Tuesday, July 10, 2007

A Second Helping

A second helping Like it or not, from THE FANCY FOOD SHOW at the Javits.
Because these solid chocolate cups from Chocolate by Sparrow could not be ignored.
More SALT, in case you didn't believe me...
Here you can DIY just like Parmesan cheese...
Wine ice cream by Mercer's
The greyish one is Port + Riesling, Zinfandel, Chardonnay
Very refreshing and light.
Tall Salt here...
Spanish Serrano ham was another palate refresher...
HIMALANIA SALT!? This has 84 trace minerals..is salt the new SUPER food?
Help yourself to a scoop.
Texas Pecans from SanSaba River Pecan Company
served every which way - Nut to tart.
Native American Tea kindly served up WARRIOR'S BREW to fortify show attendees.
They give out Oscar-like statues to the best foods purveyors,
And the lobster stew from Hancock Gourmet Lobster Co.
deserved every one of these!
Ahem...Chocolat Chaud...No tastes on offer...
This one is for Merisi from the Austria pavillon.
Mozart cheese! Is he spinning or what?


  1. I can't believe I am missing this show! Looks like you had a ton of fun...

    Carol, I just realized that I own a little Room for Dessert book by David Lebovitz! And i baked these great cookies over the weekend from it. I was looking at the author's name over the weekend....then it hit me, his name sounded familiar b/c I had seen it here on PB!

    One more thing: Pavlova is awesome. I grew up in NZ & had it every summer (meaning in December!) I have a dishcloth my mom got as a gift-it has the recipe for Pavlova.

  2. Everything is truly exquisite.
    How divine!
    Love Jeanne

  3. Anonymous10:29 AM

    LOVE the blog!!
    Just had to send you a teeny correction. Not sure if it was a typo or couldn't make out the font, but it's:
    San Saba, Texas
    Tiny little spot of a town that my dad is from, with notoriously awful weather (highest heat, tornados - everything you think of TX). Probably 5,000 residents?
    I was just in awe to see someone from there would have a booth in NYC. As far from Paris as you can possibly get! ;)

    Thanks for making my mornings so pleasant and surprising,

  4. I just read this and yesterday's posts all in one go and I will have to go and lie down now.

  5. Is that "chocolat chaud" made with cocoa? That's a pet peeve of mine, marketing hot cocoa as hot chocolate.

    The show sounds wonderful! I love all the salts!

  6. Anonymous1:59 PM

    this makes me want to get on a plane right now, but I can't complain since I'm in Paris.

    Your comments helped me decide not to return to the show today.
    It's gonna be green salads and kiwis for a while around here! :)

  8. It looks like somebody has been nibbling on those cute little chocolate cups ;)

    Interesting concept : grate your own salt :D Whatever will they think of next?

    Thanks for showing us these pics carol. Now we can talk about how refreshing wine ice cream is, as if eat it all the time! lol! :-D

  9. "greed salads and kiwis"? What on earth are those things? Are those a new flavour of chocolate and croissants or something? Or maybe some kind of new salt?


  10. Anonymous5:52 PM

    Thank you for letting me tag along again ! You D best.

  11. Anonymous6:10 PM

    Just sent on their way our first batch of company. The second round of company starts next Monday. We ate out a lot at some really fine food places... ate way too much good food...then I get on here to catch up and what do I find?? .. A FOOD SHOW..groan..but to Heck with the kiwi.. I think I'd like two of those chocolate CUPS and a nap. :-)
    Cris in OR

  12. i think kiwi
    dipped in rich dark chocolate
    would be

    thanks for the food show
    every day is a food show
    around here...

    thank goodness!


  13. Anonymous10:57 AM

    Carol, I was gone, and couldn't get my parisbreakfasts fix, so now I'm perusing all the ones I missed--this looks wonderful! My mom always had the individual salt dishes and spoons, and she passed those on to me, but I hadn't seen the chunks of salt for grating your own bits of salt before--interesting! I wonder if one winds up using less or more with that method!

  14. thats lovely and quite interesting...Of all in paris breakfasts the solid chocolates cups are my favorites...

    suma valluru


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