Blogger Festival by wangping12


									              // NOV 4 - 6, 2011

     3rd Annual

     Blogger Festival
  Welcome to The Festival - pg.3

  Festival Agenda - Overview pg.4

  Getting Around - pg.5-6

  Event Details - pg.7-20

    - Check-in and Registration

    - Welcome Reception, Dinner and Blogger Award Ceremony

    - Session Programming (Special Registration Required)

    - Taste Pavilion

    - Alexia Foods Cooking Demo with Tyler Florence and Gala Dinner

    - Farewell Brunch

  Menus - pg.21-26

  Thank you to Our Sponsors - pg.27-30

  Attendees - pg.31-34

At Foodbuzz, fall is our favorite time of year. The weather’s great (for San Francisco!), the food is
delicious, and we come together at the Foodbuzz Blogger Festival to mix and mingle with you,
the people who make our community the best on the web. After months of reading your blogs and
drooling over your photos on, we’re eager to break bread and raise a glass to your
accomplishments in one of the best food cities in the world.

The past year was a big one for Foodbuzz – we crowned our first Project Food Blog winner, welcomed
new members to the Foodbuzz team, and joined forces with Federated Media Publishing, which
powers the best of the independent web. We’re planning bigger and better things in 2012, with every
effort focused on an improved community experience.

The Festival is no mere blogging conference: It’s a three-day thank-you to you, our Featured
Publishers, whose content inspires us each and every day. Get ready for a whirlwind weekend of food,
fun and frivolity!

the Foodbuzz Community Team

     th                         rian                       n                           a
  Be                         Do                          Be                          Ev

Friday, November 4th                     Saturday, November 5th
Check-in and Registration                Alexia Foods Cooking Demo with
12pm - 5pm                               Tyler Florence and Gala Dinner
Grand Hyatt Hotel                        Sponsored by Alexia Foods
345 Stockton Street                      6:30pm - 10pm
                                         Grand Hyatt Hotel
Welcome Reception
Sponsored by Sabra
6pm - 7pm
Terra Gallery
                                         Sunday, November 6th
                                         Farewell Brunch
511 Harrison Street
                                         Sponsored by Godiva Coffee
                                         9am - 11am
Dinner and Blogger Award Ceremony
                                         Perry’s on the Embarcadero
Sponsored by Electrolux
                                         155 Steuart Street
7pm - 9:30pm
Terra Gallery
511 Harrison Street

Saturday, November 5th
Check-in and Registration
8am - 12pm
Grand Hyatt Hotel
345 Stockton Street

Session Programming
9am - 12pm
Federated Media Headquarters
72 Townsend Street -
Entrance on Colin P. Kelly Street

Taste Pavilion
1pm - 4pm
City View at the Metreon, 4th Floor
101 Fourth Street

                               NDA // FESTIV             4
                                            AL AGENDA //
                                                         F                ES

1. Grand Hyatt Hotel - 345 Stockton Street, San Francisco, CA 94108
2. Terra Gallery - 511 Harrison Street, San Francisco, CA 94105
3. City View at the Metreon, 4th floor - 101 Fourth Street, San Francisco, CA 94103
4. Federated Media Headquarters* - 72 Townsend Street, San Francisco, CA 94107
                                           *Entrance on Colin P. Kelly Street

5. Perry’s on the Embarcadero - 155 Steuart Street, San Francisco, CA 94105

                              ND // GETTING
                                                                AROUND // GE
Shuttle buses will be available from the Hyatt to Terra Gallery on Friday evening. Shuttles will begin
at 5:45pm and return after the Award Ceremony. Catch the Shuttle at the front entrance of the Hyatt.

Shuttle buses will be provided from Federated Media’s offices to the Taste Pavilion on Saturday
afternoon between 12:15pm – 1pm.

Festival attendees are responsible for transportation to and from all other events.

City Wide Cab Dispatch (415) 920-0700
Yellow Cab: (415) 333-3333
Luxor Cab: (415) 282-4141

MUNI is San Francisco’s bus and light rail system. You can find more information at or call 511.
To access MUNI arrival times on your smart phone, visit

Additonal underground transportation, including airport transportation, is available via BART To access BART arrival times on your smart phone, visit

Contact Us:
Pre-event                               During the event:
Email:            If you have a pressing need during the event,
                                        please email or
                                        call (415) 230-4869. You may also look for
                                        staff wearing a Foodbuzz badge at each event.

                                  ND // GETTING
                                                                      AROUND // GE
 Check-in and Registration
 Friday, November 4th, 12pm - 5pm
 Grand Hyatt Hotel
 Upon arrival and after settling into your San Francisco digs, please come to the theater level of the
 Grand Hyatt Hotel to check-in, collect your badge and other festival materials. You will need your badge
 to access all of the festival events throughout the weekend.

 Welcome Reception -
 Friday, November 4th, 6pm – 7pm – Terra Gallery
 Join us at the beautiful Terra Gallery in San Francisco’s electric SOMA neighborhood. Enjoy a libation,
 fabulous food, conversation and great art while getting to meet your fellow bloggers. The night will
 start with a reception hosted by Sabra. We’ll get to taste several flavors of their delicious hummus
 along with Foodbuzz blogger Elizabeth Brunetti’s winning hors d’oeuvre recipe, Jalapeño Hummus Mini-
 Pizzas with Corn, Tomato, and Lime Cream.

 sponsored by:

 Dinner & Blogger Award Ceremony:
 Friday, November 4th, 7pm – 9:30pm – Terra Gallery
 Save room for an amazing dinner hosted by Electrolux featuring Foodbuzz blogger recipes inspired by
 Electrolux & Kelly Ripa’s search for America’s favorite comfort foods. After dinner, our bloggers take
 center stage with the 2011 Foodbuzz Blog Awards!

 sponsored by:

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 Check-in and Registration
 Saturday, November 5th, 8am - 12pm
 Grand Hyatt Hotel
 Arriving late? Pick up your badge and gift bag on the theater level of the Grand Hyatt.

 Session Programming:
 Saturday, November 5th, 9am – 12pm – Federated Media
 We’ll gather bright and early at Federated Media’s Headquarters for a variety of interesting panel
 discussion and lectures. NOTE: Pre-registration for these sessions is required; space is limited.
 A continental breakfast will be served starting at 9am. The first session will start at 9:15am.
 Transportation to FM headquarters is on your own. Transportation will be offered from FM
 Headquarters to the Saturday afternoon Taste Pavilion once the final sessions conclude.

