It’s award-season weekend, and while some of you were celebrating all things golden, a few award winners gathered at the San Francisco Ferry Building to celebrate some of the best foods produced in the country.

The second annual Good Foods Awards were named this weekend, celebrating hand-made food products in the categories of beer, charcuterie, cheese, chocolate, coffee, pickles, preserves and spirits. There was a big gala event on Friday night, which I couldn’t afford to attend, and a marketplace on Saturday, which I was able to check out.

Some of the winners, coming from all over the country but mostly from California, displayed their winning goods. And while it seemed like there were fewer vendors showing off (I only saw two tables in the charcuterie category), those who were present were happy to give samples and talk about how they produce their tasty goods.

Here are some of my shots of the marketplace. (Note: You won’t see any from the spirits category because there was a separate Beer Garden later in the day that I skipped.) You can see a complete list of winners here.


Winners in the coffee category were busy brewing tastings

From the Mozzarella Company of Texas, this goat cheese is wrapped in herbal leaves called hoja santa

Olive oil coated almonds

Concord Grape Jelly from Sweet Deliverance of New York

Probably one of the best known food blogger, Pim Techamuanvivit aka Chez Pim, was an award winner for her blueberry Golden raspberry jam. Can't wait to try the jar I bought.


More preserve tastings

Smoked jalapeno sauerkraut produced by Farmhouse Culture of Santa Cruz. The spicy flavor made it taste like kim chi.

3 Responses to Tasting This Year’s Good Food Awards Marketplace

  1. Sandy says:

    So jealous! I would have loved to go to this if I weren’t out of town! Great photos though– let me know how Pim’s jam is!

  2. Carolyn Jung says:

    My mouth is watering at all those goodies, especially the goat cheese wrapped in herb leaves. Mmm, bet that is mind-blowing. 😉

    • Ben Ben says:

      That goat cheese was actually slightly sweet, just very slight in the background. The woman says the native herb has a similar taste to sassafrass, which I learned recently is what’s used for root beer. Go figure!