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Kitchenbug Launches New Mobile App at Foodportunity

With  Foodportunity event just around the corner, we are prepping for a fun-filled, tantalizing and delicious time!

This year’s premier sponsor is Kitchenbug.  I joined the Kitchenbug team last year as soon as I realized that there was a smarter way to collect recipes and that this company marries her two favorite things, food and innovation. I am really excited to share what we do at Foodportunity!

Create-Recipe

 

 

Luxury food and drinks on wedding table. Shallow DOF

With Kitchenbug being the premier sponsor, you are guaranteed to get personal in our awesome Seattle Photobooth with crazy props, selfies galore and loads of surprises.  We are teaming up with Chef Wayne Johnson of Shuga Jazz Bistro. After 30 years in the restaurant industry, Chef Wayne Johnson has Seattle jazzing at his new hot spot,  serving upscale and classic southern cuisine. Having earned many accolades for his contributions to the food industry, Chef Johnson still humbly continues to give back. His contagious love and passion for food, as well as his recognized dedication and mentoring to his community synergize into the perfect combination of excellence.

chef wayne

We have surprises including a booth for photos from Seattle Photo Booth. We promise to bring funny and crazy props so we can take photos with our friends and remember this night in photos. After lots of food and wine, it will be so much fun to take all those photos.

seattle photo booths photo

 

And a little more about Kitchenbug!

KB Logo - W600

Just What You Have Been Waiting For 

Kitchenbug is also excited to announce the launch of their new mobile app available for iPhone. This app will get you a cool recipe analysis that makes cooking healthy, fun and easy. Kitchenbug’s algorithm analyzes recipe content, calculates nutritional facts and shows you all the recipes’ “pros and cons”. This cutting-edge and innovative app can be your daily companion with everything food and dietary related. Just what you have been looking for, right?

Are you coming? Get your tickets here

 

Foodportunity 2013 Chocolate

Photo credit: Jackie Donnely Baisa

 

 

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Apps I Love- Buffer

 

 

Do you want to manage your social media better? Buffer is the answer to that.  Say you want to post something to Facebook but you want it to be up at a certain time, Buffer is how you do it.  I know there are plenty of ways to schedule Facebook posts but I found Buffer to be the easiest and smoothest for me.

buffer

You download the bookmarklet to your desktop and then just click on the image and Buffer takes the image and puts it into your feed to be posted at the times you scheduled ( in advance)  or if you prefer, the times that Buffer thinks are best.

You can Buffer with many of your social media accounts: Twitter, Facebook, Facebook Groups, Linked In, Google +.   A limited and free account is avalable but for  $10a month,  you get the  Buffer “Awesome ” Plan which lets you connect another user, posts up to 200 posts and put in 12 social media profiles. There is also Buffer for Business with lot of other features which I have not used because the Awesome plan has been enough.

Buffer also gives you analytics for each post, which is also helpful when you need a quick view of the stats. At the end of the day, the most awesome part of Buffer is how awesome the staff are.  In the beginning, when I was figuring it out, I had questions and guess what, I got instant answers, right away. If you have a question for the people at Buffer, you get responses almost instantly ( or maybe it was my luck). Really, I use them as an example of a company that does things right!

 

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Open Casting Call in Seattle

Dear Food Lovers,

 

Here is a great opportunity for my friends who love to cook.

The+Taste+3+Flyer_SEATTLE

 

Good Luck

Keren

 

 

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Foodportunity July 28, 2014

We have exciting news here:

photo by Nate Naismith

photo by Nate Naismith

 

“Foodportunity” Is Back With a Splash of Tech

 

This year’s networking event is sponsored by Kitchenbug.com, an online recipe box, that offers nutritional and calorie information for any recipe on the web, in real time. Kitchenbug will be launching their new mobile app at the event . They will have a photobooth from  Seattle Photo Booths and suprises for everyone.

 

KB Logo - W600

Seattle’s long awaited “Fete of the Foodies” will take place at the Palace Ballroom on Monday, July 28 from 6-9 p.m.  The room will be buzzing as Foodportunity kicks off the evening with a tech/foodie angle along with tantalizing bites from many of Seattle’s top restaurants.

