Nibbles of Tidbits, a Food Blog

I’m now reminiscent of the Second Annual Foodbuzz Bloggers Festival that took place November 5 – 7th in San Francisco.  I had a wonderful time meeting hundreds of notable Food Bloggers throughout the weekend.  This report is our final in the 3-2-1 Foodbuzz Blogger Festival Wrap Up.  Wish I could dig into it all again — Perhaps next year.

The Gala Dinner hosting 350 Food Bloggers on the last night of the festival was held at The Grand Hall, Ferry Building, which was nice and worked well.  The table settings were striking and filled with a sea of Wine glasses for pairing with each dinner course.  Bonny Doon Vineyard poured it all.  Thanks!

The Roasted Golden Beet Tart was paired with 2009 Bonny Doon Vineyard Ca’ del Solo Albarino.  And my favorite was the Rosemary and Garlic Infused Rack of Lamb paired with the 2006 Bonny Doon Vineyard Le Cigare Volant.

Before entering The Grand Hall for dinner, we enjoyed hors d’oeurves and more Wine outside.  I was most impressed with the Cucumber basket weave mat beneath the Hoisin Beef and Scallion Rolls — It greatly contributes to presentation.

And the dinner ended with a Tarta de Almendras with Oranges — Would you believe its crowning garnish glory was made of Parmesan Cheese?  It was and I loved it.

I met countless Food Bloggers who flew in from everywhere — A few special friends included Ginny of Food-G, Geri of The Princess Gourmet and Mimi of Cute Pig.

I also had the pleasure of meeting Rosa of The Catty Critic, Kat of Kat’s 9 Lives, Elizabeth of Ms. Lin Guide, Jennifer of Kirbie’s Cravings, Donald of Mochi Thoughts, and several others soon to be linked below.  If pictured and your name and link isn’t included, PLEASE send your information, because I really want to include it — Didn’t collect all the cards I wanted.

Casey of Eating, Gardening & Living in Bulgaria, pictured next to her Foodbuzz badge will be posting a collage of hundreds posing the same way. 

Before the Farewell Brunch the next morning, I thought I might be done meeting and eating, as I’d overloaded on both throughout the weekend — Then met Angela of the Spinach Tiger, a fabulous lady living an admirable life in Tennessee.  Getting to know her over more food and drinks capped the weekend.  It was certainly a pleasure meeting all pictured bloggers and other fabulous mentionables soon to be linked here in an update.  Thanks Foodbuzz. 🙂

11/18/10 Update:  In addition to the talented Food Bloggers named herein and in previous Foodbuzz Blogger Festival posts, I’m happy to have met Greg of Sippity Sup, Joan of Foodalogue, Jeanne of Simple Math Bakery, Amanda of The Cilantropist, Cathy of Show Food Chef, Veronica of The Enchanted Cook, Kristin of The Cuisinerd, Norma of Platanos, Mangoes and Me, Michael of South Bay Foodies, Linda of Salty Seattle, Jenn of Just Jenn Recipes, Lindsey of Gingerbread Bagels, Becke of Columbus Foodie, Eddie of Culinary Studio, Catherine of Cate’s World Kitchen, Susie of Artisan Food Discoveries, Wendy of The Local Cook, Astrid of I Have Two Feet and Ten Toes, John of Food Wishes, Teri of A Foodie Stays Fit, Joel of Cooking with Words, Elaine of Virgo Blue, Kate of Something We Dreamed, Stephanie of Foodiacs, Jerry of Cooking by the Seat of My Pants, Jesse of Beer & Nosh, Allyson of Living My Whole Life and Renuka of Foodelicious, to name just a few.

We picked up an empty glass and bag upon arrival at the City View at the Metreon in San Francisco, then filled ’em up over-and-over again with seemingly endless samples of Beer, Wine and FOOD.  It’s what happened to 350 Food Bloggers during the Taste Pavilion, an afternoon prelude to the Gala Dinner commencing three hours later — The Foodbuzz Blogger Festival is an eating extravaganza. YEAH!

Only ended up taking a few photos here — I needed another arm, or two, or three — It was hard to eat, drink, write, shake hands, collect literature, and accept Beer, Wine and product samplings with just two hands.