 Session Presenters
 9:15 - 10am: Featured Panel Discussion                         11:15 - 12pm
 Taking Your Blog to the Next Level                             Introduction to Adobe Lightroom:
                                                                Making Good Photos Great
 •     Sarah Matheny (Peas and Thank You)                       •      Marc Matsumoto (No Recipes)
 •     Jessica Merchant (How Sweet It Is)
 •     Joy Wilson (Joy the Baker)                               Effective Social NETworking
 •     Tracy Benjamin (Shutterbean)                             •      Irvin Lin (Eat the Love)
 •     Kath Younger (Kath Eats Real Food)                       •      Stella Parks (BraveTart)

 10:15 - 11am                                                    Beyond the Written Word: Making the
 The DSLR-Free Zone: Taking Gawk-worthy Photos                  Most of Audio and Video
 w/ Lo-Tech equipment                                           •     Michael Friedman (Home Fries)
 •     Greg Henry (Sippity Sup)
 •     Chuck Lai (Foodgawker)
 •     Angi Chau (Rice and Wheat)

 Camera Basics: Moving Away from Auto Mode
 •     Ashley McLaughlin (the edible perspective)

 Blog Design Bootcamp: Simple Ways to Define & Beautify your Blog
 •     Sabrina Modelle (The Tomato Tart)
 •     Kristin Guy (The Cuisinerd)

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 Taste Pavilion – Saturday, November 5th, 1pm – 4pm
 City View at the Metreon, 4th Floor
 More than 60 food and beverage providers will be on hand to share their goods with you! Eat, drink and
 discover new favorites as you make your way through the City View at the Metreon.

 As a reminder for guests that have attended in years past, the entrance to the Metreon has moved
 from the corner of 4th & Mission to 4th Street between Mission & Howard, just a few steps down!
 Escalators to do not connect all the way up to the 4th level, so please take the elevator to the 4th
 floor. The elevators are located on the left side of the foyer when entering off of 4th street.

 Taste Pavilion Providers:

 18 Rabbits
 18 Rabbits creates haute granola and bars in San Francisco using kitchen friendly ingredients.

 21st Amendment
 Award-winning hand-crafted beer brewed in San Francisco

 479 Popcorn
 From our kitchens in San Francisco, we follow the artisan tradition of creating food by hand, popping
 premium organic corn in small batches and creating our distinctive flavors from scratch,
 using the finest organic ingredients available.

 Alaska Seafood
 The Alaska Seafood Marketing Institute (ASMI) is pleased to once again team up with Teri Zawrotny
 of A Foodie Stays Fit and Kelly Alesso of the Pink Apron. Come taste what they’ve created using wild,
 natural, and sustainable seafood from Alaska!

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 Alexander Valley Gourmet
 Crispy and crunchy and perfectly balanced in flavor, the best fresh gourmet pickles and sauerkraut
 on the planet.

 Stop by the Alexia Tasting Tables to sample a delicious variety of Alexia’s gourmet-inspired sides and
 breads, including Sweet Potato Puffs, Onion Rings, Salt & Pepper Crinkles, Garlic Baguette, Ciabatta
 Rolls and Focaccia Rolls.

 Live cooking demonstrations at 2:30PM & 3:30PM will feature cooking tips, recipes and delicious
 Alexia food pairings to help solve your dinner dilemma. Grab an Alexia $1 OFF coupon and receive a
 free, earth-friendly gift, by reviewing one of Alexia’s products and signing up for the exclusive Club
 350 Newsletter.

 Anjou Bakery
 Anjou Bakery, a thriving incubator of good taste in food and an artisanal bakery using natural and
 wholesome ingredients, located in the heart of the Wenatchee Valley in North Central Washington.

 Australian Lamb
 Australian Lamb is a naturally, nutrient-dense food packed full of essential vitamins and minerals for
 vitality. Australian Lamb is an all-natural product — no artificial additives or added hormones are used
 in production. All of our lambs are naturally raised on lush green pastureland. Our lamb’s sweet and
 mild taste is a result of Australia’s clean, pure environment. There will be a new recipe book on display
 demonstrating Australian Lamb’s suitability to cuisines from around the world and Bloggers will be
 able to sign up to receive this publication. There will be a lamb recipe to sample to attest this. Be sure
 to stop by to taste some fresh, easy and delicious Australian Lamb and meet a genuine Aussie!

 Boat Street
 Drawing inspiration from the simple, rustic cuisine of the French countryside, and a ‘healthy
 compulsion’ to pickle nearly everything, Boat Street Pickles preserves fresh, Northwest produce at the
 height of ripeness and flavor.

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 Bellwether Farms
 Sheep and cow’s milk aged and fresh cheeses, plus sheep milk yogurts.

 Biscotti Bari
 Family owned and operated bakery specializing in authentic, handmade biscotti crafted with slow,
 skilled hands using only the finest, all-natural, local ingredients.

 Bison Brewery
 Organic award winning beers since 1989

 Bloom Gin
 BLOOM is an innovative premium London Dry Gin. The aroma and soothing qualities of chamomile
 and the sweetly scented honeysuckle are balanced by the exotic citrus of the pomelo, all of which
 complement the traditional notes of a good quality gin.

 Bonny Doon Vineyard
 Bonny Doon is fully committed to the preservation of the eclectic wine-world view to the full extent
 allowed by law and common decency.

 Bovine Bakery
 Destination bakeries in Pt. Reyes and Petaluma making a full line of pastries, including vegan options.

 Bread in Five

 California Endive
 Red and white fresh endive, both conventional and organic, grown right here in California.

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 California Walnut Council
 Representing more than 4,600 walnut growers and more than 70 walnut handlers (processors), @
 CaWalnuts accounts for 99 percent of the commercial US supply and three-fourths of world trade.
 Walnuts are harvest from September to November and this year’s crop is estimated to be 485,000
 short tons. This estimate suggests the second largest crop on record and will be confirmed in February
 2012. As background, walnuts are the oldest known tree food, dating back to 10,000 B.C. Walnuts
 have been cultivated for over a millennia. Walnut trees bear fruit 5 to 7 years after planting and can
 produce walnuts for as long as a century.

 Cascade (Gift Bag Sponsor)

 Cascal, fermented all natural soda. Deliciously light and bubbly.

 The Chai Cart
 Handcrafted brews of the finest teas from Assam prepared in San Francisco, just like the wholesome
 Chai enjoyed across India every day.

 Core Foods
 CORE Foods is a not-for-profit food company helping people on-the-go eat healthy anywhere with the
 first FRESH nutrition bars.

 Culinary Twist
 “Taste of Paradise” all-natural cooking sauces and marinades inspired by tropical locales.

