Hunting for Chocolate: Fancy Food Show, NYC, 2016
Even before Mark and I got off the F train at the Hudson Yards Station heading to the Javits Center, we spotted folks bejewelled with their red and white Fancy Food Show tags.
Earlier in June when I had reviewed the list of chocolate vendors scheduled to be at the Show, I had felt a sense of panic. I wondered how I could possibly get to all of them, interspersed among the 2,670 exhibitors spread over the 840,000 square feet floor space. So I marked each chocolate vendor on my copy of the layout to maximize our time through the aisles. That kept us moving, admittedly grazing on cheese, crackers, antipasto, iced tea, gelato and more, yet pretty singularly focused on our chocolate trail. Knowing that there would be lots of chocolate samples, we came prepared with shopping bags that bulged by the end of each day. Even though we skipped the many offerings of caramel and salted chocolates, we are still, over one month later, nibbling on bon bons and minis. Fortunately, each day’s walking around Javits and then home from the show burnt off about 8 miles worth of calories.
And, we found some choco-stories of diversity and unity. We met Mendy Schmerling, the CEO of Milk Boy Chocolate, a third generation chocolate making Orthodox family based in Brooklyn using a Swiss process. And a nearby vendor, Abdallah’s Candies, a fourth generation Lebanese family owned company from Minneapolis was founded in 1909.
We were intrigued by the chocolate businesses recently launching efforts to assist girls and women. Honduran born Maribel Lieberman’s Mariebelle Chocolate, located in Soho since 2001, now seeks to empower women in Honduras producing cacao. Katrina Markoff’s Vosges Haut-Chocolat supports V-Day’s global movement to stop violence against women and girls. It also invests in girls through its Wild Ophelia line to encourage, educate and propel American high school and college gifts who have entrepreneurial dreams in food.
The Fancy Food Show is booked in my calendar for 2017 so that we will be able to collect more stories and samples. By then we will probably be out of chocolate.
Recipe for Fancy Shapes in Dough
Recipe for Shaping Fancy Symbols from Dough: Shaping Dough INGREDIENTS: (from “Traditional Recipes for Korovai” by The Ukrainian Museum) 4 cups regular flour 2 egg whites 1 cup milk 2 tablespoons oil Mix all the ingredients into a dense dough and knead for about 15-30 minutes. Place in a plastic bag and refrigerate overnight. WhenRead more ›
YEAST RAISED KHACHAPURI Recipe
YEAST RAISED KHACHAPURI Adapted from Darra Goldstein’s The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia Yield: serves 8 to 12 DOUGH 2 ¼ teaspoons instant yeast ½ cup lukewarm whole milk (about 105º) ½ teaspoon sugar ½ cup lukewarm water 2 teaspoons salt 1 egg, lightly beaten, at roomRead more ›
Los Siete Cielos or Seven Heaven Challah Recipe
Los Siete Cielos or Seven Heaven Bread Adapted from Rabbi Robert Sternberg’s The Sephardic Kitchen: The Healthful Food and Rich Culture of the Mediterranean Jews Yield: one large bread Allow time for the shaping of the various elements of this challah and enjoy the anise flavored liqueur in the dough. INGREDIENTS: 1 teaspoon plus 1Read more ›
Cheese Babka Recipe
CHEESE BABKA RECIPE Adapted from Beth Hensperger’s The Bread Bible: 300 Favorite Recipes Yield: One large cake DOUGH 1 tablespoon active dry yeast Pinch sugar ¼ cup warm water (105º to 115º) ½ cup (1 stick) unsalted butter, melted ¼ cup sugar 1 ½ teaspoons salt 2 teaspoons vanilla extract ½ teaspoon almond extract ¾Read more ›
Some Previous Posts
(in alphabetical order)
- A Chocolate Cake for October's Tricks: Devil's Food
- A Shikker Challah
- Celebrating Ice Cream Month with Chocolate
- Choco-Travel Tips
- Chocolate Exhibit Hits the New York Times
- Chocolate Trail Broadens: "Semi[te] Sweet: On Jews and Chocolate" Travels
- How About Some Mindful Chocolate Tasting?
- Is that coffee or chocolate?
- Jews on the Chocolate Trail
- Launching The Chocolate Babka Project
- Lunch & Learn: Central Synagogue
- Lunch and Learn: Tasting the Best Chocolate
- Mothers and Survival by Chocolate
- On the Chocolate Trail in Belize’s Jungle
- Talking Chocolate in February
- Warm Up: 3 Historical Drinking Chocolate Recipes
- What? No Babka at Catskills Hotels? *