{"id":455,"date":"2006-01-22T20:48:00","date_gmt":"2006-01-23T04:48:00","guid":{"rendered":"http:\/\/lee.org\/blog\/?p=455"},"modified":"2006-01-22T22:22:25","modified_gmt":"2006-01-23T06:22:25","slug":"fancy-food","status":"publish","type":"post","link":"https:\/\/www.lee.org\/blog\/2006\/01\/22\/fancy-food\/","title":{"rendered":"Fancy Food"},"content":{"rendered":"

I went with Laura to the Fancy Food Show<\/a> with Laura today. What a great time. And yum! It’s all about the samples. I think I might end up buying a few pallets of yummy things. Oh wait, I’m not in the industry.<\/p>\n

I was most impressed with:
\nBongo <\/a>Microwavable donuts – It’s got Krispy Kreme appeal, from your freezer! They’ll be in Costco shortly.<\/p>\n

Walnut spread..butter – From this Italian company who has no distribution in the US :-(<\/p>\n

Peanut Better<\/a> – They had some powerful savories there. Though the Spicy Southwestern 0wnerized my palate for 10 minutes.<\/p>\n

Delallo antipasto – great selection, great taste (doesn’t that sound like an ad for them)<\/p>\n

New Tree Gourmet Belgian Chocolate – 73% chocolate bars that weren’t bitter at all. They also had these 99% chocolate covered somethings that kicked savory ass.<\/p>\n

Pizza Romana from North La Brea Ave, LA, CA had pretty awsome pizzas. I think they just sell “frozen imported par baked wood fired pizza crusts”. <\/p>\n

Mark & Stephen’s<\/a> Handcrafted jams & mustards – Wasabi Lime Mustard, Hot & Sweet Mustard, Course Grain Mustard with Garlic and White Wine… lemon marmalade that wasn’t bitter. All very good.<\/p>\n

Western Specialty<\/a> – has all manner of containers in glass, metal and plastic<\/p>\n

Remember the movie Chocolat? Chuao Spicy Maya Hot Chocolate<\/a> is a good candidate for that ultimate hot chocolate drink. I’m getting some.<\/p>\n

Labels West<\/a> makes labels of all types<\/p>\n

Macarob<\/a> has a very interesting carob syrup and powder from Australia. <\/p>\n

Highland Sugarworks <\/a> is a Vermont producer of maple syrup (think “American Grade B”!) and they have a northern California distributor called Renaissance Speciality Foods in SF. I’m gettin me some.<\/p>\n

We saw Yan (who Can Cook) and Chef Paul Prudhomme hanging out and then Yan cooking and joking.<\/p>\n","protected":false},"excerpt":{"rendered":"

I went with Laura to the Fancy Food Show with Laura today. What a great time. And yum! It’s all about the samples. I think I might end up buying a few pallets of yummy things. Oh wait, I’m not in the industry. I was most impressed with: Bongo Microwavable donuts – It’s got Krispy […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-455","post","type-post","status-publish","format-standard","hentry","category-general"],"_links":{"self":[{"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/posts\/455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/comments?post=455"}],"version-history":[{"count":0,"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/posts\/455\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/media?parent=455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/categories?post=455"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/tags?post=455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}