FLAY AT FANCY FOOD SHOW

FLAY AT "FANCY FOOD SHOW"

One a year, the "Fancy Food Show" () comes to New York and showcases the latest, tastiest -- and sometimes weirdest trends in the food business.

"The Early Show" 's resident chef, Bobby Flay, sampled its fare and reported on some that caught his attention on the broadcast on Tuesday, June 30, 2009:

The Fancy Food Show is a chance for all sorts of food people around the world to come together to showcase their newest, latest and greatest foods. Who attends? Restaurateurs, supermarket buyers, and chefs attend to see what the trends are going to be for the upcoming year. From the weird to the high end, this show has a little something for everyone from Duck Bacon to Chocolate Bars with Panko Bread crumbs.

Bobby focused on:

All Natural Tortilla Chips, Laurel Hill Olive and Caper (finalist for Outstanding New Product of 2009), Pepita and Spice (blend of pumpkin, pepita, and sweet spices), Sea Salt and Lime, and Multigrain (quinoa, brown rice, chai, oat bran, flax seed).

All Natural Corn Chips, Food Should Taste Good 11 different flavors available, all natural ingredients

French Pastry Pizzas and Galettes, Olive Street Table Gourmet frozen, French Pastry pizzas and savory galettes. Varieties include tomato pesto, feta kalmata, goat cheese and onion. Crust is unique as it is a basic pie crust, giving the pizza a fresh and flaky texture.

The Panko Bar, Chuao Chocolatier This brand new chocolate bar incorporates roasted panko breadcrumbs and sea salt. The company's chocolatier was inspired by his childhood sandwiches of baguette and chocolate cooked on a panini press. We have the chocolate bar in two types: bittersweet and milk. The company is only marketing bittersweet at the moment, but at Bobby's request, has created a milk bar and is now considering marketing that as well.

All Natural Slice and Bake Cookies, Ice Box Bakery These are the new, health conscious version of the common slice and bake cookie. The creator is a busy mom and a pastry chef who wanted to create an easy to make cookie that wouldn't be loaded down with preservatives and artificial ingredients. These were the result. They come in a variety of flavors, we'll have some fresh baked to try.

Yuzu Marmalade, Sid Wainer & Son Specialty Foods Yuzu is an Asian citrus fruit that is lesser known in the states. It looks like a small grapefruit and can be yellow or green in color. It has very little flesh, and is mostly pith. In fact, this marmalade packs over 30 yuzus into each jar, capturing the sweet, citrus flavor and making it user-friendly for those less familiar with the fruit. The fruit is usually very tart, so honey is added for sweetness.

Surriano Dried Cure Ham and Prosciutto, Surry Farms

Duck Bacon, D'Artagnan A new twist on traditional bacon that keeps the flavor and is only half the fat or pork bacon. This product is made from moulard duck breast and has a rich, smokey flavor. The bacon comes from D'Artagnan, whose philosophy is to use ALL parts of the animal.

Acai Black Current Superfruit Syrup, Sonoma Syrup Co. This company has a variety of flavor-infused syrups, their latest of which is Acai Black Current. The syrups can be used in drinks and on desserts, and this newest flavor offers the benefits of superfruits. Another finalist for Outstanding New Product of 2009.

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