The Frog Hollow Farm Pears were so juicy and a favorite from the event was their Granola.  It’s some of the best I’ve had.  I wish I’d brought back another bag of it — Soooo good!

Willow Bird Baking was one of the six recipe winners and Nature’s Pride Cooking Demonstrators at the Taste Pavilion.  Congratulations to all.

Fresh Express Salads, much needed greens.

The Cupcake of the weekend seemed to be everywhere and dare I say they were just okay.  Maybe I didn’t have the right one, because the Food Network was filming them for Cupcake Wars, or something like it — In love Food Bloggers will know better.

One of the coolest things there was the Buitoni Flip Book Booth, which converted short video clips into mini Flip Books – You then flip through the book pages to see yourself move — It’s like watching an old fashioned mini movie.

I captured talented Food Bloggers, Chef Dennis, Korean American Mommy, CaffeIna and What’s for Dinner Across State Lines making a Flip Book — What fun!

View from the Taste Pavilion — A new appetite had to happen before dinner and appetizers scheduled to be served three hours later.  It shall be reported as the final (1) in the 3-2-1 Foodbuzz Blogger Festival Wrap Up.

Only posting a few photos throughout the weekend, but will later post a full report of the festivites including links to the many amazing bloggers I met throughout.  Currently on food and fun overload, but ready for the Saturday Night Gala Dinner to begin in a few hours.

Frog Hollow Farm Pears and more on every table.

More unedited Welcome Reception photos.

Viking Gumbo — Vegan or Non-Vegan options.

The Food Network was there filming a segment on Cupcakes — That’s all I know for now.

Endless Cupcakes, food and bloggers this evening and more to come — OMGosh.

I’m heading to the Foodbuzz Blogger Festival in San Francisco this weekend.  The experience will be completely new to me, as I’ve never been around a bunch of Food Bloggers — I’m gonna trip out on everyone taking photos of the food at the same time.  I think I might be more interested in photographing them photographing the food.  It’s a curious thing to me for some reason.  The food will surely be covered, thus posting the same here might be redundant.  We’ll see how it all goes down.  The plan is to write several short posts throughout the weekend if technically able.  Pictured above is of the “Foodie Gift” I’ve been asked to bring to the Welcome Reception Friday night at Fort Mason Center.  It’s in my suitcase getting ready to fly to SFO and  its contents sum up Nibbles of Tidbits.  More to be reported about that and the rest of the festivities later.

Are you part of the Foodbuzz Blogger Festival collage?  If you’re a Food Blogger and attended the San Francisco event, and remember your mug shot with badge being photographed, you’re most likely pictured in Casey’s collage.  Casey of Eating, Gardening & Living in Bulgaria created a collage of 200+ participants, along with the respective blog and Twitter names for each.  Wow — That was a lot of work and now an excellent reference of the event.  Thanks!

Before being spoiled at the Tasting Pavilion at the Metreon in San Francisco, most Foodbuzz Blogger Festival attendees participated in Morning Breakout Sessions/Seminars at the Sir Francis Drake Hotel, conveniently taking place down the elevator from my 19th floor room.  During my first session, panelist Lick My Spoon, Kitchen Corners and Carrots N Cake talked about blogging success and what it means to each of them — Interesting and diverse points of view.

Mary Sue Millikin prepared Fish Tacos during the ‘Great Catch’ session presented by Alaska Seafood.  Food Bloggers got to make their own Fish Tacos at the Taste Pavilion that later followed.

It was fun watching the Food Bloggers edging to get the best photos — Some were right up in the Salmon’s face.  I’m sure many produced better photos than these, but I liked my seat.

During my last session, Chez Pim, Rhodey Girl Tests and Food Wishes talked about Video Blogging — Moderated by Krissy Wall.  Food Wishes offered great tips and was pretty funny too.  After all ended at noon, 350 Food Bloggers hiked it down to the Tasting Pavilion, reported about in (2) of the 3-2-1 Blogger Festival Wrap Up.

Not much time for words right now — Have a lot to report about the flight, but will do so later.

Sat in the very last row of the small plane.

Checking in at the Foodbuzz table. 🙂

Just got to the Sir Francis Drake.

View from my room.

Hello.

Thanks for the swag!  I already ate the 479° Black Truffle + White Cheddar Popcorn.  YUM!

