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.
Barnaby is the co-founder and Chairman of Foodista and a passionate contributor to the website. Originally from New York City, he grew up with a love of variety in food and culture. That interest has only been enhanced over the years while living in and traveling throughout Mexico, Spain, Italy, and the United States. His first professional cooking experiences were in high school during summers at the Alpine Inn in the Catskill Mountains. Later he worked for Taste Catering in San Francisco during college at California State University. After a short stint in his "official" area of study, international business, Barnaby joined his first startup, Marsee Baking, Portland's first all-scratch European style bakery. He left Marsee to go to the Tuck School of Business at Dartmouth, followed by over a decade in technology management at startups and major companies, including Microsoft and Amazon.com. During 7 years at Amazon, Barnaby developed the first Gourmet Food category, created IMDbPro.com, and most recently served as Vice President of their A9 search division. Foodista.com, Barnaby's fifth startup, offers him the opportunity to combine a lifelong love of cooking and technology.
Join Barnaby on Saturday, September 20 for How To Build and Manage Your Brand.
Follow Barnaby on Twitter @Barnaby
Before assuming her role as the third generation president and CEO of family-owned Bigelow Tea in 2005, Cindi Bigelow spent 20 years in virtually all areas of the company that her grandmother founded. Cindi is instrumental in expanding Bigelow Tea into new channels while building awareness and brand engagement across social media—all to ensure Bigelow Tea is accessible everywhere, 24/7.
As passionate as she is about producing the finest cup of tea, Cindi is equally concerned about community and sustainability issues. She initiated the Annual Bigelow Tea Community Challenge that has donated over $1 million to local charities and participates in volunteer projects that include Habitat for Humanity’s Adopt-a-Home program. Under her leadership, the company was one of the first in Connecticut to install solar panels to offset energy usage, and she has implemented other innovations that have earned Bigelow Tea the distinction of being a Zero Waste to Landfill company.
She holds a BS degree from Boston College, an MBA from Northwestern University, Kellogg School of Management and an Honorary Doctorate from University of New Haven. She frequently makes appearances speaking to students and industry leaders, sharing insights on business ethics and career development and has received numerous awards for her years of community service. Favorite pastimes include being with her children, skiing, tennis, yoga and drinking lots of tea.
Join Cindi on Sunday, September 21 at 7:00 a.m. for a special breakfast hosted by Bigelow Tea, followed by her session at 8:00: The Facts About Tea (along with a few fun family stories!).
Bordeaux may be more famous for its reds, but we love introducing new wine drinkers to the lighter side of Bordeaux, perfect for warm weather and summer’s lighter meals. (Because, in our hearts it’s always summer!) These wines are affordable and deliciously easy to drink. Simply put, if you love Sauvignon Blanc, you will adore the crisp whites of Bordeaux.
To start, one key thing to know about White Bordeaux begins with understanding a system called “AOC” or Appellation d’Origine Contrôlée. AOC is a classification used in France to ensure origin and quality of goods such as wine and cheese.
Over the centuries, each unique area of Bordeaux became known for producing a specific style of wine due to the influence of a subregion’s terroir and micro-climate on the grapevines. As some grape varieties fare better in some areas and not as well in others, the AOC system helps to classify the type and taste of wines being produced in a given region and ensures a level of quality and authenticity.
Bordeaux has five key AOC appellations for the production of white Bordeaux: Bordeaux, Entre-Deux-Mers, Graves, Pessac-Léognan and Cotes de Bordeaux. While each AOC produces its distinct style of white wine, all white Bordeaux is made from some combination of Sauvignon Blanc and Semillon – the two key white grape varieties of the region.
Make sure to swing by our Bordeaux Wines’ IFBC 2014 Workshop on Saturday, September 20th to discover all the colors of Bordeaux. But first, take a crash course in white Bordeaux below and get your mouths watering for our interactive wine tasting.
