A Calendar for All Food and Wine Blogging Events, Big and Small

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Wednesday, March 05, 2008

March 2008 Food and Drink Blog Events

EVERY WEEKEND - Weekend Herb Blogging hosted by Kalyn's Kitchen.

WEEKLY - MADE IN AMERICA/LA BUONA CUCINA AMERICANA. Every week one of our circle of expatriate bloggers will post a recipe for old fashioned American food in both English and Italian, in both US measurements and metric. Anyone who can do this is welcome to join up! All the details are here.

WEEKLY - ROOT SOURCE CHALLENGE - From cookthink.com - Every week we propose a new ingredient for our root source newsletter, and make a call out for the best recipes using that ingredient. The winner has their recipe published on the site and our blog, as well as featured in our newsletter. They also receive a cookbook! For rules and current topics, please click here.

WEEKLY - TUESDAYS WITH DORIE. A group who celebrate Dorie Greenspan's brilliant book, Baking: From My Home to Yours, one recipe at a time. If you would like to bake your way through this book, please stop here for more details.

WEEKLY - Presto Pasta Night. Channel your inner comfort food muse and join in the new, fun weekly event. Hosted by Ruth at Once Upon A Feast, complete details to participate can be found right here.
WEEKLY - ARF/5-A-Day. Hosted by Cate at Sweetnicks every Tuesday night. Have you recently made a recipe with fruit and/or vegetables? Then this is perfect for you. Come on and join in the fun - complete details are right here.

ONGOING - World Bread Day - After Hours Party. For those that missed out on the recent 113-entry roundup for World Bread Day, this is your chance to join in the fun. Complete details can be found here.

MONTHLY - MEAT & GREET. This is a new event focusing on, what else? Meat. The theme ingredient for March is offal. No other strictures -- it can be from any animal and can be any variety meat. Tongue, heart, kidneys, livers -- even spleens if you are so inclined. Let's see what you can whip up. Winner this month wins a coveted copy of Richard Olney's "Variety Meats." Hosted by Hank of Hunter Angler Gardener Cook. Details here.

MONTHLY - BREAKFAST BLOGGING. Hosted this round by Mansi of Fun and Food, the theme is Balanced Breakfasts. Check out the event details and send in your entries to her by 31st March. Details are here.

MONTHLY - TASTY TOOLS! The theme of this event is creating recipes using a specific tool. For March, recipes using a kitchen grater or microplane are being featured. Hosted by Joelen of Joelen's Culinary Adventures. Details here.

MONTHLY - CUPCAKE HERO. The theme ingredient for March is Marshmallow. Bake up a cupcake with Marshmallow in the cake, frosting or filling for the shot at being named The Cupcake Hero. Hosted by Laurie of quirky cupcake. Details here.

MONTHLY - GO AHEAD HONEY, IT'S GLUTEN FREE #2 – This month's gluten-free baking challenge is Birthday Baking for Kids and is hosted by make life sweeter! So start thinking gluten-free and post a delicious gluten-free birthday treat between now and March 24th. Details are here.

MONTHLY - MASTER BAKER. Bake what you want. Every month we will choose an ingredient of the month and you're job is to bake whatever your little heart desires with our ingredient of the month. For more info, click here.

MONTHLY - WEEKEND BREAKFAST BLOGGING. Saffron Trail hosts this event. Complete rundown is here.

MONTHLY - Cooking with Tea Contest sponsored by Tea Chef. Experiment with different ideas to develop the best recipe with that tea, then send it in with a picture. Every month new recipes are posted for community voting (look for the "Vote for this Recipe" links). The highest-ranked recipe will win a fabulous tea-related reward and the acclaim of the community!

MONTHLY - CARNIVAL OF DINING OUT. Come celebrate your favorite place to eat in this new monthly event. Entries are due by the end of the month, and complete information can be found here.

MONTHLY - FOOD BLOGGY PETS OF THE MONTH. Peanut Butter Etouffe is doing a monthly round-up featuring all your pets. Come join in the fun - all the details are right here.

