LYRA MAG.

Specialty Fancy Foods Show 2017 Trends  Italian purveyor Selektia Tartufi maybe had the most expensive gourmet food item on display...pictured above their truffle products  When we think of truffles-thoughts leans towards the deeply aromatic kind that can sell at auction for thousands of dollars. For consumers-oils and butters with hints of the black or white  (there's also whitish + burgundy)- still find favor (flavor)...but we also noticed new product categories for the fungi fans.  Also note worthy-the lucious sweet chocolate kind-now available in cookie/candy bar flavors as well as truffle truffle kind.  Prediction-cannabis edibles -truffles-probably coming soon to a store near you. Highlights: From Barça... Torres Select Black Truffle potato chips A SOFI award winner Kilchurn Estate Black Truffle Cheddar-full flavor sweetish cheddar with a bold truffle addition..produced by hand in southern England using locally sourced past...

Javits Center/NYC Staple foods from other countries have increasingly been incorporated into American cuisine. Whether exotic grains, beans, spices, fruits, vegetables etc...typical international eats are gracing hometown plates everywhere. Some highlights: Quinoa a higher protein grain -is sourced directly from Ecuadorian Highlands' farmers by Highland Farm Foods -a company with the mission to provide high quality products that are nutritious, natural and have great taste.  A member of 1% For The Planet. FYI what we like-Quinoameal can be cooked/eaten like oatmeal  Salt Water Taffy is childhood staple just about...spots like Atlantic City and Salt Lake City---serve up their own sweet versions of this, chewy candy-while rum flavored treats from the Caribbean island of Tortuga conjures up sandy white beaches underneath clear blue skies...and of course, umbrella drinks. Tortuga Salt Water Taffy -from the company that offers moist rich rum cakes from a four ...

Fancy Food Show/NYC Our childhood cracker 'experience' was pretty limited to saltines, oyster crackers for chowders, Triscuits (or Wheat Thins), mom's Melba Toast and an occasional plain ole' English imported water cracker-which was considered rather posh eats back then. NOW-crackers are its own gourmet category-not an accessory to the main gigs of cheese, canapés, and things to crunch up in soups. via GIPHY source imgur.com Some highlights from the most recent Fancy Foods Show we grabbed a sample of these on our way out-the O.T.C.(Original Trenton Cracker) Oyster&Soup crackers are so much better than the standard grocery outlet ones hard to explain why- but apparently the dough is given hours to rise naturally, and kneaded/layered over and over before being shaped. Def.these 'artisan style' bites have more flavor, airy texture, super crisp and the shape allows for it to float better in soups without getting soggy. Us-we devoured without anythi...