Each June, the specialty food world descends on the Javitz Center in New York for the annual Summer Fancy Food Show. With 840,000 square feet of exhibition space encased in glass, for three days Javitz feels like a mega church of stone ground mustard and artisan cheese. With 180,000 products, there’s literally something for everyone, Powdered Camel Milk? Moon Cheese? Beer Flavored Jelly Beans? It’s relentless, overwhelming and flat out fun. One attendee described the experience as “fancy Costco samples for five football fields”.
Every year I go I’m in awe of the creativity and entrepreneurship of the makers in this country. Each one took a unique recipe or idea and made it happen. Whether they’re vying for the attention of a Whole Foods Buyer or a writer at The New York Times, it’s a cathedral of hustle you can’t help but respect.
A cool trend at the show this year was makers using global street food flavors and ingredients to put a new spin on classic products. Here are some of our favorites.
Reggie Milligan, Co-Founder
October 2015 Curator’s Letter | “Street Food Vol. 2” Mantry
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