Ready to start blogging, but it’s time to head to the Welcome Reception to meet everyone.

Sadly, I’m unable to attend the First Annual Blogger Festival that starts today — I had hoped to meet hundreds of foodies in San Francisco this weekend, but instead my diet has been (and will be) consisting of Cough Drops, Mucinex DM, Sudafed PE, NyQuil, etc.  I’m sure none of that will be on the Foodbuzz menus.  I’m envious thinking about what everyone else will be eating.  Nibbles of Tidbits will be there in fantasy and spirit and I truly hope to meet y’all next year.  Have an amazing weekend, but not too amazing. 🙁

If you’re an official food, wine or spirits blogger, there are a limited amount of tickets still available for the 1st Annual Foodbuzz Blogger Festival.  The 3 day schedule of events is a food lover’s dream that takes place in the heart of San Francisco.  If it happens for me, I’ll report all about it.

Have you tried Houston’s BBQ Pork Ribs aka Knife & Fork Ribs?  They’re some of the best I’ve had and a model for how I want my Baby Back Ribs to be.  And I’m content knowing I’ve previously accomplished it, BUT sometimes there’s not the time, nor grill, then what?

The above Baby Back Ribs were baked in the oven at 400° for 1 hour wrapped in foil (fat/meat side down), then unwrapped, turned over and lathered with BBQ Sauce and cooked 20 – 30 minutes longer unwrapped.  Below is how they looked, prior to turning to sauce.

And separately below we experimented with a Dry Rub on a different slab of Baby Back Ribs.

Last year at the Foodbuzz Blogger Festival in San Francisco, I was given a Brown Sugar Pork Rub developed by Tyler Florence.  I finally tried it on this second slab of Ribs.  And to compound the test, we cooked them as described above, but at 225° for 3 hours.

The consensus, the slower cooked Dry Rub Baby Back Ribs fell apart while cutting, not attractive for serving, and unnecessary since the top Ribs cooked in half the time and were perfectly tender.  That recipe is from Delicious House.  It’s a keeper happily collected, posted and linked here for future use.

And I’m sorry to report that I wasn’t excited by Tyler’s Brown Sugar Pork Rub, and it sounded so good too, but Salt and Pepper worked better on the first slab of Baby Backs, a winner.

Been camping in South Carlsbad, but will soon post our final wrap up of the Foodbuzz Blogger Festival and back log of reports that’s ensued.  It’s all good.

Cooking Hot Dogs over the camp fire while the sun sets over South Carlsbad.

Relaxing.

Running through the Seagulls hoping for a few things not to happen.

Creative dog walking with a Cheese Puff and fishing pole — No hook. 🙂

Inspiring a lazy dog to walk.

It worked, but not for very long.

Wake up Maggie got it.

Painted rocks in South Carlsbad.  Nibbles of Tidbits left a special message on a rock — Find it and describe and we’ll send you a prize.  Good luck!

Another sunset on a mini vacation.

Although the pictured isn’t truly a Trifle, since no Sponge Cake, Custard or Fruit Juice is used, and not technically a Parfait, since no Ice Cream or Granola is included, we’re still calling it a Cinnamon & Sugar Toast Breakfast Trifle.  It’s simple to make and the second recipe created for entry in Nature’s Pride Bread Ambassadorship program.  Nibbles of Tidbits’ first recipe submission for Florentine Surprise Eggs & Toast is linked here.  Both are delicious and thus hope one sends me to the Foodbuzz Blogger Festival in style.  We’ll see.  If not, we’d still make ’em again.

Cinnamon & Sugar Toast Breakfast Trifle
Recipe Ingredients, Instructions & Tips:

* Nature’s Pride 100% Whole Wheat Bread * Cinnamon * Sugar * Butter *Yogurt * Fruit

Butter one slice of Wheat Bread per person, then sprinkle each with Cinnamon and Sugar and cut into squares as shown above.  Toss all in a large baggie with a little more Cinnamon and Sugar to liberally coat all sides.  Bake all in the oven (or toaster oven) at 300° until golden brown (10 – 15 minutes).  Be careful not to burn ’em, like the first batch I made.  Once the Cinnamon and Sugar Croutons are prepared, you can build the pseudo-Trifle using your favorite Yogurt and Fruit.  The above Cinnamon & Sugar Toast Breakfast Trifle started with a layer of Cinnamon and Sugar Croutons followed by a layer of fresh Blueberries, then Raspberry Yogurt (repeat ending with Yogurt on top).  It was then garnished with a fresh, fanned Strawberry and a few choice Croutons.  Any combination of Yogurt and Fruit may be used.

