“I Love FoodBuzz” was the event logo. It was on everything. And, by the end of the weekend, it was the mantra of the hundreds of attendees. ‘FoodBuzz Goddess’ Ryan Stern (Director of Community & Managing Editor), her colleagues Dorian and Alexa, and the rest of the staff made a herculean effort to create a great weekend for us. From the hefty welcome goodie bag to the planned events, food, drinks and venues…everything was stellar. It was like a foodies’ Christmas – gifts and goodies – and we all behaved with the excitement of children on Christmas morning. Kudos and thanks to FoodBuzz!
Here’s a fotologue of the weekend with a few comments interspersed. As could be expected, all of the attendees were busy taking photos and notes at every turn…with every morsel eaten and with every cocktail consumed. Yet, while there is great similarity in our shots, there are sometimes huge differences in perspective (and skill) so I encourage you to visit my blogger friends (some of whom you’ll meet in Part 2.)
In typical FOODalogue fashion, once I got to the food fare I kind of lost focus on recording the event and concentrated more on tasting. Other food bloggers, with more patience and lesser appetites, got some amazing shots. But I did manage to shoot the 3 crowd favorites. Other offerings were vegan, cupcakes, savory pies, pizza, chicharones, another Skyy bar and local brews.
The hands-down favorite of the night…a porchetta sandwich…pork belly rolled into the loin with crispy skin and fresh organic herbs served with onion marmalade, curb cress, and potatoes roasted in the drippings. Oh, and it was on ciabatta – my favorite bread. I drool just at the recounting of it!
The San Francisco Farmer’s Market is touted as one of the best…and for good reason. We spent a couple of hours in glorious weather strolling and tasting.
The Ferry Building Shops + Eateries
There were wonderful things to taste, al fresco dining and some street entertainment. Here is Val of More Than Burnt Toast with one of the bugs from the new Cirque du Soleil production. My favorite “never tasted before” product was the salty sea bean.
We were offered 2 short sessions to sit in on. One in the morning and one in the afternoon. I attended a “Farm to Table” discussion with Paul Arenstam, Executive Chef at the Hotel Vitale, and Brian Kenny of Hearst Ranch, a purveyor of grass-fed humanely raised cattle. I actually chose this session by default because I didn’t want to go to another ‘tasting’. I’m glad I did because it was very interesting. Californians (and some of my fellow food bloggers) are really passionate about their food and its source. Their support of the sustainable food movement is apparent at every turn. And they get up close and personal with what they eat…embracing the ‘farm to table’ movement and demanding to know how things are grown and treated as in the case of livestock.
I, being a New Yorker (transplanted to FL), never paid much attention to the source or cost of what I ate. Dare I say that? I just wanted it to taste good. However, the failing economy and my starting a food blog were coincident events about 1-1/2 years ago…and I started to learn. I learned I can no longer say I don’t care about cost. I do. It has become a factor in choice. And I’m learning, thanks to my blogging colleagues and a fresh perspective, to care about the source of the food I purchase and eat.
I also attended a California wine ‘sparkler’ tasting event. What’s to say about that? 4 sparklers and a beautiful view.
We were offered a couple of dozen or so tastings for lunch at the City View of the Metreon. This ceviche was my favorite of the myriad offerings which ran the gamut from wines to chocolates and lots of stuff in between. Besides the citrus-cured fish, it had tiny little pieces of sweet potato and micro greens.
The winners of the Bertolli and Nature’s Pride contests showcased their recipes at this event and my congratulations go out to all six.
I Love FoodBuzz! Part 2 (foodie friends, dinner, and brunch)
I Ate • San Francisco (a few bites and reviews from the rest of my stay)