Bordeaux AOC: Any white wine from the region of Bordeaux may use this AOC, so long as the vineyard conforms to the regulations. This will be the one most likely found in your local shop, as this AOC produces about 75% of all White Bordeaux wine. These wines are primarily made from Sauvignon Blanc and Semillon, but a small amount of Muscadelle is also used. They are pale yellow to light gold in color. They have light, zesty aromas of lemon, white fruits and fresh grass. These wines are wonderful easy drinking whites during warmer weather, and pair nicely with light cheeses, salads or fish. Chateau Chaubinet, Chateau Fonfroid, and Chateau Peyruchet are good examples.
Entre-Deux-Mers: The area which lies between the Garonne and Dordogne Rivers is called Entre-Deux-Mers. The literal English translation is “Between Two Seas”, but the original name is believed to be “Entre-Deux-Marées” or “Between Two Tides”. A mix of limestone and clay is the typical soil type where Sauvignon Blanc thrives. There’s also a small amount of Semillon, Muscadelle and Sauvignon Gris, a rare cousin of Sauvignon Blanc. This AOC was created originally in the 1930s, but was not very popular until the 1960s when the lively wines of Entre-Deux-Mers, with their elegant balance of crisp fruit and acidity, were discovered and quickly popularized. These refreshing and clean wines pair perfectly with shellfish, charcuterie or cold chicken. Chateau Bonnet and Chateau Sainte Marie are excellent choices.
Graves: The name of this AOC accurately describes the soil conditions found in the region. Can you guess? Gravel. For thousands of years, the Garonne River has washed gravel and stones down from the mountains and deposited them in Graves. This, naturally, gives the wines produced here a unique and distinctive mineral flavor. A slightly warmer climate allows for greater depth and concentration of body in these wines, and some of the best Graves whites can easily age for 5-10 years. Sauvignon and Semillon are both widely grown and used in varying combinations depending on the vineyard. The wines have aromas both floral and fruity, citrus and acacia flower. They are at once fresh, but with a round and plump quality, racy acidity and that unique gravelly, mineral flavor. They like to be paired with bolder fare, such as roast chicken, pork or paté. Chateau Les Clauzots, and Chateau Hauts Selves for example.
Pessac-Léognan: Originally part of the Graves AOC, Pessac was given it’s own AOC status in 1987 under the leadership of the late André Lurton. This was because of the unique terroir of this region, which produced the most distinguished wines of Graves. It lies on the left bank of the Garonne, immediately south of the city of Bordeaux. It is one of the warmest AOC’s of Bordeaux and the soils here have an especially deep layer of stony gravel, which can be more than ten feet deep in some parts. AOC rules require at least 25% Sauvignon Blanc must be blended with the usually predominant Semillon. The rich and complex structure of Pessac-Léognan wines are conducive to oak barrel aging and create long lived white wines which age beautifully. They have a rich aroma and flavors of citrus, white peach, spice, mineral and touches of honey. They pair with a wide range of foods, from seafood, to chicken, pork or veal. Chateau Carbonnieux is a well known and affordable producer of Pessac-Léognan whites.
Cotes de Bordeaux: Blaye, Bourg, Graves de Vayres, Sainte-Foy-Bordeaux, Saint Macaire. Each is a separate AOC of Cotes de Bordeaux, which beginning in 2009 is required to be labelled: “X, Cotes de Bordeaux” (for example, Blaye, Cotes de Bordeaux). Sauvignon Blanc and Semillon are still the primary components here, however this AOC also uses a little Ugni Blanc, Colombard and Sauvignon Gris. The wines are light, lively, crisp and zesty, and meant to be drunk young and fresh. Lemon and grapefruit citrus tones abound with balanced acids and light, white fruits. These are picnic, beach, patio or poolside sippers and pair with light dishes of seafood, goat cheese or crudités.
So there you have it! Whatever white wine your palette desires, Bordeaux has an AOC to fit the bill. From a pool side sipper like Cotes de Bordeaux to an elegant accompaniment to an alfresco dinner from Pessac-Leognan, Bordeaux should be a regular in your white wine repetoire. Discover your future favorites at IFBC! See you in September!
