Submitted by Sheri Wetherell on August 16, 2016
A fun little recap of our fabulous weekend in Sacramento!
Submitted by Sheri Wetherell on July 30, 2016
After an amazing conference in America’s Farm-to-Fork Capital, the 2017 International Food Blogger Conference is returning to Sacramento, California! We just barely scratched the surface of what this wonderful area has to offer and we're looking forward to another year here.
Registration is open now and we're offering TWO fantastic early-bird specials!
--Get $100 off now through August 31
--Get $50 off from September 1 through December 31
(Your discount will automatically be applied)
Here are just a few of the things you can expect from the 2017 IFBC:
—More optional excursions before and after the conference
—Exceptional content and speakers covering food, technology, writing and other key issues facing the world’s food community
—A gourmet Taste of Sacramento event featuring food from local restaurants - Sacramento has more restaurants highly rated by Zagat than anywhere else in Northern California – including San Francisco
—Wine receptions featuring excellent wines from the heart of the country's wine region
—Outstanding air connections from Sacramento International Airport, only 12 miles away
This is a fantastic opportunity to try great food and wine, learn from leaders in our industry and - as always - enjoy a fantastic weekend in the company of your fellow food bloggers. Registration remains only $195 for "citizen" bloggers and social media experts who agree to write or share on their social media platforms at least three blog posts about the conference (of whatever subject you choose), and $495 for everyone else. See you in Sacramento!
Join us in Sacramento, September 29-October 1, 2017!
Submitted by Amy Pennington on July 29, 2016
Friday night is everyone's BIG welcome to the conference. After a day of excursions and kick-off sessions, we LOVE meeting up with fellow bloggers over a nosh and a cocktail. This year, we are bringing a bit of Sacramento to all attendees. We know you can't always make it out to all the restaurants you want to visit. We know the days are long and sometimes a night in writing is what you crave. So for that, we bring Sacramento to YOU!
Tonight, the following restaurants will be coming in, schelpping all of their food with them, and taking their precious time (on a Friday night, no less!) to meet our fabulous blogging, food-fanatic attendees! We hope you are able to stop at every table and take a pic, have a chat and make an inspiring connection. Have fun! All of the restaurants are listed below and we've included their details for future reference.
Also, don't forget to hashtag the business and event when possible - it's a great resource for restaurants to understand in a very tacticle way, how bloggers can help influence their business.
Hook and Ladder Manufacturing Co. - represents the bountiful harvest California has to offer and the proud Sacramento history we continue to shape today. We love our city, and we love our state. We embrace local farms, ranches, breweries and wineries in both our kitchen and our bar. We’ve also brought in the finest chefs, bartenders and serving staff to provide an exceptional customer experience that demonstrates our hometown pride.Come visit us and let us show you our vision.
Facebook Twitter @hook_and_ladder
Hawks Restaurant - Gathering chefs and food people into one room for a conference is such a pleasure. These important relationships that connect people to food are truly invaluable, particularly for those of us who choose to write about food and drink for our passion-projects of livelihood. It's folks like Chef-Owners like Michael Fagnoni (and his partner, Molly Hawks!), of Hawks Restaurant and Hawks Provisions + Public House, that truly define what working with food is all about. His modern take on American cuisine reflects the localvore, slow food movements and the bounty of ingredients available in Sacramento.
Hot Italian - By combining art, music, design, sport, food and wine with California’s urban lifestyle, seasonal, quality ingredients, and a conscious commitment to our environment and community, HOT ITALIAN hopes to inspire, make a difference, and create better neighborhoods. Sustainability is seamlessly integrated throughout all aspects of HOT ITALIAN, from our buildings, our kitchens, our furniture, our apparel, our menus, our napkins, to the pizza in your box and on your plate, and even after, and that's why we are THRILLED to have them at IFBC 2016! Thank you, Hot Italian!
Facebook Twitter @hotitalian
Mother Sacramento - Mother is a vegetarian restaurant offering great food that just so happens to be meatless. Our staff is warmhearted, efficient and loved. We’ve put as much thought in our staffing as our brick and mortar. Our cuisine is inspired by southern american cooking featuring dishes that will undoubtedly play with the nostalgia receptors in your brain. The food is rustic, dynamic, and unfussy.
Facebook Twitter Instagram
Thai Basil - Passionate about authentic Thai home cooking quality, Prayoon Sununsangthong initiated the first Thai Basil restaurant in Roseville in 1995 with her two daughters, Wannipa and Suleka. Since then, Thai Basil is the most awarded Thai restaurants in Sacramento area. Today, Thai Basil are individually owned and operated by her daughters: Roseville, Cameron Park and Midtown. Each has its own characteristics and signature dishes, yet the sisters share their mother's passion for food and quality.
Ginger Elizabeth - Within a sea of restuarants, we are thrilled to host chocolatier Ginger Elizabeth. She says, "Little things may take longer, but they matter. Taking the extra steps to create exceptional products is an essential value, and a key to achieving excellence. We know our customers appreciate such attention to details." Ginger Elizabeth Hahn is a formally trained chocolatier and pastry chef who has been studying and working professionally with chocolate for over 10 years. She studied pastry at the Culinary Institute of America in Hyde Park, New York. She graduated top of her class receiving the CIA Management Award and Angel Scholastic Award.
