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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

REGISTER NOW

*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.

IFBC is excited to welcome back Blue C Sushi! We had such a great time with them last year we couldn’t imagine the 2014 IFBC without them.

Blue C Sushi prides themselves on the simple things… great rice, great fish, and genuine hospitality

Blue C Sushi celebrates the innovative designs, trends and pop culture found in modern day Tokyo. Our restaurants are vibrant, entertaining and interactive. Our proprietary tracking technology – with an RFID chip embedded in each plate – lets us monitor every item on our delivery belt, tracking how long it’s been on display and alerting the chefs when it’s time to refresh.


Menu’s and Locations

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Chef Jason Stratton and his team create simple, refined dishes grounded in authentic techniques from Piedmont, while incorporating the products of artisans and small farmers from the Pacific Northwest.

We welcome you to enjoy our handmade pastas and seasonally inspired dishes and desserts, alongside a carefully curated wine list. Our dining room reflects an authentic, rustic, classicality found in Piedmontese trattorias and our small bar features a birds-eye view of our open kitchen. Wherever you sit, your enjoyment of our food and the restaurant is of primary importance to us.

Menu’s and more

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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

 

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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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Registration

Register for 2015!

Only $195 for active food bloggers

$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

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