This post was brought to you by Austin-based Bordeaux Wine Buff, Rob Moshein aka Austin Wine Guy and professional of 34 vintages.
Rob Moshein has been a Bordeaux Le Wine Buff from the beginning. He “cut his teeth” on some of the great 1st Growth Bordeaux of the 1960s and 70s. More on Rob at austinwineguy.com.
When it comes to preparing quick, no-fuss meals, the egg is unrivaled in both simplicity and versatility. The soft boiled egg is an old favorite, its runny center celebrating the most satisfying part of the egg—the yolk. Not only are they satisfyingly decadent, but yolks also feature lutein for eye health, choline for brain health and omega-3 DHA for heart health. And all you need for the soft boiled egg's uncomplicated preparation is a pot of boiling water.
Warm and seasoned with a dash of high-quality sea salt and a pinch of red pepper flakes, atop grainy toast and perhaps with a side of perfectly-ripened avocado, a soft boiled egg is a perfect breakfast choice. But this egg segues from morning meals to lunch and dinner beautifully, shining on top of everything from bacon and kimchee to grilled vegetables and garlicky greens.
The egg is a cornerstone ingredient when it comes to preparing inexpensive, healthful meals, and lends itself to experimenting with new flavor combinations. You can't really go wrong. Just one important tip: not all eggs are created equal. When preparing eggs with runny yolks, be sure to use pasteurized eggs such as Davidson's Safest Choice. With four out of five Salmonella food borne illness cases coming from raw or undercooked eggs, Davidson's Safest Choice eggs offer you and your family peace of mind!
To get you started, here is a recipe for a lovely salad, from one of our blogger friends. The eggs offer a rich texture that balances the crunchiness of the almonds and saltiness of the bacon and parmesan. The creamy vinaigrette provides the perfect finish.
Arugula Salad with Soft Boiled Eggs, Bacon, and Shallot Dijon Vinaigrette Recipe
Recipe courtesy Jennifer Farley of Savory Simple
Active time: 15 minutes
Total time: 15 minutes
2 Tbsp finely diced shallot
1/2 Tbsp Dijon mustard
2 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
6 Tbsp extra virgin olive oil
1/2 tsp fresh ground black pepper
1/8 tsp salt (or more to taste)
Combine the shallots, mustard, vinegars, olive oil, salt, and pepper in a jar and shake vigorously to emulsify. This can also be done in a blender.
1/2 c thick cut bacon, chopped
2 Safest Choice™ pasteurized eggs
2-3 c baby arugula
1/4 c toasted slivered almonds
Shaved Parmigiano Reggiano to taste
Cook the bacon in a medium sized skillet over low heat to slowly render out the fat. Turn the heat up to medium and continue cooking until the bacon is slightly caramelized and crisp. Remove from the heat and drain on paper towels for several minutes. Chop and set aside.
While the bacon is cooking, prepare the soft boiled eggs. Allow the eggs to chill in an ice water bath for several minutes before peeling to avoid wilting the greens. Peel and slice the eggs lengthwise right before plating.
Arrange the arugula, bacon, eggs, almonds and Parmigiano on two plates. Drizzle with shallot Dijon vinaigrette and serve.
Salmon fishermen are hanging up their nets after another phenomenal fishing season in Bristol Bay, Alaska where over 38 million wild sockeye salmon returned this summer. (What exactly does 38 million salmon look like? If you lined up all of Bristol Bay’s salmon from head to tail they would span from Alaska to Australia and back!) Home to the world’s largest sockeye salmon fishery, Bristol Bay is located in the southwest corner of Alaska, roughly 270 miles from Anchorage. In addition to the bears and eagles that feed on Bristol Bay’s salmon each summer, Alaska Native villages have depended on Bristol Bay’s salmon for thousands of years; approximately 52% of their subsistence diet consists of wild salmon.
