The more often I go to the Winter Fancy Food show, the more select I become. In the early years I would eat until I burst. Sure, I would love a handful of pineapple flavored jelly beans with that Polish sausage sandwich. And could I have an espresso to wash it down with?
After years of acid indigestion which seemed to linger for weeks after the show I knew that I needed a different strategy. So, one year I decided to limit myself to the International Aisles. That method showed a lot of promise. The olive oils alone could take a half a day to taste. The Italians loved pouring wine. And the cheeses from the British Isles! I ate so much Neal’s Yard cheddar one year that I swear my heart started skipping beats. But this was still too much. It would be one thing if I was the food buyer for a gourmet food shop and was trying to stock the shelves. In those years I was just an inquisitive chef roaming the aisles for inspiration.
The narrowing of my tasting focus happened naturally the year that I started writing about chocolate. I tried all the chocolate confections. ALL OF THEM. It took two days. But at least they were all in the chocolate family. There are a lot of confections that should be avoided at all costs. However, I couldn’t report on what I thought was the best unless I tried them all, right? Down one aisle. Up the next. Masterpieces of construction from Spanish confectioners were sampled beside hand-dipped artisan chocolates from Oregon. Chocolate with chilies. Chocolate with cheese. Chocolate with smoked pork products. I traded acid indigestion for a near diabetic coma.
I swore that this year would be different. I would walk into Moscone Center ready to face anything! I would do everything I could to prepare myself for the battle of the food bulge. So I created my own Fancy Food Show Boot Camp. I started a month ago by adding a mile to my daily walk. I got into the habit of carrying a bottle of water with me and sipping at least 8 ounces an hour. I increased my weights at the gym And I pulled my old chef clogs out of the back of the closet. A pair of Dansko's with a heavy pair of socks? Not so pretty but, oh, so comfortable.
I won't know until I walk in the door what my focus will be this year. Soda Pop? Portuguese cooking sauces? Rice? Is there really going to be a bacon flavored envelope? And what will be the most amusing use of this year's hot 'new' ingredient: agave nectar? I can hear the Aztecs laughing already. Stay tuned...
