Blogher Food 2014 - Miami Recap

Despite having this great view of the Miami skyline from my hotel room, my experience at this year's Blogher Food Conference felt a bit more muted than last year's funtastic Austin affair for the following reasons.

I took a red eye flight and on the early AM of my arrival, the sky looked like this. Bad weather was imminent. There were thunderstorms the first day which put a damper on any excursions.

I stayed in the room and enjoyed my goodie bag. 

The next day, after conference events, we went to the elegantly decorated Applegate, Stonyfield, and Organic Valley party. It really felt like a wedding reception. That's a bacon bloody mary pictured above.

Not to mention, they gave us so much food!

During conference events, the sponsors also gave so much food including the Indian themed lunches with McCormick spices. This is chicken with a tomato sauce, spiced cauliflower and sauteed vegetables.

Off we went to the Epic hotel for the epic Crunchpak Party! This hotel was trendy and chic and the party room was also decked out to the nines. 

On one of the days, I decided I didn't want to be an explorer and I just wanted to vege out. I walked over to the local supermarket, Publix - it looked like a version of Whole Foods - bought myself a small platter of food from the hot bar and ate it in my room.

I also got this Cuban guava jam and cheese puff pastry which was so good! That was lunch and then I laid out by the pool. You don't always need to jam pack activities into your schedule to have a good time.

Blogher Food's closing party is the biggest event of the conference. This year's was held at the Cafeina Wynwood Lounge. It's part art gallery, part lounge, and has a cool outdoor patio.

One thing I learned from Austin was not to worry about taking DSLR photos while on the go because the point is to network and have fun. All these photos are from my phones. Excuse the quality.

This makes my 6th food conference in my blogging career and I have to say, I'm conferenced out for a while. The people I meet are always great. The brand exposure is incredible, especially with a big conference host like Blogher. The sessions in this Miami conference were especially informative. I was assigned to liveblog the Food Ethics, Book Publishing, and Product Line sessions and I found them be led by very useful and knowledgeable panelists. As usual, it's always inspiring to be around women and moms who have turned something like blogging into gainful employment. The power of bloggers!

Here's a shout out to a handful of inspiring bloggers I met that weekend:

Abby | thefrostedvegan.com
Amy | Amyshealthybaking.com
Amanda | helenalockey.blogspot.com
April | Foodnfocus.com
Dani | theadventurebite.com
Dianna | thekitchenprepblog.com
Jane | theheritagecook.com
Karis | karisann.com
Melissa | hungryfoodlove.com
Ruby | growingupblackxican.com
Xenia | raisedbyculture.com

Apologies if I missed anyone. I kept all the business cards I got in different pockets. Was totes not prepared to network.

Paper Plane - San Jose

Downtown San Jose is the lobby of a corporate building -- receptionists, executives, and janitors walk daily on the same meticulously polished tile floor, their steps echoing against marbled walls in lively conversation, then retreat to different desks, lives never touching. The Blazers and Skirts wander downtown for lunch and come back again for happy hour, except maybe no blazer this time. They stay no later than 7 PM, coinciding with the end of happy hour deals, to make way for the young working professionals who trickle in with profuse apologies for being late as traffic today was shitty. This crowd barely misses happy hour and stays until midnight at the latest. Their exit is overlapped by the entrance of a rowdier and larger group, causing the kind of mischief that feeds San Jose news; stabbings and fights.

First Street is the revolving door of this lobby. All walks of life enter through First Street, their social hours are dictated by their work schedule, or events like Art Walk, or as most often the case, the opening of a new bar. Crowds flock to new hot spots en masse for months at a time until the new-new becomes the new-old and ultimately, just the good-ole. (Nomikai, anyone?) This is exactly the case with Paper Plane, only about a month old and already stealing the crowd 55 South nurtured, but then that's the same crowd 55 stole from Original Gravity...isn't it? We all get around.

Paper Plane is the result of people who have their hands in other DTSJ cookie jars and decided ultimately in the end to bake a new batch. This is all metaphorical obviously as Plane is owned in part by Dan Phan who also owns Original Gravity and George Lahlouh, former bar manager of Single Barrel. Throw in Chef Andrew Nguyen who worked at Little Chef Counter before experiencing "dat chef lyfe doe" in France for a year and you get great hand crafted cocktails and tasty bar bites in a casual environment.  

