Submitted by Amy Pennington on August 2, 2015
Miele is so excited as we prepare for the International Food Bloggers Conference. During our pre-conference excursion participants will prepare dishes from 6 countries around the world, and since we are the Exclusive Wine Refrigeration Sponsor we thought it would be great to look into which wines pair perfectly. Here is a glimpse into the excursion:
Recommendation: French Burgundy, which is a Pinot Noir.
Explanation: The Mercurey region usually is a good value. A French Burgundy, versus a California Pinot Noir, is usually more earthy, less fruity and will pair better with mushrooms in the sauce.
Recommendation: Pinot Grigio
Explanation: Pinot Grigio is light and refreshing to drink with a hot soup.
Recommendation: Sauvignon blanc
Explanation: A Sauvignon blanc goes best with the flavors of this savory soufflé, but try to stay away from a New Zealand Sav Blanc which is very popular now – but has a real distinct citrus, especially grapefruit, taste. A French Vouvray would be good as well.
Explanation: This is a Spanish wine from the Galicia region in Spain. It is a great white food wine as it can handle spice but is neither too acidic nor oaked. Works nice as a summer wine well chilled.
Recommendation: A Riesling from the Alsace region.
Explanation: This specific Riesling, very different from a US produced Riesling as it is quite dry, goes well with Asian flavored foods.
Last we will feature a dessert from our Germany, our International Headquarters! Register for our excursion to find out what that is!
Submitted by Amy Pennington on July 30, 2015
Real Good, Real Fun, Real Easy Mixes
Happy to have IFBC back in their own backyard, Krusteaz – a family-run company since 1932 – is bringing baking inspiration to all conference attendees this year through an interactive and hands-on “cookie swap” session. Led by the Krusteaz Baker's Dozen, a group of 13 talented and creative bloggers who create tasty, unique and inspirational recipes from kitchens across the country, the session will be all about trading ideas and sharing. With the help of Krusteaz Culinary Specialist Malia Hasegawa, the Baker’s Dozen will inspire and share their love for simply delicious baked goods, while previewing seasonal tips for easy ways to decorate and display your favorite cookies! Think of this session as the holiday cookie swap you yearn for every December, only earlier!
New to the baking aisle this year, Krusteaz is launching five new bakery-style cookie mixes, each with a flavorful twist on classic combinations. If you’re aiming to please anyone with a sweet tooth, you’ll be happy to know that they’re simple and stress-free to make! All attendees of the session will be among the first to taste the new Butter Vanilla Sugar, Brown Sugar Oatmeal, Oatmeal Scotchie, Triple Chocolate Chunk and Double Peanut Butter cookies as well as other fan favorites, such as Meyer Lemon Cookie and Snickerdoodle.
If the chance to get your hands on the most delicious cookies isn’t tempting enough, the session will also walk you through a variety of fun packaging and presentation ideas for all occasions, whether for a birthday party, holiday gift or just a Sunday afternoon! After all, who really needs an occasion to enjoy freshly baked cookies? And though we too admire perfectly Pinterest-ready creations, this session will focus on the joys of baking, making memories and sharing some creative time with your fellow bloggers.
In the meantime, as the summer sun continues to heat up, here is an easy recipe you can enjoy for your own homemade, customizable Krusteaz Mini Cookie Ice Cream Sandwiches. (No permission needed to add sprinkles!)
Also, be on the lookout at the conference for special treats from Krusteaz! We also encourage you to stop by our booth at the Culinary Expo Saturday night where we’ll be sampling some classic Krusteaz favorites, new 2015 releases and raffling off prizes!
Submitted by Sheri Wetherell on July 29, 2015
Kathleen Flinn is an award-winning author and journalist, best known for The New York Times best-selling memoir, The Sharper Your Knife, the Less You Cry. Her acclaimed follow-up, The Kitchen Counter Cooking School, was named a 2012 Book of the Year by the American Society of Journalists & Authors (ASJA). Her third book, Burnt Toast Makes You Sing Good, a multi-generational memoir of her quirky family’s culinary adventures in the Midwest was named a 2015 Notable Book by the Library of Michigan, and was a finalist in the IACP Cookbook Awards for literary writing, Goodreads Choice Awards and the Pacific Northwest Book Awards.