 Dry Creek Wines
 Sonoma County Vineyard

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 French-style madeleines, “financiers” (almond cakes), and “Cute Cakes” (bite-size cakes, decorated
 by hand).

 Earl’s Gone Wild
 California barbecue sauces and California spice mix made with a commitment to quality
 and sustainability.

 Elaine’s Toffee
 A family business making updated family toffee recipes, with almonds and peanuts.

 Estancia Beef
 Pasture-raised, grass-fed beef that you’ll be proud to serve your family.

 Farm to Table
 Producers of sublime blends of the finest quality craft made organic oatmeal products coming to you
 from Farm to Table, Great Barrington, MA.

 Fat Toad Farm
 A family-run goat dairy in Central Vermont, Fat Toad Farm specializes in goat’s milk caramel (cajeta)
 and goat cheese!

 Botanically brewed natural sodas, made in the time-honored tradition by brewing and fermenting
 herbs and roots for 7 days.

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 Fiddymet Farms
 Fiddyment Farms has been in the business of growing pistachios since 1968 and is committed to
 providing the highest quality and freshest California pistachios on the market today.

 Frog Hollow Farm
 Produces organic peaches, nectarines, cherries, apricots, pluots, plums, Asian and European pears, and
 table grapes.

 Buy Food Gifts and Sell Artisan Food on Foodzie, an online marketplace for specialty, gourmet food.

 Fudge is my Life
 Dark chocolate sauces made with sugar and honey, no corn syrup. Comforting tradition married with
 bold contemporary tastes.

 Gary West
 Beef, buffalo, and elk jerky producers hailing from Jacksonville, Oregon.

 Girl & the Fig
 Sonoma country food restaurant with a French passion.

 Glashoff Farms
 Third generation farmers in Suisun, CA, Glashoff Farms grows berries and walnuts, this fall showcasing
 their roasted franquette walnut oil.

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 Godiva Coffee
 Godiva Coffee is unlike any flavored coffee. All of our coffee flavors are inspired by our decadent
 Belgian chocolates. With uncompromising passion for quality ingredients, we expertly blend luscious
 and creamy Godiva flavors with perfectly roasted 100% Arabica coffee beans for a rich, smooth taste.
 We’ve crafted an experience that captures the most indulgent aromas and flavors to make each cup
 delicious and distinctive. Our coffees lend themselves to any occasion – be it Peppermint Mocha to put
 you in the holiday spirit or Chocolate Truffle to re-energize you in the middle of the day, Godiva Coffee
 is that pleasant pause in your day to savor something special, to relax and to feel good.

 Green Valley Organics
 Rich, creamy, real dairy, lactose-free yogurt, kefir and sour cream that is simply delicious with no
 compromise on taste.

 Honeydrop Beverages
 Honeydrop Beverages is a healthy line of teas and juices powered by honey (no sugar,
 HFCS, or cane juice!

 Hottie Biscotti
 Biscotti with attitude, unique flavors and a smooth, crumbly texture.

 House of Balsamic
 House of Balsamic makes delicious traditional balsamic vinegars aged up to 100 years.

 Join us at the Jarlsberg tasting table, where it will be paired in a festive classic style, with California fig
 and American spec. Mini grilled cheese sandwiches will also be served. We may also have on hand a
 surprise new product to try.

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 J. Lee Roy’s
 To differentiate J. Lee Roy’s Dippin’ sauces from others in the marketplace, we stress quality of the
 ingredients, and the legacy of the original recipe.

 Jimtown fresh spreads, sauces and dips make instant hors d’oeuvres

 Judy’s Breadsticks
 Baguettes, crackers, breadsticks, and croutons, all vegan, handmade with whole grains and other
 delicious natural ingredients.

 As the world’s leading soy sauce brand, Kikkoman has been supporting the development of Japanese
 food culture since the 1600s.

 Mission Minis
 Mission Minis are gourmet mini cupcakes baked fresh daily in San Francisco.

 Mrs. A’s Salsa Buena
 Organic, fresh, traditional salsa, loaded with cilantro and just the right amount of heat.

 Nana Mae’s Organics
 Nana Mae’s Organics, a small family farm, growing and showcasing some of Sonoma County’s most
 beautiful fruit, heirloom apples, pears, berries & quince!

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   Napa Valley Fudge
   Silky, creamy texture and the perfect chocolatiness for fudge perfection.

   Oren’s Kitchen
   Catering and Gourmet Foods

   Stop by OXO’s booth to see what we’ve been whipping up! It’s been a while since Turner Williams
   invented the first hand beater in 1870 and was awarded U.S. Patent 103,811. Since then, not many

   changes have been made to the design. But similar to our approach to the Swivel Peeler which had the
   same design for decades, we just couldn’t resist the opportunity to improve upon a classic. After many
   iterations with a focus on making an egg beater that has the smoothest gear mechanism (it literally
   feels effortless), removable beaters for easy cleaning, and handles that are nonslip and designed to be
   held comfortably and securely, we finally hit upon the right blend. Introducing the OXO Egg Beater. It’s
   as fun to use as it is effective at beating eggs, whipped cream or more. Stop by the OXO booth to take
   it for a test spin and maybe even take one home! With lots of hands-on OXO fun, delicious treats and
   prizes – we’ve got the beat!

   Redwood Hill Farm
   Sustainably farmed and family operated goat dairy farm making artisan goat milk cheeses,
   yogurt and kefir.

   Red Circle Tea
   Hard-to-find, hand-picked artisan teas from extremely small harvests.

   Sabra is the country’s leading hummus company with product offerings that span across many dipping
   products, including Salsa, Guacamole, and Greek Yogurt Vegetable Dips. At the Tasting Pavilion this
   weekend, Sabra will be sampling all of their delicious dips as well as demonstrating their love of
   hummus with a variety of ways to use and share it.

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AILS                                       DETA
  Stop by the Sargento booth to enter our giveaway for the chance to win a year’s supply of Sargento
  cheese for you and a reader and to sample Sargento Natural Cheese Snacks, which are cut from 100
  percent, natural cheese and never processed. Not only will you take a much deserved cheese break, but
  you will learn how to identify natural cheese by embracing the inspection process of a fromagier and
  learning more about the cheese tasting process. Don’t forget to visit Sargento Cheese on Facebook for
  more information about our products, nutrition information and recipe ideas.

  Savor California is the online showcase for extraordinary gourmet foods and beverages
  from California.

  Smoke Hoss
  Smoke Hoss of Meade, KS, producers of natural beef jerky from grass-fed cattle born and
  raised in the midwest.

