If you've seen the last few posts I've published, you might be wondering why the heck I'm so excited about attending the Food Wine Conference next month in Orlando. {You might also be wondering if I ever eat anything other than cheese, bacon and dessert. I do, I promise.}
It's hard not to get excited about what you do when you're surrounded by a ballroom-full of talented and successful people who are willing to share their secrets with you. Also, the eatin' at these things isn't too bad either! {wink, wink!}
One of the reasons I enjoy FWCon in particular is because I feel like Isabel herself {the founder & creator of the Sunday Supper Movement & FWCon} builds the experience based on her knowledge as a successful food blogger and business person. Every last detail -- from the dining experiences to the selected speakers -- make you feel like she sat down and said, "What would make a conference fun and exciting for me? What would I want to learn?" And it's precisely that personal touch that makes FWCon feel warm, friendly and comfortable for both seasoned bloggers and newbies alike.
A whole lot of learning takes place at these things with tips coming from the pros themselves, with sessions covering all of the skills and strategies that are needed to stay relevant in today's busy, ever-changing world of digital media. But all that serious information is tempered with tons of lighthearted fun, too! Let's not forget all the snack breaks and all-out feasting that take place throughout the whole weekend. This thing is made for "foodies" after all!
Whether you're new to the food blogging world and are looking for an opportunity to sharpen your skills or a long time blogger who is seeking to connect with colleagues, this conference is for you! Good news... you can still join in the fun by purchasing tickets today. {Use code THEKITCHENPREP and receive $50 off your ticket.}
I can't wait to dig into this year's Food Wine Conference... hope to see you there!
|
Blueberry & Brie Salad with Puff Pastry Croutons
Ingredients
- 1 bag of your favorite salad mix
- 1 pint Wish Farms blueberries
- About 4 ounces brie cheese cut into small cubes
- ½ cup candied pecans
- Puff Pastry Croutons {see directions below}
- Lemon Honey & Thyme Vinaigrette {see recipe below}
For Croutons:
- ⅓ sheet of puff pastry from a store bought package
- Water
- Favorite seasoning {I used a Garlic & Herbs seasoning grinder and salt}
For Vinaigrette:
- Make Vinaigrette:
- ½ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon thyme
Instructions
- Make Puff Pastry Croutons: Preheat the oven to 400 degrees. Prepare a baking sheet by lining with a piece of parchment paper.
- Unfold 1 sheet of slightly thawed puff pastry from the package, placing on parchment. Cut one third of the sheet, and save the rest for another use. {Or you could use the whole thing, but it would make a LOT of croutons!}
- Brush the puff pastry with a bit of water to moisten slightly, then sprinkle with desired seasonings.
- Use a pizza cutter or sharp knife to cut the puff pastry into tiny squares -- you can make them as big or small as you'd like, but remember that they will puff up significantly when they bake.
- Bake for about 12-14 minutes or until they're golden brown and puffed. Set aside until ready to use.
- Make Vinaigrette: Whisk all ingredients together in a small bowl. Set aside until ready to use.
- Assemble Salad: In a large salad bowl, toss salad mix with vinaigrette to taste until lightly dressed.
- Add blueberries, brie and pecans and toss to combine.
- Sprinkle puff pastry croutons over top.
Betsy Cohen says
I can't wait to see you at Food Wine Conference and I am so glad that you are a Brand Ambassador!
Terri Truscello Miller says
This salad looks amazing - so going to use the puff pastry crouton idea! Can't wait to see you again this year!!
thekitchenprep says
@Betsy - Thanks, lady! I'm looking forward to another year of "ball to the wall" fun, as you'd say! 😉
thekitchenprep says
@Terri - Thanks, Terri! It's a salad game changer for sure! Can't wait to toast to another year of food and wine fun!