The front of the Franklin Fountain at 116 Market Street
Sometimes you run across the perfect shop in looks and merchandise that just stands out. The Franklin Fountain in Philadelphia is one of those places. I try to stop here when I am in Philly for their homemade ice cream and to admire the old fashioned deal of the place.
I love this section of Old Philadelphia where the city was created with its old fashioned buildings and creative signs. You can see how the city developed over time.
The front of the fountain area
All of the ice creams are homemade and are made in house. You can taste the richness in each bite of the dish of ice cream.
The menus and the specialty sundaes
The Franklin Fountain is not shop of the past but a creation of many shops to create this turn of the last century ice cream parlor in a tin ceiled building that gives it the 19th century look.
The flavors of ice creams and sundaes
They have a wonderful selection of sundaes and milkshakes to choose from and some great flavors of ice cream.
The Sundae specials
The syrups and toppings
I chose the Caramelized Banana and the Salted Caramel ice creams on both of my trips to The Franklin Fountain. I had to try them both for a second time remembering how good they were the first time.
The rich creaminess of the ice cream with the taste of the sugary caramel and the fresh bananas was a real delight as was the delicious taste of the caramel in the Salted Caramel.
The Caramelized Banana was on the top of the package
Yum!
I loved every bite of it. It can be a bit pricy but for that special indulgence, it can be a real treat.
The History of Franklin Fountain:
(From the Franklin Fountain website)
In January 2003 Eric Berley was finishing his philosophy studies at William & Mary College with no hard plans for the future. Ryan Berley, his brother, was continuing his work as an antiques trader and consultant to Freeman’s auction house, although he was feeling stagnant and ready to do something different.
Just over a year before, the Berley’s father and aunt had purchased a turn-of-the-century building in the heart of Old City in Philadelphia at 116 Market Street. It had (and has) wonderful decorative tin walls & ceilings and the original porcelain mosaic tile floor, that inspired Ryan to float the idea of building an authentic ice cream parlor and soda fountain.
The brothers have always attributed their early fondness for ice cream history to the interior design of their childhood home. Carole Berley, Ryan & Eric’s mother, began selling antiques out of their home in Media in 1976, just after Ryan was born, and decorated the dining room with a historical ice cream parlor motif.
In Summer 2003 Eric traveled to New York state to study under an ice cream chef and mentor. When he returned to Philadelphia he and Ryan wrote a business plan for what would be called “The Franklin Fountain.”
The brothers were inspired by a marble portrait of Benjamin Franklin they had seen at an exhibition of sculpture by Jean-Antoine Houdon that spring. Dr. Franklin, civic businessman, thinker and experimenter, began his adult life just steps away from 116 Market Street. Following a turn-of-the-century precedent for naming businesses after the great man, Franklin’s legacy proved a worthy namesake for the soda fountain.
Months of planning followed, as did road trips to the National Ice Cream Retailer’s Convention in New Orleans, and annual the Ice Screamers Convention (an ice cream antique and memorabilia convention). As they learned, the brothers began to make connections between the values of the early soda fountains and those that Franklin advocated: craftsmanship, social responsibility and experimentation to better serve the people.
By January of 2004, construction began, and with mountains of help from family and friends the final equipment was placed as September wound down. The Franklin Fountain quietly opened the last week of the Summer 2004. The Franklin Fountain aims to serve an experience steeped in ideals, drizzled with drollery, and sprinkled with the forgotten flavors of the American past.
When I am visiting Philadelphia, I am always in search of reasonable places to eat and find snacks after a long day of touring. I came across Asia Bakery at 115 North 10th Street last year when I came in for the Flower Shos and it has been one of my go to places ever since.
The inside of Asia Bakery and their selection of baked goods to choose from
Their buns and rolls are very reasonable and if you get there earlier in the day, there is also a nice selection of baked goods to choose from. On my first trip there, I stopped for a late afternoon snack and one of their Roast Pork buns and a Cream bun.
I loved the sweetness of the topping and the rich barbecue taste of the chopped pork inside the bun. It is part lunch and part dessert. They are one of my favorite Chinese buns.
The Roast Pork bun
The filling is so good
The Cream buns are wonderful too. Filled with a sweet vanilla cream, they make the perfect dessert after a meal in Chinatown.
On my recent trip, I stopped in to have some dessert after dinner eating elsewhere. There were so many choices but I decided on the Pineapple Cream bun. These sweet soft buns are topped with a sugary crust and filled with a sweet vanilla cream. The perfect pocket dessert.
