WFFC 9th Annual Fragrance & Flavor Sensory Trend Excursion
By: Dyann Coratti (Intarome)
On May 17th, 2016, Amy Marks-McGee (Trendincite LLC) and Jeanine Pedersen (Takasago International Corp.) hosted the 9th Annual WFFC Fragrance & Flavor Sensory Trend Excursion on the Upper West Side of New York City. A group of 25 traveled the residential/business neighborhood exploring its unique finds while seeking inspiration. The first stop was Breads Bakery, where we experienced the aroma of the most delectable fresh baked breads. They served attendees a delicious Concord Cake, which is a textured blend of chocolate meringue and chocolate mousse. Yes…. It is Chocolate Heaven!
The next stop was Maille, an upscale French boutique selling mustards and vinegars. The boutique also features NYC’s first and only Mustard Sommelier, to assist you in finding the mustard perfect for your tastes. Some of the mustards included: Parmesan Cheese & Basil, Honey & Balsamic Vinegar of Modena and Pesto & Arugula with White Wine for straight dipping or cooking. They also had a variety of vinegars that could be used for cooking and vinaigrettes. Some of the flavors included: Dijon Blackcurrant Liqueur & Red Wine Vinegar and Sherry Vinegar with Sun Dried Tomatoes. Mustard making classes are also offered in both of their NYC locations.
Our next stop on the journey was Malin & Goetz, a family owned apothecary located in a pristine shop. They offer products with natural ingredients, such as their top sellers: Dark Rum Cologne, Neroli Cologne, Grapefruit Face Cleanser and Eucalyptus Natural Deodorant.
Then it was time for lunch and on we went to Bustan to experience contemporary pan-Mediterranean cuisine filled with brilliant spices. We had homemade Mazzetim with Focaccia bread. The Tzatziki and Taramasalata were my favorites. Roasted Beet Salad, Burrata and Sizzling Shrimp were tasty appetizers while the Kebab Pita and Mushroom Flatbread were popular main courses. Desserts consisted of a Turkish Sundae with shredded halva, vanilla gelato, crisped rice and caramelized nuts, Flourless Chocolate Cake and Rose Water Panna Cotta with dried rose petals with a very distinctive taste. Everything was delicious.
Treat House, a unique shop that specializes in gourmet Rice Krispies Treats, was next. They had endless flavors and we sampled Mint Julep (inspired by the Kentucky Derby) which was very minty and refreshing and S'mores, which was a chocolate marshmallow mouth-watering delight.
Our last stop was to the Pet Health Store where they carry only human-grade pet food for cats and dogs, with high quality ingredients and no harmful additives. They have been in this neighborhood for five decades and are still going strong.
Attendees were given a Trendincite LLC goodie bag filled with takeaways including a Takasago Upper West Side fine fragrance, a Premier Specialties Marshmallow Crispy Treat Candle, a Comax Flavors notebook and a WFFC pen. The WFFC would like to thank all the attendees and members who made this day possible.
||L-R back row: Suzanne Golabek (Bell Flavors & Fragrances); Alina Haranczyk and Barbara Brzuchacz (both Initech, Inc.); Amy Marks-McGee (Trendincite LLC); Darryl Do (Delbia Do); Debbie O’Sullivan, Jeanine Pedersen, and Amanda Dunn (all Takasago International Corp.); Dyann Coratti (Intarome Fragrance & Flavor Corp.); Lauren Ancona (IFF); Christa de Vinck (Flavor & Fragrance Specialties); Karen Adams (Sniffapalooza); Front row: Catherine Armstrong (Comax Flavors); Christina Christie (Fragrance Resources, Inc.); Ruolin Wang (Citromax); Jessica Reichert Weber (Premier Specialties, Inc.); Lauren Ritzman and Linda Bukowski (both Flavor & Fragrance Specialties); Mary Torelli (Intarome Flavor & Fragrance Corp.); Karen Dubin (Sniffapalooza); Italina Schifino (IFF); Christina Neuner (Limited Brands).
Missing: Bernadette Micchelli (Orpheus Ltd.)