  San Francisco’s-own Skyy Spirits includes more than twenty world-renowned lifestyle brands including
  SKYY Vodka, Wild Turkey, Espolon Tequila and Frangelico.

  A unique selection of Vanilla, Coffee and Chocolate Creme Brulee prepared in a glass jar
  for your enjoyment.

  TCHO is obsessively good dark chocolate.

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 Terra Sonoma
 Verjus, a vinegar substitute made from green grapes, and Saba, made from the must of wine grapes,
 reduced to a thick, rich syrup.

 Three Twins Ice Cream
 Three Twins ice cream is an inconceivably delicious organic brand. We source our dairy from organic
 farms within 17 miles of our factory. Our goal is to make organic stuff accessible, while mitigating our
 negative environmental impact with contributions to environmental non-profit.

 Ticings® are peel & press customizable edible images that apply to almost any soft-frosted dessert for
 an instant decoration.

 Valley Lahvosh
 Traditional Crackerbread and Flatbread, including heart-shaped Lahvosh, made by the third generation
 in a family-owned company.

 Vignette Wine Country Soda
 Non-alcoholic beverages sweetened only with the juice of California varietal wine grapes.

 Wine Forest Wild Foods
 Mushrooms and other wild foods, seasonings and preserves. “Full-of-joy” book, “The Wild Table,” co-
 authored by Connie Green and Sarah Scott.

 Zursun Idaho Heirloom Beans
 Zursun Idaho heirloom beans, producers and distributors of authentic heirloom beans and unusual
 legumes worldwide since 1985.

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  Alexia Foods Cooking Demo with Tyler Florence and Gala Dinner -
  Saturday, November 5th, 6:30pm – 10pm – Grand Hyatt Hotel
  Celebrity Chef Tyler Florence is regarded as one of America’s most important culinary voices. You
  may know him from his many shows on the Food Network including “The Great Food Truck Race.”
  Chef Tyler has partnered with Alexia Foods, a line of delicious, all-natural side dishes, appetizers and
  breads, to share delicious recipes and expert tips on how to prepare gourmet-inspired meals. He will
  be at the Foodbuzz Festival’s Gala Dinner on Saturday, November 5th to unveil four new french fry
  creations (developed by some of your peers) as part of the “Reinvent a Classic” campaign, which allows
  consumers to vote on their favorite fry flavor on the Alexia Foods Facebook page from November
  through March.

  You’ll see Tyler host a LIVE cooking demonstration and introduce the four delicious “Reinvent a Classic”
  fry flavors and last year’s winner – Parmesan Lemon Waffle Fries – at the Gala Dinner on Saturday
  night. And what’s a gala without fabulous food? Sit back and enjoy a meal with your Foodbuzz friends!

  sponsored by:

  Farewell Brunch – Sunday, November 6th, 9am – 11am –
  Perry’s on the Embarcadero
  We can’t say goodbye without one last meal! Join us for a delicious
  brunch and say goodbye to your friends before we close the curtain on
  this year’s festival.

  sponsored by:

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               Welcome Reception sponsored by Sabra
                  Lower Level of Terra Gallery 6pm – 7pm

                                Passed Hors d’oeuvres

                           Jalapeño Hummus Mini-Pizzas
                          with Corn, Tomato, and Lime Cream.
             (Foodbuzz blogger Elizabeth Brunetti’s winning Hors d’oeuvres)

                         Sabra Rosemary Chicken Salad Puffs

                                  Sabra Bruschetta
        Crostini Topped with Sabra Basil Pesto Hummus and Fresh Diced Tomato

                                   Belgian Endive
                        with Gorgonzola Dolce, Fuyu Persimmon
                               and Pomegranate Seeds

                                Sabra Hummus Stations

                Sabra Hummus Pastries in Various Flavors including:
               Classic, Roasted Red Pepper, Tomato Basil, and Wasabi Pea

                           Sabra Hummus Display Including:
      Classic, Roasted Red Pepper, Roasted Pine Nut, Basil Pesto, and Holiday Flavor
                Served with toasted Pita and Orange Scented Pickled Onions

                                 Dungeness Crab Louie
                                    in Lettuce Cup

                                  Toasted Chickpeas
                                    with coarse Salt

                                  Vegetable Crudités

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                                                 NUS //
     Dinner & Blog Award Ceremony sponsored by Electrolux
             Upper Level of Terra Gallery 7:00pm – 8:30pm

                          ~ Small Plates Action Station ~
                     Four Chefs Preparing Small Composed Plates

                         Glazed Marin Sun Farms Pork Belly
                         Broccoli Puree, Wood Roasted Florets
                       Pickled Shiitakes, Chile Morita Vinaigrette

                            Pan-seared DayBoat Scallop
                    with Grapes, Capers, Wood Roasted Cauliflower,
                            Baby Parsnip Puree, and Verjus

                                  ~ Buffet Station ~

                             Brandade (Salt Cod) Cakes
                            with caramelized Leek Compote

                                 Ceviche Shooters
               With Snapper, Lime Juice, Cilantro, Jalapeno and Tomatoes

                               Housemade Beet Ravioli
       with Wild Arugula, Fines Herbs and Shaved Holly Springs Aged Goat Cheese

                                      Mai’s Rolls
                               Vietnamese Spring Rolls
          Crisp Asian Vegetables, Rice Noodles, Bay Shrimp, Cilantro and Mint
                              Wrapped with Rice Paper

                             Lentil Salad “to go” Boxes
         Artichoke Hearts, Shaved Fennel & Escarole with a Sherry Vinaigrette

                     Tuscan Kale, Leek and Ricotta Salata Tart

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               Electrolux Comfort Food Buffet
         Upper Level of Terra Gallery 7:00pm – 8:30pm

                Brown Sugar Butter Roasted Chicken
             inspired by Foodbuzz blogger Jessica Merchant

                          Tuscan Beef Stew
                         With Honey Cornbread
                 Served in Small White Chowder Bowls
                         Cornbread on the Side
             inspired by Foodbuzz blogger Georgia Johnson

               Whipped Potatoes with Pecorino Cheese
                           On Meatloaf Muffins
             inspired by Foodbuzz blogger Mara Rosenbloom

                     Baked Four Cheese Macaroni
               inspired by Foodbuzz blogger Jenna Weber

                         Potato-Broccoli Soup
                inspired by Foodbuzz blogger Jean Pope

                        Butternut Squash Orzo
              inspired by Foodbuzz blogger Susie Anderson

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                               Dessert Buffet
              Upper Level of Terra Gallery 9pm – 10pm

