Curious George Cake Recipe

Daunting but delicious munching at the 2011 Fancy Food Show

Some vendors mutter that the switched venue — the Walter E. Washington Convention Center in Washington, D.C., instead of New York City's under-renovation Javits Center — mutes the energy of the National Association for the Specialty Food Trade's 57th annual Summer Fancy Food Show.

Certainly, attendance is down. Still, the event, playing out over three super-sultry days, draws 2,400 exhibitors from 80 countries to showcase 180,000 specialty foods and beverages.

No small potatoes, although Peru has piles of those, too.

Celebrity chefs roam the aisles or man booths. Patti LaBelle pitches her Lady Marmalade BBQ sauce line, and heads snap around at an Obama impersonator hawking hummus and falafel. Curious George joins the throngs, as does the Dalai Lama and Colombian Coffee's Juan Valdez, sans burro.

Competition is keen for the top prizes of Specialty Outstanding Food Innovation (sofi's), with a record 2,236 entries in 33 categories. A living sofi, that Oscar-like statuette with a chef's hat, engages the crowds.

As usual, there are oceans of oils — coconut, rice bran, olive, avocado and, for an earthy, nutty twist, Hammons Black Walnut Oil ( www.black-walnuts.com ).

Mountains of meats stretch out along miles of aisles, along with salsas galore, fine chocolates, innovative condiments and beverages from tea and wine to mezcal and craft beer.

Some products misstep badly: BaconAir — bacon-flavor oxygen inhalers — really? And, who lusts after a portrait of Daniel Radcliffe composed of jelly beans, or a tool set of full-size wrenches, bolts and pliers made of milk chocolate.

But, on the whole, it really is the tastiest trade show on earth.

This year, a trendy Korean Pop-Up Restaurant, Hansik, adds excitement. Chef Akira Back, from Yellowtail Restaurant & Lounge at the Bellagio Resort & Casino in Las Vegas, hosts a menu of new flavors — sea squirts with finger lime caviar, nasturtium leaves and vanilla essence; free-range chicken with ginseng air and ssam jang. Recently claiming title to the hot new cuisine, Korean food occupies more than 25 exhibit booths.

Top trends

Real time, official coverage of the event streams on Facebook and Twitter. A panel of trendspotters spreads out across the show floor to identify and communicate the top five trends.

Curious George Bakes a Cake

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