We made another (above) using alternating layers of fresh Blueberries and Strawberries with Vanilla Yogurt in between and it was just as good.  They are easy to make and a terrific way to enjoy your morning Toast, Yogurt and Fruit.  Measurements aren’t provided, since it depends on the serving glass size — Generally each should receive one slice of Bread and roughly six ounces of Yogurt, along with the Cinnamon and Sugar Croutons and the freshest Fruit available at the time.  Add just enough Cinnamon and Sugar to adhere to the Bread squares before baking.

09/19/10 Update: It appears this recipe won’t be securing me a spot as Ambassador, since I just saw a similar recipe published by Nature’s Pride a year earlier than this one — I guess it’s a pretty simple assumption.  I have a better idea to be posted soon.

When cooked, there’s a hidden Spinach surprise beneath each Egg.  This recipe was inspired by one prepared by Chef Jamie Gwen and my love of Eggs Florentine as an alternate to Eggs Benedict, another breakfast favorite — I combined aspects of each, along with Nature’s Pride 100% Wheat Bread to create the best marriage of all.  I’m calling this one Florentine Surprise Eggs & Toast.  They’re easy to make and produce a remarkable presentation of flavor.

This recipe was fashioned for potential Bread Ambassadorship to be bestowed by Nature’s Pride, an official Sponsor of the Foodbuzz Blogger Festival in San Francisco this November.  It would be a tremendous honor to be one of the chosen six — I’ll stress later about demoing it at the Pavilion, if selected.  Can I get a volunteer to dice the Onions and crack the Eggs? 🙂

As shown in photos (l – r) downward, I used Nature’s Pride 100% Whole Wheat Bread, and to be honest I’m not a big Wheat Bread gal, but do enjoy the double-wrapped freshness, texture and taste of Nature’s Pride Breads in general.  In my experience, the one’s I’ve tried have been exceptional — I’m happy to report.  This recipe was developed with it as the base.

The Florentine Surprise Eggs & Toast does rest on the “Toast” — First cut the Bread slices into rounds with a well-sized Cookie or Biscuit cutter, then toast them (light – medium) in the oven or toaster oven.  Both work well if you don’t burn ’em.  No neglect can happen.

Florentine Surprise Eggs & Toast
Recipe Ingredients, Instructions & Tips:

* Nature’s Pride 100% Wheat Bread  * Baby Spinach  * Eggs  * Sweet Onion 
*Deli Ham Slices  * Lemon Zest  * Green Onions  * Olive Oil  * Cooking Spray

Dice and caramelize Onions until golden brown, then stuff the same large pot with washed fresh Spinach.  Cook down the Spinach* and all liquid, stir in the Lemon Zest** and set mixture aside to drain.  Spray Cupcake/Muffin pans with preferred Cooking Spray and place one Toast round in each cup, then arrange the Ham*** slices formed into a cup over each Toast.  Add a portion of the drained Spinach mixture on top of the the Ham, crack an Egg over each, season with Salt and freshly ground Pepper, and then bake all in a preheated oven at 375° for 15 minutes.  Remove and transfer to a serving platter and/or awaiting plates and garnish with Green Onions.

* The amount of Spinach to use is sometimes hard to estimate.  For six Florentine Surprise Eggs & Toast I used about 6 – 7 cups of fresh Spinach.  Add approximately (2) tablespoons of the cooked Florentine mixture to each cup being sure to leave enough room for the Egg.  As a test, I also prepared one Florentine combo (pictured above) with uncooked cut Spinach and Lemon Zest and it didn’t turn out nearly as flavorful, thus it’s not recommended.  I’m always looking for a good tasting shortcut.

** Stir in 1/2 teaspoon of Lemon Zest after cooking the Spinach mixture.  Its addition is meant to bring in the essence of a Hollandaise Sauce, which is usually included with Eggs Florentine and Benedict.

