I’m just back from the 67th Summer Fancy Food Show held annually at New York’s iconic Javits Center, and I thought it would be fun to share some highlights. For those unfamiliar with it, the Fancy Food Show is the largest specialty food industry trade event in the US. Picture yourself at a sprawling international networking party where you can taste traditional cuisines from around the globe and simultaneously learn about all the latest trends in food; inclusivity at its best! It was wonderful to see the show back in full swing with sold-out exhibitor spaces, exciting pop-up pavilions everywhere, and endless aisles of flavorful, aromatic, innovative food — glorious food!

This year’s major focus was plant-based products like Popadelics Crunchy Mushroom Chips, featuring superfood shiitake mushrooms. These snacks are absolutely addictive. They’re cooked by a cool method called vacuum frying, which enables these magic mushrooms to absorb less oil while delivering maximum crunch and flavor, or Prime Roots, the award-winning plant-based deli meat and charcuterie company that offers faux turkey, salami, and ham that you won’t believe aren’t made from real meat. Try this on your next charcuterie board. I bet your guests won’t be able to taste the difference! And Eurocaviar, a Spanish company that featured vegan caviar-style spheres flavored with wakame and Codium seaweeds, balsamic vinegar, or soy from their Besphere line. Using molecular gastronomy techniques, these delightful pearls delivered the same delicate pop in your mouth, just like real caviar.

Of course, there are always many other wonders to behold at Fancy Food, like this immersive mini white chocolate nativity scene nestled into my favorite Italian sweet bread, Fiasconaro Panettone. Imagine bringing this centerpiece to your next holiday celebration!

The other side of the pavilion housed an incredible replica of The Empire State Building in all its towering glory, meticulously made entirely from buttery Walker’s Biscuits. I couldn’t help but wonder if they offer guided tours to an edible observation deck, or perhaps an epic eat-your-way-to-the-top experience. This was truly a sight to behold!

Keynote speakers like Giada DeLaurentis appeared, discussing emerging trends in food, with numerous live-cooking demos going on throughout the event. One of my favorites was presented by Urbani Truffles, featuring the spectacular Chef Dean Barker’s creation: Shiso Truffle Yuzu Limone shots (mezcal, Calamansi, yuzu, Ají Amarillo, truffle vanilla syrup) paired with Smoked Chili Truffle Tartare Bites (smoked wagyu tartare, hamachi, toro, bechamel ponzu, caviar, topped with shaved freshly shaved truffles.

I had an opportunity to catch up with some old friends at Melissa’s Produce, the cheese artisans at Belgioioso/Polly-O Cheese, Oryx Desert Salt, and my new friends at Piro Extra-Virgin Olive Oil.

Sadly, before I knew it, the day was over, and it was time to leave. Walking towards the exit, exhausted, yet filled with great food and memorable experiences, something caught my eye. Just beyond the convention center window, a vibrant rainbow flag waved playfully in the soft breeze. A celebration of Pride, and a bold reminder that in this incredible city, inclusivity will always thrive and prevail.

And once again, if only for a moment, I was reminded of why New York remains one of the greatest cities in the world.

—Chef Diana

Giving credit where credit is due:
Photo-Video-Edits: Russ Murray (@remages)