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The Robbins family founded Hama Hama Oyster Company in 1922, out on the eastern slopes of the Olympic Mountains. Hugging the coast, this family farm grows and sells Christmas trees, grass-fed beef along with their noteworthy bivalves which receive national recognition from food lovers everywhere. 

Hama Hama has been putting Northwest oysters on the map for generations (now helmed by president Kendra Robbins, with Lissa James Monberg and Adam James managing the shellfish business) and counts major accounts in Boston, New York City and San Francisco among its clients. Half of its harvest is shipped to high-end restaurants, such as Meritage in St. Paul, and Le Bernardin and the Grand Central Oyster Bar in Manhattan. Its Blue Pool oyster was featured in Bon Appétit last year as one of the “Nine Oysters You Need to Know Now,” and the Hama Hama oyster farm will soon be spotlighted on National Geographic Wild’s show Jobs That Bite. This year, they added some new projects to the line up - an oyster shucking/tasting/cooking classes, timber tasting huts on the Lilliwaup farm (that allow for sheltered beachfront dining of just-shucked oysters and bowls for steamed clams from the retail store) and spring harvest events during which people can harvest, shuck and gorge themselves on the bounty of the Hamma Hamma tide flats.

We are thrilled to have these notable oysters at our Friday Night Welcome Reception. Be sure to stop by and taste their unique northwest brininess after checking in for the conference. And for anyone who can't wait, you can order a dozen to shuck at home direct from Hama Hama.


Built as a symbol of the future for the Age of Space 1962 World’s Fair, Seattle’s iconic Space Needle boasts a vantage point 520 feet above the city, and is unofficially the launch pad for many a visitors’ Seattle experience.

At the top of the needle, you can dine at SkyCity Restaurant – one of the most popular celebration spots in the city. With a rotating dining room, SkyCity highlights the abundant produce and seafood from the Puget Sound area. Chef Jeff Maxfield hand picks his produce, fish and game to feature on the inspired menu that’s infused with the regional influences Seattle has to offer. The meals here are some of the best in the city and while we can’t bring all of the attendees to SkyCity, we can bring SkyCity to IFBC! Chef Jeff Maxfield is locally grown himself, and takes pride in the abundant agriculture the Pacific Northwest has on offer.

Come check out what’s cooking when SkyCity visits IFBC on Friday, September 18th at the Welcome Reception. While at the table, be sure to leave your business card – at the end of the night, we’ll draw two names for a FREE trip up the space needle that evening. It’s a hop, skip and jump from the host hotel and an awesome opportunity for any out of towners.

About SkyCity Restaurant:

SkyCity Restaurant serves a 360-degree panorama at 500 feet to complement its spirits, wines, beverages, and samplings of all the tastes the Pacific Northwest has to offer. The Space Needle is the celebrated icon of Seattle, second only to the Eiffel Tower in Paris as the most easily-identified global skyline feature. Built for the 1962 Age of Space World’s Fair, it continues to symbolize the leading-edge innovation and technology that the city is known for and serve as a beacon into the future.


If you haven’t yet heard of Seattle’s little Hotcake, Autumn Martin, you’re truly missing out. Autumn is one of those natural-born chefs and super tasters. She has an affinity for coupling unconventional flavors with chocolate and a knack for making insanely delicious treats.

One of her most beloved confections is her smoked chocolate. Martin has long been enamored with the process, smell and flavor of smoked foods. “My dad smoked salmon and steelhead every year when I was growing up,” says the fourth-generation Pacific Northwesterner.

So it was only natural that the owner of Hot Cakes Molten Chocolate Cakery in Ballard ended up smoking chocolate. “It brings me back to my childhood days of camping and reminds me of dripping Northwest forests and meat smoking,” Martin says, “but it also allows me to harness all of that and fit it into my world of pastry and chocolate.”