The Pineapple Cream bun
The filling is delicious
Everything I have tried here is delicious and there are so many choices that it is hard to choose what you want to try. Don’t miss this small hole in the wall bakery in Philadelphia’s Chinatown for a meal on the go or just a quick snack.
The front of Centro Pizzeria & Restaurant at 1469 Second Avenue
The pizza selection
Sometimes you come across a restaurant that you must have walked by a million times but never stopped in, the was Centro Pizza. Until one night when I was starved and it was the only place open. I saw the selection of pizzas in the window and had to stop. I am glad I did. The food here is excellent and very reasonable.
The pizza selection
My dinner that evening, a large cheese and pepperoni pizza with the Coke.
My dinner my first evening at Centro Pizzeria
The pizza here is amazing. The sauce has so much flavor and they load the pepperoni on the slices. You got a real good mouthful on these oversized slices.
The Cheese pizza
The Pepperoni pizza is loaded with pepperoni
What a great dinner
The next time are here, I was in the mood for one of their rolls and ordered the Pepperoni Roll. These are also oversized and they pack the filling inside.
My dinner that night
I have to tell you that for $8.00, it was like a mini pizza. The Pepperoni Roll was loaded with spicy pepperoni and mozzarella and baked to perfection.
The Pepperoni Roll with their homemade red sauce
The red sauce they serve on the side is perfectly spiced and has a rich flavor.
The roll was loaded with thin slices of pepperoni
It was delicious and I enjoyed my late dinner
The inside of the restaurant with its nice selection of sodas and drinks
The front of Frog Hollow Bakery in the summer of 2025
I was on a historical tour of the Gandy Farmstead up the road from the Frog Hollow Bakery and one of the Board members suggested we stop for a doughnut. I was fine with that and what I discovered about Frog Hollow Bakery is their warm, freshly made doughnuts are excellent. I had a Sugar doughnut that was still warm and was out of this world. I would have ordered more but I was going to have lunch later. When I returned a few weeks later, they had just closed for the afternoon and I had wanted to get one of their butter cakes.
The grounds of the bakery on NJ 50
This tiny bakery sits on a quiet part of Route 50 near a quiet lane at the intersection of Route 50 and Tyler Road.
I thought their sign was very clever
It’s a beautiful little place in the Summer of 2025
The front of the bakery has a nice seating area in a quiet garden and you can take your purchases and eat them out here. On a warm sunny afternoon, it is a nice place to stop for a snack. When it is warm out, they have this wonderful shaded area off to the side of the bakery that you can sit and enjoy your baked treats.
The even have a small series of tables to enjoy your baked goods
The bakery has all sorts of delicious goodies to choose from with cakes, cookies and twists. I was eyeing the gooey butter cake but the bakery only accepts cash and I did not have enough to get it. For the next trip I figured.
The inside of this wonderful bakery has the most interesting collection of wonderful treats
They also carry all sorts of breads and rolls and I forgot to ask the woman if this changes on a regular basis. They have a nice selection of artwork and tee shirts for sale.
The nice selection of gifts for sale inside the bakery
They have a nice area to dine inside as well
We took our doughnuts to the Gandy Farmstead Museum up the road which I was touring that afternoon. I got to enjoy my doughnut while on the tour of the grounds. These delicious fried doughnuts have a cake like texture and were still warm when we bought them.
Their fried Sugar doughnuts are spectacular
The store was also selling different variety of tomatoes outside the bakery I figured from the farm next door.
They even sell tomatoes and strawberries when they are in season outside the store. I am sure that there is more produce on sale when it is season.
I love the clever sign in the parking lot
The bakery does have limited hours and the only bad thing is that they close at 1:00pm, so you have to hurry to get there. It is well worth the trip.
I had not been to the Feast of Gennaro in about fifteen years, not since my father got sick. I think 2010 was the last time I came to Little Italy for the Feast. The crowds were just as nuts as they were then.
The place was mobbed and made worse by everyone Instagramming the whole event.
The History of the Feast:
(From the Feast website)
At the turn of the 20th century when Italian immigrants settled on the lower east side of Manhattan each region settled on a different street. The Neapolitans settled on Mulberry Street. In 1926 with keeping their Neapolitan traditions they decided to have a one day block party for their patron saint and protector of Naples, San Gennaro, which continued year after year something that has now and for decades become not only a New York icon. This world renown 11 day event, which stretches throughout 11 blocks of the Little Italy neighborhood.
For generations this feast has always been an important part of our neighborhood not only representing the Saint Himself but also representing our ancestors, our culture and our traditions. This collection of booths of food and merchandise is enjoyed by both locals and tourists alike.
