March 31st, 9:30am – Just off to Day Two of the IACP convention in Seattle. Attended 3 great workshops yesterday:
1. How our genes can affect our health and the way we eat
2. What editors are looking for in magazine submissions and how to think ‘outside the box’ when it comes to story ideas.
3. A celebration of pork in three different cultures.
I’ll feature podcast and radio programming from yesterday’s workshops, and I’m looking forward to attending more workshops today and a Culinary Showcase where I’m going to learn how to make chocolate from cocoa beans…at home!
Dinner last night was at the W Hotel’s Earth and Ocean restaurant, where executive chef Maria Hines and executive pastry chef Sue McCown wowed a large group of IACP’ers with a delightful tasting menu of porcini creme brulee, sablefish cooked sous vide with fennel and preserved lemon foam and grilled Oregon pork loin with smoke white bean puree. Then there was Sue’s "Parade of Desserts", and I love a parade! Here’s some pics:
