We are thrilled to announce that IFBC is coming back to Seattle in 2014!
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 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.
Submitted by Guest Contributor on September 8, 2014
Lindsay Olives invites you to stop by our table during the Gourmet Fair on Saturday evening for an icy-cold, dry martini topped with a briny Lindsay Green Olive—of course.
For a little preview, here’s the recipe for our Extra Dirty Martini. Careful, these babies pack a punch!
3 cups (24 oz.) gin or vodka
1 tablespoon (1/2 oz.) dry vermouth
3 tablespoons (1-1/2 oz.) olive brine
1 (4.5 oz.) jar of your choice: Lindsay Naturals Queen Olives Stuffed with Natural Red Pepper or any Lindsay Specialty Stuffed Olives (pimiento, jalapeno, garlic, almond or onion), reserve brine
Combine preferred liquor, vermouth and 1 tablespoon olive brine in a pitcher; freeze 2 hours. Chill 6 martini glasses in freezer 30 minutes. Just before serving, remove martini glasses from freezer; add 3-skewered olives to each glass. For each serving, shake 1/2 cup (4 oz.) chilled liquor mixture in a shaker with ice; strain into chilled glass. Serve immediately.
Submitted by Guest Contributor on September 8, 2014
Calling all turkey loving food bloggers! Enter the 2014 Butterball® Cookbook Plus Blogger Contest for a chance to win a $500 AMEX gift card and have YOUR recipe featured in the Butterball Cookbook Plus app!
Who: 2014 Butterball® Cookbook Plus Blogger Contest
What: Create a unique original recipe using leftover (or roasted) Butterball turkey as the primary ingredient.
Where: Visit the Butterball table at the Gourmet Fair to enter!
When: Five finalists will be selected in December with the Grand Prize Winner announced in January. Visit the Butterball table during the Gourmet Fair on Saturday night at IFBC to learn more!
Submitted by Guest Contributor on September 4, 2014
For the first time, the International Food Blogger Conference will feature food in a whole new way - in costume! Nora Holley (Fortunate Nora), former Hollywood costume designer-turned custom corset artisan, will showcase a few of her exquisite food-themed designs at this year’s conference. “I want to inspire our attendees to look at food in ways other than on our plate. And why not fashion?” says Sheri Wetherell, CEO of Foodista and conference co-host on her decision to feature the designer at a food blogger conference.
The ingenious and whimsical designs of Holley include unique items such as the moveable spine (cast in resin, shown at top) of a deer placed on the back of a corset, an assortment of beans on a Japanese obi, and a French macaron “skirt” around a silk ombre corset (shown below). Like food bloggers who are often found looking for props at flea markets and second-hand shops, Holley "scavenges" for her materials. Like food, there's an abundance of color and texture in fashion, which all affect photography. She discusses this and more in the video below on how she created her "Doe Bride" gown. Her art will stretch your imagination in a beautiful way!
Look for Nora and her models mingling at Saturday night’s Gourmet Fair and be sure to stop by her table for more information about her and her craft.
Perhaps at next year’s conference we’ll all dress in food costumes masquerade-style!
Holley in her "Doe Bride" costume.
Feature photo by Joseph Holley Photography.
Submitted by Guest Contributor on September 3, 2014
Looking for a nourishing snack she could feed her kids, single mom Sara Tidhar cooked up some spiced nuts inspired by her Israeli heritage. When her kids started taking them to school and fighting over them with friends, she knew she was on to something. In 2003 she started selling her roasted nuts to local cafes in Silicon Valley and soon had an agreement to private label nuts for a national grocery chain. In 2012 she decided to launch her own brand and Santé Specialty Foods was born.
Today, Santé sources the highest-quality nuts from handpicked growers, and roasts them by hand in small batches using organic canola oil. The result is a supremely crunchy nut, perfectly balanced with just the right amount of spice, sugar and salt.
Sara will quickly tell you she didn’t do it alone. Her son Navot was one of her early fans and taste-testers. Today as a grown man, Navot is still one of Santé’s biggest supporters, joining the company last year. No stranger to the kitchen as well, Navot shares one of his favorite ways to use Santé Nuts:
“Early on, I found out that the heat and crunch from Sweet & Spicy Pecans pairs wonderfully with the creamy tang of blue cheese. Both flavors are quite strong, but together they mellow out and become harmonious—a great starting point for a salad. Peppery arugula and crisp field greens provide the base, with Granny Smith apples adding a vibrant and tart crunch. I am one of those people that will try bacon in anything, but in this case it was a natural addition. Its smoky, meaty crunch ties all the ingredients together.
