“A special website that Jell-O has set up will have a plug-in that fans can download. Once they do so, if the winning team’s name [the B*lt*m*r* R*v*ns, of course] appears in an article on a webpage, that will be blurred out.”
It’ll cost you like $21-something for your ticket. Buy it now if you’re planning on going.
All the deets, below.
In closing, Fall Chocolate Salon, Fall Chocolate Salon, Fall Chocolate Salon!
“TasteTV and the International Chocolate Salon are pleased to announce that the 3rd Annual Fall Chocolate Salon is scheduled for Nov. 11th.
FALL CHOCOLATE SALON 11/11
Chocolate lovers, en garde! A unique event with limited tickets available for attendees, the Fall Luxury CHOCOLATE SALON participants include over 25 chocolatiers, confectioners, wineries and other culinary artisans.
An intimate setting, the Fall Chocolate Salon is the perfect place to find the perfect Holiday gift, while tasting and savoring the chocolate lovers experience.
Celebrating its anniversary, the 2012 Third Annual Fall Luxury CHOCOLATE SALON participants include chocolatiers, confectioners, and other culinary artisans, such as Amano Artisan Chocolate, The TeaRoom Chocolate Company, Saratoga Chocolates, Toffee Talk, Smitten: Artisan Truffles, La Chatelaine Chocolat Co., Toffeeology, Jade Chocolates, Feve Artisan Chocolatier, Socola Chocolatier, Sixth Course Artisan Confections, Clarine’s Florentines, Plumeria Flours, Butterfly Brittle, CocoTutti, Marti Chocolatt, Snake & Butterfly, Quail Point Chocolates, Rachel Dunn Chocolates, Kallari Chocolate, Be A Gourmet, Farm Fresh To You, Gems and Silver Jewelry, The Winery SF, Jerk’NPickle, TasteTV,and more.
This thing was big, baby. You’d have need about four hours to check everything out:
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“Top Five Food Trends Spotted at Winter Fancy Food Show
SAN FRANCISCO, Jan. 17, 2012 — The top five food trends for 2012 have been identified by a panel of trendspotters at the 37th Winter Fancy Food Show, which ends today in San Francisco. It is the largest marketplace for specialty foods and beverages on the West Coast, with 80,000 products on display from 1,300 exhibitors from the U.S. and 35 countries.
The trends are:
Pickling 2.0 — Unbound Pickling: Pickled Peas and Carrots — Boat Street Pickles: Pickled Golden Raisins — Sonoma Brinery: Raw Sauerkraut
Drinks Go Nuts (and Seeds and Grains) — Victoria’s Kitchen: Almond Water — Simpli: Chocolate Oat Shake — Chill Drinks: C+Swiss Hemp Iced Tea
Gluten Free Grows Up — Cup4Cup: Gluten-free flour blend from Thomas Keller — Stonewall Kitchen: Gluten-free Herbed Pizza Crust — Love Grown Foods: Sweet Cranberry Pecan Granola
Coconut Cracks Open — Luna and Larry’s Coconut Bliss: Ginger Cookie Caramel Coconut Ice Cream — Noh Foods of Hawaii: Coconut Pudding Mix — Hey Boo Jams: Hey Boo Coconut Jam
Ancient Grains — Culinary Collective Zocalo Heritage Grains: Pink Amaranth — Al Dente Pasta: BonaChia Pasta — Origen Chilean Gourmet: Quinoa Puffs
Other trends identified at the Winter Fancy Food Show include savory sweets such as bacon brittle, mindful snacks such as raw bars, bean chips and seaweed, cocktail mix makeovers, new takes on chai, and everything fig. Read more about these trends and their related products on foodspring.com.
The trendspotters are Stephanie Dean, Sunset Magazine; Dana Goodyear, The New Yorker; Nancy Wall Hopkins, Better Homes & Gardens; Kara Nielsen, CCD Innovation; Evan Orensten, Cool Hunting; Jennifer Pelka and Ruth Reichl, Gilt Taste; Denise Purcell, Specialty Food Media; Kalena Ross, Blackboard Eats; Stephanie Stiavetti, contributor to NPR, KQED, Huffington Post; Susie Timm, Girl Meets Fork; and Joanne Weir, PBS television host, cookbook author and chef.
About the NASFT The NASFT is celebrating its 60th anniversary this year. Based in New York City, is a not-for-profit trade association established in 1952 that fosters trade, commerce and interest in the specialty food trade. The NASFT’s website for consumers, foodspring.com, provides an insider’s look at specialty foods and the entrepreneurs and artisans behind them. For information about the NASFT and its Fancy Food Shows, go to specialtyfood.com.”
Like this. Can you see the Canadian Pavilion and the German? This is less than 10% of the exhibit hall space. It would take you hours to check out all the exhibitors:
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Now if you want, you can pay your $60 to check things out for yourself, but expect to find a trade show – it’s not oriented towards consumers at all. But every last food trend you could imagine (and some you could not) is in the house and everybody’s handing out samples and related swag.
And every last nook and cranny of Moscone North and South is filled up. The place is hopping. I expected to see at least a few attendees bummed out over the state of the economy, but I didn’t. The Great Recession is Over, people.
This truly is a world-class* event, as defined.
Bon courage, people of Fancy Food Fest ’12!
*The tedious cliche “world-class” was overused in the 415 already by former Mayor Gavin Newsom and those in his administration and, now, the current Ed Lee holdover administration (which is basically the same people but with rearranged titles) has stepped up its use. IRL, not everything what touches the City and County is “world-class,” capiche? And, IRL, not everything what touches San Francisco needs to be “world-class.”
And KOFY TV 20 is there doing something or other – they’re Everywhere You Want To Be these days. (Perhaps KOFY’s recent affiliation with noted WikipedianBeth Spotswood is starting to pay off…)
