Fancy Food Show Roundup Part I

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Last weekend, the Nourish Network crew scoured the aisles of the Fancy Food Show in San Francisco looking for companies that really embodied our values of enjoying food that’s healthy for our bodies and the earth. Here, the first in my three part series (I’ve got a lot to say and didn’t want to overwhelm you) on our 18 favorites:

Village Harvest Frozen Fully-Cooked Grains – You may not think of brown rice as cutting edge; but these are—and the quinoa too. In this truly unique product line, Village Harvest cooks various grains to perfection (honestly, Alison and I were both marveling how their quinoa was cooked better than ours at home), and then freezes them instantly. Which means all you have to do is heat and eat. I love the idea that I can have brown rice or a medley for dinner even if I don’t have 50 minutes to cook it. And if I need even more of a boost I can reach for their “Un” Fried Brown Rice or Spicy Thai Brown Rice, both of which have surprisingly few ingredients (all of which are readable), low amounts of sodium, and a clean, simple taste. Because these grains are flash-frozen and kept frozen, there’s no need for chemical preservatives—and you can truly taste the difference. Seek them out in your grocer’s freezer case.

Ayala’s Herbal Water – I’m not a soda person, so I’ve wholeheartedly embraced the influx of naturally flavored waters coming onto the market. But some of them taste like your Britta does when you come home from a two week vacation. Not this one. With a crystal fresh taste and flavors like Cloves Cardamom Cinnamon (just a hint of spice in the aftertaste) and Lemon Verbena Geranium (my favorite . . . gorgeously perfumed), these are just what I’ve always wanted in a water.

KIND Bars – I’ve been a fan of KIND bars for a while now. Where other bars are a lot of filler, KIND bars are essentially just dried fruit and nuts. They’re super-satisfying, low in sugar, reasonable in calories and packed with fiber, protein and healthy fats. A winner all around.

Dragunara Organic Sweet Chili Sauce – Finding this was kismet. The night before the show a Brussel’s Sprouts with Chile Sauce dish was a standout at dinner. But I was lamenting that all the chile sauces I’ve ever seen are loaded down with thickening agents.  Then the very next day I rounded the corner at the end of an aisle and found Dragunara, made with just five ingredients: water, sugar, chiles, vinegar and salt. Finally, a chile sauce with bright, zippy, natural flavor. I got so excited I think I freaked people out.

Chuao Chocolatier – Alison and I had just hit ‘overload’ when Brooke from Chuao (pronounced choo-WOW) Chocolatier deftly finagled us into a tasting. Which really wasn’t that hard to do once we’d eyed the flavors, like panko, caramelized chocolate nibs and anise. What struck me immediately was that these innovative flavors were paired with high quality dark chocolate, as opposed to the more common milk chocolate. During a grilling on production practices, Brooke taught us that despite being without Organic and Free-trade certification, the people behind Chuao chocolates (Venezuelan-born brothers) are working to ensure sustainable production and social responsibility within the Venezuelan cacao market. And, for those who have no will power with an open chocolate bar, Chuao offers individually-wrapped mini bites of just 100 calories each. I’ll definitely be seeking these guys out.

Field Roast Grain Meat Company – I have to admit; I walked right by these guys the first time. But then Nicki tasted through the line and was so excited by it that she all but ran me back to the table.  And I’m glad she did. Founder David Lee combines ancient Chinese and Japanese vegan preparations with the European tradition of charcuterie to create sausages, meat loafs and pates—all without meat—that are superb. The Celebration Roast, a vegetarian roast stuffed with a puree of butternut squash, apples and mushrooms, and the Italian sausage were my favorites.

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Wok-Tossed Brussels Sprouts with Sweet Chile Sauce

I was wary about the combination of Brussels sprouts and chile sauce when I saw this on the menu at Le Colonial in San Francisco, but it ended up being the hit of the evening. And with my find of Dragunara Sweet Chile Sauce the next day at the Fancy Food Show, I knew I’d be running home to try and re-create it. To make a meal out of it, add some sliced sausage or shredded chicken, and serve over brown rice. In fact, you could stick with the whole Fancy Food theme and use Field Roast Vegetarian Sausages and Village Harvest Frozen Brown Rice Medley.

brussels-sprouts-chile-recipe1-1/2 pounds Brussels sprouts, outside leaves removed and stem trimmed, halved lengthwise (if super-small, leave whole; if super-large, quarter)
3 tablespoons peanut oil, divided
1/2 pound shiitake mushrooms, cleaned, stemmed and sliced
4 cloves garlic, thinly sliced
1/2 cup thinly sliced shallot
1/4 cup sweet chile sauce
1 tablespoon fish sauce
sea salt and freshly ground black pepper to taste
1/4 cup finely chopped cilantro
Sriracha hot sauce (optional, for added heat)

Fill a wok with salted water and bring to a boil. Boil Brussels sprouts for 2 minutes, pour into a colander, rinse with cold water and drain well (don’t worry if some of the leaves fall off—they’ll be lovely). Dump sprouts onto a kitchen towel, lay another one on top and blot dry. Let them sit while the mushrooms cook. Wipe out wok.

Heat wok over high heat (note: keep the heat really high during all of the stir-frying) for 1 minute and swirl in 1 tablespoon oil. Add mushrooms and garlic, and stir-fry for 3-4 minutes, until browned and fragrant. Scoop into a bowl.

Heat remaining 2 tablespoons oil and swirl around wok. Add shallots and cook for 1 minute, stirring constantly, until golden brown. Add Brussels sprouts to pan with a pinch of salt and pepper and cook, tossing constantly, for 5-7 minutes, until they’re charred and tender but not yet mushy.

Reduce heat to medium and stir the mushroom mixture back in. Pour in chile sauce and fish sauce. Toss to coat vegetables, sprinkle with cilantro and additional salt and pepper if desired, and serve with Sriracha (if using).

Serves 4

  • http://www.davesgourmet.com Dave

    What about Butternut Squash Pasta Sauce from my company? It did win best pasta sauce in the industry in 2009 and sits amongst our organic heirloom sauces.

  • http://nourishnetwork.com/members/liahuber/ Lia Huber

    Patience, Dave . . . there are still two parts left to the series ;-).

  • http://nourishnetwork.com/members/alisoneats/ Alison Ashton

    I found the Dragunara chili sauce at Whole Foods in Venice today. So, of course, we’re going to have it tonight, tossed with roasted Brussels sprouts, alongside some Asian-y flank steak and brown rice. Not Village Harvest brown rice, sadly. Couldn’t find that at Costco or Whole Foods.

  • http://nourishnetwork.com/members/liahuber/ Lia Huber

    Lucky you!

  • http://nourishnetwork.com/members/mountainrn/ mountainrn

    Haven’t been on in awhile – love this recipe for Brussels Sprouts!

  • Pingback: We Made Lia’s Day | Village Harvest Rice()

  • Julz

    Hi Lia!

    I found Village Harvest at Andronico’s and bought the un-fried rice for a mommy friend of mine (they have ALL the varieties we tried at the Fancy Food Show!).

    I’m going on a search & destroy for this chile sauce so I can drive Aaron nuts with more vegetables.

    Muah,

    Julz

  • http://nourishnetwork.com/members/liahuber/ Lia Huber

    Fabulous, Julz! Let me know if you find the chile sauce. I haven’t yet, but will have to look closer next time I’m in a whole foods. Muah right back atcha.