The patron Saint of San Gennaro sits in front of the condo building where the old church one stood. I still can’t believe they knocked the church down.
The Story of San Gennaro:
(from the Feast website)
Saint Gennaro was Bishop of Benevento, Italy, and died a martyr in 305 AD during the persecution spearheaded by Emperor Diocletian. He signed his death warrant when he visited the deacons, Sosso and Proculo, and the laymen, Eutichete and Acuzio, in jail.
The Proconsul, Timothy, had Gennaro arrested. He underwent torture without wavering in his resolution to remain loyal to Christ. He was thrown headlong into a furnace, but by the grace of God, he come through unscratched.
Furious, the agents beheaded him. His body and the severed head still dripping blood were gathered up by an old man who wrapped them reverently in a cloth. An old Neapolitan lady collected the blood with a sponge and filled a phial with the precious liquid. The body of Saint Gennaro is preserved in Naples, where he is honored as the city’s principal patron.
The Neapolitans pray to him for protection from fires, earthquakes, plagues, droughts and the eruption of Mt. Vesuvius. In every emergency Saint Gennaro is their powerful champion and universal helper.
Things have gotten worse with the foot traffic between everyone filming and photographing and Tik Toking it and the excessive amount of baby carriages (who would bring an infant to these things? It’s noisy, crowded and late!) makes getting down Mulberry Street even harder.
The crowds on the side streets were just as bad
The food is the same as usual with sausage sandwiches, meatball subs, rice ball’s and plenty of Zeppole.
Pozzuoli Pizza was one of the vendor’s at the feast
Looking at all the food and sandwiches, I heard music in the back of one of the side streets and stopped to listen to the music of Jenna Esposito, who was performing that evening.
Jenna Esposito performing the night
Jenna Esposito sign and contact information: What a Talent!
Before she left on break, she sang ‘Volare’ which brought down the house. It was great way to end that part of show.
Jenna Esposito and her band singing ‘Volare’
The Feast as it started to get dark
I continued to walk down Mulberry Street and was dying for some zeppole, small pieces of fried pizza dough ladened with powered. I found a place and they looked like they were freshly frying them.
It was not until I ordered them and they were lukewarm and a little greasy. The woman said the were closing up shop and she gave me what seemed like twenty. Even though they were large and tasted good nothing is worse than zeppole’s when they get cold.
I thought these had been freshly made but were like warm. The only benefit was she gave me about 20 for $5.00. I was stuffed when I finished the entire bag of them. It must have been two pounds of fried dough that I consumed.
I walked through the mountains of crowds as this was the last night of the feast and a beautiful night. I took it as tourists and locals alike wanted to enjoy the evening. Again the worst was people pushing baby carriages through the streets of the feast.
I am sorry everyone, I do not think infants should be subjected to this type of noise and light this late into the evening.
The crowds around 8:00pm
The organizers of the feast brought the festival back to its original border of Houston Street so the there was room to stretch. These later blocks were not as crowded as those closer to Canal Street and had more retail vendors than food vendors.
Reaching the border of the feast at East Houston Street
When I used to attend the feast back in the 1990’s, the Feast would stretch the entire length of Mulberry Street straight into Chinatown and the whole street from East Broadway to Houston Street would be packed with food vendors, games and retail vendors. It shows how both the neighborhood and the Feast have changed.
Passing the Sausage and Pepper vendors walking back to Canal Street
The sausages always look so good
I was not too sure how many people were going to eat this much sausage at 8:40 pm at night.
All good things have to come to an end as the evening got late and by 8:15pm, a lot of vendors started to close up as the feast was closing by 9:00pm on the last night.
The crowds started to thin out by the time I got to Canal Street and it was easier to walk through the Feast. It was a lot of come to come back after all the years. I just forgot how crowded it was on Mulberry Street.
Walking back to the E subway on Canal Street
The Feast of San Gennaro takes place every year the week after Labor Day in New York’s Little Italy
I was at the NYC Fancy Food Show in 2025 and this is one of the vendors that stood out to me. Cinnamom produces some of the most delicious baked goods I have tasted. The giant Cinnamon buns are ooey and gooey and topped with thick icings and then more toppings. They are a Cinnamon bun on over-drive and produces the best rush of sweetness. I had to go back three times to try all the samples and indulge in these delectable treats. It is a small company that is just starting their global shipping but watch out when they do. Everyone will want to sample these delicious treats.