                          Top Chef Just Desserts Winner
                    Yigit Pura’s Selected Desserts Including:

        Heirloom Pumpkin Tart, Gingersnap Tart Shell, Candied Pumpkin Seed
                    Nougatine, Milk Chocolate Crunch Center

            Creamy Italian Nougat and Valrhona Chocolate Ganache Bites
                               with Marcona Almond

                            Double-Gem Pate de Fruits:
                 “Magroni” Blood Orange- Campari & Asian Pear-Gin
                         Orange Cardamom & Strawberry

                           Colorful Christmas Macaroons:
        Gingersnap, Red Licorice, Mulled Wine & Blackberry, Olive Oil Ganache

                  Chocolate-Coffee Cream Star Cookie Sandwiches

        Silky Pomegranate, Candied Kumquat and Fresh Pomegranate Seeds
                               & Candied Kumquat

       Mascarpone Cheesecake with Calvados Quince and Gingersnap Crumble

             Dark Chocolate Pomponetes with Flourless Chocolate Cake,
                    Candied Chestnut and Dark Chocolate Cream

                     Fresh Brewed Coffee and Fine Tea Service

                                ~ Passed Dessert ~

              Sabra Chocolate, Coconut, and Carmel Hummus Pastries

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            Gala Dinner sponsored by Alexia Foods
                 Grand Hyatt Hotel 6:30pm – 10pm

                  Appetizer Course ~ Family Style Canapés
            Butternut Squash Risotto Bites / Roasted Wild Mushrooms
                  Vegetable Samosas / Tamarind Dipping Sauce

                                 Salad Course
                   Bibb Lettuce Salad / Honey Roasted Pears /
                    Glazed Pecans / Bleu Cheese Vinaigrette

         Brandt Beef Farms Filet Mignon / Meyer Lemon Roasted Prawns /
             Heirloom Carrots / Celery Root Purée / Peppercorn Demi
       Toasted Barley & Root Vegetable Risotto with Seared Grape Tomatoes
                                and Spicy Arugula

                  San Francisco Trio - Sourdough Bread Pudding /
        Cowgirl Creamery Cheesecake / Scharffen Berger Chocolate Mousse

                  Gluten Free items available upon request

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           Farewell Brunch sponsored by Godiva Coffee
             9:00am – 11:00am, Perry’s on the Embarcadero

              Chinese Spoons with granola, yogurt & assorted berry garnish

                  “Local Farm” Stone Fruit Medley with Artisan Cheeses

     Plattered Gravalax Marble Rye Toasts & Deviled Eggs Frittata Caserole with Laura
                    Chanel Chevre, Wild Mushrooms & Organic Arugula

                                  Classic Scrambled Eggs

           Perry’s Classic Challah French Toast with Whipped Cinnamon Butter
                              & 100% Vermont Maple Syrup

       Sindhi Breakfast Daal with Curry Roasted Cauliflower & Crispy Almond Slivers

                      Housemade Pork Fennel & Cranberry Sausage
                                    Zoe’s Bacon

                                Sunday Brunch Beverages:

         Perry’s Mimosas (featuring Kenwood Sparkling Wine, available at the bar)

             Perry’s Bloody Mary’s (featuring Skky Vodka, available at the bar)

     Cafe’ Godiva (featuring Godiva Coffee and Chocolate Liqueur, available at the bar)

          Godiva Coffee Station (featuring Breakfast Blend and Hazelnut Creme)

                      US // MENUS /              26
                                   / MENUS // ME
                                                 NUS //
Executive Chef

Alexia Foods makes all-natural, gourmet-inspired, delicious side dishes, appetizers and breads that are
available in your grocer’s freezer. You can try some of Alexia’s great products at their Tasting Tables
and also help the brand select the next great french fry flavor by sampling one of four new varieties
during the Alexia Foods Cooking Demo with Tyler Florence and Gala Dinner. Attendees can vote for
their favorite at as part of Alexia’s ‘Reinvent a Classic’ campaign. Visit to learn more about Alexia products.

Electrolux has a rich heritage of developing kitchen appliances, which have been used throughout
homes and restaurants in Europe for more than 80 years. Our commitment to developing products that
are highly innovative, yet thoughtful and intuitive, make each aspect of using our appliances inviting
and easy. Electrolux Brand appliances boast stylish, European good looks; innovative performance you
can count on; and ingenious features that help make you even more amazing.

Hello, We are Sabra
And our passion is to bring different flavors to your table with our family of dips and spreads.
We start with authentic recipes, then use fresh ingredients to create gourmet products that
bring a taste of the world to the everyday.

A Little Bit of Our History
Our company was founded in 1986 in Queens New York as Sabra Blue & White Foods. We started with
the simple mission of bringing the healthy and delicious cuisine of the Mediterranean to people¹s
everyday diets – foods like hummus, eggplant dips, babaganoush spreads, and vegetarian sides.

True to our adventurous nature, we¹ve recently embraced and been inspired by flavors from around the
world. This has lead to us introducing a new range of delicious, fresh dips like salsa, guacamole, and
Greek yogurt veggie dips.

Even though we were founded 25 years ago, our adventure is still just starting. We hope you¹ll join us
as we continue on for years to come.

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Sous Chef
Alaska Seafood
Why are Alaska fishermen so proud of their catch? One taste will tell you all you need to know. From
a variety of whitefish species, such as light and flaky cod and pollock, firm and hearty halibut, and
delicate sole — to tender crab and buttery scallops — to five kinds of succulent salmon, Alaska has
delicious wild, natural and sustainable seafood to suit every occasion and taste. Nature provides it, all
you have to do is enjoy. Please visit for more information.

Australian Lamb
Australian lamb is a naturally, nutrient-dense food packed full of essential vitamins and minerals for
vitality. Australian lamb is an all-natural product — no artificial additives or added hormones are used
in production. All of our lambs are naturally raised on lush green pastureland. Our lamb’s sweet and
mild taste is a result of Australia’s clean, pure environment. There will be a new recipe book on display
demonstrating Australian Lamb’s suitability to cuisines from around the world and Bloggers will be
able to sign up to receive this publication. There will be a lamb recipe to sample to attest this. Be sure
to stop by to taste some fresh, easy and delicious Australian Lamb and meet a genuine Aussie!

CA Walnuts
The California Walnut Board was established in 1948 to represent the walnut growers and handlers of
California. The Board is funded by mandatory assessments of the handlers. The CWB is governed by a
Federal Walnut Marketing Order. The Board promotes usage of walnuts in the United States through
publicity and educational programs. The Board also provides funding for walnut production and post-
harvest research.

