International Food Blogger Conference: Saturday & Sunday

Out of all the planning I did for the International Food Blogger Conference, the area that I had the most influence on was the food. Two months ago, I contacted all the top chefs, bakeries, restaurants, food producers, and food trucks that Seattle has to offer, asking if they’d like to participate in IFBC. Or, if they’d be willing to fill my belly. I may or may not have used the terms, “Make me the happiest girl in the world…” They agreed.

In all, it was 16 chefs, 3 bakeries, several top food companies, and 8 of the region’s most beloved food trucks. Needless to say, we ate well throughout the weekend. Certainly some of the most delectable food of my edible life. I can’t possibly take you through my photo album of each and every dish I sampled and savored, but here are the ones that have entered my recent dreams and forced me to interrupt several IFBC panels with screams. Apparently my voice carries.

Now, with the conference over and done, I’m ready for a long snooze. Clocking only three hours of shut eye each night for almost one full week means that I have moved from zany to a certified loon. Last night I woke up Daniel at 2am with a dire request for water. I believe it went something like this: “I’m so dehydrated, Monkey!!” Add a few more exclamation marks there, actually. Daniel, kind man that he is, jumped up and fetched me a glass of water. Upon chugging the glass, I told him I needed another, but that “the water tastes terrible. Can you add a splash of Pom juice to the next one? Do we have any lime?”

We’re not married, but I think visions of divorce papers danced in his head.

Driscoll's Berries

Authentic French pastries from Bakery Nouveau

Spice breads provided by PCC

Udi's gluten free lemon streusel muffins

Seattle Urban Farm Co.'s mobile vegetable garden

Top Pot Doughnuts: chocolate cake doughnuts with chocolate glaze

Top Pot Doughnuts: Boston Cream

Top Pot Doughnuts: Apple Fritters

Top Pot Doughnuts: Glazed cake doughnuts

Top Pot Doughnuts: Glazed coconut cake doughnuts

Anneka, Me, Erin, Carrie

Chef Jason Stratton's Zucchini in Carpione with Fennel and Apricot

Chef Kaili McIntyre's Beet Paella and Pastry filled with Caramelized Onion and Goat Cheese

The tent

Flamenco guitarist during cocktail hour

Chef Tamara Murphy's Smashed Chickpeas with Baby Carrots and Olives

Chef Philippe Thomelin's Tortilla Espanola with Caramelized Onion

Rolling Fire Food Truck pizza

Rolling Fire Pizza

Hallava Falafel

El Camion pork tamale

Skillet Street Food

Yours Truly

Skillet wagyu beef burger

Anita's lemon sugar crepes

a moment of respite in the Royal Restrooms

Chef Shannon Galusha's Marinated Octopus with Chickpeas, Preserved Lemon and Chorizo Vinaigrette

Pike Brewing Co. Beer

Molly Moon's Homemade Ice Cream

Molly Moon's praline ice cream sandwich

El Camion: fish taco, chicken mole taco, carne asada taco

Chef Daisley Gordon preparing his beef tartare

Chef Daisley Gordon's beef tartare

Dante's Inferno Dogs

Chef John Howie's salmon carpaccio

Charles, co-owner of Pike Brewing Co.

Chef Danny Ahern's gluten free lunch

Comments

  1. Claire says

    Andrea everything looks amazing (especially the doughnuts!!!) you did such a stunning job and should be so proud. Now I hope you get the much needed rest you deserve!!!

  2. says

    Wow, you lined up some amazing food!! I had some Pike’s when I was out in Seattle last and really liked it! I hope you don’t get these comments for a few days because you’re fast asleep. :)

  3. says

    Wow! Everything looks so good. Your pictures are gorgeous. I want desperately to taste the goat cheese pastry. Nothing beats a fluffy, tangy, goat cheese anything.

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