A fun little recap of our fabulous weekend in Sacramento!
After an amazing conference in America’s Farm-to-Fork Capital, the 2017 International Food Blogger Conference is returning to Sacramento, California! We just barely scratched the surface of what this wonderful area has to offer and we’re looking forward to another year here.
Registration is open now and we’re offering TWO fantastic early-bird specials!
–Get $100 off now through the end of September
–Get $50 off from October 1 through December 31
(Your discount will automatically be applied)
Here are just a few of the things you can expect from the 2017 IFBC:
—More optional excursions before and after the conference
—Exceptional content and speakers covering food, technology, writing and other key issues facing the world’s food community
—A gourmet Taste of Sacramento event featuring food from local restaurants – Sacramento has more restaurants highly rated by Zagat than anywhere else in Northern California – including San Francisco
—Wine receptions featuring excellent wines from the heart of the country’s wine region
—Outstanding air connections from Sacramento International Airport, only 12 miles away
This is a fantastic opportunity to try great food and wine, learn from leaders in our industry and – as always – enjoy a fantastic weekend in the company of your fellow food bloggers. Registration remains only $195 for “citizen” bloggers and social media experts who agree to write or share on their social media platforms at least three blog posts about the conference (of whatever subject you choose), and $495 for everyone else. See you in Sacramento!
Join us in Sacramento, September 2017! We are finalizing a new date due to Yom Kippur.
Swing by the American Pistachio Growers’ table at the Taste of Sacramento Culinary Fair on Friday night to meet Cheryl Forberg RD, Chef & Nutritionist for The Biggest Loser
and Monte Morris, Outdoor Enthusiast and Enthusiastic Dad!
The FIRST 50 people to stop by will receive Cheryl’s Autographed Book, A Small Guide to Losing Big
SNAP A SHOT-BLOG A LOT, WIN PISATCHIOS!
Here’s how to win a 3-month supply of delicious American-grown pistachios:
• Visit the American Pistachio Growers’ booth at the IFBC Culinary Expo, Friday, July 29, 5-7pm
• Snap a picture of Cheryl Forberg, RD, chef and nutritionist for NBC’s The Biggest Loser, and
Monte Morris, Outdoor Enthusiast and Enthusiastic Dad.
• Blog and post about Monte’s story and how pistachios helped him on his weight-loss journey
and your favorite way to snack on pistachios on Facebook, Twitter or Instagram using the
Three winners will be randomly selected. The deadline for entry is August 8, 2016. The winner will be announced August 15,2016. For contest rules visit: AmericanPistachios.org/ifbc-contest-rules
INTERESTED IN A ONE-ON-ONE INTERVIEW WITH CHERYL FORBERG AND MONTE MORRIS?
As one of the leading advisors on health and nutrition, Cheryl Forberg, RD, the chef and nutritionist for NBC’s The Biggest Loser, has helped hundreds of people lose thousands of pounds over the last 17 seasons on the show. In addition, she’s written a dozen books on healthy eating and is a James Beard Award-winning chef. Accompanying her with the interview is Monte Morris, an average guy who lost 48 pounds. Monte can share how he went from being unhealthy to becoming a self-proclaimed health nut. For more information click here.
Stay in touch with American Pistachios:
Friday night is everyone’s BIG welcome to the conference. After a day of excursions and kick-off sessions, we LOVE meeting up with fellow bloggers over a nosh and a cocktail. This year, we are bringing a bit of Sacramento to all attendees. We know you can’t always make it out to all the restaurants you want to visit. We know the days are long and sometimes a night in writing is what you crave. So for that, we bring Sacramento to YOU!
Tonight, the following restaurants will be coming in, schelpping all of their food with them, and taking their precious time (on a Friday night, no less!) to meet our fabulous blogging, food-fanatic attendees! We hope you are able to stop at every table and take a pic, have a chat and make an inspiring connection. Have fun! All of the restaurants are listed below and we’ve included their details for future reference.
Also, don’t forget to hashtag the business and event when possible – it’s a great resource for restaurants to understand in a very tacticle way, how bloggers can help influence their business.
Hook and Ladder Manufacturing Co. – represents the bountiful harvest California has to offer and the proud Sacramento history we continue to shape today. We love our city, and we love our state. We embrace local farms, ranches, breweries and wineries in both our kitchen and our bar. We’ve also brought in the finest chefs, bartenders and serving staff to provide an exceptional customer experience that demonstrates our hometown pride.Come visit us and let us show you our vision.
Facebook Twitter @hook_and_ladder
LowBrau Bierhalle – a modern take on the traditional German Bierhalle.
Hawks Restaurant – Gathering chefs and food people into one room for a conference is such a pleasure. These important relationships that connect people to food are truly invaluable, particularly for those of us who choose to write about food and drink for our passion-projects of livelihood. It’s folks like Chef-Owners like Michael Fagnoni (and his partner, Molly Hawks!), of Hawks Restaurant and Hawks Provisions + Public House, that truly define what working with food is all about. His modern take on American cuisine reflects the localvore, slow food movements and the bounty of ingredients available in Sacramento.