Duncan Hines
So moist. So delicious. And so much more. ™

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                                                                     // A TOAST TO

Godiva Coffee
Godiva Coffee is unlike any flavored coffee. All of our coffee flavors are inspired by our decadent
Belgian chocolates. With uncompromising passion for quality ingredients, we expertly blend luscious
and creamy Godiva flavors with perfectly roasted 100% Arabica coffee beans for a rich, smooth taste.
We’ve crafted an experience that captures the most indulgent aromas and flavors to make each cup
delicious and distinctive. Our coffees lend themselves to any occasion – be it Peppermint Mocha to put
you in the holiday spirit or Chocolate Truffle to re-energize you in the middle of the day, Godiva Coffee
is that pleasant pause in your day to savor something special, to relax and to feel good.

Named for the Norwegian region where it originated, Jarlsberg is a 50+ year leader in the specialty
cheese category. Combining cheese-making traditions with modern technologies, Jarlsberg is the third
largest export product from Norway. Its success lies in the union of a unique recipe and a cooperative
of dairy producers, TINE SA, owned by 15,084 dairy farmers. Each member is a shareholder in the
cooperative to which they deliver 1.4 billion litres of cow’s milk and about 19 million litres of goat’s
milk every year. Jarlsberg is a semi-soft, part-skim cow’s milk cheese with large holes, a rich buttery
creamy texture and a mild-mellow, sweet-nutty flavor. It has a slightly lower fat content than Swiss
cheese, and melts easily. Jarlsberg lite is lower in fat (50%), calories (30%) and sodium and half the
cholesterol, and still has the distinctive mellow-nutty taste and a rich, creamy texture.

OXO was founded on the philosophy of Universal Design; the concept of designing products for the
largest spectrum of users. With the introduction of OXO cooking tools in 1990, the bar was raised for
consumer expectations of comfort and performance in everyday objects. Today, OXO offers more than
850 tools for cooking, cleaning, organization, baby and more. For more information on how you can
participate in OXO’s Blogger Outreach Program visit

                                UR SPONSORS                                                       29
                                                                    // A TOAST TO
Sargento Foods Inc. has a passion for high quality, natural cheese. Since 1953, the company has led
the innovation of a wide variety of natural shredded, sliced and snack cheeses. Sargento offers both
reduced sodium and reduced fat cheeses that allow health-conscious consumers to indulge their
passion for cheese, without sacrificing taste. Still family owned and operated, Sargento prides itself in
offering exceptional cheese for any occasion. To learn more about Sargento, visit or “like”
us on Facebook at

Tyson Foods, Inc. (NYSE: TSN), founded in 1935 with headquarters in Springdale, Arkansas, is one of
the world’s largest processors and marketers of chicken, beef and pork, as well as prepared foods. The
company provides products and services to customers throughout the United States and more than 90
countries. Tyson employs 115,000 Team Members at more than 400 facilities and offices in the U.S.
and around the world. More details about the company’s strategy, business segments, locations and
history, are available in the latest Tyson Fact Book.

                               UR SPONSORS                                                       30
                                                                   // A TOAST TO
Anna Abatzoglou — Banana Wonder                                      Joshua Burgin — Just Eat!
Amanda Abbott — Eats, Love and Happiness                             Letitia Burrell — Becoming Lola
Azmina Aboobaker — Lawyer Loves Lunch                                Haley Callahan — Green Plate Dinners
Mosses Akizian — My Tasty Handbook                                   Carrie Carbajal — Pure & Yummy
Jessica Alberthal — bake me away!                                    Sarah Carroll — Suite Apple Pie
Joy Alegria — Joy’s Misadventure                                     Katie Carso — Healthy Diva Eats
Kelly Alesso — The Pink Apron                                        Sarah Chapman — Sarah Snacks, a Healthy Living Blog
Courtney Alev — Pancakes and Postcards                               Angi Chau — rice and wheat
Farihah Ali — Spice’s Bites                                          Jennifer Che — Tiny Urban Kitchen
Christine Allen — The Raw Project                                    Tao Chen —’s your new favorite breakfast!
Jessica Allmyer — Sunny Side Up in San Diego                         Eunice Chou — NYC Crumbs
Danielle Alvarez — danielle abroad                                   Maissa Chouraki — Run, Rant, Realize
Anna Andersen — Cubicle Chronicles                                   Anita Chu — Dessert First
Adrienne Andrews — Gastroanthropology                                Junghwa Chung — AnAppleADay
Anita L. Arambula — Confessions of a Foodie                          Nicole Cibellis-Andrews — a family that eats together...
Chantel Arsenault — Making the Safest Choice                         from foodie to kid friendly in one dish
Stephanie Au — Life Tastes Like Food                                 Stephanie Clark — Bite by Bite
Adelina Badalyan — My Tasty Handbook                                 Sheri Codiana — Pork Cracklins
Marlene Baird — Nosh My Way                                          Kristen Coia — Chocolate Covered Kristen
Chrystal Baker — The Duo Dishes                                      danielle copeman — domestic dish
Janesse Baker — Two True Foodies                                     Cynthia Corpuz — The Average Foodie
Lynda Balslev — TasteFood                                            Mary Cowx — Fervent Foodie’s Blog
Aurelio Barattini — Food of Tuscan Farmers                           Nyree Cruz — Foodie, Interrupted
Mary Barbour — Venice Beach Kitchen                                  Veronica Culver — The Enchanted Cook
Shannon Barry — Philadelphia Phitness Pharmacy                       Elle Curtin — nutritionella
Tracy Benjamin — Shutterbean                                         Lauren Cushing — From the Little Yellow Kitchen
Gabriela Benner — Une Vie Saine                                      Suki D — [Super Duper Fantastic]
Susan Bentley — Eat Little, Eat Big                                  Juliette Dallas-Feeney — Finish Your Broccoli
Suzanne Bern — You Can’t Eat What                                    Devaki Das — Weave a Thousand Flavors
Jenn Bernstein — Local Appetite                                      Krista Dearden — Budget Gourmet Mom
Kate Blood — Something We Dreamed                                    Lauren DeDecker — Whole Wheat or Bust!
Sara Bonetti — CaffeIna                                              Jorie DeFreitas — fat pig in the market
Joanne Boston — Taking Over the World One Bite at a Time             Julia DeVos — Jogging My Memory
Tiffany Brigner — Strudel and Streusel                               Kristin Diaz de Sandi — Life and Food
Fred Briones — I Love Sisig: Filipino Eats From Your Block to Mine   Elise Dieden — Hungry Hungry Hippie
Annie Brokish — Delicious Wellness                                   Jeff Diehl — Gianni’s North Beach
Susan Bronson — A Less Processed Life                                Emily Dinan — Savory and Savage
Deanna Brown — Federated Media                                       Annette Dinh — The Spices of Life
Elizabeth Brunetti — The Bare Midriff                                Heather Disarro — Heather’s Dish
Joe Brunetti — The Bare Midriff                                      Stuart Donald — Wannabe TV Chef Blog
Joanne Bruno — Eats Well With Others                                 Eden Dranger — Eden’s Eats
Evelyne Budkewitsch — Cheap Ethnic Eatz                              Danny Duff — Around The World In 80 Desserts
Sarah Bulmer — Sarah Cupcake

