I am happy to announce that the next Foodportunity is just around the corner. Tickets are on sale now. My goal of this Foodportunity was to give people more chances to network with people that they admire. I really wanted people to be able to come and ask questions and learn more about the restaurants and chef owners that they have heard so much about. There will not be a panel but people can come to the lounge between 6:30- 7:15 and chat informally with these people. The Palace Ballroom will be filled with restaurants, companies and food passionate people.
Here are some photos from the last Foodportunity. Photos below by Nate Naismith ( First Batch) and Jackie Donnely Baisa (Second Batch)
Speed Networking, led by Julien Perry
Live tweeting at the event
The lovely panel, Mina from NW stir
, Kurt Dammeier of Beecher’s Cheese
, Maximus Minimus, Pasta & Co, Bennett’s Pure Food Bistro and a cookbook, “Pure Flavor”, Tamara Murphy of Brasa
- photo by Jackie Donnely at Baisa Fotograferie
Foodportunity March 22nd
Alaska Silk Pie photo by Jackie Donnely at Baisa Fotograferie
photo by Jackie Donnely at Baisa Fotograferie
“Foodportunity,” a series of networking events for Seattle food professionals, will take place on March 22nd, 2010, from 6 to 9 PM at the Palace Ballroom.Attendees will include local food writers, bloggers, restaurateurs, food producers, PR professionals and other companies from the food and hospitality industry.
Following the sold-out success of previous Foodportunity evenings in 2009, Seattle event planner and food blogger Keren Brown has created an opportunity to connect informally with several of Seattle’s most talented chefs and restaurant owners. These chefs and owners will be available for questions and conversation in the lounge of the Palace Ballroom between 6:30-7:15 pm.
- Tom Douglas, owner of the Palace Ballroom, Palace Kitchen, Lola, Etta’s, Serious Pie, Dahlia Lounge and Dahlia Bakery.
- Ron Zimmerman and Carrie Van Dyck, owners of The Herbfarm in Woodinville
- Rachel Yang and Seif Chirchi, owners and chefs at Joule in Wallingford
- Robin Leventhal, Top Chef contestant and catering chef
- Greg Atkinson, contributing editor to Food Arts magazine and to The Seattle Times, chef-instructor at Seattle Culinary Academy.
- Brian Canlis, co-owner of Canlis Restaurant
For the first 40 people who send an email to email@example.com, there will also be a “speed networking” event, beginning at 8:30, chaired by KOMO restaurant reporter and Seattle Weekly “Voracious” blogger Julien Perry.”Speed networking gives you a taste of 20 new people. You can decide who you want to follow up with,” Brown says.
Foodportunity participants will enjoy appetizers from several of Seattle’s most talked about restaurants, and the opportunity to engage with a wide range of food companies.
Tom Douglas, awarded National Restaurant of the Year by Bon Appetit magazine and a national James Beard nominee for Restaurateur of the Year, will provide his Palace Ballroom facilities to host the event and serve a selection of appetizers. Additional participating restaurants include: Mistral Kitchen, Spring Hill, Cascina Spinasse, Cicchetti, Dinette, Olivar and Urbane.
Beer and wine will be available from a cash bar, and a wide range of food products from local sponsors will be on display.
Foodportunity is open to food journalists, bloggers, public relations professionals, restaurateurs, farmers and all food-passionate people. Admission is $22 (plus booking fees; $28 after March 15) which includes bites from restaurants and companies. Tickets can be purchased through BrownPaperTickets.comhttp://www.brownpapertickets.com/event/100118
Palace Ballroom is located at 2100 5th Avenue in downtown Seattle. More information is available online at Foodportunity.com.
Keren Brown, aka Frantic Foodie, is the founder of the popular culinary networking event known asFoodportunity. She organizes monthly events for Seattle food bloggers, creating lasting contacts and connections. Keren’s food events information can be found at Frantic Foodie in the Seattle P-I , FranticFoodie.com and on the events page of MyNorthwest.com