If you’re still feeling romantical after your lovely Valentine’s Day dinner, and even if you’re way over it, here’s a quick and easy Turkey Bolognese with Zucchini Pasta for any weeknight dinner!
Recently, our Aunt Sophie came up to see my Ma, and in order to make life a little easier and to give Ma some extra time to visit, I offered to make several meals ahead of time for the week. Normally, Ma has to cook dinner […]
I may not be “Straight Outta Compton,” but I am straight outta the first day of the International Food Blogger Conference (IFBC) in Seattle, Washington, and it was pretty darn awesome.
For the last six years, Foodista has held this conference for food bloggers everywhere, focusing on writing, food, and technology. And, this is the first year I’m participating in this phenomenally food-centric gathering.
In addition to the conference, I’m also finding some time to hit a few hot spots in Seattle to check out what the locals enjoy on a day to day. Yesterday, I made it to Stateside and Altura, two amazing visits which will get their own features soon, and today, I swung by Purple Cafe and Wine Bar before heading out to my first event with IFBC.
Taking the suggestion of my server, Jessica, I opted for the trio lunch plate that featured a beautifully created fig and Gorgonzola pizzetta, along with a butternut squash soup and a strawberry and goat cheese salad. I love figs and am a huge fan of pear and Gorgonzola flatbread; so, I knew this was going to be a winner. This pizzetta was out of this world. The buttery crust was perfectly crisp on the outside and nice and chewy where it counted. It was the perfect way to start my day’s adventures.
Now, while tomorrow marks the first official day of conference sessions, today featured a few excursions for the attendees. My particular group went to the Miele USA Showroom for a hands-on cooking class featuring their top of the line appliances, including an induction cooktop which we were able to utilize during the class. Their sleek, German-engineered, stylish ranges, coffee centers, wine refrigerators, and dishwashers were front and center during our class and proved to not only be appealing but functional.
Our group was split into five separate stations where we each made a different dish following Miele recipes while being led by our Miele cooking instructor, Mary. Group number two was where I landed, and I was paired up with Suki, a “super duper fantastic” blogger out of San Francisco who joined me in our take on Pasta e Fagioli. I say, “our take” because we put our own twist on the recipe that may or may not have included adding an entire can of tomato paste to the mix versus a few tablespoons. Whatever the case, the soup rocked, and everyone thought it was a hit!
Together with the rest of our larger group, we created Paella, Steamed Pork Buns, Sliders, Greek Salad, and Gruyere Souffle, a feast fit for kings and queens! Everyone did an incredible job and seemed to truly enjoy our outting at Miele. Now, plenty of food later, it was time for another amazing event, registration and the gift suite expo featuring local restaurants and food businesses.
Now, for me, the highlight of the gift suite expo was meeting the incomparable Armand Batali, father of famed restaurateur and Food Network icon, Mario Batali. Armand, who is actually an icon in his own right with Salumi Artisan Cured Meats in Seattle, was sampling four different salumis, fennel being the featured one in the pic. Not only was the salumi phenomenal, but Armand was, once again, an absolute delight. I’ve actually stood in line for hours to indulge in one of his handcrafted sandwiches made at Salumi, nearly missing my flight many times because I NEEDED that sandwich!
In addition to the ridiculous amount of goodies received, we had the absolute BEST “background” music by this funkalicious Rockabilly group named The Echo Devils. These guys were on FIE-uh! I’m talking blues, funky fab, James Bond groovy jams that took the event to a whole new level.
Now, if all that wasn’t enough, I decided that I would top off the night with a visit to Lark, one of Seattle’s best restaurants that features local ingredients from the very best artisans, produce growers and foragers in the Seattle area. Chef Sundstrom has truly hit his stride at this new location off East Seneca. While my particular service experience was initially questionable, they were quick to resolve any issues, and the food was never in question. From start to finish, the dishes were sheer perfection. Ending the night with a delectable black mission fig puff pastry tart was the absolute highlight of the evening… Told you I was a fan of the fig.
I can’t wait what Day Two has in store…
Note: While all IFBC posts are completely written based on my own experience and opinion, I was offered a discounted rate in exchange for three general posts about the conference.