IFBC Day 2 involved a Farm-to-Fork Panel presentation with Nicole Rogers, director of Farm-to-Fork of the Sacramento Convention & Visitors BureauMary Kimball, executive director of the Center for Land-Based Learning; Matt Byrne, CEO of SunFed RanchScott 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

Wow, I hope you survived last week's wretched heat. It was HOT. Like under boob sweat producing hot. Thank goodness, it's over...for now at least. Anyhow, if you were brave enough to venture out into the furnace-like temperatures you may have seen  a gaggle of folks milling about and staring intently at their phones over at the Hyatt. No, they weren't catching Pokemon, they're food and wine bloggers in town for IFBC, most likely attempting to capture a few shots of a sexy looking wine bottle or an intricate arrangement of figs in natural light.  Or if you're like me and lucky enough to live in town, you're rollin' on by after a full day at the office.  Really...there's nothing like walking 3 blocks in 107 degree heat and busting into the Hyatt lobby looking sweaty and tired whilst everyone else looks cool, calm, and crisp.

Anyhow, I thought I'd share a few photos from the IFBC. Unfortunately, I didn't get to attend any of the day time excursions like toCapay Valley Ranches or Old Sugar Mill because I had to work but several people mentioned that they had a blast. 

Here's a few shots from the Opening Night Reception I attended:

Almond Strawberry Trifles compliments of the folks at California Almonds
Marinated Cabecou from Laura Chenel...the herb one was so good, I'm going to have to pick some up.

California Cling Peach Caprese from the CA Cling Peach Board
Hope they start carrying Gowan's Heirloom Cider in Sac soon, the Gravenstein cider was terrific. Not overly sweet, no hinky aftertaste and extremely refreshing.