I spent last weekend in New York City on a food-focused trip, and it was a blast. On Saturday I went to the Food Truck Drive-In with a friend, which deserves its own write-up. The main reason for the trip, though, was the 2010 NASFT Fancy Food Show. This annual event gathers specialty food producers, restaurateurs and retailers under one roof and is a great place to discover new products and spot trends.
With more than 2,500 exhibitors presenting over 180,000 products, the show was overwhelming in the best way. I lost track of photos at times, and eventually everything started to blur together—so much tasting can make your palate tired—but I found many exciting products and a few duds, and I came away with a clear sense of what’s emerging in the specialty food world.
One memorable find was Mrs. Renfo’s Ghost Pepper Salsa, launched the morning of the show. If you like intense heat, this salsa delivers—bold, flavorful and very spicy. It was fun watching people try it; many were overwhelmed by the heat, while spice lovers loved the flavor. If you enjoy fiery salsas, give this one a cautious try.
Next to the salsa was a Naan Pizza from Tandoor Chef, a new frozen product that tasted surprisingly light and fresh. The Indian-inspired flavors were a highlight, and it was the first of many Indian-style items I encountered. I sampled masala marinara, a “naanwich,” curry ketchup, and several simmer sauces. Indian flavors are clearly gaining traction and look likely to be a major trend in the coming months. I managed to bring home some sauce samples, so expect more detailed reviews and recipes soon.
Across the show I noticed several broader trends: spice blends and seasoning mixes, an expanding range of flavored waters and craft sodas (I particularly enjoyed Fizzy Lizzy’s grapefruit soda), and retro or “homemade” packaging. Many brands are leaning into vintage-style jars and labels—mason jars and old-fashioned containers—while others are reintroducing classic packaging for nostalgic appeal.
Rick Bayless made an appearance promoting his Frontera line. I asked for a photo and he was very friendly. His products stood out: the tortilla chips had a homemade texture and flavor, and the refrigerated guacamole mix—designed to be added to fresh avocado—produced surprisingly tasty guacamole. I normally make guacamole from scratch, but the Frontera mix was tempting enough that I might buy it occasionally.
The Republic of Tea offered a strong showing with hot and iced samples, including new releases. My favorites were the Mango Chili Green Bush Tea and the Organic Turmeric Tea. The Mango Chili balanced sweetness with a subtle heat and was very refreshing. The Turmeric Tea surprised me: rather than tasting like curry, it had a warm, earthy profile with cinnamon notes that made it approachable and enjoyable. I’ll be looking for both again.
Beyond the products, one of the best parts of the show was the company. With so many booths, it was helpful to explore with friends. I attended with Christine and met up with Andrea, Jennifer, Vanessa and Stephen, which made the day more fun and manageable. One odd miss: I tried a berry-flavored Hint water and didn’t like it at all—its flavor reminded me of medicine, so I wouldn’t recommend that one.
