Wrapping up the IFBC experience: Saturday night and Sunday at the International Food Blogger Conference

Just a few closing pictures from Saturday evening and Sunday at the International Food Bloggers Conference held in Seattle, WA from August 27 to 29, 2010.

Secret Sherry Society Pre-Dinner Reception

I have never had the opportunity to experience Sherry paired with foods before. Nor did I realize there were so many different types of Sherry! From a cocktail made with Sherry, Mandarine Napoleon, drops of salt water and a grapefruit peel that was paired with spicy tuna empanadas to the Dios Baco Amontillado Sherry paired with tortilla espanola. This event expanded my Sherry and pairing horizons.

Emilio Lustau "Peninsula" Palo Cortado Sherry with Lamb Meatball

Williams and Humbert "Dry Sack 15" Sweet Old Oloroso Sherry - Croque Monsieur with Manchego and Serrano Ham

Saturday Night Keynote Address

James Oseland was a captivating speaker, telling us about his story but also the stories of his interactions with food bloggers around the globe. He shared what he loved about food blogging and inspired the room. I have read Saveur before but became a subscribe that night!

Keynote Speaker: Saveur Magazine Editor in Chief James Oseland

Saturday Winemakers Dinner

Saturday night dinner was a variety of small plates from amazing Seattle and Sonoma area chefs. Unfortunately it was really dark, so the photographs were difficult to capture. I loved Chef Holly Smith's Wagyu Beef Cheeks with Polenta Stuffed Dog Mountain Squash Blossoms, but alas the lighting did not. Nor was I able to share the images of Chef Ethan Stowell's Beef Carpaccio which was also flavorful. However I was able to share some other images of the evening.

April Mystery Box: Rosemary-Garlic-Beer Focaccia with Smoked Gouda and Ham

This month, the Mystery Ingredient Challenge box included beer, rosemary and ham. I wanted to make a pizza but in the end I settled on a simple rosemary-garlic-beer Focaccia topped with smoked Gouda and ham. The serving size for this recipe is decent sized appetizers and pairs great with a cold Newcastle.

1.25 cups bread flour
1.25 cups whole wheat flour
1 tbsp baking powder
1.5 tsp salt
1.5 tbsp garlic olive oil (I use Garlic Gold, more on this fabulous company in the coming week... consider this a preview)
1 tbsp Garlic Gold Italian Herb Nuggets
1 tbsp fresh chopped rosemary
6 oz beer (I used Newcastle because I LOVE it's flavor!)
2.5 oz diced smoked Gouda
3 oz diced ham

Preheat oven to 350 degrees. Mix first four ingredients together until blended, then add remaining ingredients through the beer. Once dough is blended, place on greased baking pans (or pizza stone) and press out with your fingers until desired thickness. Bake for 5-10 minutes until crust starts to set. Remove from oven and sprinkle gouda and ham over top. Bake for another 8-15 minutes until cheese starts to brown. Slice into small triangles with pizza cutter and enjoy!

Nutritional Information: 212 calories/6 grams of fat/2 grams of fiber/10 grams of protein

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