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We are thrilled to announce that IFBC is coming back to Seattle in 2014!

Organized by 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 SIXTH annual conference in beautiful Seattle, Washington!

Dates: September 19 - 21, 2014
Location: The Westin Seattle
Registration Fee: $395 / $95


*The cost of registration for all participants is $395. However, for food bloggers with an active blog who agree to write at least three posts about the conference, the cost is only $95. 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.

In 1891, Pellegrino Artusi published the landmark La Scienza in cucina e l’arte di mangiare bene (The Science of Cooking and the Art of Eating Well). Written as a cookbook for middle-class families, Artusi used intuitive and humorous insight into manners, nutrition and culinary technique to create a national cuisine, collecting recipes from all over Italy.


Artusi is the brainchild of Spinasse Chef Jason Stratton. He has passion for the foods, spirits and cocktails that fall within the Italian palate and has focused his menu at Artusi on exploring the roots of Italy’s cuisine, culling recipes from the medieval and Renaissance eras up through the Futurists and beyond.

It is in this spirit that we are delighted to welcome you. Inspired by our namesake, Artusi is a place to relax after a day’s work with good food and great drinks.

Menu’s and more

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​Opening in December 2013, and located in the historic Hotel Max, Miller’s Guild is built around a nine-foot-long, custom-made wood-fired grill. James Beard Award-winning chef Jason Wilson has crafted a menu featuring 75-day dry-aged beef, nose-to-tail butchery, and rustic baked goods. Carrying on the theme, Miller’s Guild also features crafted cocktails made with spirits house-finished in oak casks, suspended above the bar.



The Vance Hotel, now Hotel Max, was built in 1926 by the Vance Lumber Company to house craftsmen and workers coming from all over the world to work in the forests and mills of Washington. The history of the building inspired Chef Wilson’s focus on wood-fired cooking.

Miller’s Guild has a warm, ruggedly handsome look that incorporates architectural artifacts of the previous tenants with a design inspired by the history of the space and the intentions of its chef. Most of the furnishings and features were built for the restaurant by local carpenters, metalworkers, masons and upholsterers. This reliance on local craftsmen is not accidental; it is a reflection of the restaurant’s philosophy that extends well beyond the menu.

Menu’s and more


Image Credits



Trace restaurant and bar offers a fresh, contemporary urban dining experience in the heart of Seattle. Led by Executive Chef Steven Ariel, Trace is a must-try for foodies, where a local focus means a menu filled with contemporary, inventive dishes using regional specialties, including farm fresh produce along with a hint of Asian inspiration including a 10-seat sushi bar highlighting sustainable caught seafood. The stylish Trace bar, winner of the UK and International Restaurant and Bar Design Awards in 2013, offers dynamic hand-crafted cocktails and liquor from regional distilleries, a wine list featuring notable Washington State wineries in addition to choice domestic and international selections.

Executive Chef Steven Ariel brings a rich collection of culinary experiences to W Seattle’s dining operations and TRACE restaurant and bar. This innovative culinarian has traveled widely and worked within a broad array of cuisines, from Asian and Pacific Rim fusion, to Northern Italian and French.

Chef Ariel’s extensive knowledge of the kitchen along with a passion for food and wine pairings comes courtesy of intensive study at the University of Hawaii, the Thai Cooking School in Bangkok, Thailand and completion of the introductory course from the Court of Master Sommeliers.

Menu’s and more


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Salty’s world-class restaurants give you your choice of everything from live Dungeness crab and Maine lobster (they're swimming in our saltwater tanks in the lobby) to wild Alaskan salmon and halibut in season, oysters and clams from local northwest beaches. Or, perhaps you're in the mood for a hearty portion of USDA prime aged charbroiled steak, chicken, pasta, luncheon sandwiches or soup and a salad — all fresh, and expertly prepared. To complement your meal, order wine from an extensive list of outstanding northwest and world-class selections. If it's the weekend, consider our spectacular Sunday brunch (on Saturdays, too, at our location in Seattle) — it's a fresh seafood spread like none you've seen elsewhere.

For menu’s and more

Image Credit: Richard A. Huston: HGI / Salty's Seafood Group

Southern cooking is a testament to The Kingfish Cafe’s past and present. Reunions, holidays, and other special occasions are times when the menu is just as important as the guest list. With that in mind, during the spring of 1997, we opened The Kingfish Café—a tribute to our family and the food we grew up on.

Many of our recipes are foods that we were raised on, while others were created under the direction of our chef, Kenyetta Carter, and our amazing staff. Soulfully cooked food is richly flavored, passed down from generation to generation, and filled with tradition and history. We are firm believers in simple pleasures, and we are delighted to share our version of Southern hospitality with you.


Find The Kingfish Cafe menu and more here

Image Credits



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

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