Scenes from IFBC 2011 in NOLA!

Where to Stay in New Orleans: Hotel Monteleone

hotel monteleone carousel bar

Over the course of 125 years, the Hotel Monteleone has been not only a New Orleans landmark, but a tradition. Perfectly perched at the foot of Royal Street, the Monteleone gives guests the best point of departure for all things New Orleans. Visitors need only to step outside this French Quarter hotel to discover world renowned restaurants, shops and more, while Jackson Square, the Old French Market and the River Walk along the Mississippi are just a few cobblestone steps away. At this New Orleans hotel you’ll find history around every corner.

Although Hotel Monteleone is an old soul and member of the Historic Hotels of America, she has all the amenities and accolades of a 21st century 4-star hotel. Boasting 25 meeting and reception rooms, 600 newly renovated rooms and suites, two award-winning restaurants, the infamous Carousel Bar , Logo Shop, heated rooftop pool, Spa Aria, state-of-the-art exercise facility, business center, and valet parking.

In celebration of Hotel Monteleone’s 125th anniversary, she is currently undergoing renovations to her two restaurants as well as expanding the Carousel Bar. The exciting renovations to the restaurants will boast an “Open Kitchen” concept with private dining capabilities featuring Louisiana specialties. The Carousel Bar itself, is still open and spinning for your sipping pleasure and will soon be accompanied by a crescent shaped bar to accommodate the increased demand. During renovations, we invite you to join us on Facebook as we share photos and updates along the way. In preserving our past, it is our obligation to preserve our hotel for the future and we cannot wait to share our new look with you!

Hotel Monteleone holds a special place in the hearts of many tourists and locals alike and looks forward to another 125 years of serving excellence in New Orleans.

Follow Hotel Monteleone on Twitter @HotelMonteleone
Find them on Facebook!

Winebow Wine and Food Pairing Dinner

Chef Randy Buck and MW Sheri Sauter Morano teamed up to create an evening of delicious food and wine pairings with wine from Winebow. You’ll feel like royalty when you taste the Juvé y Camps Reserva de la Familia Gran Reserva Brut Nature. The Cava often enjoyed by Spanish royalty, perfectly complements the Dariole of Lump Crabmeat Ravigote. Next you’ll be enveloped by the savory fruit flavors of Allegrini Palazzo della Torre paired with Tournedo of Beef Périgourdine with Black Truffles and Roasted Duck Foie Gras. Finish the meal with Valrhona White Chocolate Crème Brulee and Campbells Rutherglen Muscat. World renowned, Rutherglen Muscats are considered by many to be the world’s richest wine.

For more information about the wines email Megan Hardy:

Saturday Wine & Food Pairing Dinner

Dariole of Lump Crabmeat Ravigote
Cucumber Gelee
Watercress Caviar

Juvé y Camps Reserva de la Familia Gran Reserva Brut Nature 2007 - Catalonia DO Cava, Spain
Toasty brioche character with intense flavors of peaches and citrus fruits with a long crisp finish

Tournedo of Beef Perigoudine
Black Summer Truffles
Roasted Duck Foie Gras
Potato Galette
Charred Endive and Caramelized Stripped Beets

Allegrini Palazzo della Torre 2007 - Veneto, Italy
Notes of cherries, earthy spices, blackberries and mocha

Assorted Artisan Breads
Butter Presentation of Creamy Butter, Chevre Butter, and Fresh Herb Butter

Valrhona White Chocolate Creme Brulee
Blood Orange Infused Courvoisier Coulis

Campbells Muscat NV - Rutherglen, Australia
Lusciously sweet flavors of oranges, raisins, caramel, toffee and a hind of vanilla

Featured Chef: Mario Arangio of Campbell North America!

chef mario arangio


Mario Arangio, Research Chef for Campbell's North America, will be preparing a selection of soups at the Friday evening Taste of New Orleans reception!

Mario has always had a fascination with American and Italian cuisine. Mario was born in the US but has lived in Italy for most of his life, He graduated from the Professional Institute of Hotel and Restaurant Management in Italy and also received his teaching certificate. He planned  menus and typical Italian dishes for various local restaurants. "I love making sauces and working with seafood," he says. Mario was the chef at the “A cannata” an island resort off the coast of Sicily, he also served as Head Chef for the Italian army's 4th Reg. Genio-Brigata Duca D'Aosta's  generals and other officers, When he moved back to the U.S. 11 years ago, Chef Mario worked in the Philadelphia area before joining Campbell in July 2002. Today, Mario enjoys knowing that the products he works on may end up on the tables of millions of U.S. consumers.

