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Agenda

Friday, September 19

1:30 - 4:30 PM Optional Excursion: KitchenAid® and Sur La Table present: Create buzz and build excitement for your blog through recipe development and a preview of new products. SOLD OUT!

4:30 - 6:30 PM A Taste of Washington Cookbook Launch! Get the details here.

6:30 - 9:00 PM Grand Opening Reception Hosted by Raincoast Crisps, Bristol Bay Sustainable Salmon and Accolade Wines
Grand I & II

Register for the conference, visit the Gift Suite, & enjoy light bites, wine and more! Here is just a sample of who will be featured in our fabulous Gift Suite with gift bags provided by Wordpress.com:                       

Aneto Natural GourmetAds
Bigelow Tea Koochikoo
Bob's Red Mill Lágrima Pure Vanilla Extract
California Endive Manitoba Harvest
California Olive Ranch NestFresh
Chipotle Mexican Grill Pearls Olives To Go
Choco Perfection Pyure Brands
Cosmos Creations Rodelle Kitchen
Food Should Taste Good Sahale Snacks
GimMe Health Foods Redwood Hill Farm & Green Valley Organics
Wordpress.com  

Saturday, September 20

7:00 - 8:50 AM Breakfast hosted by Noosa Yoghurt
Grand 1 & Foyer

8:00 – 8:50 Breakfast Session: Mooove Over Pumpkin Pie…You've Got Noosa Now!
Grand 1 & Foyer

Noosa Finest Yoghurt was founded in 2009 by a collective of Aussie ex-pats and Colorado natives who set out to bring the best tasting Aussie style yoghurt to the U.S. Just in time for fall, Noosa is officially debuting its Pumpkin flavor at IFBC! Its rich spices and highest quality, as-real-as-it-gets pumpkin puree promises to win over hearts and taste buds. It seriously tastes like your grandmother made her homemade pumpkin pie and placed the fall favorite in a bowl.

It's whole milk decadence is apparent in every spoonful, just like the other Noosa varieties. Come to breakfast on Saturday and try your new favorite breakfast treat. Pour yourself a cup of coffee and mix your very own Noosa parfait with delicious toppings, along with fruit and muffins. Koel Thomae, Noosa's founder, will talk about her start in the U.S. and how she makes the best-tasting yoghurt on the market. Plus, you'll love her killer Aussie accent.

9:00 - 9:10 AM Conference Welcome
Grand III

9:15 - 10:00 AM Keynote Speakers
Grand III

Join us for a compelling keynote address from Karen Page and Andrew Dornenburg, award-winning authors of The Flavor Bible, What to Eat with What You Drink, and more!
@KarenAndAndrew

10:00 - 11:10 AM Modern Editorial Photography (and Video): Scrappy Light, Hidden Props and Magic with Todd Coleman, Tasting Table's Creative Director and Co-Founder of Delicious Contents
Grand III

Join Todd Coleman and learn how to achieve/manipulate/create various looks through composition, selection of tones as to exposure, propping with everyday items that we're all surrounded by (but fail to see), lighting with inexpensive equipment from aluminum foil, speed lights, flashlights, and more!

11:30 - 1:00 PM Cooking Demo With Thierry Rautureau, The Chef In The Hat. Featuring Urbanspoon and Oxbow Farm
Grand III

Get ready to laugh and learn! Award-winning chef, The Chef In the Hat, Thierry Rautureau, will host an informative cooking demonstration. Rautureau has a knack for taking simple ingredients from leftovers in your fridge to seasonal produce and turning them into culinary marvels. Even the seasoned cook will find themselves saying ah ha! Also, in celebration of the launch of their new Popular Dishes feature, Urbanspoon - a leading restaurant discovery app has always helped you find out where to eat, and now it you find what to eat - is providing a sample of one of Chef Rautureau's most popular dishes at his new restaurant, Loulay. Chat with Urbanspoon during the demo using #IFBCCookingDemo.

1:00 - 2:30 PM Lunch Hosted by Ninja Kitchen @NinjaKitchen with Celebrity Chef Devin Alexander.
Grand I and Foyer

Join Ninja® for a delicious lunch where celebrity chef celebrity from “The Biggest Loser,” Devin Alexander will be sharing stories from her culinary journey, along with healthy cooking tips. She will also demonstrate “wow” recipes in Ninja’s new one-touch blender featuring smart technology.

2:30 -  3:50 PM Food and Wine Discovery Sessions 

Session 1 (Food): Know Your Beef, Know Your Butchery: Cut Education Session with the Beef Checkoff @Beef
Grand III

Love to BBQ? Dream of doing your own butchery or just want to know the best cuts to serve? During this fun session, Beef Checkoff's meat scientist will be answering questions about popular cuts, sharing DIY butchery tips and demystifying beef choices. Don't miss it!