 

foodport

photo credit: Jackie Donnelly Baisa

Northwest restaurateur and entrepreneur Tom Douglas will provide his Palace Ballroom facilities to host the event and serve tastes from his newest venture, Hot Stove Society (a cooking school offering the ultimate connection between food lovers and the best food instructors). The lineup also includes tastes from Loulay Kitchen and Bar, Luc, Lark, Old Sage, Von Trapp’s, Poquitos, Six Seven and many more. For a complete list of participating restaurants and companies, visit www.fooportunity.com.

 

This year is filled with a star-studded line-up of food entrepreneurs and leaders, who will present their new innovations to the Seattle scene from 6:30-7:30 p.m.  They will be available to answer questions, talk about their journey, and offer food related business tips.

 

Food Entrepreneurs:

 

Dror Daliot, COO and Tal Rosenberg, CMO

Kitchenbug.com an award winning recipe platform

https://www.kitchenbug.com/

 

Kurt Beecher Dammeier, Entrepreneur

Beechers’ Handmade Cheese, Pasta and Co. Liam’s, Maximum/ Minimus,  Bennett’s Bistro,

Fraunhofer Meat & Fish

http://www.sugarmtn.net/

 

Maxime Bilet, Chef and Author

Co-Author of Modernist Cuisine and Founder of the Hungry Owl Innovation Group

http://www.linkedin.com/pub/maxime-bilet/10/835/726

 

Janelle Maiocco, CEO of Farmstr and Food Blogger

An online marketplace where you can find and buy organic quality food direct from producers for less than it costs at the store

http://www.farmstr.com/

 

Jason Wang, CEO of Caviar

A food delivery infrastructure for restaurants with real time GPS tracking

http://www.trycaviar.com/

 

Foodportunity November

Want to learn new networking techniques?  Be one of the first 40 Foodportunity ticket-holders to emailinfo@foodportunity.com to reserve a seat for the 8:30 p.m. “speed networking” session led by award winning food writer, Linda Miller Nicholson, of the Salty Seattle.

 

photo by Nate Naismith

photo by Nate Naismith

Tom Douglas’ Palace Ballroom is located in downtown Seattle at 2100 5th Avenue.  Advanced  pricing is $25 per person and will change to $32 per person at a future date.  Tickets can be purchased through Brown Paper Tickets at http://www.brownpapertickets.com/event/680259. Space is extremely limited.

 

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I Have An Onion Allergy, I am not Kidding You

I am the annoying person who asks a million questions about the food at restaurant. Could you wear gloves? Can you clean your knife? Does that have onion in it? My husband knows that he can’t kiss me if he ate raw onions or I might throw up on him.

Allergies are not a joke (I have a son with a nut allergy, I know this all too well), but weird ones that nobody has ever heard of, those are hard to explain.

I am allergic to raw onions. Yes, anything that has anything to do with an onion that is raw will make me sick. Purple one, white ones. Onions of all kinds.

Red Onions

I only found out about this about two years ago. I have been suffering from Migraine headaches since I was 15. They got worse when I wrote my book, the Food Lovers’ Guide to Seattle. They were really bad at that point. They were really bad when I worked at a restaurant at the age of 18. Every other day I came home sick. I was the one making the sandwiches, layered in onions and smoked meat. So how the hell does someone go through their whole life with an allergy and not figure it out?

I had been hearing the word “trigger” when it comes to migraines for years. Doctors had told me to avoid cheese and chocolate when I was tired or hormonal because they might trigger migraines.For years, I tried so hard to identify the silent trigger that was making me suffer so bad.

I could never figure out the trigger until one day after a lunch at my favorite Mexican restaurant. I walked in with the biggest smile ever. I was only 3 bites into my food when I a headache started, then I got pain in my stomach, I ran to the bathroom, my stomach hurt for hours, then nausea and a kind of flurry feeling in my head. It lasted 3 days. I looked at everything and couldn’t figure it out. The next day another migraine. Then every few days it happened. The same sequence happened again: migraine, stomach pain, nausea and an inability to concentrate. Every time I ate Mexican food or anything with raw onion in it. Then I started monitoring it. Every time I ate onions, I got the same reaction. A headache that got progressively worse and sometimes usually lasted 3 days at a time, stomach pain and cramps, nausea and a feeling of disorientation.

