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We are thrilled to announce that IFBC is coming back to Seattle in 2014!

Organized by Foodista.com and Zephyr Adventures, IFBC was the first-ever conference for food bloggers, first held in May of 2009. The series focuses on three themes: Food, Writing, and Technology. This event will feature high-quality educational sessions, personal networking opportunities, and what 95% of attendees say is the best food and wine of any blogging conference! Join us for our SIXTH annual conference in beautiful Seattle, Washington!

Dates: September 19 - 21, 2014
Location: The Westin Seattle
Registration Fee: $395 / $95

REGISTER NOW

*The cost of registration for all participants is $395. However, for food bloggers with an active blog who agree to write at least three posts about the conference, the cost is only $95. You can choose to write about anything you want - the conference itself, the venue, the sponsors, or the food - and can do so before, during, or immediately after the conference. This is our way of supporting food bloggers as you attempt to make a living (or cut costs from) your food blogging.

Sarah Adler is a nutrition coach, healthy lifestyle expert, food blogger, real food lover and owner of Simply Real Health—a healthy lifestyle company with a mission to help people to feel better, eat healthier, simplify the process + free up their life.

With a adamant belief that real food is good food (foodie-food), and a love of keeping things simple to understand + easy to do, Sarah educates + teaches hip and effective solutions to common healthy eating obstacles so that people can create healthy daily lifestyles that (actually) last. With chocolate. And happy hour. And all the fun parts of life, included.

With customized real-food based programs + services for individuals, groups [families + kids too], downloadable seasonal meal plans, hands-on healthy food learning sessions, and inspiring seminars + speaking events, Simply Real Health is this next generation’s solution for a healthy life, made simple, beautiful + inspiring.  

Sign up for Sarah’s free weekly email- with healthy recipes, tips + ideas every Thursday!: http://simplyrealhealth.com/

To follow Simply Real Health on Facebook:  https://www.facebook.com/SimplyRealHealth

On Instagram: http://instagram.com/simplyrealhealth

On Twitter: https://twitter.com/smplyrealhealth

On Pinterest: http://www.pinterest.com/smplyrealhealth/

On YouTube: http://www.youtube.com/user/simplyrealhealth/videos

Erin Coopey of The Glorified HomeChef will co-host the Creating Compelling Video Content at this year's IFBC 2014.

Erin is a chef, cookbook author, and cooking instructor in Seattle.

After receiving her culinary degree in Scottsdale, she trained at the prestigious Culinary Institute of America at Greystone. Erin has molded her passion into a career, sharing her love of cooking and good food with hundreds of students. In addition to teaching, she has published multiple recipes in local and national publications.

Her first cookbook, The Kitchen Pantry Cookbook, was published in August 2013. Erin has also appeared on numerous television and radio programs to demonstrate recipes and talk food. She'll be appearing on the Food Network's Guy's Grocery Games later this year.

Angie will co-present How to Build and Manage Your Brand at this year's IFBC in Seattle.

Angie Schneider, an expert in brand building, has worked with executives, philanthropists and billion-dollar companies in creating and maintaining their image. A communications expert with 15+ years of experience, Angie has seen it all: corporate scandal, start-ups trying to differentiate themselves, individuals managing their reputation – and has counseled them through it.
 
As managing director of Seattle PR firm, Porter Novelli, Angie has worked with clients of all shapes and sizes, including HP, Uncle Ben’s Brand rice, T-Mobile, former Yahoo! Executive Jerry Yang, eBay founder Pierre Omidyar and media mogul Ariana Huffington.
 
Whether counseling clients or managing the Porter Novelli brand, Angie focuses on the idea that reputation is not an isolated factor, but at the core of all we do. The key to reputation and personal brand management is mindful actions: acting in ways consistent with your brand, heritage, experience and values. At IFBC 2014, Angie will share how to embrace the principles of brand management and implement them as your online presence grows and changes.
 

KitchenAid® and Sur La Table present: Create buzz and build excitement for your blog through recipe development and a preview of new products

Be inspired and learn behind the scenes knowledge from two industry experts. KitchenAid® and Sur La Table are teaming up to share their insights into how to develop recipes that your readers will love to cook and will be easy to execute. We’ll target topics that are seasonally appropriate and on trend utilizing KitchenAid® premium small appliances paired with Sur La Table recipe development expertise.

Join us on September 19 at the new Sur La Table Corporate Test Kitchen for a 3-hour event that will include a demonstration of three recipes and exposure to some of the new innovations from KitchenAid®. At the end of the presentation, you will receive a peek into what’s new for fall and take home some of these exciting new products to share with your readers.   

About KitchenAid® Small Appliances:In 1919 our iconic Stand Mixer was born and from that stemmed an entire kitchen of high-performance appliances - all created with the same attention to detail, quality craftsmanship, versatile technology and timeless design. As the only appliance brand that only makes things for the kitchen, we continue to keep pushing the limits with our products so you can keep doing the same with everything you create.

About Sur La Table:  Since its beginnings in Seattle’s Pike Place Market in 1972, Sur La Table has believed that the kitchen is the center of the home. Today, those with a passion for cooking and a love for food can discover a leading selection of global brands in over 115 Sur La Table stores, online at www.surlatable.com, through the Sur La Table Catalog and via the Sur La Table Gift Registry.  With cooking classes in over 50 locations, Sur La Table operates the largest avocational cooking school nationwide. From essential basics to hard-to-find specialty tools and cookware, Sur La Table is sure to have something for every cook.