Serving up Regionally-Inspired Flavors with Campbell's Select Harvest Soup Pairings

campbell's soup

A proud sponsor of the 2011 International Food Blogger Conference in New Orleans, Campbell's Select Harvest is jazzed about sharing their NEW regionally-inspired soups.

Campbell chefs tapped into local culinary traditions to offer the most authentic and delicious flavors from regions like New Orleans to bring taste, excitement, and adventure to you in a natural and delicious way. The four new varieties include the following:

  • Creole-Style Chicken with Red Beans & Rice Soup
  • Southwest-Style Potato, Cheese & Green Chiles Soup
  • Light New England-Style Braised Beef Pot Roast Soup
  • Southwest-Style White Chicken Chili Soup

When creating the new Creole-Style Chicken with Red Beans & Rice Soup, Campbell chefs kept the zip of New Orleans-style cuisine in mind and packed the new soup with the region's festive flavors. The juicy tomatoes, natural flavors of garlic, onions, and okra will please your palate and quickly transport your taste buds to the French Quarter! Also, every Campbell's Select Harvest soup is now 100% Natural, made with real ingredients such as roasted white meat chicken and farm-grown vegetables.

Be sure to stop by Campbell's Select Harvest booth at the Taste of New Orleans on Friday (8/26) evening to meet Campbell Research Chef, Mario Arangio, experience some of the new soup varieties and enjoy special recipe parirings that were inspired by the new soups. You can also enter to win a Campbell's Select Harvest gift basket filled with an apron, two soup mugs, and a $50 gift certificate for culinary wares.

For more information about Campbell's Select Harvest soups, visit:


Go to IFBC for Free: Scholarships Now Available!

We are happy to announce a scholarship fund for the August 26-28 International Food Blogger Conference in New Orleans! Due to the kindness of our sponsors, we are able to offer 5 full scholarships to any food blogger who can demonstrate financial need and a desire to attend the conference. The scholarship is good for free registration to the weekend-long conference and all dining events (normally $350). To see the conference agenda, click here. Please note we have no scholarships for the November 11-13 conference in Santa Monica at this time.

Scholarships are limited so please apply immediately by sending your answers to the following three questions to

1. What is the name and URL of your blog?

2. Why do you want to attend the 2011 IFBC in New Orleans?

3. What situation are you in that puts you in financial need (full-time student, new business owner, unemployed, etc) and if you receive the scholarship, will you be able to fund your travel and hotel costs?

Discounted Round Trip Airport Shuttle to Hotel!

Click here for the IFBC Discounted Airport Shuttle!

Discounted Round Trip Airport Transportation Price: $35 per person

-Retail price is $38 per person round trip-

One Way: $20 per person (provided by Airport Shuttle)

In order to book your discounted airport/hotel shuttle reservations online, you must book no later than 24 hours prior to your flight arrival time. Changes to an existing reservation can be made by phone (866-596-2699) only if you made your original reservation online. The $3 per person round trip ticket discount is only for tickets bought through this reservation page.

Nosh Hosts Cocktail Crawl for Attendees of IFBC!

Join the Nosh team and fellow foodie bloggers as we take over the French Quarters on Friday, August 26th at 830pm - 1130pm. Nosh has partnered with IFBC to put on a cocktail crawl for conference attendees with exclusive cocktail discounts at three of NOLA’s famous lounges! We are also giving away prizes to the first 3 participants that use Nosh to rate, review, and share photos of all 3 cocktails. Prizes include an Android phone and gift certificates.

Be sure to download Nosh ( a free iphone and android app that allows users to rate menu items and share with their friends. Nosh is created by Firespotter Labs, and we are taking dining recommendations to the next level by shifting the review from the entire restaurant to individual menu items. We also just launched a widget that restaurants and bloggers can embed on their websites to share their Nosh feed (

Follow Nosh on Twitter for updates! @NoshYourFood

Here’s the cocktail crawl schedule:

1) 8:15pm Meet in the lobby of Hotel Monteleone

2) 8:30pm Walk over to Old Absinthe House and order the “Ramos Gin Fizz” ($9 w/ conference badge)

3) 9:30pm Walk over to Arnaud’s French 75 and order the “French 75” ($7.95 w/ conference badge)

4) 10:30pm Walk over to Irvin Mayfield Jazz Playhouse at Royal Sonesta Hotel and order the “Pear Flower Martini” ($12 no badge required)

Don’t forget to show your conference badge so you can order the above cocktails at a discount!

Here is a map for your reference:


View Nosh IFBC Cocktail Crawl! in a larger map

Featured Speaker: Brona Cosgrave!


