The Blogworld and TECHmunch Conference is just days away and I’ll be participating in the “Digital Kitchen” panel (on behalf of FoodiesLive) along with Melody Pepaj (BakeSpace.com), Sara and Lee O’Donnell (Average Betty), Daniel Delany (VendrTV), and moderator Marsha Collier (@marshacollier). We were each asked to define “Digital Kitchen,” which to be honest, I hadn’t really thought about the meaning until that point.

There are of course the obvious definitions…bringing cameras, microphones, and the internet into the kitchen, etc., but it really goes much deeper than that.

Food is one of the few common bonds we share, and gathering around it is a unique social tradition that connects people from all walks of life. Today, through technology, we’ve sort of reinvented that tradition. We can now connect with people globally through food more easily than we’ve ever been able to do.

Food is a universal language. The digital kitchen allows us to see, hear and in some cases interact live with food creators. It ignites dialog, and allows us to experience and share in the culture of food from a variety of perspectives.

Sure we have food media outlets like the Food Network, Travel Channel and TLC, that provide a glimpse into the lives of other foodies, but their bandwidth can only stretch so far. With the proliferation of technology, and food bloggers and story tellers, we are now able to be a part of “Chili Takedowns,” or learn how other foodies taught themselves to smoke fish or make gourmet chocolates (FoodCurated.com), or see the crazy brisket tacos being served up by the Taceaux Loceaux artisan truck in New Orleans (VendrTV).

We are able to experience the rich and diverse culture that surrounds food as told from many point of views rather than a select grouping of TV hosts.

In terms of marketing, food curators, chefs, and restaurateurs now have the ability to tell their story. No longer at the mercy of the news media. They can show the behind-the-scenes action from their kitchen, what makes a good flavor combination, what drives their passion for food, and the list goes on. They’re also getting the attention they deserve now thanks to all of these amazing food bloggers. It’s an exciting time to be a part of the Digital Kitchen!

Laura’s Gourmet Granola, a chef-created, artisan granola company out of the West, will make its debut at the 56th Annual Summer Fancy Food Show, June 27-29 at the Jacob K. Javits Center in New York City.

The Fancy Food Show marks a milestone for Laura’s Gourmet Granola, as it is the first time the four widely popular hand-crafted varieties will be on exhibit at a show of this magnitude. Created by Chef Laura Slama in 2004, the company – with a flavor line-up of Vanilla Almond Crunch, Pumpkin Pecan Crunch, Honey Roasted Peanut Crunch and AppleLicious Crunch – was quick to gain West Coast recognition and is now prepared to take the brand nationally.

“We’ve successfully garnered distribution in specialty retailers throughout the Southwest and are now positioned to permeate the East Coast market,” Chef Laura said. “We currently ship nationwide through online sales, but the Fancy Food Show is an opportunity to present the product to a new crop of buyers and distributors, and let them experience the mouthwatering difference firsthand.”

Since Chef Laura began selling the granola in 2004, distribution has expanded to specialty retail stores throughout the Southwestern U.S. and shipment has increased to various markets across the nation. Distribution continues to grow each year and Chef Laura’s kitchen is in constant production, so much so she enlisted more help to manage the exponential growth and continue brand expansion throughout the country. Laura’s Gourmet Granola is exhibiting at booth #571.

PHOENIX (Aug. 10, 2009) – Urban Oven, a Tempe, Ariz.-based gourmet cracker company, has added a new flavor to their five-cracker lineup and retailers across the country have already placed orders.

The 3 Seed cracker, which owner Gene Williams spent months perfecting, contains golden flax, and white and black sesame seeds baked inside rather than sprinkled on the outside to retain as much flavoring from the seeds as possible. The crackers, which have the same size and density as the other Urban Oven crackers, were tested this summer at the Fancy Food Show in New York and received positive reviews.

“Our recipe is completely different from anything else in the market today, and we use that same high-quality recipe with our 3 Seed cracker,” said Williams. “The response by those who have tasted the new recipe has been positive and we already have orders waiting to be filled. I think people will enjoy the texture and slightly nutty flavor these new crackers offer.”