The products being offered at the Fsncy Food Show
The regular Cinnamon bun with white icing on it was my favorite but the one with Chocolate and White icing was another. All the products I tried were wonderful and the owner and her daughter could not have been nicer. They let me try all the samples with a big smile on their faces. They seemed happy that I was so happy!
The History of Cinnamom:
(from the company website)
The Journey started 50 years ago:
When Shirley Welch came up with the ultimate recipe for a household favorite, cinnamon rolls. For holidays and special occasions, she would roll out these one-of-kind treats for family and friends to enjoy. Early on she had a little helper in the kitchen by her side, assisting with the baking process. This little helper would grow up to be the founder and owner of CinnaMom, Rebecca Nagy.
For years people would come up to Rebecca telling her she needed to start a cinnamon roll business, as hers were the best in the world. After happily retiring from her nursing career, in 2013 she finally listened to everybody’s encouragement and officially opened the first CinnaMom location in Lapeer, Michigan. Since then, the business has grown in size and popularity, both locally and nationally.
Over the last few years CinnaMom has doubled the size of its main bakery in Grand Blanc, Michigan and is featured on QVC. CinnaMom ships to anywhere in the United States and wholesales these CinnAmazing (TM) rolls to over 40 locations in the U.S. CinnaMom has been featured on ABC’s Good Morning America and The View, along with several other TV networks. What’s next?
Soon, CinnaMom will be exporting to other countries so that more customers have the opportunity to taste these delicious, ooey-gooey cinnamon rolls. CinnaMom is still on a Roll!
I came across these delicious little sandwiches on a recent trip to Dollar Tree and had never tried them before. I figured they were a new vendor to the company.
The only ones that I saw that the store carried was the Roast Beef with Cheese and the Philly Cheesesteak. They microwave very nicely in under two minutes and make perfect snack if you need a little something to tide you over.
The Philly Cheesesteak
The sandwiches have a nice sized portion of meat in them and they are very well spiced. just add a little hot sauce to them and the taste is perfect.
The Roast Beef and Cheese sandwich
The Cheesesteak
I was very impressed by the quality of the sandwiches and their taste. The only issue I want to let people know is not to microwave them too long. Just under two minutes and then let them cool. Otherwise they come out hard.
The Company history:
(from the company’s website)
Over thirty years ago, two guys named Ray & Bernie had a delicious dream: to share their love of New York style deli sandwiches with the world. In his quest to perfect the recipes, Bernie taste-tested sauces, meats and breads on his family and friends until he got all the ingredients just right.
It took years to fully develop our bread recipe that cooks up “Bakery Soft” right from the microwave–as well as our signature Philly Cheesesteak and Pastrami recipes. Over the decades lots of things have changed, but our love of delicious, authentic deli sandwiches never has. Today, we’re proud to make millions of sandwiches a year, including the best-selling Philly Cheesesteak in America!
I went to the Fancy Food Show in New York City in 2025 and one of the standout products I sampled was from Fancypants Cookies out of Massachutes. These delightful, crunchy cookies were pleasure in every bite. They crackle and crunch and have the sweetest taste.
The representatives at the show could not have been nicer to me and let me take a few bags home to sample on my own when the show was over. I really enjoyed the Chocolate Chip Cookies but the standout from the show that I enjoyed most were the Birthday Cake cookies with the tiny sprinkles that really caught my attention.
These tiny flavorful cookies are the perfect addition to any lucky child’s lunch box including the ‘big kids’ who work in offices. I also like the engaging packaging that the company has created. It is whimsical and child friendly. This one of my favorite products at the 2025 Fancy Food Show.
My blog on the 2025 Fancy Food Show in New York City:
We’re not shy about telling you. We are proud to make our cookies with the real, recognizable ingredients our founder, Maura, used in her own kitchen. That means bonafide butter and eggs, with zero junky or artificial ingredients to ruffle your feathers. And we do it in a way that’s deliciously sustainable—baking with upcycled oat flour and turning our food waste into renewable energy.
I got to take home samples of the cookies and the Birthday cake cookies I thought were the best.
We do all of that so you can have your own feel good, fancy moment. Whether it’s at the end of a long day or even at the beginning of one, we’re here to make your day feel just a smidge more special.
Maura Duggan graduated from Harvard with a master’s degree in Mind, Brain, and Education, but day after day she kept turning to baking to shake off the stress of working in statistical analysis. Inspired by the cookies she used to eat after school in her grandmother’s kitchen, Maura focused on real ingredients, homemade taste, and creating a delicious moment.
Seeing her passion (and tasting her cookies) her husband, Justin, quit his job as an elementary school teacher to make the other half of the amazing team that drives Fancypants today. Since 2004, they’ve made cookies that make you feel downright good, with incredible taste, great ingredients, and a positive impact baked right in.
