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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
*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.
Submitted by Guest Contributor on September 2, 2014
With IFBC just around the corner, we here at Relish.com couldn’t be more excited to meet and mingle with attending bloggers. Want to know what else we’re excited about? Fall. And consequently—pumpkin everything. Though the season officially rings in two days after the conference closes (September 23), we want to get ahead of the impending pumpkin craze by sparking a bit of inspiration for your fall posts.
All of the following recipes can be found on Relish.com. We hope you will show off your own variations this autumn and provide pingbacks so we can check them out!
In most parts of the country it’s still upwards of 80 degrees—a far cry from crisp fall temperatures. To combat this seasonal limbo, welcome autumnal pumpkin flavors with this cool frozen yogurt.
This super simple sweet brittle is speckled with crunchy pepitas.
Warm Pumpkin Salad with Bacon and Pumpkin Seeds
Fresh pumpkin isn’t often given the opportunity to shine without a hearty helping of spices and brown sugar. Here, it shows off its savory, stripped-down side in a warm, main-dish salad.
Even breakfast can benefit from a punch of pumpkin. Fold granola into this spiced pumpkin pancake batter for a bit of crunch.
Pumpkin Ravioli with Sage Brown Butter
One of our digital editor’s all-time favorite recipes, this pumpkin ravioli is dressed in a luscious sage and brown butter sauce before being sprinkled with toasted pine nuts.
A gluten-free bread fit for all diets should be a staple amongst your autumnal recipes. This variation is simple and only 180 calories per serving.
Sometimes it’s the little things that matter most. Case in point, this pumpkin pie elevated by a unique cornmeal crust and a toasty homemade caramel sauce.
Pumpkin, Pork and Apple Cider Stew
This one-dish stew (shown at top) is undeniably homey, thanks to its classic combination of pork, diced pumpkin and apples.
Submitted by Guest Contributor on August 29, 2014
Give your breakfast a boost with Qi’a (pronounced kee-ah) from Nature’s Path Organic Foods. Every bowl starts with three super seeds: chia, hemp, and buckwheat. Packed with all the plant-based protein, fiber, and Omega-3’s you need for long lasting energy, this superfood trio will power your day.
Delicious, satisfying, and nutritious, superfoods have a well-deserved reputation for promoting wellness, and Qi’a is no exception thanks to its blend of powerful ancient grains. For a food to be considered “super”, it has to contain a higher than average concentration of nutrients – which translates to better than average benefits, too. If an apple a day keeps the doctor away (that’s what we’ve heard, anyway), imagine what a supercharged, super nutrient-dense food like Qi’a could do for you?
The word Qi’a means energy, and this superfood cereal lives up to its name. Chia teams up with buckwheat and hemp to deliver a nutritional powerhouse of plant-based protein, fiber, and omega-3s that will keep you full and energized throughout your day. The wholesome seeds in Qi’a are naturally gluten free, and this heart healthy cereal has no added sugar or salt. Since it’s good for you, it should be good for the planet too; that’s why Qi’a is certified organic and Non-GMO project verified.
While Qi’a undoubtedly has the power to make you feel fabulous, it’s also incredibly versatile. From smoothies to Qi’a pudding, from salad to dessert, Qi’a does it all. Get inspired with these sweet and savory recipes, perfect for everything from snack time to entertaining.
Qi’a Superfood Sesame Dressing
Tangy with a touch of sweetness, this Asian-inspired dressing gets a superfood boost from Qi’a.
Servings: 2
Prep Time: 5 minutes
Cook Time: 0 minutes
Ingredients
1 tbsp rice wine vinegar
1 tbsp tahini butter
1 tbsp maple syrup
¾ tbsp tamari sauce
1 tsp Qi’a
1 tsp sesame oil
1 tsp grated ginger
¼ tsp fresh lemon juice
Directions
Mix all the ingredients together and serve with a crudité or fresh salad.
