We are thrilled to announce that IFBC is coming back to Seattle in 2015!
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 SEVENTH annual conference in beautiful Seattle, Washington!
Dates: September 18 - 20, 2015
Location: The Sheraton Seattle Hotel
Registration Fee: $195 / $495
*The cost of registration for all participants is $495. However, for food bloggers with an active blog who agree to write at least three posts about the conference, the cost is only $195. 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.
Submitted by Guest Contributor on September 17, 2014
Isernio’s Sausage Company is excited to be a part of the IFBC for the first time. Since we first opened our doors in 1980 we’ve been making fresh premium Italian sausage. Our founder Frank Isernio and our team are passionate about creating the highest quality products that are delicious and healthy, and we are THRILLED to be able to share these with you at the IFBC.
Please join us at the Taste of Seattle & Gourmet Fair where we will be featuring our delicious Italian chicken sausage and NEW ground chicken products. These products are made with No Artificial Ingredients, No Preservatives, No Nitrates/Nitrites and No Additives plus they are Gluten Free and have 85% less fat than the USDA standard for pork sausage. We look forward to sharing our great tasting and healthy products with you!
If you have any questions or would like more information please contact email@example.com. We look forward to seeing you on Saturday!
Isernio’s was founded by Frank Isernio, who grew up in Seattle, Washington and transformed a love for quality food and his home sausage-making hobby into a brand that is now trusted and asked for by name. All-natural and made with fresh 95 percent lean chicken or 80 percent lean pork, Isernio’s provides a delicious and healthy choice for consumers. No additives, preservatives, fillers or artificial flavors are ever used, and a wide variety, including Italian, Chicken and Breakfast varieties, are offered in supermarkets across the US. At Isernio’s we make healthy exceed expectations. Learn more about the company and find recipes at http://www.isernio.com or https://www.facebook.com/iserniossausage.
Submitted by Sheri Wetherell on September 16, 2014
For the first time since 2009, we're thrilled to feature live music at the International Food Blogger Conference! The Jackie Pock Band, part of Salty's on Alki's new live music program, will be playing their tasteful music - a blend of Southern soul, Americana, country, and R & B, mixed with hits from the 50's through today - a Friday night's Opening Reception. Enjoy the captivating and powerful voice of front woman Jackie Pock along with husband and guitarist Brandon Gibbons. Watch the video below for a taste of what we'll experience this Friday:
Crisp™, a bold, new collection of fruit and vegetable cooking tools, is excited to launch at the International Food Bloggers Conference! Attendees will be the first to see the new line that transforms tedious kitchen prep to a world of delicious possibilities. We believe healthy eating should be exciting, and there’s no end to what you’ll create with Crisp™ tools. Salads are stunning, pies are perfect, even peeling and slicing potatoes becomes an art form.
Crisp™ kitchen tools help you easily prepare fruits and vegetables for healthy and delicious eating year round. Developed by award-winning housewares designers, these tools fit your hand so well, it’s like they were designed expressly for you. Gracefully contoured handles, angled blades, and above-and-beyond features give you the confidence and inspiration to take your cooking further and make every day food prep more fun and more fulfilling.
The new innovative collection of over 27 Crisp™ kitchen tools has been uniquely engineered to save time, ensure great results, and provide an enjoyable food prepping experience. All about solving everyday problems, Crisp™ tools blend clean looks and superior function, refined by a panel of exceptional cooks. Each item in the collection is dishwasher safe and priced affordably. Crisp™ transforms the mundane kitchen experience into a craft filled with culinary adventures and more satisfying possibilities. It’s time to Create With Crisp™.
Stop by our booth at the Gourmet Fair on Saturday evening where we’ll be hosting a Salsa & Sangria booth for you to see the tools in action and taste the delicious results. Can’t wait until Saturday? Connect with us now on Facebook or Twitter @CrispCooking.
Come by our table at Saturday’s Gourmet Fair to Share Your Goat Story & a Chance to Win an Artisan Goat Cheese Collection Box!
Redwood Hill Farm & Creamery is located in Sebastopol, Calif., just 60 miles north of San Francisco among the picturesque Redwood trees of western Sonoma County. Our flagship brand is Redwood Hill Farm (RHF), a line of goat milk products that includes artisan cheeses, goat yogurt and kefir. Even though goat milk has been the most consumed milk in the world for centuries, it has only recently grown in awareness and popularity here in the U.S. Now is a perfect time to taste our goat milk cheeses and share goat stories with us.
Did you know that after being weaned as an infant, Foodista Founder Sheri Wetherell's pediatrician recommended she drink goat milk exclusively until the age of four in order to build her weak immune system, and The Tomato Tart Blogger Sabrina Modelle dreams of owning her own goats one day? We’ll be collecting goat stories on video to share with our friends and customers, and would love to hear yours!