Walking the aisles on the first day of the show is a lot of travel. The main floor of the show is almost three football fields long and there are so many vendors to stop and see that I have learned to pace myself.
You can not stop and eat every cookie, cracker and piece of cheese at every booth. I try to see that the vendor is offering a unique looking product and then I stop and take notes. If I really like the products, then I will take the literature.
If I really thought the product was innovative or tasted really good then I asked for a sample on the last day and took a picture of the booth.
The Italian Pavilion was one of the most popular at the show in 2025
The show didn’t seem as busy as it was in the past. The first day of the show, I could walk down every aisle without bumping into anyone. It also seemed to be more of a college and non-industrial crowd.
They would hover around the popular booths like the pizza and ice cream booths and then chomp away at the food. Even the vendors know not to waste their time. The issues is that you never know who you are dealing with and when you may see them again in the future. So you have to be very careful not to alienate anyone at these shows because today’s college student is tomorrow’s food executive.
The Italian Pavilion was one of most visited sections of the show
As I walked the show, there were certain vendors that just stood out. I was really impressed by the innovation from the foreign pavilions especially those in the South Korean, Italian and Vietnamese Pavilions with their colorful packaging, innovative logos and wonderful tasting products. I was very impressed with what was being made abroad.
There were many smaller American food manufacturers that I thought were really innovative as well. There were all sorts of drinks, spicy snacks and baked goods that I thought had a lot of potential for a mass market audience.
So for the next three days I sampled and snacked my way through the long aisles of the show. This show didn’t have the same number of vendors as previous years, noting that I finished walking the show in three days with plenty of time for another trip down the aisles to revisit certain vendors.
Much of the lower part of the second building was used as theater space for lectures and talks which I had not seen in previous years. Still there was a lot of innovation in the show and I wanted to point out the products that I thought stood out in the three days I was at the show.
Day One:Visiting the vendors and pavilions on the first floor
The Italian Pavilion:
The Italian Pavilion this year offered so many wonderful products from pasta to sauces and spices that there was a lot to choose from. There were so many vendors selling those types of products that they got lost in the shuffle. Where the products shined and stood out was in the Snack and Beverage category.
The first interesting product I tasted was Protein chips
These crispy chips were packed with flavor and had a nice snap to them. What made them stand out to me was not just the intensity of the flavors but the creativity of the packaging. I got to sample both the Paprika and the Salt & Vinegar and loved the flavors.
These crispy chips had a nice crunchy taste and a light hint of spices and olive oil. These chips are the perfect snack with a glass of wine or to start a meal with cheeses.
Bergotto Sodas were one of the standouts in both in the Italian Pavilion and in the Fancy Food Show
The Bergotto sodas were one of the standout beverages of the show. They were packed with fruity flavors that were refreshing and I loved the packaging. The sodas were really refreshing on this extremely hot day. I think they will do very well in the American market.
These tiny breadsticks from Italy, called ‘Grissini bites, are really addictive and you can not stop crunching your way through these cheese and pizza tasting snacks. These cheesy little bites were very addictive.
The Italian Pavilion had many standout items and was one of the biggest contributors to the show this year. I loved their packaging and their representatives could not have been nicer.
The South Korean Pavilion:
South Korean Pavilion with its colorful and tasty snacks, candies and sodas. Their selection of noodle based dishes and spices again are a standard in many companies from here and abroad.
Where the South Koreans stood out was in snacks and beverages. Outside of the French, the South Koreans had some of the most unique and creative packaging at the show. The flavors of their products burst with flavors of fruits and spices. I had to take my time to taste products later on that I would see in Asian markets in Bergen County, NJ.
This delicious line of sodas had tiny gelatin pearls at the bottom of them and came in so many wonderful flavors. The drinks were so refreshing after a long day of walking around and you have to shake the bottom of the can to get the pearls out and it is worth it.
The milk sodas Latte Pop were surprisingly sweet and refreshing and did not taste like a milk based product. They tasted like a fizzy version of Strawberry or Banana milk.
These interesting snack chips called “New Fish Pop” had an intense and interesting flavor. I found out that these are made with Alaskan Pollack and had no flour in them. The Honey Butter and the Chili flavors were delicious and I thought a pretty original product.
The Lemon curd ice cream from Bold Spoon really stood out amongst the ice cream I sampled that first day. The fresh ingredients and the creamy consistency stood out amongst the vendors trying to recreate the same flavors
These delicious flavors were dense and creamy and were the best ice creams that I tasted in the show. What stood out to me was that you could really taste the lemon and cream in every bite.
