Fancy Food Show Has Arrived ... Day One ... #SFFS11

The Fancy Food Show has arrived in DC ... let the food frenzy begin.

Last night I met with the Virginia Pavilion folks at the Tabard Inn after they had finished their setup at the convention center. You can find them at BOOTH 2929 and there is much to see ... I'll be checking out the gluten free products of Dr. Lucy Gibney: Dr. Lucy's cookies.

Afterwards I had a great dinner with the Westminster Crackers team (BOOTH 3127) at the Old Ebbitt Grill ... humming like you would expect for a Saturday. Their oyster crackers were a perfect flavor/texture fit with the Ebbitt's Oyster Stew.

The most interesting product I've run across so far has been the olive oil from Chateau Estoublon (BOOTH 2050). Only the French would package it in a perfume bottle.

At the show opening, I visited the ceremony for Chile pavilion (BOOTH 2037) with Alejandro Buvinic, Chilean Trade Commissioner; Felix de Vicente, Director Chile Trade Commission; Ambassador Arturo Fermandois, Ann Daw, NASFT President and Chris Nemchek, NASFT Senior VP.

The afternoon calls for tasting the sofi finalists, talking Korean foods with Elliot Chung, CJ Foods, and then it's on to the tweetup at Helix and a visit to taste German foods at the German American Heritage Museum. Finally I'll make it to the residence of the Chilean Ambassador for an evening reception.

And tomorrow it starts all over again.