Author: Heidi Lee (Page 52 of 96)

When I try to be cool, it really never works because, basically, I’m a dork.  I think that the only time I REALLY force it is when I put on my Simpson (maiden name) attitude and attempt to prove some lame-ass point to Dave – still doesn’t work. As my daughter often says, “Epic Fail!” Case in point…last night, at Big Earl’s BBQ (James Porter’s new bent), Emily and I were pretty much standing alone – as we tend to do at most of these shindigs.

Hold on, hold on!  That is not the fail!! However, in most circles I’m sure that hangin’ with your driver kills all hope of achieving the popularity that many strive for in this business ~ yeah whatever. Anyhoo…there we were, eating pork in every form known to man and drinking copious glasses of a nice Merlot when I started pointing and jumping up and down (I do this a lot) and slurring (I do this a lot, too)….”Isn’t that the guy from that show, um you know–The Middle! No, no, it’s the other one, you know, the guy, the Dad, with the weird hair and hot, neurotic wife?”. 

For those not “in the know”, I was referring to Phil from Modern Family; however, the gentleman in question was actually Mr. Rich Dahlquist, meteorologist extraordinaire from ABC Channel 15. 

Flashback to 1992…..

…so there I was at a Country Dance Bar in Tukwila, WA. I don’t remember why I was there or who made me go, but, hey! I can groove with the best of them and believe whole-heartedly that line-dancing is an art. Well, on this particular evening, an extremely interesting gentleman asked me to dance and since I was on a break, I said, “Yes.”

There we were, twirling ‘round the dance floor when someone dosey-do’s by and says to this extremely interesting gentlemen, “Hey, aren’t you Bill Ny the Science Guy?” Epic Fail!!  He was actually very popular in Seattle at the time and did a bit on a local late night show, but, of course, I didn’t have a clue. So, there I was…..on another break.

Rich the Meteorologist, on the other hand, didn’t desert me to the wallflower waiting room or question my integrity because I wasn’t aware of who he was or what he did. We did, however, strike up the best conversation I’d had that evening (aside from exchanging pigeon stories with Emily) and I completely enjoyed myself.  I love it when you meet people for the first time who can trigger true belly laughs, make you feel comfortable, and don’t give a shit what anyone else thinks. 

Along with his great sense of humor and complete sincerity, Rich asked for a code-word. Since fried pickles were one of the down-home delicacies flying off the trays at this function, I blurted out “Pickle!” Emily and I raced home – well, we stopped for a quick drink at Dillon’s – and watched the 10:00 o’clock weather report on Channel 15.

Rich Dahlquist:”It’s gonna be cold out there” (something, something, something) “but if you’re in a pickle….”  And there I went again, jumping up and down, pointing at the TV. Yep, totally UNCOOL!! David was tickled because that’s why he loves me. Then, I got a kiss. Thanks, Dick!!

Psst…Hey Readers! This is Emily…Don’t tell Heidi I’m hijacking her blog for a minute or she might stop feeding me leftovers and taking me on incredible business trips. I just wanted to drop a few names of the products I really liked at the food show so you can look out for them when they hit the market.

Here are my Lucky 7:

1.) CookieZen, LLC: They make and package sweet and savory cookies, then suggest appropriate wine pairings for them. I see some type of cross-promotion with Tampax in CookieZen’s future.

2.) BigLittle Fudge: This is some seriously delicious stuff and it’s so rich, one piece’ll do ya. I liked the Mega Maple-Nut flavor. It was a burst of buttery, rich, maple-drenched pancakes topped with nuts. When this stuff touches down in Arizona, I’m going to need a personal trainer.

3.) Thai Away All Natural Coconut Curry Sauces: It saddens me that these guys are based in Canada, but they are well on their way to making it onto the shelves of U.S. markets! What they managed to whip-up with a rice maker and a hot plate would put even the most skilled dorm-room chef to shame. I think I had three or four samples before they cut me off. The green curry is the stuff that dreams are made of.