The Women’s Owned Companies Pavilion:
There were many ‘women owned and run’ businesses being showcased at the show. One of the products in the Women’s Owned set of booths on the lower level was the ‘Cinnamom’, cinnamon bun products. These sweet, chewy and decadent desserts were the brainchild of the mother/daughter team who own the company. It was the owners grandmother who had come up with the recipe for these sweet and rich desserts.
The ‘Cinnamom’ baked products were some of the best new items at the show that tasted
My favorites were the buttery regular cinnamon rolls and the ones topped with a thick butter cream icing. I had to go back all three days at the show just to try each of their flavors. These rich desserts deserved a lot of attention.
The pretzel snacks from OMG were Oh My God! These tasty little pretzel bites are excellent. They are crisp and crunchy and full of flavor. The two that stood out to me were the Salty Butterscotch and the Buffalo flavors and I enjoyed crunching on them.
The first day of the show was a trial of sampling and tasting and as usual I did not pace myself the way I should have. Too many flavors and consistencies plus add in the bad humidity outside for all three days for the show made me stuffed and tired but in a good way.
Five Boro Block Party on the first day of the show:
After the first day of the show, the Specialty Food Association sponsored the Five Boro Block Party again with free food trucks and costumed characters walking around. It was so hot and humid the first two days of the show, I did not know how people were walking around with jacket and tie let alone in costume. The woman who was our Statue of Liberty character lasted about twenty minutes in her costume before she had to go back inside.
The sign for the Five Boro Block Party outside the Javis Center after the first day of the show
All the vendors, merchants, industry people and buyers at the Five Boro Block Party
The actor who played the Statue of Liberty lasted about a half hour out in this heat in that costume
Still she had a lot of fun entertaining everyone on stilts
They had a nice assortment of food trucks to choose from and the food was really good but I was not hungry. I had covered the whole first floor and part of the second floor that morning and afternoon. While the traffic was a little lighter than it had been in the last two years, it took a lot of time to try and sample some of the newer vendors and I had completely lost my appetite. The site of food was not very appealing but I still wanted to see what the trucks were offering. Thank God it was just light bites.
Food Truck Catering Company made a Chicken Adobo that looked interesting until I realized it was thigh meat.
I was not a big fan of chicken thighs but the spices on this dish were fantastic
The Glazed and Confused Food Truck had the best doughnuts
The Fried Powered Doughnuts were delicious
I only lasted at the block party for about a half hour before I went home. The heat was so unbearable and so many of the exhibitors were in jacket or jacket and tie in that heat, I was not sure how they lasted.
I was full and exhausted and just wanted to get home and go through my notes from the first day, plus I had class the next morning and then had to run back in for the second day of the show so it was would a busy next two days. I just wanted to relax after all that walking and sampling. I took some good notes and found some excellent vendors who had wonderful product.
The Second Day of the Show:
The second day of the show I got there late after my morning class and was able to cover the whole lower level of the show.
Cork’s Gourmet Popcorn was one of the best popcorns that I tasted at the show. Not only was the popcorn well spiced and flavored. The Sweet Thai Chili and the Buffalo Ranch were two interesting flavors. The company uses a type of popcorn that is really fluffy and you do not see small kernals.
The Soup Dumplings at the Nom Wah booth I waited around for several times during the show and it was well worth the wait. These juicy and succulent dumplings were one of the best items I tasted at the show and made me want to go down to the restaurant ( but alas they STILL do not accept a Visa or Mastercard). The quality of these dumplings are excellent and the company has very high standards.
I sampled several of the soups from PGI Foods and I could not tell the difference between these and homemade soups. The quality and taste were amazing. The woman who worked the booth encouraged me to ‘try them all’. The New England Clam Chowder was rich and creamy with lots of clams in them. The Broccoli Cheddar Soup had a rich and sharp flavor and the Lobster Bisque was so well spiced. A definite winner for any restaurant not wanting to make them from scratch.
The Krispy Calamari snack was one of the best snacks that I tasted at the show and was one of the most unusual. These chewy and highly flavored snacks I thought was one of the best cross-over snacks I had seen at the show. It is easy to devour the Original and Spicy Cajun and I had to visit the booth more than once to ‘try them’.
Another favorite snack of mine from the South Korean Pavilion (I am telling you they had the most flavorful snacks at the show). These crispy little circles of rice flour and honey mixed with some spicy flavors made the perfect snack. These highly addictive snacks had such a sweet and savory taste to them. The people working the booth saw that I liked them so much they gave me several bags to take home and sample. I loved these snacks!