Come see us at IFBC’s Saturday Gourmet Fair to chat and taste our award-winning goat milk cheeses, including Chèvre, Raw Milk Feta and Smoked Cheddar, and create your favorite flavor bite by pairing them with Sonoma County honey, chutneys and fruits. Everyone who shares their goat story will receive a coupon for a free goat yogurt or kefir and may enter for a chance to win an online gift certificate for one of two Redwood Hill Farm Deluxe Collections of artisan goat milk cheeses, which will include an assortment of Sonoma County made condiments with free shipping.
Looking toward next year, we will be celebrating many different ways to use goat milk dairy in everyday recipes and snacks. Some of these recipes will be inspired by the upcoming 2015 Chinese Lunar Calendar “Year of the Goat” with a menu that incorporates our goat milk yogurt and kefir. An example from the menu is included here for ”Lucky 8” Salad with Redwood Hill Farm Yogurt Peanut Sauce Dressing.
Redwood Hill Farm’s sister brand, Green Valley Organics (GVO), was introduced in 2010. Our award-winning yogurt, kefir and sour cream are made with real cow dairy, made lactose free using a simple process by which the natural enzyme “lactase” is added to the milk. Lactase does the job that many people’s digestive systems cannot – it “digests” the lactose and breaks it down into two easily digestible sugars. The enzyme does not affect taste – Green Valley Organics is real dairy that everyone in the family will enjoy. Sign up to receive GVO and RHF e-newsletters during the Gourmet Fair and you’ll be entered into a drawing for a goody basket from both brands, which will be on display.
From farm to finished product, Redwood Hill Farm & Creamery is committed to sustainable practices for the benefit of people, animals and the planet.
All RHF and GVO products are:
─ Made in our solar powered creamery. Our family goat farm is solar powered as well, using a photovoltaic solar system mounted that tracks with the sun
─ Proudly labeled Certified Humane Raised and Handled®. In fact, Redwood Hill Farm was the first goat dairy in the United States to earn this distinction. (Owner Jennifer Bice lives on the family farm and knows all 300+ goats in her award-winning herd by name!)
Get in touch at firstname.lastname@example.org to request Redwood Hill Farm/Green Valley Organics product vouchers for review, recipe testing or giveaway, or to inquire about visiting our goat dairy farm during our two farm tours next spring. Find us online at RedwoodHill.com, GreenValleyLactoseFree.com and on Twitter: @RedwoodHillFarm
“Lucky 8” Salad with Redwood Hill Farm Yogurt Peanut Sauce Dressing
The number “8” is very lucky for the Chinese, so it’s not unusual to find a delicious dish with eight special ingredients on the table during Chinese New Year. Traditionally, eight ingredients like bamboo shoots, bean shoots and other “lucky” ingredients are stir-fried together to make something truly delicious. This “Lucky 8 Chinese Salad” is dressed with a delicious goat milk yogurt peanut sauce dressing. You can choose any ingredients you love, but I like the crunch of the cucumbers, the slightly spicy radish wedges and the sweetness of the tomatoes when paired with the peanut yogurt sauce. The egg ribbons add an Asian flavor to this salad, and the addition of fresh herbs give an added freshness with every bite. The carrots are also important since they are thought to bring luck.
2 medium carrots, julienned or grated
2 medium cucumbers, cut at an angle
2 medium tomatoes, cut into small wedges
1 small head romaine or iceberg lettuce (for crunch), outer leaves removed
Mix of cilantro and Thai basil, small handful, roughly chopped
4 small radishes, cut into four wedges
3 eggs, beaten
Peanut sauce (recipe follows)
Crunchy Redwood Hill Farm Yogurt Peanut Sauce
2 cloves garlic, minced or finely chopped
3 Tbsp. crunchy peanut butter
1 Tbsp. fish sauce or salt to taste
Juice of 1 lime
4 Tbsp. Redwood Hill Farm Plain Goat Milk Yogurt
1 Tbsp. sugar
1 small serrano chili, minced (or jalapeno for less heat)
For the sauce: combine the garlic, peanut butter, sugar, fish sauce (or salt) and lime juice together. Add in the yogurt to make a loose mixture. Stir in chili and set aside.
For the egg ribbons: In a small skillet, heat 1 Tbsp. of oil. Add the beaten egg; swivel the pan until the egg is completely cooked. When the egg is cool enough to handle, lightly roll up and slice thinly to create egg ribbons. Set aside.
To make the Lucky 8 salad: Combine all of the salad ingredients together in a large bowl. Lightly stir through the peanut sauce; mix in the egg ribbons. Season to taste with salt and pepper.
Created for Redwood Hill Farm by Michelle Tchea, Asian food expert and cookbook author, My Little Soho Kitchen; Photo by Sabrina Modelle, The Tomato Tart
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.
Serves 4 (doubles easily - cook in multiple pouches)
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
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.)
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.
$495 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