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Chef Mark, Chef Moni (a.k.a. the Pastry Princess) and I explore the NASFT Fancy Food Show at the Javits Center in New York, and discover some interesting alternatives for snacking, including gluten-free nut mixtures from Nutorious Nuts, as well as some tasty treats from the Salem Baking Company. Sommelier Christopher Sawyer was on hand to take me through a tasty session of pairings with cookies, biscuits and after-dinner drinks — a great alternative to cakes and other desserts.

http://www.nutoriousnuts.com/
http://www.salembaking.com/
http://www.vineandbarrel.com/
http://www.thelodgeatsonoma.com/

Music: Beau Hall (www.beaurocks.com), Evan Stone (www.asamandrummeth.com)

Food Philosophy is a production of the Culinary Podcast Network (www.culinarypodcastnetwork.com).