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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 September 11, 2014
For those who think recipes are more like suggestions, meet ANOLON – a leading brand of gourmet cookware designed to empower food enthusiasts to creatively express themselves in the kitchen. ANOLON gives home cooks the ability to cook outside the recipe by offering a wide selection of high-performance, exceptionally crafted cookware, bakeware, cutlery, tools and gadgets that satisfy the needs of each home chef’s unique cooking style. Celebrate creativity in the kitchen with ANOLON at Anolon.com, and share your inspired creations at Facebook, Pinterest and Twitter.
Visit us at Saturday evening’s Gourmet Fair to see what’s new in gourmet cookware, receive a small gift from ANOLON, and participate in our special IFBC inspired #GoCook with Anolon social media campaign. All you need to do is snap a pic of the best meal you you’ve had while in Seattle, tag your photo with #GoCook and #IFBC on Twitter, Instagram or Tumblr, and then post your photo to automatically be entered to win an Anolon Advanced Umber 11-Piece Set.
A second giveaway opportunity at the Gourmet Fair features a chance to win one of 25 new Anolon Advanced Umber 10-inch Skillets! 25 winners will be chosen at random via written ballot, and prizes will be shipped post-event.
Meticulously crafted in stainless steel, copper, hard anodized aluminum, and clad metals, Anolon cookware collections include several distinctive collections, such as: Anolon Tri-Ply, Anolon Nouvelle Copper, Anolon Nouvelle Copper Stainless Steel, Anolon Advanced, Anolon Advanced Bronze, and new Anolon Advanced Umber.
New for fall 2014, Anolon Advanced Umber is made of extra-thick, hard-anodized aluminum – a material that is twice as hard as stainless steel, and excels in conducting heat quickly and evenly. Crafted in a new rich bronze exterior and interior finish, Anolon Advanced Umber features stain-resistant and easy to clean nonstick on the outside and a metal utensil safe nonstick interior. Anolon Advanced Umber is styled in an attractive tulip shape with graceful flared sides that help prevent messy drips. Snug-fitting, shatter-resistant, tempered glass lids allow for constant monitoring of the cooking process while sealing in heat, moisture and flavor. Highly versatile and easy to maintain, AnolonAdvanced Umber is oven safe to 400°F.
Like us on Facebook and follow us on Pinterest and Twitter for more product information, cooking tips and recipe ideas.
Submitted by Guest Contributor on September 10, 2014
There’s no denying that Chef Jason Stratton has struck a chord with the northern Italian offerings at celebrated restaurants, Spinasse and Artusi. Beginning Monday, September 8, Aragona in Downtown Seattle will be reflagged and Stratton will helm the kitchen at new Italian endeavor, Vespolina. Aragona will remain open in the next two weeks, offering a five-course, “best of” Aragona tasting menu for $65 and 35 percent off all bottles of Spanish wine over $100. There will be no changes made to the interior of the restaurant.
Responding to guest demand for his Italian fare, Stratton will bring his award-winning cuisine to the 1st and Union location that will make a dining trifecta for his house-made pastas. Says Stratton: “As much as I love Spanish cuisine and was hoping that the vision would catch on, it didn’t. I am excited about giving Downtown a taste of what we are known for. The genesis of my cooking roots is Italian; it is why so many locals and tourists come to dine with us on the Hill. In reality, what they really crave from us are our pastas.”
As such, Vespolina will be making their pastas on site and Stratton will expand the offerings to five pasta selections and one risotto daily. Hungry downtowners will be delighted with the option to eat Stratton’s pasta during the work week with Vespolina serving lunch Monday-Friday from 11:30am-3pm. Pasta selections on the opening menu will include: Tonnarelli alla gricia with pancetta, black pepper and pecorino; Tagliatelle with sausage ragú; Risotto of bay shrimp and sparkling wine; Fonduta ravioli with caramelized broccoli; and Spaghetti with Dungeness crab, cherry tomatoes and chives. At lunch, pasta dishes will be available for an affordable $13 and at dinner they will range from $15-$19, offered in one size that will serve as an entrée or will be appropriate to share.