Session 2 (Food & Wine): Discover The World Of Wine with Bordeaux Wines
5th Avenue, 4th Floor

The world of wine may seem overwhelming to some but in a few sips we'll have you speaking like a connoisseur. In our session, we'll walk through the fundamentals of wine tasting and writing starting with one of the oldest wine regions in the world, Bordeaux. Whether you're a wine newbie or seasoned expert, come participate in our blind tasting challenge and more!

Session 3 (Food):  It’s A Speed Scratch Party: Entertaining Recipe Ideas You and Your Readers Will Love! presented by Krusteaz
Grand II

Join Krusteaz’s Culinary Specialist Malia Hasegawa and event stylist and entertaining personality Jennifer Sbranti of Hostess with the Mostess for a fun and informative session filled with delicious, “out-of-box” recipe demos and tips plus creative entertaining ideas.  If you and your readers are looking for Pin-worthy speed-scratch inspiration, from weekday family dinners to something to wow impromptu drop-in guests – this is the session for you.  Join us for some tasty inspiration and entertaining eye candy!

4:00 - 5:20 PM Breakout Sessions

Session 1 (Writing): So, How Did it Taste?
5th Avenue, 4th Floor

How many adjectives do you string together when describing food? Come learn something new with author Dianne Jacob: using metaphor, simile, contrast, humor and other literary techniques to wake up your food writing. A writing exercise lets you try out these new techniques.

Session 2 (Food): Cooking Backwards: The Art and Science of Local and Seasonal Cooking
Crescent, 4th Floor

A writer (Audra Mulkern), two farmers (Megan Boyce-Jacobs and Christina Miller) and a professional recipe developer (Greta Hardin) will share their perspectives around reverse engineering your menu, creating seasonal meals and planning for the off season, creating budget-wise meals, substituting ingredients and thinking outside the box, connecting with farmers, and more!

Session 3 (Tech):  How To Build and Manage Your Brand
Cascade, 2nd Floor

Join marketing and brand-building experts Angie Schneider from Porter Novelli and Barnaby Dorfman, co-founder of Foodista.com, as they discuss strategies for success, pitfalls to avoid, and tactical tips for bloggers looking to build and maintain their brand. Also, learn how you can manage your brand through inexpensive outsourcing with companies like oDesk.

5:20 - 7:00 PM Pre-Gourmet Fair Reception Hosted by Butterball and Woodbridge
Grand I

Enjoy Appetizers & Wine Pairings with Dad Blogger and Butterball’s® First Male Turkey Talkline Host RJ Jaramillo! Join Butterball and Woodbridge as they host the IFBC Pre-Gourmet Fair Reception beginning at 5:20 PM on Saturday, September 20th. Butterball spokesperson and Dad Blogger RJ Jaramillo will demonstrate how to prepare and serve a simple gourmet appetizer with the help of Butterball’s new recipe app, Butterball Cookbook Plus. Learn more about how Butterball’s collection of products can become a part of your family’s holiday traditions. Plus, enter to win Butterball’s 2014 Blogger Contest! More details to be announced soon!

7:00 - 9:30 PM A Taste of Seattle & Gourmet Fair
Grand II & III

Enjoy sampling a variety of gourmet goods from producers and nibble on cuisine prepared by some of Seattle's best chefs and restaurants!

Bordeaux Wines Westin
Safest Choice Butterball Turkey
Wusthof Better Bean
Meyer Anolon    Redwood Hill Farms
Sante Nuts   Green Valley Organics
Dream Host Nutiva  
MailChimp Farmstr
Lindsay Olives Sucuri.net
House Foods Bigelow Tea
Raincoast Crisps Bristol Bay Regional Seafood Development Association
Noosa Yoghurt Krusteaz
Relish Blue C Sushi
Kaisho Isernio Sausage Company
Miller's Guild Blackfish Wild Salmon Grill & Bar
Cupcake Royale KuKuRuZa Gourmet Popcorn
Trace Minds + Machines
Spinasse Artusi
Urbanspoon SousVide Supreme
Journeys East Crisp Cooking
Vespolina Fortunate Nora

Sunday, September 21

7:00 - 9:00 AM Breakfast hosted by Bigelow Tea
Foyer

8:00 - 8:50 AM Breakfast Session: Third Generation President & CEO Cindi Bigelow of Bigelow Tea Shares the Facts About Tea (along with a few fun family stories!)
Grand III

Do you know where the intersection is between a peaceful feeling that comes from practicing yoga and the burst of energy from caffeine? It's IN a cup of tea.  Tea contains L-Theanine, a naturally occurring component in tea that increases mental alertness and, at the same time, relaxes the body. This is just one of many fun and educational facts you will learn from Cindi Bigelow whose grandmother started Bigelow Tea in her kitchen 70 years ago when "Constant Comment"(r) tea was created. Join Cindi Bigelow for breakfast, bring your questions and get ready for a great start to your Sunday morning and the final day of IFBC!