We are so happy to welcome Brona Cosgrave, Vice President, Lewis & Neale, to the 'Marketing Your Brand' session at IFBC New Orleans!

Upon realizing that there was more to cooking than preparing cabbage 40 different ways, Brona left the shores of Dublin Bay to explore a career in food (her passion) communications (her expertise) here in the US.

Brona honed her expertise in strategic public relations and food marketing working in culinary organizations and full-service agencies. Her experience spans foodservice, retail and consumer arenas. Her ability to think strategically and execute creatively has produced results for blue chip companies, commodity boards and start-ups. Her extensive client roster has included: National Honey Board, Alaska Seafood Marketing Institute, Mauna Loa Macadamia Nut Corporation, Epic Roots (specialty produce), Nestlé, Nestlé Waters (SanPellegrino & Perrier), US Apple Commission and The US Catfish Institute. Current partners include Avocados from Mexico, North Carolina Sweet Potatoes, Legends of Europe and Duda Farm Fresh Farms.

As Director of Communications for the International Association of Culinary Professionals for several years, Brona built an extensive network of media contacts and industry leaders, which she actively maintains and has been dubbed a ‘networking warrior.’ She tweets from @bronacos and is a contributor to The Buzz Bin Blog. When not exploring all the epicurean treats her new home town of New York has to offer, Brona can be found cooking up a storm in her kitchen.

Featured Speaker: Kevin McCaffrey!

kevin mccaffrey

Nationally recognized documentary film producer Kevin McCaffrey is a James Beard Award finalist in broadcast media, and a writer, editor, oral historian, publisher, reviewer and consultant, with a long history of both commercial and volunteer service and collaboration.

McCaffrey is owner of e/Prime Media LLC, specializing in research and media products relating to culture, history, environment and design in Louisiana and around the rim of the Gulf of Mexico. e/Prime has done research work for the State of Louisiana, produced video for such disparate clients as The Historic New Orleans Collection, the Louisiana State Museum, The New Orleans Museum of Art, Galatoire’s Restaurant and the U.S. Army Corps of Engineers.

Kevin produced a documentary in 2011 for television on Acadian Food Traditions, partially funded by grants from the Louisiana Endowment for the Humanities and the National Park Service in collaboration with the Southern Food and Beverage Museum. It has appeared on regional PBS and screened at the Wood’s Hole Film Festival and the New Orleans Film Festival. Also he produced a documentary for television: “A Common Pot: Creole Cooking on Cane River”, a study of Creole Cuisine funded by the Creole Heritage Center and Cane River Federal Management Area, and “Celebrating Tradition, 100 Years of A Galatoire’s Restaurant,” funded by private donors through the Louisiana Restaurant Association Foundation. For videos on the arts McCaffrey wrote and produced profiles of New Orleans based artists Michael P. Smith for THNOC, and on Alan Gerson, and Shirley Masinter in collaboration with Lemieux Gallery and funded by the Louisiana Cultural Economy Foundation. Most recently he produced an exhibit film on “Great Collectors, Great Donors,” for the New Orleans Museum of Art.

Kevin was named the first male Visiting Scholar for 2009-2010 at the Newcomb Center for Research on Women at Tulane University mentoring in the Sophielab Media program and researching food issues. In studying foodways in Louisiana, McCaffrey has worked as co-director of an oral history project on culinary issues and foodways and recorded many hours of food related interviews for the archive at the Newcomb Center for Research on Women. He was also a consultant with the Deep South Regional Humanities Council on foodways related programs and recognized as a foodways scholar by the Louisiana Endowment of the Humanities. He currently sits on the board of the Louisiana Folklife Society and is working with the Louisiana Bicentennial Commission on planning the foodways segment of the state’s celebration.

His 2009 documentary television program, “We Live To Eat: New Orleans’ Love Affair With Food,” produced for The Historic New Orleans Collection, was a finalist for a James Beard Award in broadcast media after airing on WYES and the Louisiana Public Broadcasting Network.

Among his writings are a regular column in Cultural Vistas magazine on stories found in archives and many articles ranging from foodways, recipe pieces to helping a partner cope with breast cancer. e/Prime has also published The Incomplete, Selectively Quirky, Year By Year Prime Facts Edition of the History of the New Orleans Jazz & Heritage Festival. (ISBN 0-9766154-0-1). He has also conducted oral history for the New Orleans Jazz and Heritage Foundation Archive, interviewing the participants in the origin of its Festival. In 2010 he conducted an oral history project interviewing members of the Louisiana Sports Hall of Fame for the Louisiana State Museum.

He is currently under contract with the University Press of Mississippi to create a book on the meat culture of Acadiana.

Visit Kevin's website:
Find him on Facebook!


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