64th SFA Summer Fancy Food Show: Antipasti, Chocolate and More

The Speciality Food Association presents the 64th SFA Summer Fancy Food Show. With over 2,400 international exhibitors showing more than 200,000 delicious specialties on an area the size of six football fields, this food show is unlike any other! Running from June 30 - July 2, at the Javits Center, photographer Daniela Kirsch took us along for the ride. Check it out!

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12:14 p.m.
There is no way I can miss the Fancy Food Show in NYC's Javits Center. I'm a big foodie, I love cooking, and I've been all around the world tasting everything from frog legs to fried bugs. This is my thing!

Leading up to the convention the press center sends me an email with "Tips And Tricks For Surviving The Show":

"Pacing: it's tempting to try everything you see, but starting too fast could numb your palate and/or irritate your stomach. Begin with lighter foods and beverages, and work your way up to chocolate, cheese, coffee, and other foods with strong flavor profiles."

The floor plan is a 200-page book with thousands of exhibitors. Most of them are from Europe, especially Italy. Antipasti is dominating the food choices. I was born in Germany, and I lived most of my life in Europe: I can't wait to eat all the food I grew up with it! Who's pacing?

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12:43 p.m.
"It's a Himalayan Salt Block! You don't need any additional seasoning!"

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12:51 p.m.
"Which one of your cheese sells best?"
"The Manchego!"
"Why is that?"
"Because people know it from the book Don Quixote."

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12:55 p.m.
Great bread from New Jersey.

1:02 p.m.
The best blue cheese I taste today is from Britain.
"The cheese is from these guys?" I point to one of the pictures of goats hopping around on a field in Cornwall.
"It's Girls! We haven't figured out yet how to get milk from the guys ..."

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1:15 p.m.
Ayran! The famous Turkish drink and the best-kept secret of hard partying Europeans to cure any hangover instantly.

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1:16 p.m.
"What's raw chocolate?"
"It's made from unroasted cacao beans!"
"Where are you guys located?"
"Brooklyn New York!"

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1:20 p.m.
"How is it?"
"So good! I really needed a break from all the antipasti here!"
I get it. The convention features 60% antipasti and 20% chocolate. Most of the exhibitors here are from Europe trying to find a distributor for the USA.

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1:23 p.m.
The Italians brought a lot of pasta!

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1:25 p.m.
And cold cuts!

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2:19 p.m.
I head over to the Germans. Let's see if they are authentic.
The German Pavilion has a cooking show. Michelin-star chef Dominic Jeske and chef Sebastian Morgenstern are making the popular quick lunch every German loves: Meatballs and Cucumber Salad (Frikadellen und Gurkensalat). This traditional, healthy dish has surprisingly little meat, but lot's of vegetables and can be prepared in under 10 minutes.

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2:28 p.m.
Recipe: Mix bread soaked in water, veal, parsley and a lot of red onions for the meatballs and roast it in a pan. Cut cucumbers in slices, add more onions, dill, mustard and some yogurt. Enjoy!

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2:32 p.m.

"We traveled all the way from Germany for the show!"

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2:43 p.m.
Sparkling Apple Juice called "Apfelschorle". Another favorite from Germany. It's the number one alternative to drinking plain water, and a must-have on every restaurant's menu. Kids are raised on it, German athletes often prefer it over sports drinks, and it's the go-to non-alcoholic choice for a night out.
"In Germany, we mix it 1/2 apple juice and 1/2 sparkling water, but here in the USA, it's only 33% juice to reduce the amount of sugar from the fruits. Americans are very wary of sugar." says the sales representative from Gerolsteiner.

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2:48 p.m.
German sausages, of course. Germans eat them just like that without a bun. It needs to make a cracking sound when you bite into it. That's why they are called crisp sausage "Knackwurst".
"We sell these in Germany for $3.50, here they go for up to $15". the sales representative tells me.
This is because most of the products here are everyday dishes in Europe, not specialty food. On any given day an ordinary European family will have 3 - 5 different types of high-end strong flavored cheeses and dry-cured ham, sourdough bread and a choice of vegetable antipasti on the table. It's produced in larger quantities and therefore cheaper.

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2:52 p.m.
Let's head over to the French.
They are busy creating lavish chocolate pralines ️...

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2:55 p.m.
"Does this have alcohol?"
"No, only 2.5%," says the Austrian girl.
2.5% is not considered alcohol in Austria. I need to keep that in mind.

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3:00 p.m.
And now I know why. This chef is baking waffles with Austrian Stroh 160 rum and it has 80% alcohol.
"It's in the dough and I also pour the rum over it".
Dangerous!

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3:04 p.m.
Finally a non-alcoholic choice!
"You can even have this without alcohol. Mix some ice and sparkling water with it, and it makes a great non-alcoholic summer cocktail. My sixteen-year-old daughter loves the cranberry mint flavor." says Anna Scott owner of Anna's Kitchen Shrub.

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3:14 p.m.
Everybody talks about plant-based, but I can't find any exciting vegan products at the convention. Most of the vegan products here are highly processed snacks.

3:23 p.m.

I'm so full!

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Daniela Kirsch is co-founder of NameFace — a facial recognition application that can identify celebrities in photographs. Through her technical and creative expertise, Kirsch has changed the entertainment industry, and she knows more than just a thing or two about photographing A-list events.

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