So I'm doing this new thing where I don't drink alcohol but I fake it to make it. Plane's going to get me addicted to mocktails starting with this $6 sweet, fizzy, fruity cucumber soda concoction.

($11) Williams - Scotches, Dolin Dry, Yellow Chartreuse, Bitters

If you recognize any of the alcohols I will list, good for you. Perhaps consider joining AA. Kidding. The above drink is very strong but tastes very smooth. I hate darker alcohol and even I think this is smooth.

($6) This is also a mocktail of the sweet, fizzy, fruity family with raspberries and ginger. The mocktails don't have names, just request the bartender to make you one. They do seem to take a long time to make compared to some cocktails on the menu

Someone was caught 'gramming their ($11) Old Cuban which had rum, lime, mint, bitters, and prosecco. At least he said the drink was really good.

($8) Kennebec Tater Totem - candied bacon pieces, cheddar, marscarpone

These are really good although they are just tater tots at the end of the day. 

($9) Chicken and waffle slider - there's bacon jam in the middle there and it has some maple syrup
These are good sliders, yet in comparison to the chicharrons and bone marrow dishes, the sliders become lost in the middle. The one criticism I repeatedly hear about these sliders is that people wish there was more maple syrup. If you get these, just ask for a maple syrup on the side. Treat cho self!

($8) Croque Madame - Black forest ham, gruyere, parmesan, grain mustard mornay sauce, fried egg, sourdough
Everything else on the menu may be small bites but this is a full sandwich. This is absolutely worth it. The gruyere and mornay sauce totally make this dish. Do not share, eat for yourself.

($7) Deviled Eggs - kewpie mayonnaise, marscarpone, togarashi, sriracha, forbidden rice, chive
($11) Tuna tartare - English cucumber, red onion, dijon sesame vinaigrette, sesame rice cracker
($9) Pork belly chicharron - house five spice, turbinado sugar, carrot puree

These are 3 of the other dishes we had, all of which were good. The pork belly chicharrons with the subtle but flavorful house five spice were definitely a group favorite. I highly recommend them.

($8) Bone marrow Vol-au-vent - cauliflower-pear puree, arugula and oranges
I had lots of doubts about this dish from the description to the presentation. Not that anything is wrong with those two things but it just sounded like a pretentious attempt to escalate bar food into a fine dining event. I mean, what's a vol-au-vent? These look like tiny food nipples.

On a serious note, these were divine! A vol-au-vent turns out to be much like the fluffy pastry of a pate so (that Asian meat pie thing you can get at Lee's sandwich). The bone marrow is rich and buttery. The cauliflower-pear puree, I can't see you but I definitely taste your sweetness. The orange, a surprise cut through the rich and fatty. A bite of this is so complex, you'll feel like you ate an appetizer, entree, and dessert at once and somehow the chef still sneaks in an amuse bouche.

OVERALL IMPRESSIONS

You can order drinks and food at the bar and eat them there or move to another part of the restaurant with your order number. On crowded nights, it can take a long time to get your drink, a la Single Barrel style. If you're patient and interested in watching your bartender at their craft, it's worth it. The drinks will be made well, for sure. I've already written too much, turn off your computer or get off your phone and go to Paper Plane now.

Paper Plane on Yelp

Pre-sale Tickets for Ina Garten: Barefoot Contessa in Cupertino in November

Ina Garten, the Barefoot Contessa from the Food Network cooking show is coming to Cupertino in November to promote her newest cookbook, Make It Ahead. Read the press release below for more details and an exclusive link to pre-sale tickets!

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Ina Garten: Barefoot Contessa

Flint Center for the Performing Arts

November 18th

Tickets on-sale Friday, May 16th

INA GARTEN, the country’s most beloved culinary icon, author of eight New York 

Times bestselling cookbooks and host of the popular Emmy- and James Beard Award-

winning Barefoot Contessa Back to Basics show on Food Network, is coming to Cupertino on November 18th

Joined by local moderator Tori Ritchie, Ina will share stories that bring you behind the 

scenes of life in the Hamptons: filming Back to Basics, writing bestselling cookbooks 

and enjoying food with friends and family. An audience Q&A will directly follow the 

interview at Flint Center for the Performing Arts at 7:30pm. 

Tickets (starting at $39.75 plus applicable service charges) go on-sale Friday, May 16th 

at 10am at ticketmaster.com, 1.800.745.3000, and the Flint Center Box Office. 

