IFBC Day 2 involved a Farm-to-Fork Panel presentation with Nicole Rogers, director of Farm-to-Fork of the Sacramento Convention & Visitors Bureau; Mary Kimball, executive director of the Center for Land-Based Learning; Matt Byrne, CEO of SunFed Ranch; Scott Ostrander, executive chef of Inn at Park Winters and Chelsea Minor, director of public relations and public affairs of Raley’s Fine Stores. Matt Byrne’s discussion about how the drought has affected the grass fed beef market was extremely informative and touched upon several issues that I hadn't thought about. I hope I get the chance to hear him talk about it some more in the future. Also, after hearing about all the amazing dishes Scott Ostrander is churning out at Inn at Park Winters, I’m thinking Mr. S and I may need to do a weekend getaway there STAT!
Afterwards, all the attendees were treated to a Culinary Fair and Expo in the ballroom. I had a fun time wandering around with the gals from Bake it With Booze, sampling some tasty bites from local chefs and businesses. My favorites were the spicy lamb tacos from the Lamb Board and the heirloom tomato-melon gazpacho from Hook and Ladder (and this comes from a girl who is not fond of raw tomatoes!). Also, I discovered About a Bite, a cute little dessert shoppe where everything is bite-sized. Turns out it's within walking distance of my office...this could turn out to be quite dangerous!
Owl's Brew White & Vine
About a Bite's Rosemary Salted Caramels
Hook and Ladder's Heirloom Tomato & Melon Gazpacho
Bee D'Vine Honey Wine
Capay Valley Ranches' Olive Oil
UC Davis Olive Center's Olive Oil