4.) The Modern Cocktail: Yes, this was the “hand-dandy carrying case” (see Heidi’s Blog) company. These are pre-packaged mixers: Just add booze! I know what you’re saying: “But I can buy my own mixers and make my own drinks!” But trust me, you can’t mix like this. Can you make a blood orange margarita? I didn’t think so.

5.) Justin’s Nut Butter: I’ll admit, I was a little bitter after an over-eager broker cut me off as I was talking to the crunchy-hippie dude himself, but I have to hand it to Justin, he makes a mean nut-butter! Go ahead and snicker. Highschool locker room humor is always funny. Don’t you feel better?

6.) Montchevre Cheese: With so many cheese vendors, we had to pick and choose wisely to avoid major system failures within our bodies, but the Bucheron that Montchevre was showing-off was worth the wait. Goat’s milk cheeses were all the rage this year, and Montchevre was definitely on  top of its game.

7.) J&D’s Bacon Salt: I know, I know. You think bacon is tired, right? I would have agreed with you a few weeks ago, but J&D have a different spin. The bacon-flavored popcorn is what it’s all about! It’s classic microwave popcorn with a hint of bacon-flavor and it’s shockingly delicious. If nothing else, buy the popcorn because these guys are hilarious. In addition to the salt and popcorn, their display was littered with random “schwag” including bacon-flavored soda pop and bacon-flavored chapstick. My dog ate it shortly after my return home. Good thing I didn’t put it on my lips.

OK all you crazy food lovers out there: Raise your hand if you’ve ever experienced the tastes of San Francisco! Raise both hands if you’ve walked the Wharf and Union Square under sun-shiny blue skies, breathing in the scents of the sea, and stopping here and there to sample some of the gastronomical bounty at the revamped Ferry Terminal (hello Uta!). Raise both hands and one foot if your husband handed you the airline tickets and said “just have fun – don’t worry about it.” Trust me when I tell you I was bouncin’ around on my ass, hands and feet in the air, all over the glorious city of San Francisco and the Fancy Food Show for three glorious days.

Every mouthful of that San Francisco fare is imprinted in my mind and–as long as we’re being honest—my body.

Can you say “TOO MUCH CHEESE???!!!!” and for some strange reason, aromas of the diverse selection of foods I sampled are emanating from my pores. I know–I’m a freak.  But seriously, my left hand smells like Vietnamese Green Curry, there’s an essence of chocolate I can’t (and really don’t want) to shake on my right. My clavicle is some sort of tomato-based sauce and I have an overall truffle oil aura. Yes, I washed my clothes, and no, I haven’t been going out.

The Fancy Food Show (NASFT) occurs twice per year. Each January, distributors, brokers, purveyors, and other food enthusiasts gather in San Francisco to see and be seen, and each summer, a similar gang heads to New York (D.C. this June) to do it again!  It’s a gastronomical playground where the big-boys (Roland, Jelly Belly, and ‘Don’t Forgetta Mezzetta!’) and those stalwart newbies exist harmoniously as they present their latest and greatest products to brokers, media reps, and gourmands. They keep the market (and your pantry) alive, well, and exciting.

There were raisins macerated in wine and coated with chocolate; Kookaburra Licorice with the perfect soft-but-chewy texture (get it now at Ace Hardware!); an oncologist who wanted to pair chocolate with wine (I hung there for quite some time).

The air was so thick with the smell of European-aged cheeses you could almost taste them even if you weren’t sampling. Girls in mini skirts helped me clear my palate with shots of cocktail mixes that were packaged in handy-dandy carrying cases (The Modern Cocktail).

Instant Asian foods were being prepared and served ala minute (darned tasty!) as people wandered the aisles nibbling Sukhi’s “Naanwich” (es).

From any spot in the convention center, a 360-degree turn revealed olive oils, vinegars, soups, sauces, and confections. At times the whole scene caused some serious sensory overload, but seeing the pride in the faces of these folks– the love and care that they put into making their products–I couldn’t help but think: “I LOVE my job!”

Now this might take a bit of stretching before grocery shopping, but I assure you that my next request is well-worth the effort: please stop and take a look at some of those products below your eye level. You might just find something you like!