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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.

If you’re a foodie, you’re no doubt at least somewhat familiar with the sous vide cooking technique.  If not, in a nutshell, it involves cooking food in vacuum-sealed pouches, submerged in a water bath, held at a precisely controlled temperature. The end result is food effortlessly cooked to perfection every time. 

Sous vide (a French term meaning “under vacuum”) is a gourmet culinary technique developed in France and for decades the province of elite chefs in high-end restaurants around the world – among the notables: Heston Blumenthal’s Fat Duck in the UK, Ferran Adria’s El Bulli in Spain, Thomas Keller’s French Laundry in the US. The development of a counter-friendly solution for the home cook changed that focus and demystified the method, a shift that over the last several years has made sous vide cooking among the hottest of culinary trends worldwide.

Eades Appliance Technology introduced the first SousVide Supreme water oven for the home cook in 2009 and is the market leader in this category.  The company now offers not only its award-winning Original SousVide Supreme water oven, but the smaller footprint, economical SousVide Supreme Demi water oven and the SousVide Supreme Chef for high-volume, commercial use, as well as a full line of sealers, cooking pouches, cookbooks, and sous vide accessories for both the home cook and the professional in 28 countries.

Since its inception, SousVide Supreme has actively invited food bloggers and chefs to use our water ovens to experiment with the technique and give their feedback or share their recipes.  That initiative continues at IFBC 2014, with an invitation to all food bloggers wishing to test drive the appliance and learn more about the technique.

Please stop by the SousVide Supreme table at the IFBC Gourmet Fair on Saturday September 20th, to sample a selection of sous-vide prepared foods, including mouth-watering, delicious Sous Vide Wagyu Brisket from Lone Mountain Wagyu, ranchers of one of the few herds of 100% full blood Wagyu beef in the US.  In this application, sous vide cooking takes a tough cut of exceptional and flavorful beef and makes the superb sublime.  Additionally, the team will be sampling Sous Vide Turkey Breast with Cranberry Sauce to showcase how the technique transforms meat that is the poster child for dry and uninteresting into something succulent and delicious.  Tasting is believing -- you honestly won’t recognize it as turkey breast!  And to highlight the versatility of the sous vide technique, we’ve prepared sous vide infused cranberry vodka to make Holiday Cranbertini cocktails for a little adult holiday libation. 

We hope you’ll stop by for a bite and a sip and learn a little more about how sous vide cooking can effortlessly elevate meals from simple to gourmet.

Herb Scented Sous Vide Turkey Breast

Serves 4 (doubles easily - cook in multiple pouches)

INGREDIENTS

1 turkey breast half, deboned, skin on
2 cups (480 ml) water
4 tablespoons (60 ml) kosher salt
10 black peppercorns
Freshly ground black pepper
4 leaves fresh sage
3 tablespoons (42 g) unsalted butter, divided use
2 cloves roasted garlic, finely minced
1 tablespoon (15 ml) extra virgin olive oil

DIRECTIONS

In a large (gallon) zip closure bag, mix the water and kosher salt until dissolved.  Add the peppercorns and turkey breast, zip the seal, and refrigerate for at least 4 hours to brine.

Fill and preheat the SousVide Supreme water oven to 146F/62.5C.

Remove the turkey from the brine, rinse, and pat dry. Discard brine.

Season the turkey breast on all sides with black pepper.

Put the breast into a cooking pouch and add the garlic, sage leaves, and 2 tablespoons (28 g) of the butter.

Vacuum seal the pouch and submerge it in the water oven to cook for 3 to 4 hours.

Remove the turkey breast from the pouch and pat dry with paper towels. (Reserve the pouch juices to make a sauce or gravy, if desired.)

To finish:

Heat the oven broiler to high heat.

Melt the remaining tablespoon of butter and brush the surface of the turkey with it.

Sear the turkey breast under the broiler for about 5 minutes until the skin is brown and crisp.

Remove from the oven and keep warm under a tent of foil.

Slice and serve with Cranberry Sauce.

 

Christina Miller will be co-hosting the Cooking Backwards: The Art and Science of Local and Seasonal Cooking at IFBC from 4-5:20 PM on Saturday.

Christina started Green Bow Farm with her husband Matthew Cox in 2011 with the dream of raising animals on pasture to heal the land and produce nutrient dense foods. In this process of becoming farmers they have learned a tremendous amount about what it takes to build community in the local food movement but also that there is a huge need and desire in the general public to learn about how food is raised and why farmers do what they do. This appreciation of community connecting to their food and living a healthy lifestyle all began at PCC Natural Markets. Christina worked for the cooperative for over a decade learning and sharing knowledge about all things food related in many different leadership roles. It was this community committed to the healthiest food possible that inspired her in many ways to become a farmer and an advocate for the local food movement. To learn more about their families journey starting a farm your can read Christina's writing at www.futurefarmerslivehere.wordpress.com.