The alder-smoked chocolate chips lend a subtle flavor to most dishes, bringing savory along with sweet. A handful of chips tossed into moles or chilis ups the woodsy profile while adding a depth of flavor. Martin loves the flavor so much that, during her stint as pastry chef at Canlis, she tried to smoke an orange. Chocolate is better.

About Hot Cakes Molten Chocolate Cakery

 Opened in May of 2012 by Autumn Martin, Hot Cakes Molten Chocolate Cakery is a fun and unique dessert restaurant and brand of high quality, organic desserts. While the molten chocolate cakes have earned Martin a devoted following, Hot Cakes offers many other swoon-inducing desserts such as: milkshakes (boozy and otherwise,) to-die-for cookies, bread pudding, and tarts, as well as savory bites and cocktails. The restaurant also features a production kitchen and a retail shop that showcases the innovative confections, caramel sauces, and take-and-bake molten chocolate cakes that keep guests coming back. Hot Cakes’ mission is to inspire and please – one delicious, creative, and organic dessert at a time.

Hot Cakes is open Monday through Friday from 11am to 11pm and until 12am on Friday. Saturdays the shop is open from 10am to 12am and Sundays 10am to 11pm. Happy Hour is Monday through Friday from 3pm – 6pm. For more information, call 206.420.3431. To learn more or order Hot Cakes products online, visit

Hot Cakes Molten Chocolate Cakery is located at 5427 Ballard Avenue NW in Seattle, Washington.

He's back by popular demand! Veteran food photographer, writer, chef, Todd Coleman, will lead a hands-on Stop Motion Food Photography session at IFBC 2015.

Todd Coleman, co-creator of has seen every side of the food world—from behind the lens to behind the pen, the line, and beyond.  A graduate of the Culinary Institute of America, Todd was obviously (and voraciously) predisposed to a career in cuisine. But unlike some CIA grads, he didn’t veer narrowly to one aspect of the food world.

Rather, and over the course of several sumptuous years, he devoured food creatively, in almost every way possible. Among his various approaches, Todd has gotten hands-on experience and applied his CIA know-how as a professional restaurant chef and also as a private chef.

But Todd also knows how to capture food and food culture, and in that capacity, he’s acted as an editor at Everyday Food and produced shows for The Food Network.  He’s engaged and indulged his visual love of food as an accomplished food photographer, photographing for cookbooks like The Japanese Grill by Tadashi Ono and Harris Salat, and The Mom 100 by founder Katie Workman.

And for seven years, Todd coalesced his savvy as executive food editor of Saveur, running everything food, from recipe selection to test kitchen oversight. During his tenure at the magazine, Todd propped, styled, and photographed the majority of Saveur’s covers, providing additional photography for features both in the studio and on location.

Todd is no stranger on TV.  He recently won Cutthroat Kitchen and often serves as a judge on Beating Bobby Flay.  However, he may be most famous as Garlic Guy, the viral video that every foodie in the world wishes he/she had done.

Rebecca Coleman will co-host the What To Do After You Hit Publish? social media marketing session at IFBC 2015 in Seattle.

Rebecca Coleman is passionate about helping small businesses become better marketers. An early adopter of Social Media, she has become increasingly interested in using it as a marketing tool, and writes about the subject on her blog. She has written 3 books, which help newbies create a marketing plan using social networking as a tool. She instructs courses in Social Media Marketing and blogging at BCIT, and travels internationally giving workshops.

Rebecca is on a continual search for the elusive work-life balance between her business and her eleven-year-old son, Michael. She loves: writing, her MacBook, Sushi, Coffee, a good Shiraz, and pretty shoes (not necessarily in that order!). She is an avid foodie with a healthy wanderlust, and shares her adventures on her personal blog: Cooking by Laptop, is a regular contributor to Vancity Buzz, and has just launched, a blog dedicated to the pursuit of Brunch in Vancouver.



Register for 2015!

$195: Active Food Bloggers

$495: Non-Bloggers
(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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