Show Dates & Hours
Sunday, June 29, 2008; 10 a.m. - 5 p.m.
Monday, June 30, 2008; 10 a.m. - 5 p.m.
Tuesday, July 1, 2008; 10 a.m. - 4 p.m.
Level 1 - D Hall & Level 4 - Galleria/River Pavilion open at 9:30 a.m.
The Summer Fancy Food Show is bursting at its seams this year -- literally. This year's show will be the largest ever with overflowing growth presented in new exhibit areas encompassing the Galleria and River Pavilion
Ron Tanner, vice president, communications, education, government & industry relations, said there are plenty of international exhibitors to see from nearly 70 countries in pavilions or individual booth spaces.
"The show is going to be bigger than it's ever been," Tanner explained. "The specialty food industry itself is growing. Our State-of-the-Industry report shows that it's grown 19.2 percent in the last two years whereas retail of all food has grown only 5 percent. There are a lot of people with great ideas getting into the business, and there are a lot of retailers seeing growth."
Retailer Cooking Programs
The Institute of Culinary Education (ICE) and NASFT have cooked up classes this year, one each on Friday and Saturday night before the show. This is a perfect chance to brush up on your cooking technique and network with others in the industry.
Essentials of Provencal Cooking
(Classes held at ICE: 50 W 23rd St., 12th floor. Transportation is your responsibility.)
Friday, June 27, 2008; 6 p.m. - 10:30 p.m.
Pre-Show Member Price: $100; Pre-Show Non-Member Price: $130
On-Site Member Price: $120; On-Site Non-Member Price: $150
Provence is a gastronomic paradise where French techniques meet Mediterranean elements like garlic, basil, olives, lavender and honey. Throughout this enchanted evening, you will learn essential techniques, including selecting the proper herbs and other aromatics that pair with the freshest of ingredients to make simple dishes burst with flavor. On your menu will be Pastis; Tapenade (olive spread on rustic bread); Brandade de Morue à l'Aïoli (dried cod with aioli); Soupe au Pistou (bean soup with cheese and basil-garlic dressing); Daube de Boeuf (beef simmered in red wine); Tian d'Aubergines et Courgettes (eggplant and zucchini crustless tart); Carré d'Agneau Rôti aux Herbes de Provence (roast lamb with herbes de Provence); Fenouil à la Provençale (braised fennel with tomatoes and garlic); Dried Fruit and Honey Compote.
Essentials of Thai Cooking
(Classes held at ICE: 50 W 23rd St., 12th floor. Transportation is your responsibility.)
Friday, June 27, 2008; 6 p.m. - 10:30 p.m.
Pre-Show Member Price: $100; Pre-Show Non-Member Price: $130
On-Site Member Price: $120; On-Site Non-Member Price: $150
Explore the unique ingredients, simple techniques and sometimes fiery recipes of Thai cooking, one of the most distinctive of Southeast Asia. You'll learn to make authentic versions of some of the country's most popular recipes, then sit down to enjoy them with regional beers (the drink of choice) and suitable wines. You'll make Hot-and-Sour Prawn Soup; Summer Rolls; Chicken Satay; Green Papaya Salad; Green Thai Curry with Chicken; Prawns with Coriander Leaves and Chili; Pad Thai; Steamed Fish with a Tamarind Sauce; Sticky Rice with Mango; and Tapioca Pudding with Coconut.
Awards & Recognition
The Fancy Food Show is where you will see all 150 of 2008's sofi Silver Finalists on display. More than 1,500 products in 31 categories were tasted and judged in the 36th Annual sofi Awards Competition, which took place in April at the NASFT offices in New York City. A total of 150 products were selected as Silver Finalists. They represent the best of the year in 32 categories, including Outstanding Appetizer, Antipasto, Salsa and Dip; Outstanding Chocolate; and Outstanding USDA-Approved Organic Product.
Submissions were judged on numerous attributes, including quality, innovation, packaging, ingredient profile and pricing. The judges were: Kara Rubin, Whole Foods Market; Brian D. Caplan, Bacchus Wine & Spirits; Stephanie Cook, Raley's; Christina Pirello, host of "Christina Cooks;" Shirley Cheng, Culinary Institute of America; Robert Sickles, Sickles Market; Michelle Cosmo, Crate & Barrel; and Fran Carpentier, Parade Magazine.