Suggested crudité:
Cucumber
Celery
Carrots
Red bell peppers
Suggested fresh salad:
Spinach
Mandarin oranges
Toasted Sesame seeds
Dark Chocolate Cranberry Qi’a Bark
Servings: 12
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
12 ounces good quality organic dark chocolate, finely chopped
3/4 cup Nature’s Path Qi’a – Cranberry Vanilla, divided
1 cup sliced almonds, toasted
1/4 tsp sea salt (optional)
Directions
Line a 9x13-inch pan with parchment paper so it overhangs the ends. Reserve 2 tbsp Qi’a for sprinkling on top of the bark. Place the chocolate in heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until melted. Remove from heat. Stir in the remaining Qi’a and almonds.
Pour onto the prepared pan and spread evenly. Sprinkle with the reserved Qi’a and sea salt (if using). Refrigerate for 1 hour or until chocolate is set. Remove from pan and peel off the parchment paper. Break the bark into pieces. Store in airtight container for up to 1 week.
Tip: Use at least a 70% dark chocolate for best results.
Submitted by Guest Contributor on August 29, 2014
Hello Food Bloggers! How lucky we are to come together and share our love of food and our love of beans. I am so excited to connect with all of you! We want to form dynamic partnerships to blast beans into kale-dom!
For the Love of Beans
Better Bean is sharing its love of beans with the world! We know beans don’t always have the best rap. So we’ve added extra love to our recipes so even the most bean-wary eater will discover a love of beans. I can’t count how many people I have converted into bean eaters with our special cooking method and flavors. Sometimes, the caramelization of ingredients gets them. Other times, it’s the bean’s digestibility, which thanks to the apple cider vinegar we add to every batch makes them easy to eat. The fresh bean experience is what makes all the difference. We cook our beans in small batches, seal them in tubs and send them right into the refrigerator -- just like you would save leftovers in a container. Better Beans, fresh and full of nutrition, are found alongside fresh salsa and hummus.
Fueled by Beans
I love Better Beans because they provide delicious quick nutrition and energy that lasts all day long. Because beans are so high in fiber (both soluble and insoluble), our bodies digest them more slowly, providing us with sustained energy and nutrition – think the tortoise rather than the hare. In fact, after four years of regular consumption, I still crave Better Beans.
I recently gave birth to a beautiful 10-pound baby boy. Better Beans, along with kale smoothies, helped fuel my pregnancy and now fuels my breastfeeding. I’m not sure I would have grown such a healthy baby without the constant nutrition Better Beans provided me. When you are busily working while pregnant, hunger can sneak up on you, and during my first trimester, if I didn’t eat something right away, I was sick to my stomach. So our morning routine became Better Bean Breakfast Burritos.
Back in my super busy bean production days, I even had days where I ate a tub of our Three Sisters Chili while driving to our production kitchen at 6 a.m. And boy oh boy, would these breakfast beans keep me working strong during full-day shifts.
Our vision however, is not that you scarf down our beans between meetings. We want to empower our consumers to have sit-down meals with their family and friends. With Better Beans, a taco dinner can be served in 15 minutes and be as tasty and healthy as if you spent all day cooking beans from scratch.
Regardless of whether you enjoy Better Beans as a dip, side or meal, we are sure you will enjoy them to the last bite!
Better Bean Breakfast Burrito for Two
There are many ways to make a breakfast burrito. Usually, how I make one depends on how much time I have (cooking down greens take a little longer) and what ingredients are in the fridge (tomatoes? green onions?). And then, there are five amazing Better Bean options. They’re all delicious in breakfast burritos. I’ll give you my favorite version and you can come up with your own.
In one pan, cook down baby kale with a little water. Add garlic powder and salt to taste. Heat another skillet with a tablespoon of oil. When hot, add 1 tub Uncanny Refried Black Beans (my fave!). Let the beans brown. Remove beans or push to the side. In the same pan scramble 4 eggs. Chop 2 medium tomatoes. Wrap all the ingredients into a flour or gluten-free tortilla and douse with your favorite hot sauce, if you need a little kick in the morning.
Enjoy!