I avoided onions and my migraines started going away. They went from several a week to once a month or less. It was like a weight lifted off of me. The crazy part is that I always hated the smell of raw onions but couldn’t understand why ( as if my body was trying to telling me something).
Young woman with handkerchief having  cold. Isolated.

I am very careful now when eating out. Yesterday, I ate a pickle at a restaurant that was right near the onions and it happened again. Every time even a cube of onion touches my mouth I can feel the sequence unfolding. It has even gotten worse with time. A knife that is not clean from onions will trigger it. If you get sick every time you eat onions, then you might have an allergy.

I feel like it is my duty to share this because you never know if anyone has this and doesn’t know.

Here are the symptoms of a raw onion allergy for me…

- headache with aura
– migraine
– vomiting
– nausea
-stomach pain
-bloating
-leaky gut
-disoriented and confused feeling

If you have a weird allergy, please feel free to share. You never know how you can help others.

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New Updates and Kitchenbug

Where did this year go?

My twins just passed the two year mark, which means they have their own little personalities. Every one of my three kids is finding a different path and it is really nice to see how different they are and what makes each child smile. My 2 year old boy loves cooking and can tell you exactly what you need to make smoothies or a cake. My 2 year old girl loves pink, dresses, leggings and purses. I have no idea where she gets it since she has two brothers and I am definitely not the one to encourage her to wear pink. And my oldest who is five, he loves letters, playing on the computer and guessing how to spell words.
Chloe eating

I have discovered new interests and I have spent the last year examining the tech world, reading all I can find and connecting with start ups because I find it so interesting that a small idea can turn into something that changes our lives. As an entrepreneur, this is where I thrive, I love new ideas, big thinkers and making things happen.

I am sure that I will be incorporating more tech stuff in my blog, I plan to share my favorite start ups and especially the connection between food and tech. I love the tech world, I have been actually looking to join a start up for the last year and have been secretly sending messages to the universe hoping that the right fit will one day come. And one day I discovered Kitchenbug and I fell in love with this recipe box. I joined the team as the Chief Evangelist and I absolutely love it. It is an online recipe box that can give you calorie and nutritional information in real time. You just download the bookmarklet and click on any recipe on the web to get started.

I hope you love it too. Follow me, I have lots of boxes http://kitchenbug.com/collection/#!/user?profile=keren.brown

We are having an awesome contest and the winner wins a beautiful Pro Series KitchenAid. You still have a few days to enter.kitchenaid

Food lovers and home cooks worldwide unite! It’s time to join forces against one of the biggest scourges the food world has ever known – and put it firmly back in its place. From January 15th through February 7th, we’re hunting down the biggest, baddest, and fattiest recipes on the internet.

These recipes that don’t just bust guts – they’ll also clog arteries, send blood pressure soaring and send your cholesterol sky-high! They might be delicious, but they wreck your heart and we won’t stand for it anymore!

With Heart Healthy Month coming up in February, Kitchenbug wants your help in rounding up the most extravagantly sinful recipes on the internet and throwing them into Food Jail. If you find the leader of this criminal gang, we’ll give you your rightful bounty of a $649 KitchenAid Series 7 Quart Mixer.

Kitchenbug is an online recipe box that also has the ability to instantly analyze any recipe, from any website, by using a bookmarklet. Within seconds, you’ll know the calorie and nutritional information of the recipe. Whether you want to eat better or just love to cook, this tool turns a chore into a simple point and click process. With Kitchenbug you can organize all your recipes into boxes, follow other users’ recipes, adjust recipes from U.S to Metric and search your recipes with search terms like low fat, cholesterol and heart healthy.

Kitchenbug CEO, Ofir Shahar said “I needed a way to know more about my recipes and track my health. We take the healthy lifestyle seriously. We have Pilates classes once a week and we have our chief dietician Ramon Einav make a weekly grocery list for our office kitchen with healthy choices!”

With readers of All My Faves choosing it as the best Health and Food Website 2013, Kitchenbug is well-positioned to lead the charge against bad food. Will you heed the call and help us to defeat this scourge on our land? Start collecting recipes here.

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Teatro Zinzanni- A Seattle Experience

Guest blogger Micaela Surdi from She Writes For Food tells you why you have to try this experience.

