International Food Blogger's Conference, head heavy from a long line of wine tastes and "Pom-tinis" the night prior. But I made it to Seattle's beloved Theo Chocolate factory bright and early in time for the first panel.
Bakery Nouveau's french pastries, alongside offerings from PCC Natural Markets, Driscoll’s Berries and coffee from Caffé Vita. The massive berries and strong coffee helped get my mojo going...
Amy Sherman, food writer and recipe developer (author of Williams-Sonoma New Flavors for Appetizers: Classic Recipes Redefined and the blog Cooking with Amy), Dianne Jacob, best-selling author of Will Write for Food, and Kristine Kidd, cookbook author, blogger, and former food editor at Bon Appétit. "Do NOT give away recipes!" Sherman urged, to approving nods from Jacob and Kidd. Topics included the ins and outs of the recipe development business, rates, the imperative of thorough testing, nutritional data resources, and recipe writing peeves. "Season to taste" at your own risk!
The next session on Search Engine Optimization (SEO), Building Traffic, and Social Media was the one I sharpened my pencil for. With several years under my belt, I definitely still have a lot of trouble growing traffic. Joy Victory, WordPress.com "Editorial Czar" covered blog traffic and analytics, while Foodista.com CEO Barnaby Dorfman (the overall conference moderator) gave some great advice and resources on SEO and building revenue. Mani Dhillon from UrbanSpoon.com presented the benefits of using their "spoon backs" in restaurant blogging to reciprocally help build traffic.
For more on any of the specific panels discussed, you can view the full associated power point presentations here.
Kathleen Flinn's rollicking workshop Writing With All Five Senses, but appreciated the anecdotes read aloud by attendees, bringing the at-times bawdy tone of the conference's ongoing Twitter commentary to the surface for a good communal laugh. Flinn was buoyant and charming as a teacher, I can see why she sells out her writing course at Richard Hugo House in Seattle. I was certain to pick up her book “The Sharper Your Knife, the Less You Cry” along with Dianne Jacob's at the Readers to Eaters booth during the lunch break.
Bambu renewable serveware) with wine pairings by the Walla Walla Wine Alliance. First was the gorgeous dish by Chef Shannon Galusha of Bastille, Marinated Octopus with Chickpeas, Preserved Lemon, and Chorizo Vinaigrette - Suggested paired with Skylite Cellars 2008 Sierra (73% Pinot Gris & 27% Sauvignon Blanc). I was shocked how ravenously I consumed the little bugger, perfectly matched with the sturdy chickpea and warming chorizo dressing. My favorite of the bunch.
Chef Daisley Gordon of Campagne, with a 2007 Windward Canyon "Artist Series" Cabernet Sauvignon.
Chef John Howie of Seastar Restaurant presented a gorgeous King Salmon Carpaccio so thin it was practically absorbed by the porous Bambu plate. Flavor was so light that even the crisp L’Ecole No. 41 2008 Semillon-Columbia Valley overpowered my palate.
Chef Jason Stratton from Spinasse garnered enthusiastic rooting upon taking to stage to announce his dish, a Zucchini in Capione with Fennel and Apricot, paired with 2009 Carderetta SBS (79% Sauvignon Blanc, 21% Semillon). Though a blogger fave, the cold zucchini dotted with apricot puree did little for me, and as the end of the line made me a little sad there was not a more hearty offering to the overwhelmingly light and raw tasting lunch.
Delicious Musings, Robin of A Chow Life and my Wikia partners-in-crime from the night before.
We flipped through Amy Penington's new cookbook with her, Urban Pantry: Tips & Recipes for a Thrifty, Sustainable & Seasonal Kitchen, oohing and ahhing at Della Chen's lush photographs and her recipes.
Seattle Urban Farm Co.'s cheeky mobile garden.
Twitter feed as the Writing/Technology panel on Law & Ethics of Food Blogging began. Another topic which misleadingly promised a dry informational format adversely pricked up the ears of all in the room when IP attorney, author and food/wine blogger Robin Goldstein introduced his power point presentation "Recent Advances in Bullshit Reduction." The following hysterical dead pan exposé of the Wine Spectator’s Awards of Excellence program had droves of tipsy bloggers drooling between guffaws and tweeting up a lusty storm; the highlight of the conference for many.
