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IFBC: The First and Best Food Blogger Conference!
We are thrilled to announce that IFBC is coming back to Seattle in 2014!
Register for 2014!
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 SIXTH annual conference again in beautiful Seattle, Washington!
Dates: September 19 - 21, 2014
Location: The Westin Seattle
Registration Fee: $395 / $95
2013 SOLD OUT fast, so be sure to register early for 2014!!
*The cost of registration for all participants is $395. However, new in 2013, for food bloggers with an active blog who agree to write at least three posts about the conference, the cost is only $95. 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.
Above photo by Seattle Municipal Archives
Submitted by Sheri Wetherell on September 10, 2013
Barnaby Dorfman joins the Elements in Building Traffic session on Friday, 9-20.
Barnaby is the co-founder and Chairman of Foodista and a passionate contributor to the website. Originally from New York City, he grew up with a love of variety in food and culture. That interest has only been enhanced over the years while living in and traveling throughout Mexico, Spain, Italy, and the United States. His first professional cooking experiences were in high school during summers at the Alpine Inn in the Catskill Mountains. Later he worked for Taste Catering in San Francisco during college at California State University. After a short stint in his "official" area of study, international business, Barnaby joined his first startup, Marsee Baking, Portland's first all-scratch European style bakery. He left Marsee to go to the Tuck School of Business at Dartmouth, followed by over a decade in technology management at startups and major companies, including Microsoft and Amazon.com. During 7 years at Amazon, Barnaby developed the first Gourmet Food category, created IMDbPro.com, and most recently served as Vice President of their A9 search division. Foodista.com, Barnaby's fifth startup, offers him the opportunity to combine a lifelong love of cooking and technology.
Follow Barnaby on Twitter @Barnaby
Submitted by Sheri Wetherell on September 10, 2013
Judith Dern joins the Elements in Building Traffic session on Friday, 9-20.
Judith has served as senior manager, digital books, at Allrecipes.com the world’s #1 digital food brand, supervising content development and the production of 13 exclusive digital-only cookbooks. At Allrecipes, she is part of the Brand Marketing team where she writes posts for Allrecipes’ Fresh Bites blog and supervises outreach for key food media. She has also provided marketing support to launch Allrecipes’ 16 international sites. A published author with three cookbooks to her credit, most recently The Food and Cooking of Scandinavia: Sweden, Norway & Denmark (2011, Lorenz Publishing, London), she has also contributed to 10 other cookbooks as an independent writer, plus written numerous national and regional articles about food, Scandinavia and textiles. A member of IACP (International Association of Culinary Professionals), she is the chair of the New Media section.
Follow Judith on Twitter @AllrecipesJDern
Submitted by Sheri Wetherell on September 10, 2013
Chef John Sarich will lead a Food and Wine Pairing session on Saturday, 9-21 at 4pm.
John joined Chateau Ste. Michelle as a guide when the winery first opened its doors in the summer of 1976. His incredible knowledge and enthusiasm for wine and food quickly became apparent, and before long he was teaching cooking classes in the Chateau’s historic Manor House. Soon after, he moved into sales as a wine and food consultant for chefs up and down the Pacific Coast.
An innovative approach to matching food and wine reflects John’s unique culinary background. His wine and food pairings have delighted discriminating palates across the country. At Chateau Ste. Michelle, John conducts cooking classes, wine and food tastings, wine dinners, and special events, all designed to further people’s enjoyment and understanding of wine and food.
For John, educating others about the joy of wine and food is not simply a job; it’s his driving passion. His extensive culinary program and infectious enthusiasm for matching wine and food help establish Chateau Ste. Michelle as a dominant focus in the Northwest culinary scene.
Follow John on Twitter @JohnSarich
Submitted by Sheri Wetherell on September 10, 2013
On the morning of Saturday, August 17, 1907, hundreds of shoppers converged upon a few dozen farmers' carts at the food of downtown's Pike Street (named for Seattle pioneer and builder John Pike). The "public market" was founded to cut out the middlemen who drove up the prices of local produce, and it was an instant hit with farmers and Seattle residents.
Local developer Frank Goodwin, who had recently returned with a small fortune from the Klondike Gold Rush, saw an opportunity in the flourishing market and began construction of the permanent arcades that make up the heart of today's Market. The Market prospered during the 1920s and 1930s, and was home to a lively mix of Japanese and Italian American farmers, struggling artists, political radicals, and eccentrics.
Joe Desimone, an Italian farmer, purchased the Market's main arcades in 1941 and guided it through World War II, when 1st Avenue attracted thousands of sailors and soldiers along with ration-book bargain hunters. As suburbs and supermarkets sprouted up after World War II, the Market fell on hard times, while still supporting an eclectic community of artists and craftspeople.
