IFBC 2105 Part 2: Lunch at Jack’s BBQ

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IFBC 2015: Lunch at Jack's BBQ

IFBC 2015: Lunch at Jack’s BBQ

After a full morning at IFBC 2015 in Seattle that began with breakfast, moved on to the keynote, and then concluded with breakout sessions, I could not wait to go out for lunch. With some friends I had met last night, we had decided on Jack’s BBQ. Everyone was very excited, but I have to confess that I’ve never been a huge fan of BBQ, but, determined to have an open mind, I went along for the experience. After all, that’s what Anthony Bourdain would do, right? #neverturndownameal
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IFBC 2015 Part 1: Sansaire Excursion

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IFBC 2015: Sansaire Excursion

IFBC 2015: Sansaire Excursion

After missing out on last year’s International Food Bloggers Conference, I was very excited for the opportunity to attend this year’s IFBC 2015 in Seattle. In addition to looking forward to a great lineup of events and speakers all weekend, many food bloggers signed up for the Friday afternoon off-site excursions with food focused local businesses. As soon as I read the description of the excursions, one word caught my eye — sous vide, and immediately I signed up for the excursion at Sansaire.
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Drinking the Devil’s Acre: A Spirited Chat, Cocktails, & Book Signing with Duggan McDonnell at Omnivore Books in SF

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Drinking the Devil's Acre at Omnivore Books in SF

Drinking the Devil’s Acre at Omnivore Books in SF, Thursday Oct 1, 6:30-7:30PM

Calling all cocktail, Pisco, and San Francisco history lovers! Join us at Omnivore Books in San Francisco for a spirited chat, cocktails, & book signing with Duggan McDonnell — author of Drinking the Devil’s Acre, bartender at Cantina, and founder of Encanto Pisco.

Drinking the Devil’s Acre: A Love Letter from San Francisco and Her Cocktails
Thursday Oct 1, 6:30-7:30PM
Omnivore Books
3885 Cesar Chavez St. San Francisco CA 94131

Signed copies of Drinking the Devil’s Acre will be available for sale at this event. For more details visit the Omnivore Books Events page →

Peruvian Arroz con Pollo

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Peruvian Arroz con Pollo

Peruvian Arroz con Pollo

What do the Peruvian Arroz con Pollo and Jambalaya from New Orleans have in common? They both originated from the Spanish Paella, but using local ingredients and spices, these dishes developed their own unique textures and flavors to become cultural icons of their city or country. In the case of Peru, what makes this Arroz con Pollo different from others in Latin America is an ingredient that is the star of many traditional Peruvian dishes — the colorful, spicy, and smoky, aji amarillo. Presenting, the Peruvian Arroz con Pollo, served in a Paella pan, family style, to honor the fusion of ingredients from Peru and Spain.
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