I took the samples home and tried them on my own and I think they have huge potential
I loved this product that was more of cheese on stick then a traditional corn dog. These pops had a crispy coated that was mixed with different spices. These were being fried constantly as everyone wanted to sample them. I loved the stringy consistency and the delightful flavors they had.
The Pollack Flavored Chips from Lotte Foods
I kept going back to the South Korean Pavilion to try more of their sweet and savory snacks. These were O-ING, which were Pollack flavored fish snacks. These highly spiced snacks were a big hit with me and I am not a big fish lover. These spicy snacks are the perfect item when you want a quick snack with a soda or general snacking. The people at the booth gave me a couple of different flavors to take home and try.
These were light and spicy and had a nice crunch to them
I had sampled many different types of cookies through the show that soft, hard and some all natural. I found that cookies or any baked product that does not have flour, sugar, butter and eggs just have not flavor or consistency to them.
The cookies from Fancy Pants Cookies really stood out as a crispy, crunchy product sweet product that would be popular at any age. I love their packaging as well.
The Fancy Pants cookies were small, crisp cookies that had a nice crunch to them. The cookies have such a nice taste to them. These tiny cookies are packed with flavor and have a nice bite to them. I was happy trying each flavor that they gave me a few bags to sample at home. The Birthday Cake flavor is hands down the best flavor.
The sample I brought home with me were the Birthday Cake flavor
Of the American beverage companies that I tried at the show, Harney & Sons Tea is a fan favorite of mine since I went to a sampling at the Cornell Club years ago (the owner is a Cornell Alumnus-Go Red!). I love these infused all natural teas.
The were closing down for the evening and they gave me a few bottles to take home. I was not too keen on the Rose flavored but the original and Orange Mango flavored were delicious. I have always loved their products when I visit the upscale bakeries and cafes in Manhattan.
Last Day of the Show:
On my last day of the show, I got in late because of early morning classes and wanted to collect samples so that I could try things at home. By 2:30pm, vendors were literally throwing samples in my canvas bag like I was going trick or treating. No one wants to take these home with them or back to the office. I really appreciated the samples that the vendors gave because it gave me the opportunity to taste and nibble on things on my own time.
These are some of the products that I highly recommend:
The Real Veggie Brussel sprouts from Woodridge Snacks were delicious when I sampled them
I am not a big fan of Brussel Sprouts but my mind and opinion on them was changed when the representative from Woodridge Snacks gave me a few bags of his product to try at home. I had been impressed by the flavors. These crunchy little snacks are different from others that I had tried at the show. These were made a real whole Brussel sprout leaves and a cheesy spicy flavoring to them. I was surprised and delighted by them.
These savory little snacks have such flavor packed into these crunchy treats
Another series of snacks I tried on my own were the brown rice puff snacks from Morihaku Confectioney LTD. These crunchy puffs were a nice alternative to the other puffy snacks that I have tried in the past. I got to try the three flavors Mild Curry, Grilled Corn and Yuzu Salt Koji when I got home.
The Brown Rice Puffs by Morihaku Confectioney LTD. from the Japan Pavilion
These potato chips were wonderful. The representative from the company at the show gave me a big bag of the Somerset Cheddar and Shallot flavors. These were crisp, savory and packed with flavor. These thick kettle chips are what the English would call ‘crisps’. That gave them their crisp bit.
Another popcorn that I always enjoy sampling at the show and have some of the most mellow representatives are Fisher’s Popcorn, a beach favorite. They have shops near my mother’s house in Delaware and I love their fresh popcorn. I always have to nudge them for samples after the show and they are always happy to oblige because I love their product so much.
The Fisher’s Popcorn with Caramel and Old Bay Seasoning are excellent
Hands down, their Caramel Old Bay seasoning popcorn is the best flavor. Sweet and savory with every bite and has the best taste to it. You will go through several handfuls with one of the bigger bags.
Heart Beats from the Peek Freens Company are these sweet little Elephant ears
These tiny little sweet and crisp cookie were like eating tiny Elephant Ear pastries. Their sugary top was caramelized and I crunched my way through the whole bag. This is the perfect snack for kids for their lunch boxes. Delightful and sweet!
