Old Friends and New at the 2016 Summer Fancy Food Show, Part 1: Tunisia and Other Countries

Another terrific tour of the world’s food and drink in New York!  Unfortunately, we could only stay for two days this year.  It was enough to get a smattering of the best goods on offer. Tunisia was the partner country for the 2016 show, and they were delighted to show us what great food (and other things) they produce.

At the opening press reception, we learned that Tunisia is second in the world in olive oil production, and the first in export quantity.  They have great chefs, too!

A Trio of Tunisian Chefs

A Trio of Tunisian Chefs

Chef Franco Lania and Delicious Bites Made With Olive Oil

Chef Franco Lania and Delicious Bites Made With Olive Oil

Tunisian Native Dress on the Exhibit Floor

Tunisian Native Dress on the Exhibit Floor

A Fragrant Spice Display

A Fragrant Spice Display

And they have exported at least one very tall person.  He is Salah Mejri, a basketball player, a member of the Dallas Mavericks.

Musicians and Salah Mejri

Musicians and Salah Mejri

 

He was introduced to great applause.  I guess if you follow basketball, you know who he is.

On the exhibit floor, the Italian pavilion was endless, as it is every year.  There was pasta being cooked,

Italian Chef

and seemingly falling from the sky.

Raining Pasta!

Raining Pasta!

Scotland’s pavilion exhibited products from the sublime

Scottish Sublime Salmon

Scottish Sublime Salmon

to what a non-Scot might call ridiculous.

Haggis Flavored Crisps

Haggis Flavored Crisps

Honestly, haggis-flavored chips? But they made up for it with the excellent Thistly Cross brand hard cider.  The elderflower flavor is especially nice.

There was a chocolatier demonstrating his technique at Casa Luker

A Delicious Craft

A Delicious Craft

and Bob Moore of Bob’s Red Mill was doing his thing, signing books and posing with fans.  Count me as one!

Bob and Fan

Bob and Fan

The Moroccan pavilion introduced a video feed of their chefs from a unique vantage point: top down.

Moroccan Chefs at Floor Level

Moroccan Chefs at Floor Level

And Top Down

And Top Down

Along with their delicious food, the tea server was there to dispense traditional hospitality.

Tea? Yes, Please!

Tea? Yes, Please!

And at the Urbani Truffles booth, the Italian cookbook author Francine Segan extolled a line of truffled sauces.  I was flattered that she remembered the last time we met.   The pasta dish was a little preview of the fabulous party cruise Urbani sponsored that night.  Stay tuned for my post on that!

Francine Segan Stirs Pasta

Francine Segan Stirs Pasta

Next: Part 2: Ham Obsession

About Judy

I have been cooking and eating all my life. I help run the Olney Farmers and Artists Market in Olney, Maryland, arrange their weekly chef demos and blog from that website (olneyfarmersmarket.org) on Market matters. This personal blog is for all things foodie: cookbooks, products, restaurants, eating.
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