            ENDEES // FES                                                                                           31
                                                                             TIVAL ATTEND
                                                                                                                      EES //
 Caitlin Dunn — teaspoon                                       Allison Hively — Healthy Hostess
 Julie Duong — A Case of the Runs                              Cassey Ho — Blogilates
 Madison Duong — I’d Rather Be Eating                          Georgina Homolka — Gina’s Skinny Recipes
 Kane Ehrler — Broccoli and Chocolate                          Mimi Honeycutt — Damn the Freshman 15
 Megan Ellis — Running Foodie                                  Diana Hsue — Chomping Board
 Chelsy Ethridge — Mangia                                      Stephanie Hua — Lick My Spoon
 Jordan Fahle — Ciao Cow                                       Derek Hui — Gow’s Takeout
 Debby Farmer — A Feast for the Eyes                           Karen Hull — Tamalegirl’s Blog
 Lisa Fine — Lisa’s Foods on the Move                          Nicole Iizuka — Cake & Heels
 Jennifer Fisher — Foodbat                                     Heather Isom — Sweet and Savory Tooth
 Christi Flaherty — Cook What You’ve Got                       Mariko Jackson — Cooks Think
 Zoë François — Zoe Bakes                                      Natalie Jones — tjs test kitchen
 Michael Friedman —                              Tracey Jones — tjs test kitchen
 Eva Frye — A Side of Frye                                     Angelica Kalika — Angelica The Lazy Chef
 Ally Gaffan — A Girl and Her Fork                             Kiranjit Kaur — Recipebox – Simple Home Recipes
 Claire Gallam — The Realistic Nutritionist                    Elizabeth Kelley — A Dancer in the Kitchen
 Arnold Gatilao — Inuyaki                                      Trevor Kensey — Sis. Boom. [blog!]
 Amy Gibson — Two True Foodies                                 Cora Kent — The Boquete Gourmet
 Melissa Gilbert — Melissa Likes To Eat                        Dorothy Kern — Crazy for Crust
 Kiera Gilhooly — Sweet Kiera                                  Ellie Kim — Fit For the Soul
 Annie Gill — A Bitchin’ Kitchen                               Aubrey King — italktofood
 Maggie Gill — A Bitchin’ Kitchen                              Beth Klein — Beth’s Journey to Thin
 Tricia O’Keefe Girbal — Dish by Trish                         Jane Ko — A Taste of Koko
 Nikki (Nicole) Gladd — Pennies on a Platter                   Jane Ko — A Taste of Koko
 Gigi Gleason — My Luscious Temple                             Jessica Kohler — Kohler Created
 Visda Goudarzi — shikamoo                                     Neil Kohler — Kohler Created
 Caitlin Grams — Caitlin Lives Well                            Karis Kuckleburg — Karis’ Kitchen
 Nancy Grossi — The Wife of a Dairyman                         Paige Kumpf — Running Around Normal
 Kristin Guy — The Cuisinerd: Geeking Out Gourmet Style        Bonnibelle La — Chrysanthemum
 Heather Hal — Heather in SF                                   Christin Lange — Purple Bird Blog
 Laura Hall — Sprint 2 the Table                               Pauline Le — The Lipstick Cafe
 Leila Hamilton — My Barbarian Table: An Urban Farm to Table   Andrea Lee — Andrea’s Wellness Notes
 Blog                                                          Tracy Lee — dishcrawl
 Kailey Harless — SnackFace                                    Andrew Lee — Grateful Hubby
 James Harp — Hungry Harps                                     Cliff Lee — nompoki
 Jessica Harp — Hungry Harps                                   Jennifer Lee — Palate
 Coco Harris — Opera Girl Cooks                                Stephanie Lee — Worldly Consumptions
 Nathan Hazard — the Chocolate of Meats                        Michelle Levesque — Dynamic Balancing
 Lauren Henderson — The Climbing Chef                          Katie Levy — Lilveggiepatch
 Greg Henry — Sippity Sup                                      Sarah Levy — The Foodie Diaries
 Jeff Hertzberg — Artisan Bread in Five Minutes a Day          Alice Liang — nompoki
 Meggan Hill — Culinary Hill                                   Angela Liddon — Oh She Glows