Ina’s eagerly-anticipated ninth cookbook, MAKE IT AHEAD: A Barefoot Contessa 

Cookbook delivers her top make-ahead recipes and invaluable tips, making meal-

planning easier than ever--whether for the week ahead, or for a special meal. 

Ina Garten’s Food Network show, Barefoot Contessa Back to Basics, is now in its 11th 

season on Food Network and Ina’s previous eight cookbooks have all been New York 

Times bestsellers. Ina lives in East Hampton, New York, with her husband, Jeffrey. Visit 

her at www.BarefootContessa.com. 

Cupertino local Tori Ritchie, and moderator of the live show, has been working in the 

food biz for over 25 years as a cookbook author, magazine editor, free-lance writer, and 

occasional TV host. She has written dozens of cookbooks, has hosted 91 episodes of 

Ultimate Kitchens on Food Network, led a reality cooking show on the web called “In 

the Kitchen with Tori Ritchie”, and did a series on CBS The Early Show called the “5-

Minute Cooking School” with Hannah Storm.

Ina Garten: Barefoot Contessa

Flint Center for the Performing Arts - Cupertino

November 18th • 7:30pm

PRE-SALE ACCESS!

Pre-sale begins Tuesday, May 13th at 10am PST, ends Thursday, May 15th at 10pm PST.

(General public on-sale starts Friday, May 16th 10am MST).

Pre-Sale Link: http://www.ticketmaster.com/ina-garten-cupertino-california-11-18-2014/event/1C004C9094986184?artistid=1855281&majorcatid=10005&minorcatid=0

Enter Password: INA

South Bay Special Menus for Mother's Day

If you are looking for places to take your family to on Mother's Day this weekend, here are a 3 South Bay restaurants with special menus available.

The Sea by Alexander’s Steakhouse

Palo Alto, CA

Chef Yu Min Lin has crafted a special $45 prix fixe menu for the holiday with dishes such as the classic Hamachi Shots and Lobster Scrambled Eggs with tarragon, lemon, and parmesan. For dessert, guests can enjoy the creations of Pastry Chef Dan Huynh like the Chocolate Gateaux with vanilla crème, apricot, and cherry.

Restaurant 1833

Monterey, CA

On Sunday, May 11, 2014 Restaurant 1833 will open early and host a special Mother’s Day Brunch with a three-course menu for $55. Located in the historic California landmark, the Stokes Adobe house, guests can enjoy dishes from New Executive Chef Abby Burk with selections such as Asparagus and Leek Quiche with gruyere, goat cheese and chives; Booker’s Bourbon and Vanilla French Toast topped with marinated white peaches, whipped crème fraiche, and toasted almonds; The Fried Chicken served with cornbread and rosemary waffles, chicories and roasted grape jus, and a Stroll Through the Cupcake Garden for a sweet ending with an assortment of cupcake flavors including carrot cake, vanilla bean, strawberry & chocolate cream, and lemon meringue . As always, available for a $6 add on are 1833’s signature Bacon Biscuits served with a sausage gravy, along with other sides available. Reservations are highly recommended and can be made by calling (831) 643-1833.

Fogo de Chao

On Mother’s Day, May 11, Fogo de Chão Brazilian Steakhouse in San Jose will offer lively and elegant dining that is guaranteed to satisfy the whole family and put a smile on every mother’s face. Moms who dine on Mother’s Day (May 11), will receive a Mother’s Day Card, good for a complimentary lunch or dinner towards their next visit*.The Mother’s Day menu will feature the restaurant’s extensive variety of delectable, fire-roasted meats that are specially carved to each guest’s preference. Diners can enjoy selections such as the house specialty picanha sirloin, filet mignon, ribeye, lamb chops, chicken wrapped in bacon, and pork ribs, to name a few, or try the newly-introduced lighter seafood selection. Additionally, Fogo offers a colorful gourmet salad and sides bar with an abundance of fresh and seasonal choices, and Southern Brazilian side dishes such as pão de queijo (warm cheese bread), crispy hot polenta, and caramelized bananas are served family style. A tempting dessert menu, creative and classic cocktails, and an award-winning wine list complement the dining experience. Families are invited to take advantage of special children’s pricing. Pricing is $51.50 per person and Mother’s Day is being celebrated from 11:30am – 9:00pm. Special pricing is available for children 12 and under. Call (408) 244.7001   

International Culinary Center Campbell - Ferry Building Cook Off

In March, the students of the International Culinary Center in Campbell, the West Coast arm of the prestigious New York based culinary school, took a 7 day course in sustainability. 

