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Highlights of the Summer Fancy Food Show An estimated 180,000 products were on display at the Walter E. Washington Convention Center during this summer’s Fancy Food Show.
Cheese jerky from Snack Patrol at the Summer Fancy Food Show.
Cara Kelly/The Washington Post
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Capicola from Creminelli Artisan Deli at the Summer Fancy Food Show.
Cara Kelly/The Washington Post
This cheese from Kaserebellen is bright orange and quite creamy, thanks to the addition of carrot juice and yogurt.
Tim Carman/The Washington Post
Goat cheese and goat milk caramel from Lucky Penny Farm at the Summer Fancy Food Show.
Cara Kelly/The Washington Post
Chocolate cherry and orange flavored freeze-dried yogurt from YogUm's at the Summer Fancy Food Show.
Cara Kelly/The Washington Post
This Mexican sweet sap from Villa de Patos is made from the maguey plant, the same wonder of nature that gives us tequila. The sap is collected from the plant via a process known as “tlachique” and then concentrated.
Tim Carman/The Washington Post
Terrines from the Capon at the Summer Fancy Food Show.
Cara Kelly/The Washington Post
The latest in designer H20, blk. water is sort of like Cajun catfish: It’s blackened for reasons that mostly seem to enrich its creators.
Tim Carman/The Washington Post
Melissa’s Produce is working to introduce finger limes into the market. Originally from Australia, finger limes are small cucumber-shaped fruits that, when split open, reveal tiny aromatic pearls filled with tart lemon-lime juice. They’re known, not surprisingly, as “citrus caviar.”
Tim Carman/The Washington Post
Brined olives from Marmarabirlik at the Summer Fancy Food Show.
Cara Kelly/The Washington Post
The Peppadew is a relatively mild pepper first discovered in South Africa in the early 1990s. The pepper is stripped of its seeds and ribs, brined in a sweet-and-sour mixture and sold as a salad or pizza topping — or as a vehicle for cheeses, like any other stuffed pepper.
Tim Carman/The Washington Post
Sarah Cohen’s gluten-free chips are a new favorite traveling companion for Carol Blymire.
Route 11 Chips
Pralines and sauce from Aunt Aggie De’s Pralines at the Summer Fancy Food Show.
Cara Kelly/The Washington Post
Pati Jinich and her team in the Mexico section were griddling up pancakes to drizzle with the maguey sap, which has a sweet, almost citrusy flavor, far different from maple syrup.
Tim Carman/The Washington Post
Apricot preserves from La Bonita California at the Summer Fancy Food Show.
Cara Kelly/The Washington Post
Maple bacon salt truffles and chocolate-covered coconut pineapple from Bissinger's Handcrafted Chocolatier at the Summer Fancy Food Show.
Cara Kelly/The Washington Post
This Mexican fleur de sel hopes to compete with the real stuff from France. Fat chance? Well, the Colima-based company that processes this salt follows the exact hand-raking procedures used back in France — for a fraction of the price of Fleur de sel de Guerande.
Tim Carman/The Washington Post
Seafood sausage from Freskot at the Summer Fancy Food Show.
Cara Kelly/The Washington Post
International buns at the Fancy Food Show.
Tim Carman/The Washington Post
Frozen hot chocolate from Serendipity at the Summer Fancy Food Show.
Cara Kelly/The Washington Post
Tollef K. Olson, chief executive and founder of Ocean Approved in Maine, makes a strong case for ocean-based farming. Unlike soil, which degrades and loses its nutrients, the ocean never does. It’s perfect for growing plants, which is exactly what Olson does. He claims to have created the first kelp farm in the country. He sells three varieties of frozen kelp, which can be used in salads and fish dishes or even turned into pickles.
Tim Carman/The Washington Post
Chocolate covered popped quinoa from Treasures of Peru at the Summer Fancy Food Show.
Cara Kelly/The Washington Post
Jowciale is the, well, tongue-in-cheek name that S. Wallace Edwards & Sons gives to its hog-jowl bacon, obviously a riff on the Italian guanciale. The Virginia-based company dry-cures the jowl meat, then peppers and smokes it for nearly 24 hours over hickory wood.
Tim Carman/The Washington Post
Vienna Ice Coffee from Maresi at the Summer Fancy Food Show.
Cara Kelly/The Washington Post
Pre-mixed mojitos and gin and tonics from GO Tube at the Summer Fancy Food Show.
Cara Kelly/The Washington Post
Bunuelos from Gourmet CreationsSummer Fancy Food Show.
Cara Kelly/The Washington Post
Cheese from the Taste of Nature Austria booth at the Summer Fancy Food Show.
Cara Kelly/The Washington Post
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Section:/lifestyle/food
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