Incredible Edibles at 15th Americas Food and Beverage Show, Miami, Fla.

Innovative edibles abounded at this year’s 15^th Americas Food and Beverage Show hosted by the World Trade Center, Miami. Companies from North to Central to South America, the Caribbean and overseas attended this two-day buying and selling event at the Miami Beach Convention Center.

The Edibles by Jack, Chelsea, MA

Jack Milan of The Edibles by Jack

Forget about recyclable cutlery, instead think edible. That’s what I came across at The Edibles by Jack booth. Jack Milan, President and Founder, a caterer by trade, saw a need for something better than traditional Asian serving spoons. When he added up the cost of hiring someone to collect and wash the spoons and replace the broken ones he invented edible spoons.

I tasted a spoon of brie and jam on a parmesan black pepper spoon. It was crunchy and light. “No salt is added to anything,” said Milan. He doesn’t want the spoon competing with the food put on it. “They have a six month shelf-life if kept in a cool, dry place and securely wrapped,” added Milan.

There are over ten flavors, both sweet and savory. And they accept requests for new flavors.

You can purchase spoons online, for $0.85/spoon plus shipping and handling or by the case at www.ediblesbyjack.com. Or call 617-884-3791

MimicCreme by Green Rabbit LLC, Albany, NY 

Vincent Colavito of MimicCreme

I’ve been lactose intolerant for many years and I often struggle to find a whipped topping that does not contain soy or high fructose corn syrup.  So, I was extremely happy when I found MimicCreme made with certified organic almonds and cashews.

The company was founded in 2008 by Rose-Anne Colavito, President, a vegan who wanted to create a product that could compete with heavy cream. MimicCreme’s first products did exactly that. Then they branched into the coffee creamer market and chose not to add whiteners, so the vanilla bean style is beige instead of cream colored.

The company launched HealthyTop at the 15^th Americas Food and Beverage Show after feedback from customers who said the heavy creams would not whip. MimicCreme added coconut oil to the recipe. “To get the best results, chill it as much as possible before whipping,” said Joey Toma, Operations Manager of MimicCreme. He said that the product would increase four times in volume when whipped.

MimicCreme is also Kosher Parve, gluten-free, GMO-free, High Fructose corn syrup-free, polysorbate 60-free, and cholesterol-free.

 

Kelapo Coconut by Beneficial Blends, Tampa, Fla.

Alison Millar of Kelapo Coconut

 

Certified organic coconut oil in baking sticks with eight tablespoon marks, is what Kelapo Coconut launched at this year Americas Food and Beverage Show. Not only that, the sticks are made with unrefined, cold-pressed, Fair for Life fair trade certified, extra virgin coconut oil.

Alison Millar, Director of Marketing and Events, said, “extra virgin means it is from the first pressing of the coconut.” She added the saturated fat of coconut oil is plant based, and used immediately by the body, unlike animal fat. So it makes a good replacement for butter.

Kelapo’s pre-measured coconut oil baking sticks twin-packs sell for $8.99, and their family of coconut oil products can be found at Whole Foods, Dean and Deluca, independent natural food stores and online at their website www.kelapo.com   

Gluten-Free to Organic Items: Sarasota Farmers Market, Fla.

Sarasota Farmers Market overflows with selections from gluten-free caterers to organic farmers' produce.

I was pleasantly surprised by the variety and number of vendors at this 30-plus year old, farmers market in downtown Sarasota, on the West coast of Florida. It took up three city blocks in a row and eight side streets and included over 70 vendors. There were three-organic farmers, many plant vendors, lots of food booths, crafters, dog treat booths, coffee merchants, honey producers: and the list went on and on.

Sarasota Farmers Market, Fla.
Copyright 2011 by Helen a Lockey

I stopped by Good to be Gluten-Free catering, run by former restaurant owners Christine and Jeff Harman. They had a broad selection of gluten-free items on one side and gluten-free, lactose-free items on the other. I bought some lactose-free cup cakes.

Copyright 2011 by Helen A Lockey

Jeff said I had to be careful with his products because they did not have much of a shelf life.

I also stopped by Worden Farm's booth, a certified organic farm in Punta Gorda, Florida.  Chris Worden, the owner, smiled and answered as many questions as there were about his produce. He wanted his customers to find what they were looking for: hyper-fresh organic produce as reasonable prices. The booth also served as a pick-up location for Worden's CSA members.

Copyright 2011 by Helen A Lockey

The day I went, the booth was crowded with equal numbers of fresh produce and customers. I bought a delicious spring mix bag for $4, red baby kale bag also for $4, and the biggest head of endive lettuce I had ever seen for $4.

I ran out of time and did not get to visit with as many booths as I desired. So next time I'm going to set aside the whole morning to see what other treasure the Sarasota Farmers Market contains.

Parking can be a challenge. But I found a free, multi-level, garage, just across the street from the Sarasota Whole Foods Market on 1st Street, and around the corner from the market.
For a complete list of vendors go to this Sarasota Farmers Market page.

The Festival of Chocolate, West Palm Beach, Fla: Pics and Tastes

Chocolate! Chocolate! Chocolate! I love the stuff, especially if I'm in a hall full of chocolate with a few hundred other people. 

Cocoa pods in the raw

At The Festival of Chocolate, in West Palm Beach, I started my tour with a "Wine and Chocolate" workshop. Gary Dinstuhl of Guittard Chocolate Co., CA, was very educational and humorous. My favorite pairing was an earthy Peruvian select origin with a rich Langhe Wine from Italy.

Gary Dinstuhl holding up two cocoa pods

Once I recovered my senses, I waddled back to the main hall to see what other cocoa inspired treats awaited me. There were fabulous sculptures.

The ones from the Notter School of Pastry Arts reminded me of the movie: Charlie and The Chocolate Factory.

Created by students at Notter School of Pastry Arts

One of my favorite booths was Double Dare You of Chateau Confections from Winter Park, FL.

Their items tested my adventurousness with chocolate covered gator jerky, hand-dipped whole jalapeno peppers, and chocolate coated crickets.

I tried two out of three: crickets and jerky. The bugs won. I loved their crunchy texture and taste.

Cricket piece broken in half

I made one last tasting stop at The Olive Tap booth to try their balsamic vinegar from Italy.  It really tasted like its name.

 The Cupcake Cottage, Royal Palm Beach, won Best Chocolate Cupcake in show and was runner- up to Best-in-Show.

Veteran Archie Bourne of Schakolad Chocolate Factory, Tampa, won Best-in-Show for his Italian Amaretto Truffle

I had a fun time and I look forward to next year's show.