Oregon White Truffle Oil gave us a glimpse into the curious world of the truffle, Debra Music from home team Theo Chocolate shared an in-depth exploration into their fair-trade organic chocolate production, starting with the lives of their farmers, and finally Andrew Stout, CEO/Founder of Full Circle Farm shared his optimistic view of an organic future, each speaker giving us a bit of hope and pride in our inherent mission of raising food awareness.
Secret Sherry Society and tapas by Chef Philippe Thomelin of Olivar.
James Oseland, Editor-in-Chief of Saveur magazine. I don't know what I had been expecting, but was floored by the visual trip Oseland took us on through his own young food writing career via gorgeous travel photos and anecdotes, extending generous insight into the new food writing frontier. Oseland waxed on following your passion, and on his own love for... us! (He adores food blogs!) Oseland continued in commencement speech mode to recognize that blogs are the future, and the future is now. The room erupted into riotous applause when Oseland declared “Food blogging should not be a popularity contest!” A welcomed sentiment in this age of twitter followers and traffic statistics. I think everyone in the room felt a humble glow of recognition, a magazine executive gifting us all a heartfelt fan-boy valentine for doing what we love.
Dana Tough and Brian McCracken of Spur who prepared a chilled sous vide Alaskan Sockeye Salmon with Mascarpone, Cherry Tomatoes, Cucumbers, and Chiles. The textural stunner had eyebrows raising around the room with its condensed flavor and smooth coalescence. The tiny dallop of clear tomato gelée on the edge of the plate was a exclamation point on a great dish.
Ethan Stowell (Staple & Fancy, How to Cook A Wolf, one of Food & Wine’s Best New Chefs, multi-James Beard Award nominee) prepared a Beef Carpaccio with Wild Watercress, Pickled Cauliflower, and Pecorino Toscano. The gorgeously marbled beef, like the salmon, glowed with the surreal hue of uber-freshness.
Jeff Mall and Josh Silvers (both widely acclaimed chefs at Zin Restaurant and Syrah Bistro in California) blew me away with their conceptual corn duo: Jeff's "Down Home" - Falls Mill Stone Ground Grits with Creamed Collard Greens and Summer Tomato Vinaigrette paired with Josh's "Downtown" - Saffron Summer Vegetable Stew with Corn Polenta. Both were insanely tasty and had me licking the plate.
Chef Kaili Mcintyre (of Wheatless in Seattle) prepared Roasted sweet potato, caper, and parmesan with fresh arugula dressed in balsamic and truffle oil, Mushroom ravioli served with a peach vodka sauce, and Vegan Panzanella. Mushroom and peach! Who knew?!
Tamara Murphy (of Elliott Bay Cafe and Terra Plata, one of Food & Wine’s Best New Chefs, James Beard Award winner) created a looker with her Smashed Chickpeas with Baby Carrots and Olives, a simple dish with deep flavors and a gorgeous candied orange ornament on top.
Holly Smith (of Cafe Juanita, Winner of the 2008 James Beard Award for Best Chef in the Northwest), Braised Snake River Wagyu Beef Cheeks with Polenta Stuffed Dog Mountain Squash Blossoms, Chanterelles and Corn. After recieving my plate (it was easily the longest queue) I stood in line for the corn duo, with full hands, watching the beef cheek juices run down the plate and over my hand, occasionally having sneak a lick of the ambrosial runoff. Heaven!
Rodney Strong Vineyards and Columbia Winery) at the table chatting with neighboring food worlders Kate of Savour-Fare, Mary of California Greek Girl, Carol of Table Fare, Jeska of Wikia Inc, Chef Cathy Shambley, and Rick of Joy of Baking. Just when I thought the night was over, a surprise of Molten Chocolate Cake with Malted Cream and Salted Caramel Sauce appeared in front of us, created by Autumn Martin of Hot Cakes. It was delicious, but a sin to consume at that point. I rolled myself to the street corner where my lovely friends arrived to pick me up and take me home to be tucked into bed and fall immediately into deep foodless sleep.