This post begins a series of recaps of the 2010 Foodbuzz Blogger Festival held this past weekend in San Francisco. I am going to break it out and do one post for each part of the weekend, so that people who did not attend can get a better sense of everything I experienced this weekend.
Around 5 o’clock on Friday evening, I met Meghan and Elina in the swanky lobby of the Sir Francis Drake hotel. After a bit of chatting and meeting the first of many bloggers new to me, we boarded buses to the opening reception and street food fare.
We arrived at the Fort Mason Center where we were met with a brilliant west coast sunset.
Inside the building, there were food trucks lining the perimeter and long tables in the middle, each set with fruit and cheese platters and small plates of Mission Minis cupcakes. Quick sidenote: the abundance of fresh figs throughout the weekend made my list of Top Ten Best Things about the festival.
The centerpiece of the room was an enormous spread of Mission Minis cupcakes spelling out “Foodbuzz.”
Once seated, we introduced ourselves to the table by way of a foodie gift that we each brought. Funnily enough, I ended up presenting my gift of chocolates and hot chocolate mix to a fellow Bostonian, Susie. I, in turn, received possibly the best gift imaginable from Ellen and Tao, an awesome bay area food blogger couple who I was so happy to meet that weekend. They presented me with a pumpkin-themed gift basket that included a can of organic pumpkin, homemade pumpkin chocolate chip cookies from their own recipe, along with a copy of that recipe, and a cute pumpkin decoration. I think I may have squealed with delight. I waited until I returned to Boston to dig into the cookies. I have now devoured half of them. They are delicious. I will get you all the recipe.
Following the introductions, the food bloggers were unleashed on the food trucks. It was a very ethnically-diverse mix of cuisines. I was happy with the wealth of meatless offerings. Tacolicious had an excellent Vallarta bean taco with squash, pepper and nopales. I topped mine with a creamy avocado-tomatillo sauce.
The guys from namu happily made me one of their Korean beef “tacos” without the beef, with chopped tomatoes and scallions on a bed of rice and nori.