This year’s Specialty Food Association Summer Fancy Food Show returned to the Javits Center in Manhattan and highlights Greece and its wonderful products, June 30- July 3. Greek favorites and exciting new products were among the foods visitors could sample at the booths and in The Greek Pavilion which included exhibitors representing the olive oil and olive industries, and others showcasing a range of dairy, honey, marmalades, nuts, and grains at their booths.
The show is the largest for specialty food in North America, featuring exhibitors from 54 countries as well as the United States. The Specialty Food Association (SFA) 2018 partner country, is Greece. The SFA hosts a large pavilion of exhibitors showcasing a range of products that go beyond the traditional olive oil and olive industries to include those producing various of products made from dairy, honey, nuts, spices, and grains.
“Specialty food industry sales hit $140.3 billion in 2017 and growth of specialty foods is far outpacing the overall food industry,” said Phil Kafarakis, SFA president. “We’re seeing new innovations launch every day and enormous interest from every channel – online to brick-and-mortar retail to foodservice. Our members and affiliated businesses are passionate about what they do and are driving trends across categories. SFA champions the industry and our Fancy Food Shows are designed to bring everyone together to network, learn, and conduct critical business.”
The show is the largest for specialty food in North America, featuring exhibitors from 54 countries as well as the United States. The Specialty Food Foundation assists exhibitors to donate thousands of pounds of food and snacks from the show to City Harvest. Last year, Fancy Food exhibitors donated 8.5 tractor trailers full of food to the charity.
The following recipe is inspired by the wonderful feta available at the Summer Fancy Food show. Feta is a Protected Designation of Origin (PDO) since 2002 in the European Union. Like other dairy products, feta contains probiotics, calcium, phosphorus, vitamins A and K, folic acid, pantothenic acid, iron, and magnesium.
Shrimp with Tomatoes and Feta
4 tablespoons Greek extra-virgin olive oil
4 cloves garlic, minced
4 scallions, minced
1 tablespoon tomato paste
1⁄2 cup white wine
1 teaspoon dried oregano
1⁄2 teaspoon sugar
1⁄4 teaspoon crushed red chili flakes
4 medium tomatoes, grated
3 tablespoons chopped fresh mint
16 large shrimp (about ¾ lb.), peeled and deveined
Greek sea salt and freshly ground black pepper, to taste
4 ounces feta
1 lemon, halved
1 tablespoon minced fresh parsley
Heat oven to broil. Heat oil in a ten-inch oven-proof skillet over medium heat. Add the garlic and scallions; cook, until soft, 3 to 4 minutes. Stir in the tomato paste; cook for 2 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add oregano, sugar, chili flakes, and tomatoes and bring to a boil. Reduce heat to medium and cook, stirring often, until the sauce thickens slightly, about 12 minutes. Add the mint and shrimp, stir, and season with salt and pepper to taste. Crumble feta on top. Broil 5 minutes, until bubbling. Serve immediately with a squeeze of fresh lemon on top and garnish with parsley.