Unlike anything I’ve seen before, World Cup buzz has swept the U.S. this year. Nearly every restaurant on Brooklyn’s Smith Street offered a unique viewing opportunity, a special menu and international wine pairings to match. I am thrilled to see this new level of excitement.
This year, my husband and I decided to make a trip that coupled two of our loves – “football” and South Africa. To be clear, despite my adoration of the sport, I’m not a paint my face, jersey wearing, toot-my-Vuvuzela type of girl. I’m simply a person who played in her youth and appreciates the thrill of the game and the banter shared amongst fans around the world. For me, the 2010 World Cup has served as a much needed distraction from the headlines of man-made and natural disasters and political missteps. It has taken the spotlight away from each country’s flubs and flaws and offered a level playing field for spectators to gradually shape opinion and join in the excitement.
Highlights of my journey as a spectator included…
- 24-hour pit stop in Dubai: Unlike the US, Dubai does not televise the matches. Instead, they create fan zones and direct people to arenas/pubs scattered around the city. It’s at an arena that we viewed the US team play their final game of the Cup. Despite the heartbreaking outcome, it was fascinating to see hundreds of people, from every cultural background imaginable, all cheering for the “little engine that could.”
- Cape Town, South Africa: Tickets in hand, we made our way down Long Street to the stadium and giddily watched Spain’s command of the field and ultimate victory over Portugal. It was surreal to be at the site that merely days prior, served as a backdrop on the telly.
- One and Only Resort, Cape Town, South Africa: Unlike any of my past experiences, this was my very first World Cup red carpet, cocktail party. Though the people-watching was exceptional, and it was a treat to see the likes of Francois Pienaar, Sheikh Mohammed, Leo Dicaprio and Mick Jagger, the game itself was a tad difficult to focus on. The only time the crowd simmered down was sadly when Ghana missed a penalty shot against Uruguay and moments later the last African team standing had seen it’s last day on the field.
This weekend marks the conclusion of what has been an extraordinary adventure for me. I am grateful to have been a part of the World Cup and to have been able to take it in from such diverse vantage points in New York, Dubai and Cape Town. My only regret is seeing all of the fanfare come to a close.
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Yesterday, I ventured to the 2009 Fancy Food Show for business and pleasure. Despite my previous experiences at Jacob Javits based tradeshows, the magnitude of the space never fails to amaze me. Aisles and aisles of food purveyors from all corners of the globe, over 250,000 products including confections, cheese, coffee, snacks, spices, ethnic, natural, organic and more, all right before me is delightfully daunting. The text book size directory and corresponding floor map barely alleviated my trepidation, but an empty stomach and some exciting appointments with clients and new business prospects motivated me and my colleagues to take the plunge.
Our first adventure was to Italy, where we enjoyed a beautiful selection of cheeses, olive oil and salumi. The authentic flavor of the food was enhanced by the stylishly dressed men and women speaking only Italian. I felt pleasantly out of place. Yet, despite this initial surprise, my skepticism around fine culinary experiences served up in a 500,000 square foot convention space still lingered. What next?
We nibbled our way through Asia, Greece, India, Canada and the US, and some of my personal favorites included Vosges, Rishi Teas, Lucini Italia Co., Annie Chun’s, PopChips, Dufflet, Fra Mani Handcrafted Salumi and more. To be honest, I felt like a bride on her wedding day so many people to see, moments to take in, yet it’s impossible to capture it all.
So am I able to say whether I lean fancy or unfancy in 2009? After spending most of yesterday day at the show, I left feeling like I had just scratched the surface. Luckily, I have a strategic approach for the remainder of my quest. Till then, the only thing I fancy is a pair of elastic waisted pants to get me through day three.
On the eve of New York’s 2009 Fancy Food show I pondered what would await. Fancy food? Not exactly what the world cares about right now. Unlike year’s past, where purveyors had the opportunity to tout the latest and greatest food innovations at a premium price, today’s consumer has shifted priorities with value taking center stage. In accordance, food trends have gone in the direction of at home entertaining and casual dining. The introduction of bar room/ a la carte menus at prestigious NY establishments like Per Se and The Modern as well as menus populated with haute dog offerings, upscale burgers and sophisticated BBQ have become common place. Should it come in a truck and requires research of its local stops, all the better. I’m curious to see how these changes will affect the tone, atmosphere and approach of those participating in the 2009 show.
So before diving into the scene, I thought it only fair that I visit the anti-thesis of this fine show, the Unfancy Food Show. Taking place in Williamsburg Brooklyn, this year marked the second year which celebrates local purveyors including some of my personal favorites Salvatore Brooklyn, Sweet Deliverance, McClure’s Pickles, NuNu Chocolates, Marlow & Sons, Rooftop Farms and many more. Despite the event taking place in a space the size of a Javitz Center bathroom, the vibe was upbeat and intimate, the purveyors were seriously local (NY, Brooklyn or Hudson Valley) and the shared love of food was evident. To appropriately complete the anti-corporate picture, copies of Food Inc. were being sold onsite as well as informational pamphlets on local sustainable practices and rooftop farming.
Despite my satisfyingly, delicious experience, I have to admit I walked away still fancying a food show. So stay tuned, I will be sampling my way through the main event today and tomorrow, and I’m eager to see how “fancy” things are going get.
