Submitted by Guest Contributor on May 23, 2016
Clarksburg Wine Country is hosting the pre-conference excursion for IFBC this year and provided a guest post about the experience attendees can expect. Be sure to register soon if you are considering an excursion as we only have a few tickets left.
We’re excited to transport our guests from the bustle of downtown Sacramento to the bucolic scenery of Clarksburg wine country, only 20 minutes south of the Hyatt Regency Hotel. Here, Sacramento’s regional focus on Farm to Fork takes shape with Grape to Glass for a full ‘Farm to Table’ experience. Traveling along rural roads with a narrated excursion, you will discover beautiful landscapes, quaint wineries and tasting rooms in Clarksburg, “the gem of the Delta”home to some of California’s premiere wine grapes.
At our first stop, Wilson Vineyards, you’ll meet a family who has been farming for four generations. They are committed to producing the highest quality fruit for all grape varietals because they know that premium fruit is essential to great wines. Our next visit will be the modern wine production facilities of Clarksburg Wine Company, located at the Old Sugar Mill, a historic 1934 property rich in stories as a sugar beet processing plant turned cooperative wine ‘residence’ for eleven diverse wineries and tasting rooms. Here we will meet other vintners and winemakers in a program designed to engage the senses. Throughout the Farm to Table experience, enjoy one-on-one conversations with our winemaker hosts, discover unexpected food and wine pairings and learn about this historic region from vintners such as Steve Heringer, Sr., one of Clarksburg’s original pioneers whose highly acclaimed family vineyard produces 24 different wine grape varietals. Nibbles will be served along the way, and for lunch, an innovative menu will highlight seasonal favorites paired with the award winning wines ofClarksburg Wine Company, Due Vigne,Elevation Ten and Three Wine Company; varietals are sourced from Clarksburg, El Dorado, Amador, Napa, Sonoma and more. The Clarksburg region is the perfect setting for consistent, quality wine grape growing and our IFBC guests will return to the hotel sated with the best wines and experience of the Delta.
Note: This excursion will sell out and as of this post, only a few tickets are left! We’d love to have you join us, so don’t forget to register today!
Uncrowded and unspoiled, Clarksburg features beautiful landscapes, country roads, quaint wineries and tasting rooms that transport visitors to an entirely different environment.
The Clarksburg appellation is home to some of California’s premiere wine grapes. With more than 35 varietals, the region is now recognized statewide and beyond for consistently delivering quality grapes and wines. Our growers are reliable and honest, consistently providing quality wine and grapes and creative solutions.
Submitted by Sheri Wetherell on May 12, 2016
We are thrilled to announce award-winning cookbook author, chef and instructor John Ash as this year's IFBC Keynote Speaker! In addition to being a renowned chef, author, and food and wine educator, many refer to Chef John Ash as the “Father of Wine Country Cuisine”. In 1980 he opened his namesake restaurant, John Ash & Company, in Santa Rosa, CA. It was the first restaurant in Northern California wine country to focus on local, seasonal ingredients used to create dishes that complemented the wines being made in the region. It continues to be critically acclaimed today.
Currently John travels the world teaching cooking classes to both home cooks and professionals. His passion for teaching has been rewarded most recently in May of 2014, when Cooking for Solutions, a sustainable seafood event held annually at the Monterey Bay Aquarium, honored John as “Seafood Educator of the Year”. In 2008 he was voted “Cooking School Teacher of the Year” by the International Association of Culinary Professionals. He still holds true to his philosophy of cooking with ingredients that are ethically grown, created locally and in season. And for John, wine is always considered an essential part of the flavors of a meal.
John’s latest cookbook, Cooking Wild: More than 150 Recipes for Eating Close to Nature was just published this month (May 2016). His fourth cookbook, Culinary Birds: The Ultimate Poultry Cookbook, was published in October of 2013, and won a James Beard award in 2014. John Ash Cooking One-on-One: Private Lessons in Simple Contemporary Food from a Master Teacher was published spring 2004. It also won a 2005 James Beard award. He has authored two other books: From the Earth to the Table: John Ash’s Wine Country Cuisine and American Game Cooking. The former was awarded the IACP awards for Best American Cookbook and the Julia Child Cookbook of the Year. Chronicle Books released a completely revised and updated version of From the Earth to the Table in 2007. He is an occasional contributor to culinary magazines such as Fine Cooking and Eating Well.
John has co-hosted The Good Food Hour radio show for more than 27 years on KSRO (1350 AM) in Northern California. He was also host of two TV shows on the Food Network. He is an adjunct instructor at The Culinary Institute of America at Greystone in the Napa Valley.