Facebook Twitter @gingerelizabeth
Jimboy's Tacos - THE ORIGINAL AMERICAN TACO… A Sacramento tradition for over 62 years, Jimboy’s Tacos debuted in a small trailer on Kings Beach in Lake Tahoe, California in 1954. Founded by Jim “Jimboy” Knudson, it started with Jim’s recipe for his signature flagrantly spiced ground beef taco, encased inside a grilled stone ground corn tortilla with some crisp lettuce and freshly shredded cheese, and dusted with a liberal coating of grated parmesan cheese.
Submitted by Sheri Wetherell on July 29, 2016
Swing by the American Pistachio Growers' table at the Taste of Sacramento Culinary Fair on Friday night to meet Cheryl Forberg RD, Chef & Nutritionist for The Biggest Loser
and Monte Morris, Outdoor Enthusiast and Enthusiastic Dad!
The FIRST 50 people to stop by will receive Cheryl's Autographed Book, A Small Guide to Losing Big
SNAP A SHOT-BLOG A LOT, WIN PISATCHIOS!
Here's how to win a 3-month supply of delicious American-grown pistachios:
• Visit the American Pistachio Growers' booth at the IFBC Culinary Expo, Friday, July 29, 5-7pm
• Snap a picture of Cheryl Forberg, RD, chef and nutritionist for NBC's The Biggest Loser, and
Monte Morris, Outdoor Enthusiast and Enthusiastic Dad.
• Blog and post about Monte's story and how pistachios helped him on his weight-loss journey
and your favorite way to snack on pistachios on Facebook, Twitter or Instagram using the
Three winners will be randomly selected. The deadline for entry is August 8, 2016. The winner will be announced August 15,2016. For contest rules visit: AmericanPistachios.org/ifbc-contest-rules
INTERESTED IN A ONE-ON-ONE INTERVIEW WITH CHERYL FORBERG AND MONTE MORRIS?
As one of the leading advisors on health and nutrition, Cheryl Forberg, RD, the chef and nutritionist for NBC’s The Biggest Loser, has helped hundreds of people lose thousands of pounds over the last 17 seasons on the show. In addition, she’s written a dozen books on healthy eating and is a James Beard Award-winning chef. Accompanying her with the interview is Monte Morris, an average guy who lost 48 pounds. Monte can share how he went from being unhealthy to becoming a self-proclaimed health nut. For more information click here.
Stay in touch with American Pistachios:
Submitted by Amy Pennington on July 28, 2016
Food history is such an important part of story telling. We'll talk about that again and again at the conference - what is your story? Fortunately for us, this Friday night at the TASTE OF SACRAMENTO CULINARY FAIR, we are being joined by Jimboy's Tacos - a Sacramento original! They're parking the truck close by and delivering fresh, authentic Mexican NoCal food to us. THANK YOU, Jimboy's! Read their beautiful story here.....
THE ORIGINAL AMERICAN TACO…LET’S TACO ‘BOUT JIMBOY’S
A Sacramento tradition for over 62 years, Jimboy’s Tacos debuted in a small trailer on Kings Beach in Lake Tahoe, California in 1954. Founded by Jim “Jimboy” Knudson, it started with Jim’s recipe for his signature flagrantly spiced ground beef taco, encased inside a grilled stone ground corn tortilla with some crisp lettuce and freshly shredded cheese, and dusted with a liberal coating of grated parmesan cheese.
Knudson was a pioneer in many respects - it’s hard to believe now, but when Jim first began selling his tacos from a trailer in the mid 1950’s, not many had ever heard of the “taco.” In fact, Jim had to spell it out phonetically on the trailer so people could pronounce it. In addition, there weren’t many people using food trucks at that time to sell food, and that proved to be a novelty for customers as well.
After a few years, traffic began to pick up, fueled in large part by positive word of mouth from locals in the area. In the spring of 1958, Joe King, owner of King’s Beach and a huge fan of Jimboy’s Tacos, built a small building on North Tahoe Boulevard for the sole purpose of giving Jimboy’s a more permanent home.
Celebrities performing in the famous CalNeva Lodge in Tahoe, including members of the famous “Rat Pack,” Dean Martin, Joey Bishop and Peter Lawford, began hearing about Jimboy’s Tacos and making trips to the storefront. All three stars from “Bonanza” - Lorne Greene, Dan Blocker and Michael Landon, were also fans of Jimboy’s Tacos. In fact, they would often send someone to order tacos for the cast and crew when they were filming in the area. Countless other stars of the 60’s and 70’s began discovering Jimboy’s Tacos at the same time.
In 1969, Knudson’s pioneering spirit kicked in again. At a time when not many restaurants had not yet begun franchising, Knudson franchised Jimboy’s Tacos in the Sacramento area. The Jimboy’s Tacos phenomenon has since grown to over 40 locations throughout California, Nevada and Texas.
Jimboy’s Tacos has built a large and loyal following of fans because the commitment to using fresh, quality ingredients has never changed. From the very beginning, Jimboy’s Tacos focused on freshness and quality, using only fresh, premium ingredients, preparing food from scratch daily, and cooking in small batches to ensure freshness. Since 1954, that fresh quality food philosophy has never changed.
Be sure to visit Jimboy’s Tacos at the Taste of Sacramento Culinary Fair and sample The Original American Taco - Jimboy’s Ground Beef Taco.
Who Should Attend
Bloggers, Food Writers & Cookbook Authors
Publishers, Agents & Editors
Food Brand / Restaurant Marketers
Public Relations Professionals