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Featured Restaurant :: SkyCity Restaurant at the Space Needle

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.

 

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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