The last product that I took home with me was the Rotten brand of candies. This sweet and puckery candies had the best packaging and display at the show. I thought these would be
Rotten Candy Gummies and Worms had some of the most unique packaging
Not only did I love the packing and display of this product but the taste was great. Sweet and tart with every bite and my favorite one were the Sour Gummy Cruncheez. These candy coated with sprinkles jellies have a double sweetness to them and a crunchy exterior that is colorful and fun. These are the perfect candy to market to museums like the Children’s Museum of New York and the American Museum of Natural History. Any place that kids could get their hand on them.
The sprinkler coated gummies have a nice sweet and sour pucker flavor to them
I loved these puckery little candies and I loved the creative packaging.
The worms had a same sweet consistency
These are pictures of some of the food items that I sampled at the show.
Sampling a Shrimp sandwich in the Japanese Pavilion
The savory Chinese pie with ground pork and a type of non-dairy cheese
I thought it was a very successful food show with wonderful items, a lot of creative new vendors and a lot of trusted old ones with quality products and innovative packaging. There are many items that I think will do well in the American market and I don’t think many of the foreign vendors should underestimate the American customer and what they will eat.
There is a lot that I hope to see on the shelves in the next year!
The front of La Sandwicherie Chelsea at 239 West 15th Street
When I was walking the Lower Chelsea neighborhood streets, I passed the signs for La Sandwicherie Chelsea, a tiny little French Cafe concept in the more residential part of West 15th Street. Although I had already eaten at another restaurant for lunch, I wanted a little snack to tide me over as I finished walking and exploring the neighborhood. I saw the sign for the Crepes at $6.00 and I stopped to look at the menu.
While I was inside, the manager showed me the fresh crepe batter he used to make the crepes and how each is made to order. That made it even more tempting. I really liked the list of sandwiches that they had on the menu. The problem is that in New York the price of said sandwich is double of what it would be in Paris under the ‘formula system’. The ‘formula system’ in Paris is that a Boulanger (a type of sandwich shop) consists of a sandwich, drink and a dessert for a reasonable price as $10 euros about $11.00 in US dollars which is much more reasonable.
The inside of this cute little French cafe in the middle of Lower Chelsea
The ambiance matches the wonderful food the you will dine on here. When I was finishing my tour of walking around Lower Chelsea and found that I needed something to snack on before I finished for the evening, I headed back to the restaurant and all I could think about were the wonderful meals I had in Paris two summer ago.
The crepe menu
The sandwich menu
When I had seen the sign for the crepe, I had my heart set on one. So about an hour before they closed, I stopped in and had a crepe to finish the day. I swear, I have not enjoyed more than that crepe in the late afternoon to finish the day. I ended up getting one with sugar and filled with strawberry jelly. I also ordered a San Pellegrino with Orange and Pomegranate to drink with it.
The crepes are made right in front of you and on a cool day
The crepe was delicious
The food and service is excellent and the service so personable and the manager speaks fluent French so it adds to the ambiance. It is so interesting when the French tourists find this place and are so happy the staff speaks fluent French.
I was so impressed by the crepe and wanting to try the Ham and Butter sandwich on the baguette, I went back for lunch when I was finishing walking the Meatpacking District. I swear I am transported back to Paris when I enter the restaurant with all the French grocery items and the French music.
The panel right by the front door
I ordered my sandwich at the counter and enjoyed my Italian Orange soda while I was waiting for the sandwich to come to the table.
My Ham and French Buerre sandwich with a San Pellegino Orange soda
The sandwich was served on a chewy baguette with thick slices of French jambon (ham) and sweet beurre (butter). I loved the little French flag on the sandwich. I thought it was a nice touch.
The sandwich was so flavorful and brought me back to the lunches I had all over Paris at the Boulanger with their sandwiches and pastries piled high in the cases and the formula lunches.
The sandwich was picture perfect
And loaded with ingredients
Yum!
The manager could tell I was enjoying my lunch and we talked for a bit in English and French. He was telling about the cost of importing foods into the US from France and the prices he had to charge. I thought for the quality and the taste, it was worth the $11.99.
Before I left, the manager offered me a complimentary Ice Tea that they made homemade at the store. What made the tea so good was that it was infused with fresh lemons and mint. You could really taste the fresh mint.
The fresh Ice Tea at La Sandwicherie
I said my goodbyes in English and French and walked down West 15th Street back from trip to Paris via New York City.
I happily drank the Icd Tea on a hot day walking around New York City
La Sandwicherie Chelsea is part of a small chain of three locations in New York City, the others being on the Upper East Side and the other being in Brooklyn. Yet on this tree lined residential street in Lower Chelsea, you are brought back to the tiny neighborhood places in Paris, where quality and service still mean something.
The French grocery products
I plan on many trips back to the restaurant to try the other sandwiches and soups.
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