With the majority of the world’s sockeye salmon coming from Bristol Bay, then chances are good that if you’ve ever eaten sockeye salmon that it came from Bristol Bay. Sockeye salmon – one of the five wild Pacific salmon species harvested in North America – is highly prized by seafood lovers around the world for its brilliant deep red color, firm texture, and clean fresh flavor. Easy to prepare and versatile in the kitchen, Bristol Bay Sockeye is sold as fresh, frozen, canned, or smoked and can be found year-round in restaurants and retail markets around the country (and world!).
When you buy Bristol Bay Sockeye, you can feel good about not only getting your Omega-3s, vitamins and other important nutrients, but also supporting one of America’s oldest, most sustainable salmon fisheries and its 14,000 hard-working men and women. You can also feel good knowing that Bristol Bay Sockeye is 100% wild and comes from one of the last pristine watersheds left in the world. Bristol Bay’s pristine habitat means that its salmon are pristine, so you don’t have to worry about potentially harmful chemicals or other toxins in Bristol Bay Sockeye.
Unfortunately, Bristol Bay’s prolific wild salmon are under threat by a proposed massive open-pit gold and copper mine (known as the “Pebble Mine”) which foreign mining companies are pushing to develop in the headwaters of Bristol Bay’s most productive wild salmon rivers and lakes. The good news is that Bristol Bay’s indigenous communities, fishermen, chefs and others around the country have banded together to save Bristol Bay’s wild sustainable salmon from the proposed Pebble Mine. In fact, earlier this year, Chefs Mario Batali, Rick Moonen, Tom Douglas, Alice Waters and over 200 other chefs submitted a letter to President Obama asking him to save Bristol Bay’s salmon for future generations. As Mario Batali noted, “Bristol Bay Sockeye is a sustainable, wild seafood that we cannot afford to lose.”
In response to these requests, the US Environmental Protection Agency (EPA) just recently announced on July 18th its proposal to block the Pebble Mine and protect Bristol Bay’s salmon. This is exciting news for seafood lovers across America since we now have a chance to weigh in and tell our nation’s leaders that Americans value and depend on sustainable wild salmon. So grab your pens – and forks! – and ask the EPA to protect Bristol Bay’s salmon fishery for future generations.
You can submit your comments to the EPA at www.bristolbaysockeye.org where you can also find delicious Bristol Bay Sockeye recipes, meet some of Bristol Bay’s fishermen, and learn more about what makes Bristol Bay Sockeye a national treasure from tide to table.
This easy and healthy Bristol Bay Sockeye recipe is from Jenn Kurian who fishes in Bristol Bay, Alaska each summer with her husband, Steve. They live in Pennsylvania during the off-season where they sell their salmon directly to customers through Wild for Salmon. This recipe is a staple for them during the busy fishing season when they need a hearty, nutritious lunch that’s delicious and simple. Learn more about Jenn and Steve’s fishing story.
2lb Bristol Bay sockeye salmon
(fresh or frozen)
Olive oil, salt, and black pepper
1 medium onion, chopped fine
1 cup of mayonnaise
1 tart apple, medium size, chopped into small pieces
1/2 cup raisins, or dried cranberries
1/2 cup of chopped nuts (walnuts and pecans work great!)
Season the salmon to taste with olive oil, pepper and salt.
Broil the salmon – skin side down – for 8 minutes (or until cooked to desired doneness). Remove salmon from the oven and let cool. While salmon is cooling mix the other ingredients (onion through nuts) together in a bowl.
Once the salmon is cooled, flake the salmon into a large mixing bowl and add in the other ingredients. Stir well until ingredients are combined.
Serve salmon salad on a bed of greens or serve as a sandwich either in a wrap or on your favorite bread. It’s great on crackers too!
**Bristol Bay Sockeye is a program of the Bristol Bay Regional Seafood Development Association (BBRSDA), which represents the 1,850 commercial salmon drift fishermen of Bristol Bay, Alaska and their crew. Find them at www.bbrsda.com.
Photos by Chris Miller
$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