*** Ask your Deli Guy/Gal to slice their finest Ham into medium thick slices (not too thick).  The pictured Ham slices were a bit too thin.  It’s best to use thicker slices, so the Egg doesn’t leak through.  If it does leak a little, it’s not the end of the world.  And believe it or not, the Toast base does adhere to the Ham top for easy removal from the pan.

Note:  I must state the following… As part of the Foodbuzz Tastemaker Program, I’ll receive a coupon good for a package of Bread.  That’s it.  The pictured loaf was on my dime, as I wanted to get started on this fun concoction.  I’ve learned that Wheat Bread is good to eat too.  Thanks for the consideration Foodbuzz and Nature’s Pride.  Enjoy the recipe!

Inspired by the coverage of the Foodbuzz Blogger Festival, I made Roasted Brussels Sprouts.  At the Outstanding in the Field style dinner held at the Greenleaf Warehouse in San Francisco, it seems like everyone loved the Brussels Sprouts.  They looked terrific on the various event recap posts, which made me want to make ’em. 

The recipe of the actual dish served at the festival is here, but I made something else.  These Brussels Sprouts have a nice roasted char, but different ingredients.  I tossed this bunch of hot water washed, halved Brussels Sprouts with Olive Oil, White Balsamic Vinegar and Salt & Pepper — That’s it.  Just roast all in a 425° oven for about 25 minutes.  Stir occasionally and add more Olive Oil and Vinegar as necessary or to taste.  They turn out sweet and caramelized.

I can’t say these Brussels Sprouts are as good as those served at the Foodbuzz dinner, since I sadly wasn’t there, but they’re darn good and easy to make with what’s on hand.  I’ll surely make them again — Super easy and tasty is my favorite combination.

Still hoping to earn a Foodbuzz Blogger Festival Scholarship, I prepared this Bread Pudding recipe.  It’s adapted from a recipe created about 10 years ago.  This version is dubbed Rustic Bread Pudding— Recipe entries for a Nature’s Pride sponsorship to attend the festival are due today.  Nature’s Pride’s Multi-Grain Bread was used in this recipe, since the 100% Whole Wheat and 12 Grain Bread I received as a Foodbuzz Tastemaker was gone.  Click here to learn more about that.  I subsequently purchased the Multi-Grain for this recipe, since the 12 Grain wasn’t available.  The Bread was first toasted, which brings out its flavor and ultimately adds a marbled look to the finished Pudding.

Ingredients:

8 Bread slices (Nature’s Pride Multi-Grain or 12 Grain)

4 Eggs, beaten

2 Cups of Milk

1/2 Cup of Brown Sugar

2 Tsps. of Butter (melted at room temperature)

1 Tsp. of Vanilla Extract

2 Tsps. of Cinnamon

1/8 Tsp. of Nutmeg

1 Tsp. of Orange Zest (or zest of one Orange)

Directions:

Place Bread slices on a cookie sheet and toast in a 325° oven until golden brown, turning slices once (about 10 minutes).  Remove Bread from oven and let cool — Tear slices into rustic pieces, add to a baking dish and set aside.

In a separate bowl, combine the Eggs, Milk, Butter, Sugar, Vanilla Extract, Orange Zest, Cinnamon and Nutmeg.  Mix well, then slowly pour over the toasted Bread until all are well moistened.  Set aside to allow the liquid mixture to penetrate evenly before baking — Press down gently with the back of a large spoon.  Once moistened throughout, bake in the 325° preheated oven for 30-35 minutes or until set in the center.  Remove from the oven, let cool a little and serve warm.  It’s best that way.

NOTE:  The pictured Bread Pudding was a little dry and definitely needed Powdered Sugar and/or an Orange Juice Glaze (OJ & Powdered Sugar).  The above recipe was written to improve the taste and texture of this initial test.  We regret to report this information, but believe it’s important to consider.  No time is left for re-testing, but still want to join the festival. 🙂

UPDATE 10/22/09:  Unfortunately I didn’t win this one, but you can check out the winning recipes here.  Thanks for the opportunity Foodbuzz and Nature’s Pride.