Hot Italian – By combining art, music, design, sport, food and wine with California’s urban lifestyle, seasonal, quality ingredients, and a conscious commitment to our environment and community, HOT ITALIAN hopes to inspire, make a difference, and create better neighborhoods. Sustainability is seamlessly integrated throughout all aspects of HOT ITALIAN, from our buildings, our kitchens, our furniture, our apparel, our menus, our napkins, to the pizza in your box and on your plate, and even after, and that’s why we are THRILLED to have them at IFBC 2016! Thank you, Hot Italian!
Facebook Twitter @hotitalian
Mother Sacramento – Mother is a vegetarian restaurant offering great food that just so happens to be meatless. Our staff is warmhearted, efficient and loved. We’ve put as much thought in our staffing as our brick and mortar. Our cuisine is inspired by southern american cooking featuring dishes that will undoubtedly play with the nostalgia receptors in your brain. The food is rustic, dynamic, and unfussy.
Facebook Twitter Instagram
Thai Basil – Passionate about authentic Thai home cooking quality, Prayoon Sununsangthong initiated the first Thai Basil restaurant in Roseville in 1995 with her two daughters, Wannipa and Suleka. Since then, Thai Basil is the most awarded Thai restaurants in Sacramento area. Today, Thai Basil are individually owned and operated by her daughters: Roseville, Cameron Park and Midtown. Each has its own characteristics and signature dishes, yet the sisters share their mother’s passion for food and quality.
Ginger Elizabeth – Within a sea of restuarants, we are thrilled to host chocolatier Ginger Elizabeth. She says, “Little things may take longer, but they matter. Taking the extra steps to create exceptional products is an essential value, and a key to achieving excellence. We know our customers appreciate such attention to details.” Ginger Elizabeth Hahn is a formally trained chocolatier and pastry chef who has been studying and working professionally with chocolate for over 10 years. She studied pastry at the Culinary Institute of America in Hyde Park, New York. She graduated top of her class receiving the CIA Management Award and Angel Scholastic Award.
Facebook Twitter @gingerelizabeth
Jimboy’s Tacos – THE ORIGINAL AMERICAN TACO… A Sacramento tradition for over 62 years, Jimboy’s Tacos debuted in a small trailer on Kings Beach in Lake Tahoe, California in 1954. Founded by Jim “Jimboy” Knudson, it started with Jim’s recipe for his signature flagrantly spiced ground beef taco, encased inside a grilled stone ground corn tortilla with some crisp lettuce and freshly shredded cheese, and dusted with a liberal coating of grated parmesan cheese.
Matt Byrne was raised on his family’s ranch rooted deep in tradition and history, the Pitchfork Ranch then attended college at Santa Clara University where he double majored in business and computer science. In 2011 he founded SunFed Ranch with co-founding rancher, Chris Donati.
Their 150 combined years of family history and knowledge on raising beef, coupled with their passion for sustainable, humanely and high quality delicious grass fed beef has led the duo to being one of the leading natural and organic grass fed beef producers in the Western United States. In addition to ground beef and cut steaks, SunFed Ranch has also developing a line of value added items, like convenient grass fed beef skillet meals and artisanal uncured deli meats that recently hit stores.
In addition to acting as co-founder and President of SunFed Ranch, Matt regularly is out on the ranches helping his family with the cattle side and at the other ranches SunFed Ranch raises cattle on.
The main office is based out of Woodland and our beef and value added items are currently sold in retail stores and restaurants throughout California, Washington and Oregon.
Byrne Family History:
The Pitchfork Ranch, headquartered in Modoc County, has been operated by members of the Byrne family since they arrived as some of the area’s first emigrants in the 1860s. Since that time, five generations have survived wars, depressions, droughts and floods, along with the ups and downs of cattle market. Through all this time, the bounty of California’s native rangelands and the family’s commitment to traditional ranching methods have sustained the land, the grass and the family.
Today, cows still outnumber people in the area and the ranch is managed by Mike Byrne, with help from wife Bev, son Matt and daughter Brianna.
Cows and calves on the ranch are closely managed during the high desert summer as they rotationally graze private meadows along with publically owned sagebrush and juniper country where solar-powered wells deliver water to cattle and wildlife. In the winter, many of the cows are moved out of the high country snow to have their calves in the green hills of the northern Sacramento Valley before returning to follow the natural grassland cycle.
These conservation-minded management practices help eliminate invasive plant species to improve water quality and quantity and support improved habitat and forage for cattle and a number of other native species, including sage grouse, deer and antelope. The family also continues to develop additional conservation partnerships with federal land managers and private conservation groups to improve biodiversity and habitat for migrating waterfowl and other species.
The ranch has been recognized for conservation leadership as a recipient of the national Excellence in Conservation award from the National Resources Conservation Service in 2004 and the California Section Excellence in Range Management award from the Society for Range Management in 1998.
The family philosophy of raising cattle in balance with the land and what it produces led to development of a natural and hormone free herd many years ago and the more recent certification for humane animal handling. Continuing in that tradition, Matt began the process to introduce organic production to the ranch. The Byrne family is proud of the long tradition of excellence built over more than 150 years and is committed to upholding these traditions for the next generations as they continue to grow beef for other California families to enjoy.
Matt will be co-hosting the Farm to Fork Panel: Farmer, Rancher, Grocer Chef session on Saturday.