppose is the point.
It was also interesting to learn about the distribution and packaging from the vendors present. Never been exposed to a show like this, so it was all very cool and overwhelming and, well, tasty, as there were a lot of samples!!

BTW, we share the kitchen with Paula and Craig, of Hoosier Mama Pie. Not only are their pies absolutely wonderful (maple pecan anyone??) but they are really nice folks and fun to share the kitchen with.

Well, then, I must have seen you, JoelM, because I visited the SconeWild and Hoosier Mama booths (and wrote down the names) on Sunday. But you were busy at the moment I was there. But fun to know that LTH had a presence on the floor!

I went by the "Made In Chicago" booth, too ... I saw Hoosier Mama, but there wasn't anyone at SconeWild when I went by. But then, there was so much to see and sample ...

We definitely need an LTH identifier.

nr706 wrote:I went by the "Made In Chicago" booth, too ... I saw Hoosier Mama, but there wasn't anyone at SconeWild when I went by. But then, there was so much to see and sample ...

We definitely need an LTH identifier.

Perhaps a lapel pin, something that can be stuck onto name tags as well as lapels.