Urban Oven currently offers five flavors including, Classic White, Olive Oil, Rosemary Parmesan, Asiago and Lemon Black Pepper. Since the company debuted in June 2008, distribution has grown to nearly 1,000 gourmet retail clients nationally and internationally.

About Urban Oven

Founded in 2008, Urban Oven is a Tempe-based gourmet cracker company that utilizes all natural ingredients, as well as local ingredients when possible. The company, which distributes to gourmet retailers throughout the U.S., Ireland and Canada, has five cracker products, including Classic White, Olive Oil, Rosemary Parmesan, Asiago and Lemon Black Pepper. For more information, visit www.UrbanOven.com.

PHOENIX (July 15, 2009) – Foodies Like Us, a food-centric social network, has teamed with Chef Christopher Gross of Christopher’s Restaurant and Crush Lounge to host “A Toast to Taste,” Monday, August 10 from 5:30 to 8 p.m. at Christopher’s in Phoenix.

The event, which marks the first of the Foodies Like Us food-focused monthly gatherings, will include appetizers, three wine tastings and a Foodies Like Us signature cocktail. Chef Gross will also reveal some of his techniques during

“Chef Gross: Live and Uncut,” in which guests will get a behind-the-scenes peek and learn how some of the restaurant’s most popular dishes are prepared. Guests will get to mix and mingle with other foodies, as well as Chef Gross, and meet the founders of Foodies Like Us. Christopher’s Crush has also prepared a special three course prix fixe menu for $29.95 for those who stay after the event.

What: Foodies Like Us Presents: A Toast to Taste

When: Monday, August 10, 5:30 to 8 p.m.

Where: Christopher’s Restaurant and Crush Lounge
2502 E. Camelback Rd., Phoenix, 85018

Cost: $15, includes appetizers, a Foodies Like Us signature cocktail and three wine tastings

About Foodies Like Us
Foodies Like Us is a food-centric social network and resource aiming to bring the “foodie” community together through experiential, affordable events geared around food, drink and education. For more information, visit www.FoodiesLikeUs.com .

PHOENIX (June 2009) – Foodies Like Us, a food-centric social network and resource aiming to bring the “foodie” community together through experiential, affordable events geared around food, drink and education, has launched in Phoenix.

In addition to its mix of monthly events, Foodies Like Us will use its Web site (www.FoodiesLikeUs.com) as a culinary forum and resource hub. On the site, Foodies can exchange recipes, discover techniques from some of the Valley’s most prominent chefs, find restaurant and grocery deals, locate hard-to-find ingredients, and learn how to recreate gourmet experiences at home. Founded by J.E. Pizarro and Susie Timm, the organization will also work to create rare food adventures, such as its “Meet the Chef,” and “Shadow a Restaurateur for a Day” series, as well as its food and drink socials held at various eclectic restaurants and wine bars throughout the Valley.

“Food brings people together. You can go anywhere in the world and food plays a major celebratory role in every culture,” said Pizarro, Foodies Like Us chief executive foodie. “People are becoming more aware of the variety of food and ingredients available, and discovering that an excellent meal doesn’t have to be expensive.”

“Aside from the culinary festivals, there isn’t a consistent celebration food in Arizona,” said Timm, Foodies Like Us chief operating foodie. “Foodies Like Us will unite foodies. We want people to realize that great food is accessible and affordable, and in-turn we hope to help local small businesses by exposing them to segments of the population who might not traditionally have bought their food.”

Though the duo has shared a life-long passion for food, prior to forming Foodies Like Us, Pizarro worked in the finance and insurance industries for nearly 15 years. He then found his entrepreneurial calling in social networks and launched three successful social networking companies, which he continues to operate today. Timm, also with a background in the finance world, has worked as a business banking professional for more than 10 years.

About Foodies Like Us
Foodies Like Us is a food-centric social network and resource aiming to bring the “foodie” community together through experiential, affordable events geared around food, drink and education. For more information, visit www.FoodiesLikeUs.com .