Photo byLena Eivy

Greta Hardin will be co-hosting the Cooking Backwards: The Art and Science of Local and Seasonal Cooking at IFBC from 4-5:20 PM on Saturday.

Great is a cookbook author (Cooking Your Local Produce) with a High School Chemistry teacher past and a Middle School Brain and Health teacher present.  In between those two teaching gigs she had my own son.  This led her to hang out on local farms and get to know farmers, toddlers and parents. She saw a gap in what people wanted to know about choosing and using local food versus what they did know.  This means every time she is confronted with “the seasonal cooking question” she can’t help but look at it through her teacher glasses.  As a result she end up spending time working on the problem of how to teach people what they want to know, in a way they want to learn it.  Current challenge:  more ways to enjoy fennel, and how does it preserve best?

Audra Mulkern

Audra Mulkern will be co-hosting the Cooking Backwards: The Art and Science of Local and Seasonal Cooking session at IFBC from 4- 5:20pm on Saturday.

Audra is a cook, writer and photographer who is putting good food in the spotlight and changing the way you look at farming and the food on your plate.

She is the author of “Rooted In The Valley: The Art and Color of The Snoqualmie Valley Farmers Markets” - a photographic essay highlighting farmers and artisans from the Carnation and Duvall farmers markets. Proceeds from book sales are donated back to the Sno-Valley Tilth, an organization and community of local farmers.  

Audra also writes and photographs “The Female Farmer Project” – a chronicle of in-depth stories about the rise of women working in agriculture around the world.  The Female Farmer Project has garnered international recognition, has been featured in several magazines and is currently being translated for Expo 2015, the World’s Fair being held in Milan, Italy.

www.audramulkern.com

Photo by: Danielle Acken

With hearty harvest fare, apple picking and tailgating, fall really is one of the nicest times for home baking and entertaining. At this year’s IFBC, Seattle’s own Krusteaz is thrilled to bring you a fun, ‘out-of-the-box’ session about Entertaining with Ease featuring Krusteaz’s Culinary Specialist Malia Hasegawa and renowned entertaining expert Jennifer Sbranti of Hostess with the Mostess.

Malia has been part of the Krusteaz family for over eight years and serves as the Culinary Specialist for the brand.  She has the envious job of spending her days in the Krusteaz test kitchen, collaborating with corporate chefs, coming up with new recipe creations, examining food trends and working alongside food experts tasked with developing new products for the brand.

Jennifer brings her contemporary style on entertaining ideas through her website, creative online community and popular blog.

Think of this session as an entertaining boot camp where attendees will gain the knowledge and planning know-how about putting together memorable events. 

Whether you’re throwing a casual cocktail hour, hosting a dinner party or looking for something creative for weekday family dinners, Malia and Jennifer will share their secrets for entertaining success including crowd-pleasing recipes, simple techniques and tips, along with platter presentations and creative DIY décor inspirations. 

Through a series of demos, you’ll see how versatile a pantry staple like Krusteaz can streamline prep work when it comes to creating everything from breakfast to appetizers to desserts. 

We’ll also be sharing exciting new product launches from the brand and we’ll have delectable samples for you to savor!

As a way to whet your palate, nothing says fall like the paring of apples and cinnamon!  This recipe is a welcoming treat for guests and perfect as a side dish option for brunch, afternoon coffee or even as dessert served with a scoop of vanilla ice cream.

Cinnamon Apple Pecan Crumb Cake
Shown above
 

Prep Time: 15 minutes
Total Time: 55 minutes
Effort: 1

Servings: 12

Ingredients:
1 package Krusteaz Cinnamon Crumb Cake & Muffin Mix (each box includes 1 pouch of cake mix and cinnamon topping mix)
1 egg
½ cup sour cream
½ cup water
1 medium apple, peeled and chopped (about 1 cup)
½ cup chopped pecans

Instructions:

Prepare oven to 350 degrees. 

Place full pouch cake mix, ¾ cup cinnamon topping, egg, sour cream and water in a medium bowl.  Stir until moistened.  Fold in the chopped apple.

Spoon batter into a lightly greased, 9-inch round pan.

Sprinkle remaining cinnamon topping over batter.

Top with pecans.  Bake 45-50 minutes or until toothpick inserted into center comes out clean.

Let cake cool 10-15 minutes before removing from pan. 

To learn more about Krusteaz and see additional recipes, please visit www.Krusteaz.com. You can also follow @Krusteaz on Twitter, Facebook, Pinterest, and Instagram

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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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