Posts Tagged ‘Caramel Sauce’

A Few of My Favorite Things from the IACP Conference

Wednesday, April 4th, 2012

Last weekend I had the pleasure of attending and participating in the International Association of Culinary Professionals (IACP) 34th annual conference in Soho. DuPont asked me to be a panelist for their Teflon brand “Cook-Aware” roundtable discussion focused on how America thinks about cooking today. Moderated by Cooking Channel’s Kelsey Nixon, the panel included Dr. Rovenia Brock, Joscelyn Ramos Campbell, Janice Newell Bissex, and Dr. Kanthe Shelke. We had a lively and interesting talk about the trends occurring today and what we hope for the future.

Before we took to the stage, I made the rounds to sample the epicurean fare. Two standouts emerged, and I have been inspired by and dreaming of them ever since. Mitchmallows are the most whimsical and creative marshmallows I have seen. And they taste as good as they look. I was torn between the churros, pretzel & beer, horseradish & beet, and mint chocolate chip, so I tried them all. Founder and CEO Mitchell Greenberg somehow packs a huge punch of identifiable flavor into each distinct marshmallow. If taste alone is not enough to win you over, the ChickMallows and Peepers are easily the most happy-inducing confections out there (pictured). I am making star-shaped marshmallows right now for Passover, but I wish I had brought home some Mitchmallows instead.

Much like pizza, caramel sauce is never bad…which is to say that even when it’s not that good it’s still pretty OK. But when these things are good, they are out of this world. And that’s what Spoonable’s Chewy Sesame Caramel Sauce is: extraordinary. I sampled about one tablespoon via three small pretzels, and I was instantly hooked. The base caramel sauce is luscious and thick with just right balance of sweetness and creaminess. The added flavor and texture of toasted sesame seeds is mind-blowing. I am not sure exactly how they make the sauce, but my professional instincts tell me that they stir the warm, just-toasted sesame seeds right into the caramel so that the oils in the seeds and all their flavor permeate the sauce. I, for one, am going to give it shot myself with that method.

Truly scrumptious food is both satisfying and inspiring to the palate and the soul. Thank you, Mitchmallows and Spoonable!