“Over the years I have experimented with many small tweaks to the salad. In its first inception, I was using apple cider vinaigrette, but I soon discovered that the rich oaky notes from sherry vinegar put the flavors of the salad over the top. I like to think of this recipe as a canvas that I can modify to suit my moods. Sometimes I add dried cranberries for extra sweetness; other times I throw in sliced red onion for bite. Although it may look simple, the flavors of this salad are deceptively complex. I hope you enjoy it as much as I do.”
Apple, Bacon and Blue Cheese Salad with Sweet & Spicy Pecans and Sherry Vinaigrette (shown at top)
Recipe by Navot Tidhar
(Makes 4 servings)
For the Dressing:
1 teaspoon Dijon mustard
1 teaspoon Agave Nectar (can substitute honey)
1 Tablespoon sherry vinegar
2 Tablespoons reserved bacon drippings
1 Tablespoon oil (light olive oil or canola)
1 Tablespoon shallots, finely minced
1 Sprig of thyme
Salt and Pepper to taste
For the Salad:
4 cups baby arugula
4 cups spring mix
1 apple (Cored and sliced)
1 cup bacon, cooked and chopped (reserve the drippings)
1 cup blue cheese (Roquefort or Stilton both work well)
1 cup Santé Sweet & Spicy Pecans
To make the dressing, combine the mustard, agave, and sherry in a bowl and whisk to bring together. Combine the bacon drippings and olive oil and slowly drizzle into the bowl, whisking constantly until the vinaigrette comes together to a smooth consistency. Add the shallots, thyme, season with salt and pepper and set aside. Combine salad ingredients and dressing. Toss, and serve immediately.
Submitted by Guest Contributor on September 3, 2014
As the days pass, our anticipation of falling leaves, cooler temperatures and summer’s end nears. But a looming change in the air (literally… brrrr!) does not mean the end of impeccable dinner soirees or cocktail hours toasting to lasting memories of summertime fun. Let Lesley Stowe help you host a fabulous party this fall, with these simple tips that are sure to take your dinner party to the next level.
Take the guesswork out of entertaining:
In-season products, along with fine cheese and wine, are delicious ways to impress, allowing you to focus on what’s more important: good conversation with great friends.
Set a delicious tone for the evening with Lesley Stowe raincoast crisps:
Boasting quality ingredients with gourmet flare, raincoast crisps complement every dish, from the most simple appetizer to a charcuterie board making even the most novice entertainer seem like a professional.
Complement your delicious meals with a perfectly paired wine:
The delicate taste of Pinot Grigio pairs best with lighter seafood dishes, while the sweetness of a Riesling offsets salty foods, like an olive tapenade (recipe below!), for a refreshing drink to toast summer’s end!
For those who are looking for additional entertaining tips, look no further than this coming September when Lesley Stowe herself will be in attendance at the International Food Bloggers Conference. Lesley is ecstatic to be participating in the IFBC and is looking forward to the opportunity to share more innovative recipes and entertaining tips with guests in attendance. Lesley will also be announcing a very exciting new product launch, sure to inspire and delight! If you’re unavailable to attend the conference, explore lesleystowe.com for more ways to be inspired.
Lesley Stowe’s raincoast crisps were originally created for Lesley’s catering business and as the number of available varieties have grown, so has the range of tasty combinations and pairing possibilities. We look forward to sharing our passion for high quality, inventiveness and love of great taste with the many talented IFBC attendees.
Lesley Stowe’s Fig and Olive Tapenade:
1 cup (250 mL) Mission figs, quartered
1 cup (250 mL) pitted niçoise olives or other brined black olives
1 tbsp (15 mL) capers, drained
1 large clove garlic, crushed
1 tsp (5 mL) fresh thyme leaves
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) fresh lemon juice
Sea salt and freshly ground pepper.
In a food processor, roughly chop the figs. Add the olives, capers, garlic and thyme; pulse until combined and slightly coarse. Add the oil and lemon juice; pulse to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to serve. The tapenade can be refrigerated for up to 3 weeks.
Lesley Stowe, founder of raincoast crisps, is a Parisian-trained chef and is passionate about creating foods from simple, wholesome ingredients.
$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