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The Delicious Food Show Tells Us What’s Delicious

The inaugural Delicious Food Show at the Better Living Centre is full of macarons, loose-leaf tea, and shiny happy people holding hands.

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The Delicious Food Show
Better Living Centre (195 Princes’ Boulevard)
October 20–23
$18 in advance, $20 at the door; Students/Seniors $10

Everyone has their own tastes, it’s true. One might prefer a savoury, sweet, or salty treat over another, and in today’s society, so be it. Everyone is entitled to their own opinion. But surely someone, or something, somewhere, is the arbiter of the palate. The final say on the finest flavours. Well, thank the heavens for The Food Network Delicious Food Show, for taking out all of the guesswork in what is, or what isn’t, delicious.

Kicking off last night at the Better Living Centre in the Exhibition Place, the first ever Delicious Food Show brings together hundreds of exhibitors, and even a couple of food trucks, for four days of tastings, demonstrations, and seminars with local chefs and some of the Food Network’s cuisine connoisseurs, like Padma Lakshmi, Mark McEwan, and Lynn Crawford.

Decked out in pink carpets, black drapes, and white leather plush booths, studded with plenty of macaron-decorated trees and tied together with an appropriate Alice in Wonderland theme, the show turns the Better Living Centre into a dreamworld of shiny, sparkly, decadence: a celebration of desserts, drinks, specialty appliances (who knew we were missing a personal pie-maker all along?), kitchen design, and, you guessed it, deliciousness.

And we have to admit, the gastronomical geniuses of the Food Network must know what they’re doing. The very first culinary concoction that greeted us at the entrance of the centre was a freshly scooped blob of ice cream made in front of our eyes from orange juice and liquid nitrogen, topped with Prosecco and bacon jam. It was, in fact, delicious. Roasted butternut squash soup garnished with sour cream, apple, and pumpkin brittle from Brassaii? Also delicious. A salad of endives, pear, walnuts, blue cheese, and blackberry dressing, with a cup of rich peppermint hot chocolate from Wildly Delicious Fine Foods? Their name says it all—delicious. Gourmet chocolate marshmallows from Bobbette & Belle were delicious, as was the red velvet fudge from The Nutty Chocolatier and we can only assume that the wasabi, balsamic vinegar, and cream cheese orange macarons from Ruelo Patisserie were also delish.

We now know for sure that the words all-natural, gluten-free, organic, local, eco-friendly, and biodegradable up a product’s deliciousness considerably, like they do for Teaopia and Fit Organix. However, we were left with one question—is the chocolate from Chocostyle even more delicious when it’s shaped as a purse, iPhone, champagne bottle, or oversized high heel shoe?

At one point, either as we bit into another mini red velvet cupcake (delicious) or as we waited behind the luxury bags and suit jackets of the attendees in front of us, beside stainless steel and mother of pearl serving utensils, in line to try a taste of sustainable caviar from New Brunswick on top of a Russian blini (also delicious), suddenly we thought we experienced what it must be like to be in that infamous one per cent. For a fleeting moment, the excess of the Delicious Food Show seemed vacant and guilt-inducing. Then out came the quail eggs and, well, we got distracted.

Inside the Better Living Centre, there was nary a frown or furrowed brow. Customers happily gobbled and sipped their samples, handed over by vendors only too thrilled to serve them. The evening’s host, Miss Conception, dressed as a cross between Julia Child and the Queen of Hearts, was less interested in chopping off heads than in bobbing her own to the jazzy music that played at the entrance. Even the So You Think You Can Cook dancers (actually from the Conteur Dance Company) were positively beaming as they fan-kicked and chasséd in Food Network aprons and little else—even though they probably didn’t (or couldn’t) eat any of the delicious food themselves. For both the attendees and exhibitors, making and consuming delicious food is their passion. For us, the pleasure that began on our tastebuds became deeper, and soon the whole space sparkled and shone like the drool that formed on our lips.

Call it what you will—scrumptious, tasty, ambrosial, delectable, piquant, or even titillating—the Delicious Food Show is an extravaganza in gourmet glamour. And every once in a while, it never hurts to add a little deliciousness to one’s day.

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