Chloe Sorvino with Brooklyn Delhi founder and CEO Chitra Agrawal, Ori Zohar, CEO and cofounder of Burlap and Barrel, and tariff lawyer Leah Scarpelli

Even after walking thousands of steps these past few days in and out of aisles at the Fancy Food Show in New York City, I’m feeling surprisingly energized. And there are many tastes I can’t get out of my head.

That includes the lion’s mane broth from organic mushroom farm Two River, Hold The Pickle dill seasoning (works well as a Tajin-style drink rim!) from a New York City public school teacher, Salad Sprinkles, and smoked maple syrup from Sugar Bob’s. I also sampled dates from Saudi Arabia, matcha from Japan and cheeses from every corner in the world you could imagine. There was wagyu and venison. I also finally tried a fair amount of the crunchy and pistachio-filled Dubai Chocolate, and must admit I’m now fully on board with the trend.

There were so many hot sauces, likely with founders dreaming of the 10-times-revenue multiple acquisition of Cholula back in 2020. Most probably won’t get a win that big, but there were several brands with hot sauces I loved tasting and learning more about, including the seed-to-bottle condiment........

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