Sunday, April 20, 2014
Tuesday, April 08, 2014
Tuesday, April 01, 2014
Although I never claimed to be a vegetarian and I am not sure that I would like to become one, the recent Vegfest in Seattle was an interesting experience. As a new product scouter and trends spotter, I am always open to food shows and events. Here are the highlights of the Vegfest:
1. Earth Balance launches their new potato chip line and they are super tasty! Soon available in the market, they come in three distinctive flavors. The Sour Cream & Onion Flavor Kettle Chips, the Cheddar Flavor Kettle Chips and the Sea Salt Flavor Kettle Chips. They are all vegan, gluten-free and non-GMO. I am curious to see the nutrition facts on the package when available.
2. The Lisanatti Cheese Alternative made with Almonds. I have tried rice cheese before but never a cheese made from almonds. The Almond Cheese comes in its Cheddar, Mozzarella, Garlic Herb and Jalapeno Jack flavors. I would describe it as light and tasteful but nothing like real cheese!
3. The Soy Yogurt is back! After a few disappointed years for soy and soy yogurt in particular, consumers seem to return to the previously loved dairy alternative. The WholeSoy & Co yogurt showcased all of their fruit flavored yogurts included blueberry, vanilla and lemon -my favorite!
4. I was surprised to see all the major national snack and energy brands to be there. From Way Better Snacks to Pop Chips, Beanfields Chips, Beanitos, SeaSnax to Kind Bars, Odwalla, Larabar and Probar. So Delicious, Silk, Coconut Bliss, Honest Tea, Tumeric and GoodBelly had also a strong presence. On the cheese and meat alternative front, there were Daiya, Gardein, Wildwood and Vegenaise Original. It seems that food manufacturers target the large food trade shows but also smaller regional ones open to consumers.
Monday, February 24, 2014
Monday, February 17, 2014
|Hot chocolate, cream and the creamy cup of yogurt at the back|
It wouldn't be a better place to spend a rainy and windy afternoon. The Café Presse knows to host hungry for good coffee or chocolat chaud. The cappuccino may not be the most impressive one but the chocolat chaud comes in two separate cups: one with the hot chocolate, the other has the cream. Blend them together or just take a bite of the cream, then dive it into the chocolate cup. Either way it's pure indulgence.
Saturday, February 01, 2014
It was a fun, vibrant and well-organized event. Held at 220 2nd Avenue S, the 220&Change space hosted over hundred guests from the Pioneer Square neighborhood and elsewhere. Attendees had the opportunity to explore the building and what it has to offer.
On the fourth floor, the Bainbridge Graduate Institute, other known as BGI making a brand new debut that was well received with plenty of Finnriver Cider and Pinkabella Cupcakes.
|Seahawks colored popcorn!|
On the third floor, daring guests could tailgate before the Big Game with Hilliard's Beer and Altstadt Pretzels while learning more about the Social Venture Partners.
On the second floor, the Impact Hub offered Sake and Intrigue Chocolates while explaining what their mission is: all about a community "hub" and shared work space for purpose-driven ventures.
The first floor, an Impact Hub space, was open to Proletariat Wine, Ninkasi Brewing and some cocktails together with tastes from local restaurants, La Bodega and also Dry Soda.
Between tailgating, touring the space and tasting sample foods, I can say with no doubt that the space is awesome with inspiring people, social-driven ideas and a lot more!
Thursday, January 16, 2014
Here it is my preview for the upcoming Fancy Food Show in San Francisco.