Hannah Kullberg (aka Bean Queen)
The Better Bean Company
Submitted by Guest Contributor on August 29, 2014
Celebrating its 200th anniversary this year, WÜSTHOF is a family-owned and managed company with a rich heritage crafting premium-quality cutlery and knife sharpening tools that are highly sought after by chefs and avid home cooks. All WÜSTHOF knives are made in Solingen, Germany, the company’s headquarters since it’s founding in 1814.
WÜSTHOF’s precision-forged, full-tang cutlery collections, such as CLASSIC, CLASSICIKON, GRAND PRIX II, PRECISION, and EPICURE, feature the company’s exclusive Precision Edge Technology (PEtec), a patented advancement that increases blade sharpness by 20 percent, and increases edge retention for twice as long. GOURMET, WÜSTHOF’s popular collection at moderate price points, features a wide assortment of well-crafted laser-stamped knives. All GOURMET knives that are 4-inches in length and longer are full-tang.
New for this season is the limited edition 2014 Anniversary Set, a two-piece set made of distinctive, traditional materials that pay homage to the brand’s unparalleled heritage in creating the world’s finest cutlery. Comprised of two precision-forged, full-tang knives that are essential to everyone’s food prep tasks – a 9-inch Cook’s Knife and 3.5-inch Paring Knife – the 2014 Anniversary Set features razor-sharp, high-carbon steel blades, elegant handles fashioned in rosewood, and gleaming brass rivets.
Several specialty knives and sets are newly available to enhance preparation of specific cuisines and dishes, such as: the CLASSIC 6-inch Curved Boning Knife,a medium-size knife with a curved straight edge blade that delivers butcher shop results for all types of meat prep with optimum control and minimal effort; theCLASSIC 7-inch Hollow Edge Chai Dao with a bevel-style hollow edge blade to minimize drag when slicing sticky vegetables like potatoes; and the 7-Piece Traveler’s Set offered in both CLASSIC and GOURMET with three essential knives, plus corkscrew wine opener and mini knife sharpener for carrying to vacation rentals, picnics, BBQs, family reunions, and other “on the go” cooking occasions.
Also new and noteworthy: the CLASSIC IKON 9-inch Double Serrated Bread Knife, which features an exclusive blade design with two rows of serrations to minimize crumbs when slicing crusty loaves; and the GOURMET Collegiate series of steak knives with over 40 university sports team logos. The Collegiate sets are perfect gifts for alumni, graduations, tailgating, holidays, and every college sports fan.
WÜSTHOF’s “defining the Edgë” branding campaign salutes edgy young chefs and culinary professionals who share the brand’s distinction of challenging the status quo in pursuit of excellence. To learn more about “defining the Edgë, please visit WÜSTHOF’s multi-media rich site.
Submitted by Guest Contributor on August 25, 2014
The sizzling satisfaction of a steak grilled to perfection and sprinkled with salt. The mouthwatering appeal of a pot roast that’s been slow-cooked for hours. The burst of flavor from a juicy burger. There really is nothing like the enjoyment that the perfect beef meal brings.
At this year’s IFBC, the “Beef. It’s What’s For Dinner” team is excited to bring you “Know Your Beef, Know Your Butchery,” a cut education session you don’t want to miss!
DON'T MISS! During the session, our meat scientist will be answering questions about popular cuts, sharing DIY butchery tips and demystifying beef choices. Now here comes the part where we need your input! Please submit your questions ahead of time by tweeting @Beef with the hashtags #IFBC and #KnowYourBeef (or comment below). You may see your question answered live during the session!
In the meantime, please check out the Interactive Butcher Counter on BeefItsWhatsForDinner.com where you can explore the variety of steaks, roasts and ground beef available at your local meat case.
And once you’ve selected your perfect cut, we’ve got tips to help you master cooking methods like braising, grilling and roasting.
Want to try your hand at a homemade rub or marinade? Or maybe you want to learn to carve a roast like a pro? On a mission to cook the perfect burger? It’s all there, along with hundreds of recipes and all the facts on beef’s powerful nutrition.
We can’t wait to meet you at the conference! Between now and then, here are a few delicious recipes to inspire you:
Treviso, Fig & Pear Steak Salad
--The “Beef. It’s What’s For Dinner” team
Funded by the beef checkoff
Pages
Registration
$495 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
