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 August 14, 2014
As a pioneer and leading brand of Shirataki, we are excited to bring our Tofu Shirataki pasta substitute to the 2014 International Food Blogger’s Conference for the first time. Tofu Shirataki is just like regular pasta, but better! It’s low in calories, low in carbs, and so much more!
This guilt-free and gluten-free Tofu Shirataki has only 10 calories, 3g of carbs and 2g of fiber per serving! And as an added bonus, they are Non-GMO Verified, vegan and kosher.
Made by blending the flour of Konnyaku, an Asian yam and Tofu, these noodles are available in Spaghetti, Fettuccine, Angel Hair and Macaroni, and are perfect in soups, salads, pasta or Asian dishes. They can be quickly prepared just by draining the water from package and microwaving or parboiling. For a quick tip on how to prepare Tofu Shriataki, click here.
To start your Tofu Shirataki adventure today, just check out some of these simple and delicious recipes below.
Tofu Shirataki Noodle Salad with Ponzu Sauce
1 pkg House Foods Tofu Shirataki Spaghetti shaped noodle substitute
1/4 cup Kikkoman Ponzu Sauce
1/4 cup green onion, chopped
1 bell pepper (red, yellow or orange), chopped
1 tsp sesame oil
Optional topping: chopped peanuts
Rinse, drain, and cut noodles into manageable length. Pat dry.
Mix Ponzu sauce and sesame oil in a separate bowl.
Combine all ingredients, add sauce mixture and serve.
3 (8 oz) pkgs of House Foods Tofu Shirataki
½ cup pre-made pesto
½ cup sun-dried tomato (in oil)
(optional: garnish with cherry tomatoes)
Rinse and drain Tofu Shirataki noodles well. Pat dry using paper towels. Put in a microwave-safe bowl and heat in microwave for 1 minute. Drain excess liquid. Cut noodles to manageable size.
Place sun-dried tomatoes in food processor and chop until pieces are very small.
Stir tomato mixture and pesto into noodles.
Garnish with tomatoes and serve.
For more recipe ideas, go to www.house-foods.com/recipes
Submitted by Sheri Wetherell on August 12, 2014
Get ready to laugh and learn! Award-winning chef, Chef In the Hat, Thierry Rautureau, will host an informative cooking demonstration at this year's International Food Blogger Conference. 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.
Rautureau, known as the Chef In The Hat, is the chef/owner of Rover's Restaurant (1987-2013), Luc, and Loulay Kitchen & Bar in Seattle, Washington. For 26 years, Rover's offered cuisine that Rautureau describes as Northwest Contemporary with a French accent. Rautureau was born in the town of Saint Hilaire de Loulay in the Muscadet region of France. At fourteen, he started a cooking apprenticeship in Anjou, France. At twenty, he moved to the United States and worked at various fine restaurants including La Fontaine in Chicago, the Regency Club for Joachim Splichal in Los Angeles, and the Seventh Street Bistro with Laurent Quenioux, also in Los Angeles. While visiting Seattle in 1987, Rautureau dined at Rover’s and discovered that the restaurant was up for sale. Tired of Los Angeles, he decided to buy the restaurant so that he could express his culinary creativity as the chef/owner. Rautureau received the name Chef In The Hat, due to his ever-present fedora. Chef Thierry Rautureau has won various awards including the James Beard Award for Best Chef in the Pacific Northwest in 1998, and has been awarded the Chevalier de l’Ordre Du Merite Agricole by the French government. Rautureau’s cuisine can best be described as whimsical.
Chef In The Hat is well-known for his radio show “Seattle Kitchen” with Chef Tom Douglas and Katie O on Kiro 97.3FM and his television appearance as a contestant on Bravo’s Top Chef Master’s in 2010 and again in 2012.
Submitted by Guest Contributor on August 6, 2014
Ten years ago, the word “blog” was barely in our lexicon; five years ago we were all trying to figure out if “blogger” was a real career. And now, it’s a term that’s used and understood by nearly everyone. Bloggers are creating connections between people, sharing stories and sharing information with folks seeking it – and changing the ways business is done.
