Saturday was a really FULL day. It started with an 8:00 breakfast invitation from Nature’s Pride. From there I attended 3 workshops. Afterwards, we rushed over to the Tasting Pavilion at the Metreon where we did what we bloggers do best: taste, sip and shoot (photos). It’s also where I got to make my award-winning recipe presentation for Nature’s Pride. Quick-quick, back to the hotel and out again for a pre-gala drink with friends before ending the evening with a beautiful dinner in the Grand Hall at the Ferry Building.
Come…let me show you.
In case you didn’t know, Nature’s Pride, one of the FoodBuzz sponsors, picked my Fiesta Muffin as one of the 6 recipes to showcase at their booth in the Tasting Pavilion.Breakfast
They also invited about a dozen of us (winners from this year and last) and a couple of company reps for breakfast at Scala Bistro in the Sir Francis Drake Hotel so that we could get to know each other and the Nature’s Pride family. As I mentioned yesterday, Jennifer Biesty, the Executive Chef of Scala Bistro, was a Top Chef challenger. It’s a warm, clubby-like restaurant with a really great breakfast menu. I ate breakfast there twice in 3 days!Egg in a Whole…Wheat featured a slab of whole wheat bread with a fresh farm egg, proscuitto, shaved parmesan, truffle oil and gremolata. Yeah, a little outré for early in the morning, but who could resist? Certainly not me.
The Workshops: It’s a Snap! Marc from No Recipes and Laura from The Cooking Photographer gave us a slide presentation on how to improve our photography…Marc on lighting and Laura on composition. Then they ‘let us at it’ with our own cameras to practice.
Alaskan Seafood/Mary Sue Milliken (Two Hot Tamales, Border Grill)
The Write Taste
Try writing a story about one of these items without using any traditional (over-used) words, like those being held up by Greg of Sippity Sup. And to make it tougher, there was another list of verboten words behind him.
Here I am about to start prepping my recipe for attendees. I was the first of 6 bloggers who won this sought after position and presented their recipes to the crowd. In the second photo, the Nature’s Pride rep is passing out tastes that were made by the catering company behind the scenes. They did a really good job executing my recipe.
I didn’t take many photos at the Tasting because I was famished by the time I finished my presentation and all I could think of was eating — and I wound up on a long line for the fish tacos. You can see how hungry I was by the obvious overload!
And gala it was! We gathered for drinks in the outdoor corridor of the Ferry Building and then moved upstairs to the Grand Hall for a really excellent dinner catered by Paula Le Duc. Bonny Doon Vineyards paired each course.
Seared Scallops with braised fennel and fried fennel fronds
Le Cigare Blanc 2007
[ASIDE: Really great foresight by the party planners (or luck) that the lighting in The Grand Hall was perfect for taking photos of the food…don’t you agree? So important for bloggers.
Come back tomorrow and I’ll show you the farewell brunch and introduce you to some of the bloggers I met. And if you missed day 1, click here.