Aside from the spectacular presentations at IFBC this year, we also dined well.  Our hope in planning food for the event was for the fare to be diverse enough to appeal to a wide range of palates, preferences, and diets. We also aimed to highlight food and drinks that are beloved in the Pacific Northwest.  Below are the menus from the weekend, a long and diverse list of delicious offerings from some of the area’s most renowned chefs, restaurants, and bakeries.

Friday Reception

Chef Jason Wilson (of Crush)

Alaska Seafood Black Cod BLT

Chef Lisa Dupar (of Pomegranate Bistro, Lisa Dupar Catering)

Tonnino Tuna Salad with white beans & artichokes

Vietnamese Bahn Mi Sandwiches with Snake River Farms Beef & House Made Mango Sriracha

Micro Cherry Tomato Salad with Watermelon-Tarragon Ice & House Made Mozzarella Silly Strings

Chefs Jeff Mall and Josh Silvers (of Zin Restaurant and Syrah Bistro)

Chilled Melon Soup with Jalapeños and Mint

Spicy Watermelon Gazpacho

Modernist Cuisine

Caramelized Carrot Soup with Ginger, Licorice Root, and Carotene Butter

American Lamb Board

Lamb Chops Crusted with Wasabi

Also being served on Friday evening: Assorted cupcakes from Cupcake Royale, confections from Theo Chocolate, Beecher’s Handmade Cheese, Wisconsin Cheese, endives from California Vegetable Specialties, geoduck crudo and ceviche from Taylor Shellfish, and brittle from The National Peanut Board

Saturday Breakfast

Assorted French pastries from Bakery Nouveau

Assorted wheat-free, vegan muffins from PCC Natural Markets

Assorted gluten-free muffins from Udi’s Gluten-Free

Driscoll’s strawberries, blueberries, blackberries, and raspberries

Saturday Lunch

Chef John Howie (of Seastar Restaurant, John Howie Steak, Sport Restaurant and Bar)

King Salmon Carpaccio

Chef Shannon Galusha (of Bastille Cafe and Bar)

Marinated Octopus with Chickpeas, Preserved Lemon and Chorizo Vinaigrette

Chef Daisley Gordon (of Campagne)

Beef tartare

Chef Jason Stratton (of Spinasse)

Zucchini in Carpione with Fennel and Apricot

Chef Kaili Mcintyre (of Wheatless in Seattle)

Gluten free lunch with vegetarian and vegan options, to serve 25:

Savory flaky pastries with caramelized onion, goat cheese and fresh herbs

A vegan pastry filled with creamy roasted cauliflower and peas

Beet Paella studded with roasted vegetables

Saturday Night Cocktail Hour

Chef Philippe Thomelin (of Olivar)

Tapas:

Tortilla Espanola with Caramelized Onion

Albondigas de Cordero, Lamb Meatballs

Spicy Tuna Empanadillas

Croque Monsieur with Manchego & Serrano Ham

Saturday Night Dinner

Chefs Dana Tough and Brian McCracken (of Spur)

Chilled Alaska Seafood Sockeye Salmon with Mascarpone, Cherry Tomatoes, Cucumbers, and Chiles

Chef Holly Smith (of Cafe Juanita)

Braised Snake River Wagyu Beef Cheeks with Polenta Stuffed Dog Mountain Squash Blossoms, Chanterelles and Corn

Chefs Jeff Mall and Josh Silvers (of Zin Restaurant and Syrah Bistro)

Jeff’s Down Home- Falls Mill Stone Ground Grits with Creamed Collard Greens and Summer Tomato Vinaigrette

Josh’s Downtown- Saffron Summer Vegetable Stew with Corn Polenta

Chef Ethan Stowell (Ethan Stowell Restaurants)

Beef Carpaccio with Wild Watercress, Pickled Cauliflower, and Pecorino Toscano

Chef Tamara Murphy (of Elliott Bay Cafe and Terra Plata)

Smashed Chickpeas with Baby Carrots and Olives

Chef Kaili Mcintyre (of Wheatless in Seattle)

Gluten free dinner with vegan and vegetarian options- to serve 25:

Roasted sweet potato, caper, and parmesan with fresh arugula dressed in balsamic and truffle oil

Mushroom ravioli served with a peach vodka sauce

Vegan Panzanella with cheese on the side

Saturday Dessert

Autumn Martin

Individual Molten Chocolate Cakes with Malted Cream and Salted Caramel Sauce

Chef Kaili McIntyre (of Wheatless in Seattle)

Gluten Free Blueberry Almond Tarte

Vegan Mini Chocolate Cognac Cupcakes

Sunday Breakfast

Assorted doughnuts from Top Pot Doughnuts

Assorted wheat-free, vegan muffins from PCC Natural Markets

Assorted gluten-free muffins from Udi’s Gluten-Free

Driscoll’s strawberries, blueberries, blackberries, and raspberries

Sunday Lunch

Food Trucks of Seattle:

Skillet

El Camion

Dante’s Inferno Dogs

Anita’s Crepes

Kaosamai

Hallava Falafel

Rolling Fire

Molly Moon’s Ice Cream

Chef Daniel F. Ahern (of The Hardware Store and Gluten Free Girl and the Chef)

Fig-Arugula Salad with a Warm Bacon Vinaigrette

Gluten-Free Spaghetti with Anchovies, Olives, Lemons, and Pine Nuts

Freshly Baked Gluten-Free Bread

Blackberry Peach Crumble

And a special thank you to our beverage sponsors, Caffe Vita, POM Wonderful, Rishi Tea, the Walla Walla Wine Alliance, Rodney Strong Vineyards, Jordan Winery, Columbia Winery, the Secret Sherry Society, Chateau Ste Michelle, Widmer Brothers Beer, and The Pike Brewing Company.