**UPDATE - SOLD OUT!!!**

Date: September 19, 2014
Time:  1:30 – 4:30 PM
Cost: $15
Transportation:  Buses will depart from the Westin Hotel at 1:15 PM and will return attendees to the hotel.

 

 

 

 

Photo by: Everything Kitchens

tea

Did you know that all true teas come from the Camellia sinensis plant, so when you drink a cup of tea, you’re really sipping the brew of a plant and all the goodness that goes with it? Research conducted by Tufts University found that tea contained more antioxidants than 22 vegetables studied! If you’re ready for a little “Tea 101” lesson, here are some more interesting facts about tea, the world’s most consumed beverage besides water.

First, if you’ve wondered about the different “types” of tea out there, here’s the story: it’s the varying amounts of time the freshly-plucked Camellia sinensis leaves are exposed to air (oxidation) that determines whether the leaves become black, oolong, green or white tea. Black tea has been exposed to air for several hours, which produced a robust brew with the most caffeine. Oolong tea comes from Camellia sinensis leaves that are exposed to air for only a few hours, only half the amount of time as black tea. It has a smooth, silky and slightly sweet taste. Green Tea is made when Camellia sinensis leaves are immediately steamed or pan-fired rather than being exposed to air—so no oxidation occurs.  This special handling makes for a more delicate brew that is typically lower in caffeine than black and Oolong teas.  White Tea comes from carefully hand-plucked leaves and unopened buds of the Camellia sinensis plant that wither in natural sunlight. This prevents oxidation and produces a brew that is pale yellow in color. In ancient times, so highly prized was this delicate tea, it was reserved for the exclusive enjoyment of Chinese Emperors!

On the other hand, herbal teas and red Rooibos teas, do not come from the Camellia sinensis plant … but they’re still made of other plants! Rooibos Tea (pronounced roo-ee-bosh) is an herbal tea with a unique flavor profile unlike tea from the Camellia sinensis bush. Made from the fermented leaves of the red-colored South African Aspalathus linearis bush, it produces a naturally caffeine-free, full-bodied brew that can be enjoyed any time of day. And finally Herbal Teas are made from a variety of aromatic plants  whose flavors blend beautifully with fruits or spices to produce a naturally caffeine-free brew.

If all that plant-based talk makes you crave fresh veggies, here are two salad recipes made using Bigelow Tea! Enjoy the goodness of the garden!

Green Salad with Pomegranate Vinaigrette And Goat Cheese Garnish
This salad is full of healthy veggies and is topped with a sweet and tangy dressing made with Bigelow Pomegranate Pizzazz Tea!
10 Minutes
Serves 4

Ingredients
4 cups mixed lettuce greens
¼ cup (60mL) pomegranate seeds*
2 ounces (56g) soft goat cheese, crumbled
Pomegranate Vinaigrette:
½ cup (125mL) boiling water           
6 Bigelow Pomegranate Pizzazz® Herbal Tea Bags
⅓ cup (80mL) red wine vinegar
⅓ cup (80mL) olive oil
2 teaspoons (30mL) grated shallots
1 teaspoon (5mL) sugar - to taste
Salt and pepper to taste

Instructions
Make this vinaigrette by infusing water with 6 Bigelow Pomegranate Pizzazz® Herbal Tea Bags for 10 minutes. Remove tea bags. Combine vinegar, olive oil and shallots together. Add sugar, salt and pepper to taste. Arrange a cup of mixed greens on 4 individual plates, garnish with pomegranate seeds and goat cheese, drizzle with Pomegranate Vinaigrette. Serve immediately. *If pomegranate seeds are not available substitute sun-dried cranberries.

Jicama Salad With Citrus-Poppy Vinaigrette
This colorful salad is extra crunchy and full of flavor, thanks to a bright vinaigrette which combines two popular Bigelow Herbal Teas. Jicama is found in the produce section of the grocery store and needs only to be peeled before enjoying its fresh, apple-scented interior.
Serves 4-6
 
Ingredients
For Salad:
1 medium jicama (about 2 lbs.), peeled and cut into 1 inch matchsticks
4-5 carrots (1 lb.), peeled and cut into 1 inch matchsticks
1 bunch watercress (about 3 oz.), roughly chopped
For Citrus-Poppy Vinaigrette:
½ cup boiling water
2 Bigelow® Orange & Spice Herbal Tea Bags and 2 Bigelow® I Love Lemon® Herbal Tea Bags
2 tablespoons unseasoned rice vinegar
¼ cup canola oil
½ teaspoon salt
Freshly ground pepper
Dash of sugar
1 clove garlic, finely minced and mashed into a paste
1 teaspoon poppy seeds

Instructions
This colorful salad is extra crunchy and full of flavor, thanks to a bright vinaigrette which combines two popular Bigelow® Herbal Teas. Jicama is found in the produce section of the grocery store and needs only to be peeled before enjoying its fresh, apple-scented interior. Place the chopped jicama, carrots, and watercress in a large bowl and set aside. Make the vinaigrette. Place tea bags in boiling water and allow to steep for at least 5 minutes. Pour ¼ cup of the prepared tea into a small bowl. Add rice vinegar to tea. While constantly whisking, add canola oil in a steady stream. Add salt, pepper, sugar and garlic and whisk to combine, forming an emulsion. Add poppy seeds to vinaigrette and pour over jicama salad. Serve chilled or at room temperature.

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Registration

Register for 2014!

Only $95 for active food bloggers

$395 for non-blogger participants (industry, media relations professionals, etc.)

Who Should Attend

Bloggers, Food Writers & Cookbook Authors

Publishers, Agents & Editors

Food Brand / Restaurant Marketers

Public Relations Professionals

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