BlogHer Food 2014 + The Miami Mocktail

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Where do I begin?! As I mentioned in Friday’s post, I spent my weekend at the BlogHer Food conference which took place in balmy {that’s the polite way to say it was very humid} downtown Miami.

BlogHer Food is the second large-scale food blog conference I’ve ever attended, and I couldn’t wait to see how it compared to Food Blog Forum… especially because, having been held at the Happiest Place on Earth, it was a tough act to follow!

Some of the festivities began on Thursday night, but I decided to relax and get settled in — room service, terrycloth robe and Grey’s Anatomy — and rest up for the busy weekend ahead. So far so good! My mom & my aunt were my roomies as they were having their own “staycation” over the weekend. Our suite was lovely with a beautiful city view!

After an early wake-up on Friday morning, I headed down to the ballroom level to check in. Five minutes in, I had a whole bag of swag! A walk around the sponsor tables loaded me up with even more goodies {which I dropped back off at the room, thank goodness}, and soon it was time for breakfast and the opening sessions.

What I learned was this: I was way too amped up to learn much of anything. 😉 So, Plan B kicked into effect rather quickly — Socialize! {And snack on samples!}




Borrowed from Hip Foodie Mom’s Instagram feed.

Adorable sea salts from South Walton. A little early morning cheese tasting with Kerrygold USA!  Can’t get enough Brownie Brittle!

Though it was hard for me to focus, I did manage to soak in some good information that afternoon about seeking the “Next Steps in a Food Career.” It was probably my favorite session, mainly because JL Fields {JL Goes Vegan} and Meseidy Rivera {The Noshery} were a hoot, but also because they shared a lot of information along with the knowledgeable Carrie Forrest {Carrie on Vegan} & Jeanette Chen {Jeanette’s Healthy Living} on the steps I should be taking to turn my passion into a “real job.”

{Wordy} Side Note: Currently, I blog part time and though I dream of making my full living from this wonderful little project, a lot of hard work and serious business savvy goes into it! My biggest takeaway? Learning how to balance whether or not a job is “worth it” to take. I have a hard time saying “no”, and I hate to turn down opportunities, especially if I like the person or brand who approaches me. But sometimes, the time it would take to work on a project isn’t worth the amount I’m making from it — mostly because I take quality very seriously and try very hard not to throw something together without it earning my own stamp of approval {which can be very hard to attain!}. Though it seems like everything is fun and games around here {and a lot of it is!}, it also takes time, effort, work and patience to put together what I want The Kitchen Prep to stand for. I’ll be sharing a more in-depth post very soon that will explain what goes into creating a post & maintaining a blog, in case you were ever curious!


Terrible picture… but that’s him! Hi David!

I also got to hear David Lebovitz’ keynote address, which I enjoyed because he’s super honest and funny! I was thisclose to picking up his book and waiting in line to have it signed, but in the end, I got lured over to the food that was set out and just looked on from afar as he signed away. Can you blame me?

Though I got a lot from the great speakers in the conference, I think I learned the most from speaking with other bloggers who have or are experiencing the same pitfalls and victories that I experience on a daily basis. Not to mention, the girls who I connected with during this conference were just plain awesome, and we had so much FUN!

A special shout out to the lovely & talented:

• Melissa of Hungry Food Love




• Allie of Baking a Moment




• Alice of Hip Foodie Mom




• Connie of Urban Bakes




• Abby of The Frosted Vegan




• Karis of Karis’ Kitchen




• April of Food ‘n Focus




• Ngoc of San Jose Food Blog




• Jocelyn of Grandbaby Cakes




• Shaina of Take a Bite Out of Boca




• Katie of Ruffles & Truffles




• Brandie of Spoon & Saucer
• Katie of The Hill Country Cook

That evening a group of us headed to the swanky Epic Hotel for a party hosted by Duda Farm Fresh Foods and CrunchPak.

Even though I can’t enjoy a real cocktail at the moment, I still got to toast to a day of amazing experiences with a bright and delicious mocktail made by a very sweet bartender! As we squeezed past girls in tight dresses waiting on the never ending cab line at the end of the night with bags of pre-cut apples and celery coupons in hand, I realized that I love my foodie life and wouldn’t give it up for all the flat abs and stilettos in the world! 😉

I’ll be sharing more about Day 2 in a later post!

So, obviously, there were no cocktails for me this weekend despite all the wonderful cocktail receptions and boozy offerings throughout the weekend. Being the only one without a fruity drink in your hand can make you feel a little left out. But not if you concoct your own creation…

Inspired by the flavors of a mojito, this Miami Mocktail contains all the things that make libations fun to sip — minus the booze!

One thing I find in a lot of mocktails is that they’re too sweet without any kick. Adding a dash of coconut balsamic vinegar to this “faux-jito” gave it just enough edge to balance out the sweetness of the mint simple syrup and citrus juices. The muddled grapefruit gives just a touch of bitterness and my newest find thanks to BlogHer Food — Cascade Ice Sparkling Water — lends some effervesce with a hint of Citrus Twist flavor.

With a mocktail like this, you won’t feel like you’re missing out on anything. Except maybe a hangover. And nobody wants one of those!

The Miami Mocktail
Makes 2 mocktails

10 mint leaves, divided
1 lime, halved; one half divided into 4 wedges, the other half juiced
1 grapefruit, halved; one half divided into 4 wedges, the other half juiced
2 teaspoons coconut balsamic vinegar, divided
4 teaspoons mint simple syrup {see below for recipe}
Cascade Ice Sparkling Water in Organic Citrus Twist

1. Divide mint leaves among two highball glasses. Add 2 lime wedges and 2 grapefruit wedges to each glass. With a muddler or the handle of a wooden spoon, smoosh together the fruit and mint to release the oils from the mint and citrus.

2. Add a teaspoon of balsamic {or more to taste} and 2 teaspoons of mint simple syrup to each glass and stir. Fill glass with ice.

3. Pour half of the grapefruit & lime juice from the remaining halves into each glass. Top with sparkling water and garnish with mint.

For Simple Syrup:

Bring 1/4 cup water & 1/4 cup sugar to a boil in a pot over high heat. Boil for a minute until sugar is completely dissolved, then remove from heat. Throw in a handful of mint sprigs and allow to steep until the syrup is cooled. Store in an airtight container in the fridge.