The final round of judging to select Gold winners will take place at the Summer Fancy Food Show in New York City. The winners will be announced on June 30.
Your vote counts -- qualified retail and foodservice buyers can judge Finalist products to help pick sofi Gold winners. Noted chef Jacques Pepin will announce the 32 Gold winners at a special presentation on Monday, June 30 at 5:30 p.m.
Tanner encourages all attendees and buyers to get involved in the judging, which will take place on the exhibit floor, Level 1, in the special events hall.
"We encourage people to do that because the broader representation of judges we have, the better the award outcome becomes," he said.
Education
The NASFT will present more than 30 seminars, workshops, tours, tastings, cooking classes and special events at this year's show. Some of the programs include:
Fundamentals of Specialty Food Retailing
Friday, June 27, 2008; 9 a.m. - 4 p.m.
Pre-Show Member Price: $125; Pre-Show Non-Member Price: $225
On-Site Member Price: $150; On-Site Non-Member Price: $250
This workshop focuses on the basics of specialty food retailing and will help entry-level entrepreneurs critically analyze the opportunities and resources available. Through a series of instructor-led segments and breakout sessions, you will leave with the tools necessary to create and grow a successful specialty retail venture. Topics include:
- Putting your team together: pre-opening considerations
- Store concept development: target demographics, product lines and more
- Site feasibility and capital budgeting
- Interior design and equipment: how to make your concept come to life
- Profit and loss projections and benchmarks
- Staffing processes and procedures
Admission to this session includes a networking lunch.
Speakers: Karen Karp, Karp Resources and author of Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store; Robert Heiss, CooksShopHere
The Orthodox Union Presents: Going Kosher - The Potential to Increase Market Reach and Share
Monday, June 30, 2008; 10 a.m. - 11:30 a.m.
Pre-Show Member Price: $25; Pre-Show Non-Member Price: $40
On-Site Member Price: $35; On-Site Non-Member Price: $50
OU (Orthodox Union) Kosher certifies more than 500,000 products in over 7,000 plants located in 80 countries around the world. Find out how Kosher has the potential to increase market reach and share. By attending this presentation and the roundtable discussion, you'll learn:
- What is Kosher?
- How does Kosher certification work?
- What are the benefits of Kosher-certified products?
- What makes one item Kosher and another not Kosher?
Speaker: Rabbi Dr. Eliyahu Safran, OU
Oldways Presents: Health and Wellness Meets Flavor and Taste, A Guided Tasting
Monday, June 30, 2008; 12:30 p.m. - 2 p.m.
Pre-Show Member Price: $50; Pre-Show Non-Member Price: $75
On-Site Member Price: $60; On-Site Non-Member Price: $85
Good taste and flavor are always the top reasons consumers buy food and drink products. Happily, these days, good taste and flavor increasingly pair with health and wellness. This workshop will help retailers (and manufacturers) focus on how successful marketing of traditional foods can include health and wellness and great taste at the same time. The session will include tastings of delicious traditional foods associated with three Oldways programs -- Med Mark Mediterranean Food Alliance, Whole Grains Council and Latino Nutrition Coalition -- and fascinating facts about their health benefits.
Speakers: K. Dun Gifford, Oldways; David Neuman, Lucini Italia Co.
Transfair USA Presents: Fair Trade Impact - Communicating the Benefit to Your Consumers
Tuesday, July 1, 2008; 8:30 a.m. - 10 a.m.
Pre-Show Member Price: $40; Pre-Show Non-Member Price: $60
On-Site Member Price: $50; On-Site Non-Member Price: $70
This presentation will begin with an overview of research that has been done regarding consumers' views and purchasing habits of ethical products. Audience members will learn specific ways they can market their current or future Fair Trade products, and how Fair Trade can be a great way to connect with new customers.
Speaker: Anthony Marek, Transfair USA
For a complete schedule, click here.
