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Imported foods coming to the market in the 1970s included Madrid Biscuits from Bahlsen, cookies made with bits of candied orange.
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Even 40 years ago Show attendees tried to skirt the Fancy Food Show’s policies on children and sampling.
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Crosse & Blackwell added new Louisiana-style Creole and Stroganoff to its continental sauce line.
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A four-year-old brand called Ricola, a natural Swiss herb candy, introduced counter displays of 25-cent packs.
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NASFT members attended the drawing for booth space for the 18th Annual National Fancy Food & Confection Show. Arnold Hansen-Sturm, NASFT’s first vice president, was in charge of the drawing. The Show was held on the second floor of the New York Coliseum to accommodate new state and international exhibits such as the Wisconsin Department of Agriculture and Papua, New Guinea.
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Preserved stem ginger, a condiment that was almost impossible to find at the time, was introduced by Grace A. Rush, Inc.
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The Silver Spoon Award was presented to James A. Beard by NASFT president Dan Carter.
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Russell Vernon of West Point Market was the first recipient of NASFT’s Display Award, presented at the 1973 Fancy Food Show in Chicago.
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The Fancy Food Show moves out of New York for the first time and is held at the Conrad Hilton Hotel in Chicago. Morris Kushner, the Show chairman, institutes the first Product Awards.
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Brie Nouveau, a 60 percent double creme made by Ile De France and imported from Schratter Imports, won the Grand Show Award. Ted Koryn and Bill Skura of Schratter accepted the honor.
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The first Winter Fancy Food Show was held in San Francisco on February 15-17. Harold Anderson of Haddon House was elected president that same year.
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New products from American Roland included Japanese Mandarin oranges, canned pork cocktail sausages and Spanish capers. Koppers Chocolate introduced chocolate-covered espresso coffee beans and chocolate-covered rum prunes.
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Four renown New Orleans restaurateurs including Chef Paul Prudhomme of Commander’s Palace, participated in a seminar, “How and Why New Orleans Has Made a Specialty of Fancy Food Cuisine,” at the Fancy Food Show in New Orleans.
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John Roberts, future president of NASFT, was appointed director of marketing by Romanoff Caviar.
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Membership hits 350 companies.
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As the decade came to a close, the NASFT celebrated its 25th Fancy Food Show in 1979 in Atlanta. The committee helping plan the Show included Jean Frame, Annamarie Lapore, John Hamstra, Kurt Richter, Bill Skura, Herb Silverblatt and Walter Koppel. The event was celebrated with an Evening in Denmark gala at the Show.
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The NASFT becomes the sole owner of the Fancy Food Shows.
