As a matter of fact, yes. That is pizza in a cone. Thanks for asking. Photo: Kat Kinsman

"Pleasant and acceptable taste and smell"

If that's the best your copywriters can cook up for a brochure blurb, take that as a sign that your microwavable pizza cones might not be a standout at the Fancy Food Show. At least not in the way you'd hoped.

Luckily for our increasingly overtaxed palates, there were more than a few swoon-inducing nibbles amongst the 250,000 edible products available for sampling at the Javits Center from June 28-30.

After the jump, learn about some of our favorites from Sunday's stroll through the aisles. Mondays's favorites can be found here.



Hagensborg Dark Truffle Pig
There's some sorta of Wonka trickery going on here, 'cause there's no way that much rich, soft, dark chocolate goodness could fit into one small, pig-shaped truffle.

Black Garlic
Aged, fermented black garlic is mysteriously fruity, soft, non-pungent, slightly earthy and endlessly edible. It's weird, wonderful and impossible to stop eating.

Surry Farm Surryano Ham
Italy? Schmitaly. This Prosciutto-style natural Berkshire ham is gorgeously marbled, with a delicate sweet / salt balance and it's made in the good ol' US of A. Surry, VA to be precise.

Lowcountry Produce Sweet Potato Butter
We're suckers for their compellingly crunchy pickled Jerusalem artichoke and simply hooked on their red chow-chow, but the potato butter is in a class all its own. It's rather reminiscent of smooth, sweet apple butter, but a few notches less cloying. It's simply killer with biscuits and a few shards of salty country ham.

Vosges Naga Haute Glace
This may be the best ice cream we've ever had. Consider it a turbo-creamy kulfi with a rich custard base melded with an ear-warming curry blend. Compound that with the light crunch borne of delicate coconut shards and you might not be able to tell bliss from brain freeze.

Nickleby's Dickensian Recipe Ginger Drink
The bottle's label mentions that it's got "the kick of two very angry mules." It neglects to mention that those mules are shod.

Texas Sassy Hell of a Relish and Chimmi
We're longtime fans of Texas Sassy's incredibly versatile sweet, sour, spicy pickle sauce and this foray into relish adds a solid crunch to the formula. The pickled jalapenos and julienned carrots would be dynamite stirred into a chicken or tuna salad, sprinkled over garden greens, topping a burger, or just eaten with a fork straight out of the jar.

Rogue Creamery Cave Man Blue
This soft, assertive blue is somewhere between butter, cheese, butterscotch and heaven.

Porchetta Primata Kentucky Porchetta
Think of the porkiest pork you've ever had. Now make that flavor ten times porkier. Allow for a hefty portion of fat and cracklin' and roll it on up with a traditional Italian spice blend. And did we mention that you start with a hand-boned, Kentucky-based pig? Because you do. And it's maddeningly good.

D'Artagnan White Truffle Butter
Yeah, this one's pretty much a gimmie, what with the combo of butter, truffles and the D'Artagnan branding, but it was the price that caught us off guard: $6.99 for a 3oz tub. And a little truffle goes a loooong way in a sauce, soup, or a light smear on fresh bread.

Somebody's Mother White Chocolate with Pear William Sauce
We're not usually much for white chocolate in any form, but in this case it sets a subtle stage for brandied pear, and the two blend into a satiny sauce for ice cream, fruit, or your arm if that's all you've got.

Askinosie White Chocolate
Yet another white chocolate that could convert the most hardened skeptic: it's smooth, luscious and subtle, worlds removed from the white plastic stuff that passes itself off as the chocolate family's wacky prodigal son.

TCHO Chocolate Citrus Chocolate
This compelling, nuanced balance of fruit and bittersweet chocolate offers a strong argument for why good chocolate should be treated like good wine, if only because we'd bottle it if we could.

La Tourangelle Pecan Oil
Simply put, the nectar of the gods. Or at least the oil they use for lubricating the wheels of their heavenly chariots.

Under the Sun's Wild Blueberries
Also called "the Caviar of Maine," these tiny wonders -- served on a spoon and sweetened with a touch of white grape juice -- were a blessedly simple, refreshing reprieve from the show's unfettered displays of gastronomic excess.

Mari's Caramel Sea Salt Brownie
Sure, there are plenty of brownies out there, and sure, there were more than enough brownies at the show, but these stood out like rubies in a pile of Austrian crystal. Unbelievably moist, they were nothing less than dark, savory-sweet perfection.

Grana Padano Cheese
Pleasantly dry and delightfully sharp and salty, this Italian classic's characteristically crunchy texture makes life that much more worth living.

Wisconsin Goat's Cheese Gouda
Nutty, creamy with a slightly sharp undertone, this rich, gorgeous cheese is undoubtedly one of the most exotic things to ever come out of Wisconsin.

Le Chevre Noir Aged Goat's Cheese.
Almost like cheddar, this tangy, grassy cheese was full of sun and promise.

The Ginger People's Crystallized Ginger
Boasting the ideal ratio of sugar to sinus-clearing ginger, these potent little treats acted as both a bracing pick-me-up and salve to many an overburdened digestive system.

Check back soon for favorites from Monday and follow our live tweets from the scene with the handy widget below.