Stratton looks forward to being able to expand pasta production given that Vespolina offers more kitchen space than those on the Hill. “We’ll be able to offer more variety of shapes to explore a larger array of pastas found throughout Italy, not just Piedmont,” says Stratton.
Diners may opt to start with a choice from seven antipasti’s, ranging in price from $8-$11 or try a Chef’s Tasting selection at $9 per person. Showcasing products at the height of the Pacific Northwest summer, guests will find an Heirloom tomato and melon salad with poached albacore tuna or Prosciutto di Parma with grilled, marinated nectarines. Stratton will also offer his “favorite Caesar salad” made with lime, parmesan and cracked pepper.
Main dishes will satisfy vegetarian, seafood, and meat lovers and include Pork loin Milanese with sweet corn, chanterelles and lemon; Leg of lamb with grilled eggplant, zucchini and onions; Crepes baked with fontina cheese, Swiss chard and lentils; or Trout “Saltimbocca,” stuffed with prosciutto and sage with Marsala sauce. Prices will range from $17 to $23.
The Vespolina bar will be the centerpiece for dual happy hours, from 4-7pm and 9-11 pm daily, and feature Stratton’s notable cocktails and continued emphasis on gin selections and amaro-based drinks similar to those found at Artusi.
About Vespolina
Vespolinais located at 96 Union Street, off First Avenue, directly across the street from the Four Seasons Hotel Seattle. The restaurant will be open Monday-Friday for lunch from 11:30am-3:00pm, dinner Sunday -Thursday from 5pm-10 pm and Friday and Saturday from 5pm-11pm. The bar will be open Sunday through Thursday, 5pm-11pm and 5pm-midnight on Friday and Saturday. Happy hour is from 4-7pm. and 9-11pm. The telephone number is (206) 682-3590. More information at vespolinaseattle.com.
Submitted by Guest Contributor on September 9, 2014
Alaska fishermen bring their salmon – and stories – to IFBC in Seattle!
Bristol Bay, Alaska’s sockeye salmon is not just any other salmon. With a brilliant red color, fresh flavor, and health benefits that top the charts, Bristol Bay sockeye is a favorite of seafood lovers around the world. What makes Bristol Bay sockeye even more delicious is that it boasts 5,000 years of sustainability, has fed Alaska Native communities for hundreds of generations, and comes from one of the most pristine ecosystems in the world. Hungry yet?
And oh yes, Alaskans, chefs, fishermen, retailers, and jewelers are working together to protect Bristol Bay from a massive open-pit mine - the Pebble Mine - as well.
For food writers wanting to share Bristol Bay Sockeye with their readers, the greatest challenge is deciding which of Bristol Bay’s many stories to share. As the world’s largest sockeye salmon fishery, Bristol Bay is an exceptional wild food source that is unmatched by any other. At this year’s International Food Bloggers Conference (IFBC), attendees will have a chance to sample and experience Bristol Bay Sockeye for themselves during the Grand Opening Reception on Friday, September 19, as well as the Taste of Seattle & Gourmet Fair on Saturday, September 20.
Other opportunities to learn about Bristol Bay Sockeye at IFBC will include:
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Meet the Chefs: Some of Seattle’s favorite chefs, including Chefs Kevin Davis of Blueacre Seafood and Craig Hetherington of TASTE, are teaming up with Bristol Bay Sockeye to prepare and serve several of the featured Bristol Bay sockeye appetizers at the Grand Opening Reception.
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Mingle with Bristol Bay Fishermen: Bristol Bay salmon fishermen will be on hand during the Grand Opening Reception to meet with food writers and answer questions.
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Pebble Mine Update: Hear the very latest about the national campaign to protect Bristol Bay’s salmon from the proposed Pebble Mine, including information about the Environmental Protection Agency’s public comment period which ends at midnight EST/9:00 p.m. PST on Friday September 19. Comments can be submitted online at http://goo.gl/Ip4SIG.
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Documentary Sneak Peek: Seattle-based filmmaker Mark Titus will present exclusive footage of Bristol Bay, Alaska from his award-winning salmon documentary, The Breach.