The ICC was formerly the French Culinary Institute, where I had a great meal at their NYC location years ago. Notable alumni are David Chang, Wylie Dufresne, and Bobby Flay. I bet the South Bay didn't know it had such a prestigious culinary school in its midst. 

This year's students visited farms and food producers every day for that week and ended the 7th day at the Ferry Building Farmers Market to learn about sustainability from CUESA. Then the class broke up into 4 teams to compete in a cook off using farmers market ingredients. Samples were served to the public who then casted votes for their favorite dishes.

I had the pleasure of documenting their competition. Check out this video.

It is hard to see in the video but the beef heart that was being sliced went into some delicious banh mi bites.

The final product of the beef heart banh mi with pickled vegetables and edible mustard flower garnish.

One of the groups did not cook and instead chose high quality ingredients to let the flavors shine through. 

Another group chose to make the seasonal oranges into a compote on top of their dish.

During breaks, I got to try the Roli Roti porcetta sandwich at the farmers market with a side of blood orange juice which just tasted like orange juice. The sandwich was awesome!

After filming, I tried to pork belly and grits dish from Il Cane Rosso, a place from the 7x7 list. The crackling pork skin was so good and the peppers on top added a strong heat to the dish. All in all, a great day.

Learn more about the International Culinary Center in Campbell from their website here. 

Sustainable SCU Tour - Smitten Ice Cream - Dandelion Chocolate - Hidden Villa Farm

During my time at Santa Clara University as a grad student working on my MBA, I had never heard about the Food and Agribusiness Institute until I competed for them in Atlanta. Had I known, I would have surely studied this discipline since it's so interesting. The FAI program plans food field trips for its students and I was able to attend one such event even though I'm an alumni.

The point of this field trip was to learn about local food start ups and about sustainability practices used by Bay Area food businesses. We started in San Francisco, at Smitten Ice Cream.

Smitten gained popularity for it's ice cream made from liquid nitrogen. Founder Robyn Sue Fisher originally wheeled her liquid nitrogen tank and ice cream around on a red Radio Flyer cart. Now Smitten has grown to two popular locations, one in San Francisco and another in Los Altos. The San Francisco location we visited is run out of a repurposed shipping container. Extra sustainability points!

I had the sour, slightly tart and tasty rhubarb crisp flavor. Smitten chooses only local and organic ingredients that make the most business sense for their products. This means they choose organic ingredients if it tastes the best in their ice cream. They do blind taste tests on ingredients from several local food purveyors before including one into their ice cream. 

Our next stop was San Francisco favorite small batch chocolatiers, Dandelion Chocolates.

Our guide demonstrated how the staff at Dandelion checks the quality of their bean shipments by hand, removing impurities from the batch before processing. He even showed how a batch of beans are cut to reveal the cacao nibs inside that eventually become chocolate.

Dandelion makes all their chocolate in house in barrels like these. With such dedication like sending their employees to visit their suppliers' farms once a month, and painstakingly sorting beans by hand, it's no wonder Dandelion produces quality small batch chocolates. You can stop by for a tour any time or enjoy chocolates and drinks in their cafe.

The last stop was my favorite because who doesn't love being outdoors on a beautiful day? We toured Hidden Villa farm in Los Altos Hills. Hidden Villa teaches sustainability and social justice through various programs at the farm including tours, a Cow Wow milking demonstration, and summer camps.

This is not just any pile of dirt, it's where compost is made.

These adorable pigs are fed with food scraps from the farm and from local restaurants to help make use of food waste.

We were given free range in the garden where I picked edible flowers to make this garden burrito. I also pulled a white carrot out of the ground, washed it and ate it with the top still on. I call that farm-to-stomach, the latest improvement on sustainability.

Mustard flowers are in season. These are edible also but they mostly make a great backdrop for photos.

Thanks to Santa Clara University's Food and Agribusiness Institute for hosting this trip. I had a great time and learned about 3 very different local businesses/organizations.

Smitten Ice Cream on Yelp

Dandelion Chocolate on Yelp

Hidden Villa website