To become a “Bertolli Influencer” at the Foodbuzz Blogger Festival, it was required that applicants submit a MENU using Bertolli products — One Appetizer and One Entree.  Bertolli and Foodbuzz have teamed to offer a brand scholarship program to provide (10) Featured Publishers with free airfare and transportation to/from the festival, and accommodations for (2) nights in the heart of San Francisco.  Please pick me. 🙂

Pictured HERE is the 2nd Course of my Bertolli Tasting Menu.  As an entry, I proposed the following:

1st Course (Appetizer): Melt in your Mouth Meatballs with Bertolli’s Fire Roasted Tomato and Cabernet Sauvignon Sauce w/ a Garlic and Extra Virgin Olive Oil Crostini.

2nd Course (Entree): Roasted Asparagus and Red Peppers tossed with Penne Pasta and Bertolli’s Garlic Alfredo Sauce with Aged Parmesan Cheese and Pine Nuts.

Although I propose the use of Bertolli’s “Garlic” Alfredo Sauce, the original was substituted here, since the other wasn’t available at the store I shopped. Instead I roasted a bulb of Garlic in the oven and mixed in a few cloves.  All was a flavorful combination.  The (10) winners should be announced tomorrow, then Foodbuzz readers will vote for the top (3) menus to possibly be prepared at the festival — My fingers are crossed.

UPDATE 10/22/09:  Unfortunately I didn’t win this one, but you can review the winning menus here.  Thanks for the opportunity Foodbuzz and Bertolli.

The Cadillac Culinary Challenge Test Drive Event made a stop at the Irvine Spectrum.

Chef Mary Sue Milliken went head-to-head with local Chef Yvon Goetz of The Winery Restaurant & Wine Bar.  Both prepared Fish and I luckily got to judge one of the competitions.

Guess who won?  One won the Judge’s vote and the other won the popular/audience vote.

All was nicely done as shown in this Guess Who Report — Back to Cadillac after we mack.

This weekend the Cadillac Culinary Test Drive Challenge will be happening at the Irvine Spectrum Center.  Mary Sue Milliken of Border Grill Restaurant & Truck (among other accolades) will be competing against local famous Chef Yvon Goetz of The Winery Restaurant & Wine Bar.  I hope to be there on Saturday (or Sunday) to help JUDGE one of the six presentations / challenges and possibly test drive an Escalade.  Good luck to both Chefs — See you there.

Nibbles of Tidbits, Shelly Borrell is on Twitter as FoodBlog — Our last five tweets, so they’re called, are always posted here (below on the right).  FYI: I’m not that into it and frankly think Twitter is a bit overrated, but it does have its benefits.  A presence is necessary to participate in some events/happenings and it comes in handy while traveling to meet up with groups.  The Carrot is poker-faced about the idea, but if you’d like to follow us, see here.

I like the way this new style Whisk works, I like the way this new style Whisk works, I like the way this new style Whisk works — That’s hard to say outloud three times fast, or is it just me.  Regardless, the Whisk is by WMF.  Could it be that I put less effort into stirring this mix?  It kinda seemed like it and it worked well.  I liked using it. 

A few pros and cons include… The batter is less apt to get trapped in the Whisk, it’s comfortable and easy to use, but it may be a little louder, as the balls bounce off the edges of the bowl, and it’s harder to scrape the sides of the bowl with the Whisk, since the ball tips are wider than the prongs.  Overall, I love it as an acceptable, fun, useful kitchen tool option.

I received the Whisk (and other goodies) at the Foodbuzz Bloggers Festival in San Francisco, then graffiti’ed the above photo before re-posting it here.

There’s so much to write about and too little time with the busy work week ahead (and now have a cold).  Back from San Francisco and a giant box of goodies to arrive soon via Fed Ex — Had to ship it all back to avoid the heavy luggage fee imposed by United Airlines.  It’s truly gouging (12lbs. over = $100).  Excessive, yes, no?  I’ll be addressing a few issues with United and will report more when their response is received.  That experience was a bummer, but I otherwise had a crazily stufted time participating in the non-stop eating fest with 350 Food Bloggers from all over.  The farthest traveler came from Bulgaria to attend the Second Annual Foodbuzz Bloggers Festival.  I’ll be linking to all the talented Food Bloggers I had the pleasure of meeting and can’t wait to try the interesting products that are on the way.  Thanks for all Foodbuzz!