She serves on the board of trustees of The Culinary Trust, a national 5013c non-profit co-founded by Julia Child, and is a member of Les Dames d'Escoffier. She founded the popular food writing curriculum Hungry for Words in 2006 and has elements of the coursework at more than a dozen writer’s conferences, universities and culinary schools. She lives in Seattle with her husband, Mike, and their rescue dog, Maddy.
Kathleen will lead the Hungry for Words: Journalism 101 for Food Bloggers writing session at this year's International Food Blogger Conference on Sunday, September 20.
Submitted by Sheri Wetherell on July 28, 2015
Chef Jeremy Cooper will lead the first-ever session on Cooking with Cannabis at this year's International Food Blogger Conference on Sunday, September 20.
The Drunken Chef Jeremy Cooper Master of Alcoholic Gastronomy performs, cooks and instructs on the finer details of infusions, cocktails, and manipulation of astronomical culinary proportions. Jeremy has been featured in such events as the East Coast International Wine Festival (over seven years as the main attraction), the Charleston Culinary Challenge, Fox News, The Woman’s Show, Skirt Magazine, Culinary America, The Bourbon Trail, Jack Daniels Distilleries, Even Williams Distilleries, The Rock and Roll Hall of Fame, The Great American Rock-n-Rib Rock Off, Private Recipe creator and master chef to Tommy Lasorda Wines, Van Gogh Vodka, and the featured as the Master of Moonshine and partnered with Dark Corner Distilleries.
Now, Chef Jeremy Cooper has spent the last three years in the Northwest. Cooper created the first cannabis food truck for Magical Butter, a brand that has been noted the second most influential multimedia and online presence company in the world next to Hightimes.
Chef Jeremy Cooper became a well-known cannabis celebrity, he purchased the first legal cannabis in the state of Washington.
He and his team built Magical Butter Studios, hosted VIP parties, the Wired meet ups, produced educational programs, hosted HighTimes Cannabis Cup VIP party, Dope Cup, Growers Cup and taught cannabis cooking classes. This has sparked his newest passion, 7Leaf Events, an off shoot of his successful company Earful Events.
Jeremy Cooper is very well known for his activism. He tours around the country educating America on Cannabis and Endocannabinoid deficiencies to further a new frontier for America.
While still being an adventurer and survivalist with a touch of historian, Chef Jeremy Cooper owns a Bed and Breakfast in West Seattle where his hospitality focuses on cannabis sampling, cooking gourmet cannabis food and exhibits the sneak peeks of what's to come in the cannabis industry, with state of the art tech and Cannabis from around the world.
Currently, he is traveling the country producing VIP cannabis events, filming his new show, and producing live cooking events. He has been part of the largest cannabis incubator project in the world where his mission involves connecting businesses, investors, activists, newcomers, and educators to the new world that is cannabis.
His actions and exploits have been featured in National Geographic, Foodista, Seattle Mets Food Lovers Guide, Puget Sound Business Journal, Forbes, Cannabis Now, Hightimes Magazine, LA Times, NY Times, and many more.
His mission is to connect America to Cannabis, and give America their futures back.
Submitted by Sheri Wetherell on July 28, 2015
Naomi Tomky is the unrelentingly enthusiastic eater, photographer, and writer behind the blog The GastroGnome. Since 2006, she’s brought her (sometimes over) eager mouth to tables around the world in search of new things to shove in it. From Beijing to Texas, from un-cleaned pig intestine (it sounds worse than it is) to huckleberry ice cream, there’s an adventure on every plate she dives into. Her writing can be found on Lucky Peach, Tasting Table, and Serious Eats, among others. She lives in Seattle with her husband and a muppet-like dog. When she’s not eating food or writing about it, she’s usually trying to work it off by skiing, running, or mountain biking.
Naomi will co-host The Plan and The Pitch session on Saturday, September 19 at this year's International Food Blogger Conference.
Who Should Attend
Bloggers, Food Writers & Cookbook Authors
Publishers, Agents & Editors
Food Brand / Restaurant Marketers
Public Relations Professionals