9:00 - 10:20 AM Breakout Sessions

Session 1 (Writing): Joe Yonan, author and food and travel editor of The Washington Post
5th Avenue, 4th Floor

Join Joe as he talks about the importance of risk-taking, changes of outlook, and the search for sources of inspiration for your writing. He'll tell how he decided to leave his job for a year to get his hands dirty on his sister and brother-in-law's homestead in southern Maine, trading his Washington Post office for some gardening gloves, a wheelbarrow, and piles -- and piles, and piles! -- of manure that needed hauling. More importantly, he'll talk about the effect that year has had on his approach to his work, and hopefully inspire attendees to imagine ways, big and small, they can shift their own perspectives.

Session 2 (Tech): Beginners Guide to Getting Online With Google+
Grand II

Being an active participant in Google+ is the fastest way to have your new content found and shared. Google indexes Plus content continuously. How to get started in this new social structure is both daunting and freeing. Starting fresh allows you to classify your audience into contactable circles of interested readers, show a bit more of your personal interests, and make lots of new contacts both domestically and internationally using the exciting free tools like Hangouts on Air. This hands on session with Dr. Jean Layton, the Gluten Free Doctor, will start at the very beginning, with your profile set up, then progress through setting up a page for your blog. Don’t forget to bring your laptop. (VIEW PRESENTATION HERE).

Session 3 (Tech): Action! Creating Compelling Video Content
Grand I

Dream of shooting food videos in your kitchen but don't know how to do it alone? Erin Coopey, The Glorified HomeChef, will show you how to create your own video content single-handedly, from setting up your studio to shooting to editing, and more! In this session you’ll learn how to write your script and create a story board, the essential props and tools you need, how to edit, and more!

10:30 - 11:50 AM Breakout Sessions

Session 1 (Writing): Professional Recipe Development with Shauna James Ahern, the Gluten-Free-Girl
5th Avenue, 4th Floor

What is the process of developing a recipe? What sources and methods does Shauna use? How do you ensure the recipe is truly original? Join Shauna in learning all about professional recipe development.

Session 2 (Tech): The Rules Have Changed: SEO for Bloggers in 2014 and Beyond
Grand
II

Join Moz’s product strategist Tim Resnik as he reviews the latest tips, tricks and tactics for optimizing your blog for search in 2014 and beyond. He’ll cover keyword and topical research and optimization, tools of the trade, and the latest with Google+. You will walk away from session with a list of immediate actions to improve your site.

Session 3 (Tech): Self-Publishing e-Books on Amazon.com
Grand I

More and more we're gobbling up rich content on electronic devices. Food blogger and author Vicky McDonald from Stasty.com will share her experience on what it takes to self-publish and market a beautiful e-book. Also, learn from Amazon.com's Jon Fine as to what programs and services are available to all authors - traditional and self-published - including information on KDP, CreateSpace and more. So whether you're already published or if you have dreams to publish, this is the session for you!

12:00 - 12:30 PM Conference Close
Grand III

2:00 - 6:00 PM Optional Class: Hungry for Words: Clarifying Voice & Story with Author Kathleen Flinn
5th Avenue, 4th Floor

You've got an idea for a food memoir, or a narrative or even a cookbook, but you're not sure what direction to head or how to contain the many many idea you've got exploding in that industrious head of yours. Or, you're debating the route you've taken with your blog. Even a cookbook needs a narrative, a hook, a clarifying concept. A blog needs an identity. A memoir needs a clear narrative. When facing a big project, it's easy to look at the examples of success. But imitation begs a question. What makes you unique? What's your story? In this four-hour optional workshop, we'll spend some time looking at these questions, along with what makes notable food stories endure, regardless of the media in which they appear. You'll complete a series of exercises to help you start thinking about your how to find a voice for your work. We'll discuss and flesh out your concepts within a small group environment. The most difficult part of being a writer is finding your voice; the toughest part of being an author or a blogger is determining a clear way forward. Let's start the process of finding both together.

BUY TICKETS HERE!
$75/person the a 4-hour course

 

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

Presented By


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