Hey friends, I’m at the IFBC right now, and boy is it awesome! I will give you some major coverage eventually, but I have lots to process, and a video to put together, and we’re just starting the next session so here’s a sneak peak at our lunch today.

Jordan Mackey from Six Seven At The Edgewater had an amazing serving of caviar. That was definitely the best part of lunch for me and I was so excited to see him setting it up.


Mark Fuller from Spring Hill is from Hawaii, I knew I’d like him! He served grilled albacore nicoise, miners lettuce, green bean, potato crackling, olive salt, and a soft boiled egg. I had to go back for seconds because although my egg and albacore were delicious, the salad was so salty I actually gagged. I think it must have accidentally been salted twice. My second plate was perfectly seasoned and I absolutely loved it.

I can’t say enough about the freshness and delicious quality and flavor of the food from Keith Luce of The Herbfarm. Above is This Morning’s Egg from the Herbfarm Hens, soft scrambled and garnished with Pastrami Cured Sockeye Salmon, and Smoked Quinault Indian Steelhead Caviar.

Their (Herbfarm’s) butter was just churned and so wonderful, I slatherd it on. It was great with the fresh pulled breakfast radishes (very mild taste, not what I expected) and Sitka Alaska Sea Salt.

Keep your eye out over the next week for lots more info, and check out #IFBC on Twitter, or http://ifbc.foodista.com for podcasts and a live feed.


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