From food to parenting to technology to horseback riding, there is a blogger out there building an audience around their passion. Many people look for information from a knowledgeable blogger when making purchasing or parenting decisions. They turn to the internet’s community of experts for advice and information, knowing that the information they get is personal, based on experience and genuine.
For businesses, this presents an interesting opportunity. Working with bloggers in a specific area is a great way to get information in front of their target audience. The relationship between bloggers and the companies they care about is a delicate space that requires respect and patience from both parties to be mutually beneficial. The PR team works to make sure the brand and blogger have similar intentions in mind and team up on the right projects. It’s important for bloggers to maintain their authenticity and represent their true opinions and experiences to their readers; relationships between bloggers and brands work best when everyone involved understands and respects that. It (probably) doesn’t make sense for a horseback riding blogger to write about their experience with a food processor and it (probably) doesn’t make sense for an organic recipe blog to mention copy machines.
When seeking collaboration, some things for brands and businesses to keep in mind:
*Are our brand ideals aligned? A family-focused food blogger that encourage families to cook and eat together could share ideals with a packaged food brand that supports food education and promotes child-friendly meals.
*Is this valuable for our audience? Even if aligned on brand ideals, if it doesn’t make sense for a blog’s readership or a brand’s target demographic, the collaboration may not be a good fit. A NW locavore blog may share ideals with a Midwest dairy farm, but not have access to their products.
*Is it the right time? The business and the blog need to be aligned on timing expectations for the relationship kick-off, information sharing and wrap-up or transition. There are many timing factors that should be taken into consideration on both sides: will we be working with a product that’s readily available? Does this collaboration fit in with my current objectives?
As blogging continues to expand in popularity and importance, the relationships between blogs and brands is going to continue to evolve and grow. What an exciting time to be a food blogger – or a PR person!
About the author: Porter Novelli, IFBC’s PR agency, explores the importance of blogging to businesses. As a major PR firm, PN works with bloggers on behalf of clients (big and small).
Submitted by Sheri Wetherell on July 30, 2014
Sarah Adler is a nutrition coach, healthy lifestyle expert, food blogger, real food lover and owner of Simply Real Health—a healthy lifestyle company with a mission to help people to feel better, eat healthier, simplify the process + free up their life.
With a adamant belief that real food is good food (foodie-food), and a love of keeping things simple to understand + easy to do, Sarah educates + teaches hip and effective solutions to common healthy eating obstacles so that people can create healthy daily lifestyles that (actually) last. With chocolate. And happy hour. And all the fun parts of life, included.
With customized real-food based programs + services for individuals, groups [families + kids too], downloadable seasonal meal plans, hands-on healthy food learning sessions, and inspiring seminars + speaking events, Simply Real Health is this next generation’s solution for a healthy life, made simple, beautiful + inspiring.
Sign up for Sarah’s free weekly email- with healthy recipes, tips + ideas every Thursday!: http://simplyrealhealth.com/
To follow Simply Real Health on Facebook: https://www.facebook.com/SimplyRealHealth
On Instagram: http://instagram.com/simplyrealhealth
On Twitter: https://twitter.com/smplyrealhealth
On Pinterest: http://www.pinterest.com/smplyrealhealth/
Submitted by Sheri Wetherell on July 30, 2014
Erin Coopey of The Glorified HomeChef will co-host the Creating Compelling Video Content at this year's IFBC 2014.
Erin is a chef, cookbook author, and cooking instructor in Seattle.
After receiving her culinary degree in Scottsdale, she trained at the prestigious Culinary Institute of America at Greystone. Erin has molded her passion into a career, sharing her love of cooking and good food with hundreds of students. In addition to teaching, she has published multiple recipes in local and national publications.
Her first cookbook, The Kitchen Pantry Cookbook, was published in August 2013. Erin has also appeared on numerous television and radio programs to demonstrate recipes and talk food. She'll be appearing on the Food Network's Guy's Grocery Games later this year.
$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