            ENDEES // FES                                                                                 32
                                                                    TIVAL ATTEND
                                                                                                          EES //
 Lauren Lilling — Keep It Sweet                                Nicole Morrissey — Prevention RD
 Irvin Lin — Eat the Love                                      Rhiana Moussa — Super Fancy Chef
 Dorlene Lin — Kats 9 Lives                                    Laura Mueller — Backstage Balance
 Kathleen Lin — Kats 9 Lives                                   Laurel Munsill — Chew On This
 Ellen Lin —’s your new favorite breakfast!      Evelyn Muzio — Hot Dish
 Elizabeth Lin — Ms. Lin Guide                                 Bridget Myers — Cubicle Chronicles
 Mavis Linnemann — The Kitchen Bitch                           Jillian Myers — Yogurt and Berries
 Kellie Lisi Davis — Blackboard Kitchen                        Megan Nadalet — Newly Wife
 Dennis Littley — More Than A Mountfull - A Culinary Journey   Marina Nazarbekian — Epicurean Aspirations
 Ann Liu — Running With Chopstix                               Elise Nelson — PhD Strides
 Jennifer Lo —                                 Ngoc Ngo — San Jose Love
 Charlotte Lord — Weekends So Sweet                            Michelle Nguyen — delishiono
 Chad Lott — Chad Fred                                         Long Nguyen — The Culinary Chronicles
 Courtney Luxon — The Granola Chronicles                       Nam Nguyen — The Culinary Chronicles
 Lisa Mak — Taste Tests                                        Yelena Nimon — One Healthy Apple
 Rico Mandel — The Culinary Image                              Harris Oranges — The Two Forks
 Sarah Manning — The Chocolate Fig                             Lindsay Oshel — Lindsay Loves Veggies
 Judy Martin — Tastemonials                                    Jessica Pancio — whisk it good!
 Sarah Matheny — Peas and Thank You                            Stella Parks — BraveTart
 Marc Matsumoto — No Recipes                                   Lauren Paup — A Tale of Two Cookies
 Rachel Maxson — MuffinEgg                                     Sarah Pember — The Smart Kitchen
 Ashley McClellan — Smashedpotatoe                             Charisse Petruno — foodies at home
 Bobbi McCormick — N Her Shoes                                 Eric Petruno — foodies at home
 Lauren McDonald — Vegology                                    Jason Phelps — Ancient Fire Wine Blog
 Ashley McLaughlin — the edible perspective                    Danica Pike — Danica’s Daily
 Melissa McLean — Journey to Marvelous                         Wendy Plotkin — bookcooker
 Catherine Melton — Cate’s World Kitchen                       Tammy Pollack — iEatNeat
 Jessica Merchant — How Sweet It Is                            Jean Pope — Lemons and Anchovies
 Marla Meredith — Family Fresh Cooking                         Donald Poquiz — Mochi Thoughts
 Lindsay Meyer — Lindsay Meyer                                 Elisabeth Pregadio — food and thrift finds
 Carolyn Meyer — Lovin’ Losing                                 Frank Price — Dying for Chocolate
 Douglas Michell — Javaholic                                   Angela Proudfoot — The Veracious Vegan
 Kara Miller — Kara In The Kitchen                             Ilana Pulda — whisked
 Mecaela Miller — The Two Forks                                Amy Puzder — My Veggie Table
 Scott Mindeaux — Foodie In Disguise                           Stephanie Rabiner — The Baking Barrister
 Jessica Mishra — Beaming with Health                          Seletta ‘Luna’ Raven — Luna’s Kitchen Magic
 Sabrina Model-Carlberg — The Tomato Tart                      Jessica Reddick — My Baking Heart
 Amanda Molnar — The Buttery Bean Counter                      Krystal Regueiro — Mrs. Regueiro’s Plate
 Kelly Morisson — Foodie Fiasco                                Lindsay Renouf — Living Lindsay
 Lindsey Morlock — Gingerbread Bagels                          Ben Rhau — You fed a baby chili?
 Christina Morris — From the Little Yellow Kitchen             Kathleen Roberts — Pass the Sushi
 Sara Morris — Sprouted Kitchen                                Monica Robledo — Everything Awesome About Food

            ENDEES // FES                                                                                       33
                                                                          TIVAL ATTEND
                                                                                                                 EES //
 Michelle Rollins — Turning Over a New Leaf   Beth Teague — Pretty By The Bay
 Charmaine Rose — Speakeasy Kitchen           Joanna Tham — Chic & Gorgeous Treats
 Shannon Rosenberg — Killer Bunnies, Inc      Amir Thomas — The Duo Dishes
 Mara Rosenbloom — What’s For Dinner          Lori Thomas — What Runs Lori
 Allison Rovtar — Picky Eating RD             Eileen Thornton — Just the 2 of Us
 Sree Roy — saagAHH                           Stefani Tolson — This Mom Can Cook
 Adam Rubenstein — Viva la foodies            Kat Tonnini Souto — Food For Every Season
 Julie Ruble — Willow Bird Baking             Mimi U-Nanupap — Cute Pig
 Janet Rudolph — Dying for Chocolate          Jessica Vogel — Healthy Living in America’s Dairyland
 Katherine Sacks — La Vita Cucinare           Audra Wahhab — The Baker Chick
 Eron Sandler — in the hopeful kitchen        Kaitlin Walsh — Kaitlin With Honey
 Kimmie Schiffel — Full Circle                Kathleen Watt — Foodiddy
 Melissa Schlothan — Trying to Heal           Jenna Weber — Eat Live Run
 Cathy Schreiber — Bake Eat Love              Jamie Weisman — jamela famela
 Jolene Schweitzer — Everyday Foodie          Emily West — Newly Wife
 Janis Scobee — Finding Frenchie              Miriam Wilcox — Sometimes I Veg
 Shauna Sever — Piece of Cake                 Angela Williamson — Fab Find Foodie
 Anjali Shah — The Picky Eater                Priscilla Willis — She’s Cookin’
 Cathy Shambley — ShowFoodChef                Joy Wilson — Joy The Baker
 Kristen Shelton — The Red Velvet Life        Andy Windak — The Wind Attack
 Morgan Silverman — Strudel and Streusel      Krissy Winnick — Krissy’s Creations
 Jessica Simpson — Sugar High                 Amelia Winslow — Eating Made Easy
 Ishita Singh — bites out of life             Claudia Wisdom-Good — jetset wisdom
 Hayley Soderlund — Simply Scrumptious        Ginson Wong — WongCO’s Food
 Mellissa Solin — A Fit and Spicy Life        Morgan Woolley — morgans menu
 Angie Sommer — Broccoli and Chocolate        Susie Wyshak — Nutty Fig: Artisan Food Discoveries & Adventures
 Megan Sorensen — PopArtichoke                Karen Yip — Just the 2 of Us
 Natasha Southwick — Non-Reactive Pan         Gillian Young — Confessions of a Young Woman
 Benjamin Spencer — American Wine Writer      Ayah Young — Healthy Tasty Cheap
 Akemi Spendlove — Nippon Nin                 Kath Younger — Kath Eats Real Food
 Sarah Spigelman — Fritos and Foie Gras       Laura Younger — Taking Back My Twenties
 Gina Stanley — SPCookieQueen                 Linda Yung — One Scoop At A Time
 Sara Stewart — Fro Yo Foodie                 TeriLyn Zawrotny — A Foodie Stays Fit: A Tale of Two Loves
 Diana Stewart — The Chic Life                Annelies Zijderveld — La Vie en Route
 Gina Stillman — Veggie Couture
 Allie Suydam — eat at allie’s
 Mari Suzuki — Secrets of a Kitchen Wizard
 M Quinn Sweeney — nermo
 Jessie Sweetland — Jessie Bea Eats!
 Emiko Taki — Kitchen M
 Joan Tan — What’s Cookin’ Chicago
 Joseline Tavares — Daydreamer Desserts
 Hui Leng Tay — Teczcape

            ENDEES // FES                                                                           34
                                                              TIVAL ATTEND
                                                                                                     EES //
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