My first visit to Teatro Zinzanni was an experience I will never forget. The atmosphere, the energy, the enthusiasm, the theatrics, the comedy, the magic, the performances, and the food were all out of this world. Seriously. Upon making my trip over to Teatro ZinZanni in lower Queen Anne, I had no idea what to expect. It is pretty typical of me to research a place before even stepping foot out of my house. I’ll read reviews, I’ll scour for pictures, I’ll talk to friends and scavenge for opinions and thoughts, I’ll even find YouTube videos to keep me hopeful for the experience or to help me be willfully prepared for a poor experience. For whatever reason, I turned in my PFRS badge (Performance Food Research Snob, duh) and began my voyage to Teatro Zinzanni without any opinions or visions of what to expect; my expectations were nonexistent.
photo

I arrived at Teatro Zinzanni and was transported to the early 1900’s with its beautiful décor and welcoming hosts. I came to know that Teatro ZinZanni’s main event is part circus, part dinner theatre, and always magical. It is a three-hour whirlwind of international cirque, comedy and cabaret artists all served up with a scrumptious multi-course feast and elegant libations. Each ever-evolving and constantly changing production (at least 3 new shows per year) combines improv comedy, vaudeville revue, music, dance, cirque and sensuality into a dizzying and colorful new form that is never quite the same from evening to evening. It is famous for its intimate setting, the fast-paced action of the show unfolding above, around and even alongside you as you dine on a gourmet meal.

unnamed

If you didn’t know, Teatro ZinZanni seats restaurant-style at tables and in booths in the antique cabaret tent imported from Belgium. Yes, Belgium! The tent is circular and intimate (it seats around 285). Anywhere you are seated it’s a guarantee you will feel like you are part of the show and intimately experiencing it. The action of the show takes place all around the restaurant and is clearly visible from all vantage points in the room. As I was personally delivered to my seat, my server’s enthusiasm, joy, and pure excitement for the show became contagious and soon I was anxiously waiting for the show to begin. As I waited, the knowledgeable servers asked about any dietary restrictions, educated me on the nights menu, the wine selections, the performances, and then happily whisked away into the kitchen as the lights went down and the show began.

I won’t get into the actual show performances because let’s be honest, you need to see and hear them for yourself. But I will share my knowledge of the cast members. Practically all of the cast members are internationally renowned performers. Andrea Conway Doba who brings humor and raw talent to the show has spent nine years with Cirque du Soleil, touring Saltimbanco throughout Asia, Europe and North America, performing on the Chinese poles and jumping 35 feet in the air off the Russian swing. Dreya Weber who stars as Cleo in the show is an acclaimed actress, musician, and aerial choreographer. Did I mention she has choreographic credits with Michael Jackson, Cher, Madonna, Taylor Swift, Britney Spears, Katy Perry, Kylie Minogue, Rihanna, Christina Aguilera and Pink? These are just two performers I’ve mentioned, though, there are ten in the current show, “Hail Caesar: Forbidden Oasis!” who have equivalent and diverse backgrounds just the same.

Words cannot begin to explain how and why my jaw was literally dropped during the whole show. My eyes opened in shock, disbelief, and utter bewilderment! The way Frank Ferrante (plays Caesar) engaged the audience with impeccable humor and audience participation had my stomach hurting from laughing so hard. I was definitely surprised at the beautiful array and assortment of food the menu had, too. As I am unable to consume gluten, I was still served a bountiful, elaborate multi-course gluten free fare without any fuss. With their Egyptian yellow lentil soup with caraway cream, or the arugula and fresh green leaf lettuce salad with English cucumber, Roma tomato, shaved sweet onions, and Kalamata olives I was beyond spoiled. Then, there was the Halibut. Wild Halibut with basil and fresh fig chutney, served with fine herb cous cous and local seasonal mini-vegetables. What I enjoyed the most regarding the food was when the performers would make an actual performance about our next course. The waiters, chefs, servers, and performers all danced and paraded around the tent delivering our dishes with candid smiles, choreographed dancing, contagious enthusiasm, and with delightful ease. It made eating an exhilarating experience and something I will never forget.

If you are in search for the next birthday present, Christmas gift, Hanukah present, or simple date night out, booking tickets to Teatro ZinZanni is something you will not regret. You will honestly relish in the memories and moments that captured your heart and warmed your spirit as I am doing today.