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More Delicious Salmon!: At the Taste of Seattle & Gourmet Fair, smoked Bristol Bay sockeye will be served, compliments of Bristol Bay fisherman and Seattle resident Jeb Wyman, owner of Jeb’s Wild Salmon.
“We’re really thrilled and honored to participate in this year’s IFBC and share our salmon and our story with food bloggers from around the world,” said Matt Luck, Bristol Bay fisherman and BBRSDA Board Member. “Bristol Bay’s salmon fishery is a national treasure that we should all be proud of, and we hope that IFBC attendees will be inspired to share what they taste and learn with their followers.”
The Bristol Bay Regional Seafood Development Association (BBRSDA) represents the 1,850 commercial salmon driftnet fishermen and their crew who harvest Bristol Bay sockeye salmon. Find them at bristolbaysockeye.org and bbrsda.com.
Submitted by Guest Contributor on September 9, 2014
I don’t stop eating.
Ever.
While most people might be hung up on the whole “breakfast/lunch/dinner” thing, I have no such boundaries! Sandwich at 2am? Hook me up. Bacon for lunch? Why not? Burrito milkshake? YOU ARE NOT THE BOSS OF ME!
When it comes time to post up my latest food pics, ad-libbed recipe creations, and restaurant reviews, you can imagine I’m going to need a service that’s as available and as insomnolent as I am.
That’s why I host my WordPress blog at DreamHost.
DreamHost treats their customers’ websites the way I treat my sous vide machine – like extremely special things that need love, just-enough attention, and a constant flow of electricity.
Standard shared hosting – perfect for most WordPress blogs – starts at just $8.95 per month, and DreamHost’s WordPress-optimized hosting package, DreamPress, is ideal for high-traffic, highly-visible sites!
I never have to worry about my site going down because, well, it hasn’t! I can host an unlimited number of domain names, there’s no limits on the amount of data I can store or transfer out, and I can create more email accounts and announcement lists than I’d even know what to do with.
DreamHost is the all-you-can-eat buffet of web hosting. But not one of those lousy $4.99 roadside buffets – I’m talking about one of those extremely classy $34.95 Las Vegas steak-and-lobster jobs. HOOBOY!
So yeah, check ‘em out. Pretty great stuff. I’m told they’ll be exhibiting at IFBC 2014 and their crew is made up of some of the nicest people you’ll ever meet.
I’m looking forward to seeing you there!
I mean they are!
Follow @DreamHost and stop by their booth at IFBC 2014 to learn more!
Submitted by Guest Contributor on September 8, 2014
Butterball® is thrilled to be hosting your Pre-Gourmet Fair Reception at IFBC! Join Woodbridge by Robert Mondovi and RJ Jaramillo, Butterball’s Turkey Talkline expert and Cook Like A Dad blogger for a live demonstration to show you Butterball’s new Cookbook Plus App and how it can help you prepare a quick and easy meal any night of the week.
Available on the iTunes App Store, Butterball Cookbook Plus is packed with hundreds of options for main dishes, salads, sides and desserts. Plus, the app offers great features for meal planning, with access toshopping lists, the ability to share and save recipes, and quickly access substitution or conversion charts. With Thanksgiving right around the corner, you’ll find this app to be the best resource for whole turkey preparation and cooking. Not only does the app feature a "Golden Thursday" checklist, but also helpful how-to articles and videos on everything from choosing your turkey, to roasting it, carving it, and even deep-frying it…. safely.
Come and enjoy a glass of wine from Woodbridge as you follow along with RJ and savor a taste test of his live demonstration! See you there!
Don’t forget to download Butterball Cookbook Plus from the iTunes App Store for FREE!
5:20 - 7:00 PM Pre-Gourmet Fair Reception Hosted by Butterball and Woodbridge.
Pages
Registration
$495 for non-blogger participants (industry, media relations professionals, etc.)
Conference Information
Who Should Attend
Bloggers, Food Writers & Cookbook Authors
Publishers, Agents & Editors
Food Brand / Restaurant Marketers
Public Relations Professionals