When the maze of aging buildings was slated for demolition in the 1960s, architect Victor Steinbrueck and the Friends of the Market rallied Seattle to "Keep the Market." Voters approved a 17-acre historic district on November 2, 1971, and the City of Seattle later established the Pike Place Market Preservation and Development Authority to rehabilitate and manage the Market's core buildings.
Start your tour a the Economy Building at the corner of 1st Avenue and Pike Street (printed information guides will be available on Sunday morning).
Tour Highlights
Pike Place Market has long been the heart of Seattle’s vibrant food scene. Within the nine-acre historic district, foodies, locavores, epicureans, professional chefs, home cooks, and those who simply love to eat enjoy a feast of bakeries, cafes, intimate bistros, casual and fine dining restaurants, and take out counters serving quick bites. Every trip to the Market provides an opportunity to indulge in favorite regional dishes like clam chowder, taste sweet or savory artisan foods or try a new dish from one of the many vendors serving ethnic cuisine.
Three Girls Bakery (6:00 am)
Operating in the Pike Place Market since 1912, this bakery is a Seattle treasure, known for its many flavors of baked bread, hearty sandwiches and delectable sweets from croissants to bear claws.
1514 Pike Place
Starbucks (6:30 am)
Starbucks original café is located on Pike Place in the heart of Pike Place Market. The original store keeps to its roots and only serves coffee and espresso. The store boasts its original sign and mermaid logo.
1912 Pike Place
Lowell’s (7:00 am)
The casual diner serves up delicious breakfasts alongside stunning views of Elliott Bay. The restaurant was founded in 1957 and has a dedicated following of locals and repeat visitors. Located inside the main arcade.
1519 Pike Place
www.eatatlowells.com
Pike Place Bagels (7:30 am)
Our bagels are made fresh every day – in small batches and by hand. We are committed to the genuine method of kettle boiling our bagels before they are individually hand topped and baked off in the oven.
1525 1 Ave, in the Economy Building
www.seattlebagel.com
The Crumpet Shop (7:30 am)
Crumpets are a traditional English griddle cake. The shop has been making crumpets for more than three decades at Pike Place Market.
1503 1st Ave
www.thecrumpetshop.com
Coffee and a Specialty Bakery (8:00 am)
The secret is out! Coffee & A Specialty Bakery is the go-to spot for gluten-free baked goods in downtown Seattle. Fresh cinnamon rolls, baguettes (plain, seeded, garlic and parmesan), cakes, tarts, sandwiches and dairy free options are baked on site.
1500 Western Ave
www.coffeeandpikeplace.com
Pike Place Bakery (8:00 am)
The bakery has been family owned and operated since 1983. The bakery specializes in donuts, cakes and pastries of all types. Try their Texas-sized donuts!
1501 Pike Place
www.pikeplacebakery.com
Le Panier (8:00 am)
Early morning aromas wafting onto the sidewalk outside ... a cozy venue for buttery croissants—almond, chocolate, raspberry, brioche—and a cafe de maison. At the corner of Stewart Street & Pike Place.
1902 Pike Place
www.lepanier.com
The Athenian (9:00 am)
One of the Market’s oldest establishments, the café that was featured in the movie “Sleepless in Seattle” was founded in 1909. Large breakfast menu and great views of the Sound.
1517 Pike Place, located in the main arcade
http://www.athenianinn.com/
Head back to the W Hotel for 9:45am sessions!
Photo by Colure.
Submitted by Sheri Wetherell on September 9, 2013
Blue C Sushi, Seattle's premier kaiten sushi restaurant, is not your typical conveyor belt fast food sushi joint. We asked Jeffrey Lunak, Blue C's vice president of culinary, what makes great sushi. "Great fish, great nori, and great rice," he says. Lunak, most recently the Corporate Chef of "Iron Chef" Masaharu Morimoto, is working to create innovative Japanese-inspired dishes that rival top sushi restaurants but without the sticker shock. What Blue C Sushi serves up are affordable, high quality dishes that are beautifully presented. Also, many of the dishes offered meet a variety of dietary restrictions, such as gluten-free, with plates conveniently and clearly labeled as such.
You can grab some tasty sushi off the belt or order off the menu sashimi selections such as our local delicacy, geoduck (pronounced gooey duck), sustainable New Brunswick salmon, long-line caught Tahitian Yellowfin and albacore tunas, or innovative dishes like Cured Hamachi with Thai Chili Soy and Marinated Fuji apple.
Be sure to stop by the Blue C Sushi table at IFBC's Taste of Seattle for a sample of their innovative Japanese cuisine! Lunak will also be part of our Cooking Demo and Food Photography session on Saturday!
Pages
Registration
$395 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