There are four ways to get your tickets to Teatro Zinzanni:

By Phone

Call our box office at 206-802-0015.

At the Box Office

The Teatro ZinZanni Box Office is located at 222 Mercer Street at 3rd Avenue North, near Seattle Center.

Box Office hours:
Monday, closed
Tuesday-Saturday, Noon to 7:00 p.m.
Sunday, Noon to 6:00 p.m.
(For weekend matinee performances, the Box Office will open at 10:30 a.m. – lobby at 11:00 a.m.)

As A Gift

Teatro ZinZanni Gift Cards are available for purchase online or by calling or visiting our Box Office.

Gift Cards may be redeemed by calling or visiting our Box Office

Micaela is a multi-passionate writer in love with all things that ignite the human spirit. With a background in office management, special education, social media and PR, and Children Studies’ you can tell she has broad interests in all areas of life. Her zealous attitude towards human connection and yearning to experience deeper meaning in life unravels through writing about food, life, and celebrating gratitude. After experiencing a life altering illness in her childhood and witnessing her brother come face to death with, Micaela views each day as a true blessing and contagiously marvels at things big and small. Call her an old soul or a leftover hippie, but know that her drive to influence others in a positive way will never cease.

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Kathy Casey Holiday Party

Do you still need a few gifts for the holidays?

Every year this is the place to get your hands on lots of food gifts and to meet Kathy Casey and all her friends.

It is happening tomorrow. I got this from Kathy and I had to share!

photo credit: Danrinder.com

photo credit: Danrinder.com

Kathy Casey Food Studios®
Holiday Extravaganza & Open House

It’s almost here! My Holiday Extravaganza & Open House is back this year and all set for Saturday, December 14th from 11:00 am – 7:00 pm! There’ll be goodies to buy and samples to try!

We’re opening the doors to my Food Studios once again for all your holiday foodie gift needs. We’ll have all sorts of things to nibble and sip on from tasty bites from my latest book D’Lish Deviled Eggs to samples of Dish D’Lish® Egg Nog and other delectable items.

There’ll be plenty of goods to grab to stuff your favorite foodies stocking from our own 5130 Honey to Dish D’Lish specialty products: seasoning salts, cocktail mixers and limited-edition preserves. For the bar enthusiast we’ll have our Liquid Kitchen Golden Era Bitters, and cocktail kits. As well as our house-made Jingle Bell “Cheese Balls” spiked with Hennessy Cognac.

The Holiday Extravaganza isn’t complete without our “Over 21” Real Fruit Cake made with Maker’s Mark. So get there early as these fly out the door faster than Santa’s reindeer!

1 lb loaf of holiday goodness!

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Foodportunity Contest Winners

What’s Your Foodportunity?

And the winners are….

Last week we posted the entries. The judges have chosen the winners.

Yashar Shayan is the first place winner and you will meet him at Foodportunity at his very own table. Read more about him and his connection to wine here.
Impulse wine.foodprt tee

The second prize goes to Pastry Craft.

(The second prize winner will receive a cookbook package, including 3 cookbooks, Good Fish by Becky Selengut, Plum, Gratiyfying vegan dishes from Seattle’s Bistro and Trophy Cupcakes and Party Cookbook.)

The two third prize winners will receive gifts too. One will receive a $25 giftcard to Fonte Coffee and Bar and one winner will receive a bottle of Lagrima, the world’s classiest vanilla extract including real vanilla beans in the bottle.

Third prize goes to Miew Foods LLC. and Ricochet Biscuit

Thanks everyone for entering!

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Foodportunity Contest Entries

I am delighted to share all the entries for the Foodportunity contest. The judges are making their decision. I am happy to announce that our judges are Alice Currah from Savory Sweet Life, Linda Miller Nicholson from Salty Seattle and Ronald Holden from Cornichon.org.

foodportunityoct2012-186
photo credit: Jackie Donnely Baisa

All the entries are below. We would love to hear what you think? What’s your Foodportunity? Which entry is your favorite?

Every Bite, Karen and Carol.

Impulse Wine

Fresh Start Cooking

Menu International

Pastry Craft

Ricochet Biscuit

Asian Spices

Do you have a favorite?

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