The Register Citizen (Torrington, CT)
The World Fair of Food
‘Shark Tank’ alum’s products making their way to Connecticut
The specialty-food industry descended upon the Jacob Javits Center in New York for the Summer Fancy Food Show at the end of June. It was the world’s fair of food, with 2,600-plus exhibitors from around the world showcasing their newest products.
Food manufacturers from New York to Hawaii, Louisiana to Connecticut, from Turkey to Peru, and Italy to Japan had on display, and for tasting too, the latest in artisan chocolate, coffee, tea, cheese, olive oil, snacks, charcuterie, organic products, jams, mustards, baked goods, frozen treats ... anything you would find in a gourmet food store; more than 180,000 products!
I felt like a kid in a candy store. The fancy food show helped launch many familiar brands such as Ben & Jerry’s, Stonewall Kitchen, Tate’s Bake Shop and Vermont Creamery.
According to the association, specialty-food sales in 2016 was $127 billion, up 15 percent since 2014. The fastest-growing categories were specialty water, refrigerated lunch and dinner entrées, wellness bars, frozen desserts, yogurt and kefir.
An expert panel of trendspotters made its way through thousands of products to sleuth out the newest trends in specialty food. Denise Purcell, head of content for the Specialty Food Association, said, “Overall, consumers are seeking out better-for-you foods and beverages made with quality ingredients. They want to make a good choice, even when indulging. For instance, they are looking for foods that give them added servings of vegetables or are good sources of protein or have a health benefit. But they also need to be convenient as frequent snacking and meals on the go are common ways consumers eat now. And above all, they need to taste good.”
Now, doesn’t this sound familiar?
On my radar were many gluten-free products, chips made from ingredients as diverse as chick peas, beans, rice and The Matzo Project’s Matzo Chips, the use of ginger in products, fermented foods, honey infused with spices, and dozens of specialty waters.
Being a fan of the popular television show “Shark Tank,” it was exciting to meet and interview Henry Miller, the now 20-year-old CEO and founder of Henry’s Humdingers (henryshumdingers.com) who appeared on the show in 2014. After the show aired, he decided to decline the offer made; he chose not to give up 75 percent of his business to the “sharks.”
His story is as unique as the names of his flavors (Grumpy Grandpa, Naughty Nana, Hanky Panky, Mama Drama, Diabolical Dad, Nutty Uncle). He began his company at age 12. Henry asked for a beehive for his birthday, and began cultivating the honey and donating a portion of the proceeds to bee research. He was very interested in saving honeybees from colony collapse disorder.
He started experimenting in the kitchen by adding spices and developed his brand of spicy raw honey. He started selling his product roadside and, at 16, appeared on “Shark Tank.” At 17 he was selling on QVC and at 18 Henry became a supplier to all Kroger Supermarkets. When he was 19, he was featured in Forbes magazine.
Whether it be drinks, smoothies, cocktails, entrées or desserts, Henry’s Humdingers puts a new spin on any recipe. His recipe booklet will give you inspiration. You’re only limited by your culinary imagination. The product is making its way to Connecticut; in the meantime, it is available on their website or at amazon.com.
Try these recipes for sundried tomato butter and Slightly Naughty Noodles. Check out the video interview at bit.ly/2eLpuSU.
Sun-Dried Tomato Butter INGREDIENTS
1 pound unsalted butter, room temperature 1 tablespoon minced shallots ¼ cup Henry Humdinger’s Grumpy Grandpa (garlic and cayenne honey) 1 8-ounce jar sun-dried tomatoes, drained and diced 1 tablespoon fresh thyme, minced 1½ teaspoons dried thyme 4 teaspoons lemon juice
INSTRUCTIONS
Place butter in a bowl and whip until fluffy. Add Grumpy Grandpa and mix well. Fold in shallots, sundried tomatoes, thyme and lemon juice. Serve slightly chilled with crackers, toss with hot pasta, spread on thick French bread and broil, or put a dollop on broiled salmon.
SLIGHTLY NAUGHTY NOODLES SAUCE
¼ cup sesame oil 6 tablespoons soy sauce 4 tablespoons Naughty Nana (mild ginger and pepper honey) 3 tablespoons balsamic vinegar 1 teaspoon salt 1 clove garlic, finely chopped
PASTA
1½ pounds broccoli 1 pound vermicelli 5 scallions, thinly sliced ½ pound grape tomatoes ¼ cup toasted sesame seeds 1 cup cooked chicken, diced (optional)
INSTRUCTIONS
Whisk all ingredients for the sauce in a bowl and set aside. Cut broccoli into small pieces. Bring a large pot of salted water to a boil. Add broccoli and cook until slightly soft, just a few minutes. Remove broccoli with a slotted spoon. Rinse under cold water and pat dry with paper towel. Add pasta to the same boiling water and cook until just al dente. Drain and rinse under cold water. Drain again. Put back into pot. Add broccoli, scallions, tomatoes, chicken (if using) and sauce. Toss well. Arrange on a large platter or in a pasta bowl. Sprinkle with toasted sesame seeds and serve at room temperature.
Also exhibiting were food entrepreneurs who have been around for quite a while, like Bob Moore of Bob’s Red Mill and Lidia Bastianich.
A highlight of the show is the sofi (specialty outstanding food innovation) awards showcase for outstanding specialty foods. The 154 winners were selected from 3,000 entries across 39 categories. A sofi is considered the top accolade in the specialty-food industry.
Congratulations to East Haven-based Calabro Cheese, which took the gold in the Cheese — Non-Cow Milk, Mixed-Milk category for their ricotta di bufala.
I am looking forward to learning more about those products that caught my eye (and taste buds). Several of them will be included in my “holiday gifts for the foodies” column in the fall.
Desperately seeking
Romi Kaminskas of Guilford wrote: “I’m the guy who wrote to you about the green grape gazpacho soup at the Mediterranean Bistro in East Haven last year. Well, we had tapas last night that blew my Converse sneakers off. No. 1 Brussels sprouts salad always great; No. 2 it is back, the green grape gazpacho; No. 3 lobster salad; and the kicker, No. 4, squid on a white rice base. Of course Claudio won’t tell us the recipes, but you have connections. The last two, we couldn’t believe. It might be worth a trip — hopefully they have it when you get there.”
Romi, I will check to see if the chef will share the recipe for the lobster salad or the squid dish.
Send us your requests
Which restaurant recipes or other recipes would you like to have? Which food products are you having difficulty finding? Do you have cooking questions? Send them to me.