John’s passion for teaching is matched only by his passionate voice on sustainable food issues. He served for many years on the Board of the Chef’s Collaborative, a national organization of chef’s committed to sustainable and ethical food issues. He has also served on the Board of Advisors of Seafood Watch, an educational initiative for sustainable seafood by the Monterey Bay Aquarium.
Submitted by Sheri Wetherell on May 12, 2016
Chef, cookbook author, and life coach Nicole Aloni lives, cooks and coaches in Seattle, WA where her career combines her two passions—coaching and food.
She received her certified professional coaching training from the Coaches Training Institute of California. As a certified Life and Business Coach (CPCC), whose work is science-based, intuitive and—most importantly—actionable, she offers a unique approach to coaching called Recipe for Life.
This approach is built around three schools of knowledge that support your development of a balanced, fulfilled life. The insights built upon this foundation give you the clarity to really know what is right for you — and the resiliency to go after your vision with enthusiasm and consistency. Nicole’s work blends:
• Coaching skills and strategies
• Modern neuroscience training
• Wisdom of contemplative traditions
Her coaching services are offered in the following models:
1. One-to-One Coaching for individuals; or Blended Coaching/Consulting for food professionals;
2. Her uniquely-designed Culinary Team Building Program;
3. Week long retreats and 1-day retreats for businesses and individuals.
Nicole is also a professional chef (her culinary degree is from Paris), cookbook author and consultant on culinary topics. She owned one of California’s largest catering companies, catered events like the Academy Awards and the Olympics, and simultaneously manufactured a line of gourmet food products for national concerns like Trader Joe’s, Neiman-Marcus, Larry’s Markets, etc.. As a food writer and researcher, Nicole is deeply committed to creating a sustainable food system.
Finally, she is currently putting the finishing touches on a podcast series entitled, Recipe for Life, and her one-woman show entitled, Le Grand Fromage. Her books from major publishers include The Backyard Bartender, Secrets From a Caterer’s Kitchen and Cooking for Company.
Nicole will lead the IS BIGGER ALWAYS BETTER…? Get Off the Treadmill and Find The “Flow” in Your Career session on Sunday morning.
Submitted by Sheri Wetherell on April 26, 2016
Stephanie Stiavetti is a classically trained personal chef, cooking teacher and cookbook author who’s passion is to help everyday home cooks learn how to be proud of each and every meal they make. After spending the past decade reclaiming her health by changing the way she cooks, and then putting herself through culinary school, she started Fearless Fresh to help her readers become the badass home chef they’re meant to be.
She gets fired up about cooking and eating, and she knows SO many people who are strangers in their own kitchen or at war with what they eat. She used to be the same way, until she realized her own chronic health struggles could be dramatically changed through diet and lifestyle. She made it her laser focus to re-learn to cook.
Today everything she writes, shares, or teaches is to help others do three things: learn to cook, love their food, and find joy in the kitchen.
She offers group culinary coaching to help home cooks get un-stuck in the kitchen, helping them fight cooking boredom, guilt, fear, and overwhelm. For those looking for more personalized help, she also works one-on-one with clients to take their culinary skills to the next level – next stop ninja status!
In addition to her website Fearless Fresh, Stephanie’s work has appeared in the Huffington Post, New York Magazine, NPR, Saveur, Serious Eats, The Washington Post, The Wall Street Journal, Readers Digest, and The Smithsonian.
She will be co-hosting the Learning About Corporate and Professional Blogging session on Sunday morning.
Submitted by Sheri Wetherell on April 21, 2016
Kristen Doyle is the creator of the award winning website, Dine & Dish. Since early 2006, Kristen has been sharing her favorite recipes, photographs and life stories with an ever growing audience of engaged readers.
Kristen has expanded her reach to include working with major brands (Bush’s Beans, Green Mountain Coffee, Hallmark, Zatarain’s…just to name a few) as well as providing editorial content and direction for nationwide print publications and websites. Her freelance writing career spans working with magazines on a local and national level as well as creating valuable web content for a variety of sites across the web.
Kristen is a busy mom of 4 young kids, loves to entertain, has a passion for photography, and believes in keeping things simple. An avid reader, a kind of runner, a horrible gardener, and the wife of an outstanding man, Kristen’s ultimate life goal is to connect and create meaningful relationships with others.
She will be co-hosting the Deep Dive Into SnapChat session on Saturday.
Who Should Attend
Bloggers, Food Writers & Cookbook Authors
Publishers, Agents & Editors
Food Brand / Restaurant Marketers
Public Relations Professionals