22173 Wed Nov 27 16:13:09 -0800 2002 10 1 San Francisco Bay Area 0 81549 I got this mailer today about the Fancy Food Show in SF that's coming up on Jan. 19th-21st. It looks like if you register ahead of time it's $25, at the door it's $50. Is this show open to the public? My mailer didn't say, but it was addressed to me, but I'm not in the food business...yet :) It seems really interesting, maybe I can find the extra twenty five clams to go. Link: http://www.fancyfoodshows.com Wed Nov 27 16:13:09 -0800 2002 0 Wendy Lai 1 81557 Yes, the Fancy Food Show is usually only open to the trade and media. But if you got all the registration materials, why not sign up for it and go :-). They've never been real strict about checking one's credentials, particularly if you pre-register. It's usually pretty crowded, and there can be a lot of repitition in the items shown, but it's almost always interesting and a good way to spend a day. I missed last year's show, but I'm planning on flying up for it this year. Wed Nov 27 17:40:24 -0800 2002 81549 0 Gayla 2 81559 For $25 do you think it's worth it? I'm really really tight on budget lately. I guess if they ask me about my "credentials" I can always say I'm a private caterer :) Wed Nov 27 17:48:46 -0800 2002 81557 0 Wendy Lai 3 81560 See Jim Leff's report at link below Link: http://www.chowhound.com/writing/foodshow.html Wed Nov 27 17:58:40 -0800 2002 81559 2 The Chowhound Team 4 81562 Here's one of the discussions on this year's show in San Francisco. Link: http://www.chowhound.com/topics/show/18465#58492 Wed Nov 27 19:25:40 -0800 2002 81560 0 Melanie Wong 3 81612 Wendy, whether it would be worth it to you probably depends mostly upon why you want to go and what you expect to get out of it. If you're looking to go for a chowhound type of experience, save your $25, you won't find that at a food show. But if you're looking to go and see what kind of food products are being developed and marketed, and what you can expect to find on store shelves in the next year, or on restaurant menus, then it may be worth the $25 investment. No food show is an eating or dining experience. You don't go to them to find some unexpected culinary delight. They are trade shows and one of the ways that the food industry introduces their new items to those who will purchase, prepare or sell it to the general public. There is very little that is glamorous about a food show. There will usually be multiple versions of whatever the hot, trendy food fad is of the moment. Some of it will be good, some of it mediocre, and some of it you'll wonder how they ever got someone to manufacture it. I suspect there will be a lot of "Latin" themed foods this year, since that is a hot trend that's been picking up steam over the last couple of years. Hopefully, there will be no more Harry Potter barf flavored jelly beans. The vendors will be a mix of food brokers, manufacture reps, R&D guys (and gals) and small business owners with a product to vend, along with some of the high profile chef names (usually their "people" and not the name chef). All of these vendors will be hawking their goods, trying to get you to taste and commit or buy their product. This is a job for these folks, it's how they make at least part of their living. They aren't at the show to provide the spectators with a dining experience. I've been in the food business for over 25 years and have attended well over 100 food shows put on by assorted organizations and associations. I think there is kind of a love/hate relationship people in the business have about these shows :-). You need to go every few years to keep current, it's a lot of work and stressful on the body, but the after show hours events can be a lot of fun, and it's always nice to reconnect with the people you know but haven't seen for a while. If you decide to go, wear your most comfortable pair of shoes, you will discover just how big Moscone really is. Expect large crowds and narrow aisles. You will be pushed and joustled around. Be selective about what you eat. All samples are not created equal. If the show is small enough I generally walk the entire floor seeing who is showing what and then go back and taste what looks the most promising. Food shows at Moscone are too large to do that, so I will usually scope out the show in sections - peruse a few aisles, go back and sample, chat and get product info sheets, find out about distribution, then go do a few more aisles. If you try to sample everything you will a) make yourself sick and b) end up with palate fatigue where everthing starts tasting the same after a while. Other than the big NRA show in Chicago every year (which should be seen once in a lifetime to be belived), I usually do like to do the Fancy Food show. For people in the business it provides us an opportunity to see products our usual vendors and distributors don't show us, to find new items, new producers or new vendors, and perhaps fresh ideas for new menu items, and to attend educational sessions designed to promote and make our operations better. Thu Nov 28 13:34:03 -0800 2002 81559 0 Gayla 1 81568 If you've never been, it's worth checking out. I walked around the show in January with Rochelle McCune and her husband Michael. Sure, some of the stuff isn't all that good or very Chowhoundish, but you do get to meet some of the local producers at that can be fun. Plus there are decent samples of some items. I got hooked on Neuske's bacon. Thank goodness they had the free shipping sale right after that. -Peter Wed Nov 27 20:28:24 -0800 2002 81549 0 Peter Yee 1 81599 I've been to the show several times. A friend and I have done some minor catering -- mostly hospitality suites at conventions (volunteer). We have found the Fancy Food Show is more fun if you go with a focus -- something you're looking for or comparing, or an event that needs stuff. If you do need something, take notes about what you liked -- the array is dazzling and you'll get confused. One of the things we developed is that we each had a tote bag. fliers from stuff we liked went into her bag, fliers from stuff we didn't like went into my bag -- that way we didn't have to refuse someone who insisted on giving us literature, or tell anyone we didn't like their wares. Since you will find yourself going down the aisles tasting chocolate, mustard, chocolate, salsa, chocolate, cookies, chocolate, hot sauce, chocolate, thai food, chocolate, cheese, chocolate, tea....etc., I suggest you start the day with a light but healthy breakfast. It really is fun to see the professional side of the food industry. Be aware that this is all packaged stuff, nothing much fresh except things like cheese and pate. The international section is very interesting. But remember that these people make a living doing this, and be polite about not taking their attention away from people who actually are buying stuff. Thu Nov 28 05:14:53 -0800 2002 81549 0 Kim Cooper 2 81604 I signed up. Great tip about being polite and not taking up a lot of the vendors time - especially when you are just "grazing" and others are there for business. Thu Nov 28 10:37:36 -0800 2002 81599 0 Steve N 1 81624 A good friend of mine is a caterer and has taken me with her to this show for about the last 10 yrs or so I guess. I look forward to it every year! Sure, there's a lot of stuff that might not be great but it's still lots of fun to see what's new (and not so new) on the food scene. We walk our feet off, taste all kinds of cheeses, olives, chocolates, etc. One booth to look for is Sid Wainer - they have a quadruple sized booth on the International side. There products are very high quality - don't miss them. On the soy-based caviar - I couldn't believe that it wasn't the real thing. It really surprised me! My info is that it's only open to the trade but if they sent you the registration package then you must be on their list from somewhere.... I think it's a hoot and it's worth the $25 to me just to check the whole scene out! Fri Nov 29 02:19:04 -0800 2002 81549 0 Karen M 1 81754 Joe Bob Briggs went last year and his report IMO is a hoot. He is no Jim Leff. Link: http://www.nationalreview.com/comment/comment-briggs072402.asp Mon Dec 02 12:56:00 -0800 2002 81549 0 Tom Hall