MONTHLY - GROW YOUR OWN celebrates the foods we grow ourselves and the dishes we make using our homegrown products. Make a dish that uses at least one item from your very own garden (indoor, outdoor, urban, whatever) or meat you have raised and post about it. You can use something that was gifted to you, but the giver must have personally grown or raised the item. Posts are due on March 28 and the round-up will be posted on or around April 1. Check out the full details here.

MONTHLY - SNACKSHOTS #2 hosted by Greedy Gourmet. Take a photo of anything leek. It can be of a fish you prepared or abstract photography. Whatever you do, we want to see it! For more info, click here. Deadline for this month extended to March 31st.

MONTHLY: ART YOU EAT #1 - Chocolate - DEADLINE EXTENDED to FEBRUARY 11! We all want our creations to look as wonderful as they taste and there are tons of absolutely gorgeous examples out there of the amazing creations that all you beautiful bloggers create. Why not hold an event that shares the decorating and presentation tips as well as the food? After all, if someone is going to try to recreate your masterpiece, shouldn't it look spectacular too? Each month we will hold an event that will focus on a different kind of decorating theme, medium, idea, holiday, etc. That way we can all go for variations on a similar theme for that month and end up with lots of ideas to choose from! It should be fun to see all the variations we come up with. To join in the fun get all the details here!

MONTHLY - APPLES & THYME. A celebration of time spent in the kitchen with our mothers and grandmothers (or anyone else you wish to blog about) and what they did or did not pass on to us that influenced how we cook and eat today. The event is hosted by Vanielje Kitchen and The Passionate Palate. We would love you to enter and share with us a person and a dish that celebrates your relationship with them. Deadline is February 20th. More details here.

MONTHLY: ART YOU EAT CHALLENGES. Hello again! We have another challenge before us, chosen by AYE #1's winner, the lovely and oh so creative, Inge of Vanielje Kitchen. For this challenge Inge and I agreed that eggs and creations that are shaped like eggs would be eligible to participate. As before, posts you have published before can be entered as long as you repost it as an entry to the event with a link back and tell us how you made your creation look so amazing and artful. So whether you make something with eggs as a main ingredient or in the shape of an egg, try to make it celebrate the coming spring and Easter season! Please email entries to artyoueat AT gmail DOT com by the end of March 19th and include the following: NAME, LOCATION, ENTRY TITLE, BLOG TITLE, BLOG URL, POST URL, THEME IDEA IF YOU WIN. The top three entries will be chosen by Inge and myself for this challenge (mostly by Inge since it is her theme – I just get to put my two cents in!) and then voting will begin to choose who will host the next round.

ANNUAL - A TASTE OF TERROIR. Between now and January 21, 2008, create and post an entry on your blog which highlights a food or drink, or food/drink product, or recipe which highlights terroir in your location which you can write about with a personal perspective including a photo. Describe how it relates to your locale. Full details are here.

ANNUAL - EAT LIKE A PIRATE DAY. September 19th is the first annual Eat Like a Pirate Day! If you are going to talk like a pirate, you should eat like one too! Whether it's parrot a'la orange or seaweed-wrapped seaweed, swash your buckle on over and share. More details soon. Contact kitchenMage(at)gmail(dot)com.

NOW UNTIL MARCH 1st - TO MARKET, TO MARKET. Celebrate your local market with this new event from A Scientist in the Kitchen. Complete details can be found here

NOW UNTIL MARCH 1st - BREAD BAKING DAY #7: FLATBREADS. This one is being hosted by Chili und Ciabatta. Flatbreads were the first breads (people have been making them for more than 6000 years) and exist in almost every culture. Come and join us in baking flatbreads! It's so easy: you can use almost every grain, even legumes such as chickpeas or lentils. And you don't even have to use an oven - you can also throw your flatbread in a pan. Complete details can be found here.

NOW UNTIL MARCH 1st - THEY GO REALLY WELL TOGETHER (TGRWT) #9. This month's challenge is to create a recipe that combines Parmesan cheese and cocoa. The event is being hosted by lamiacucina. They Go Really Well Together (TGRWT) is a food blogging event where you create a recipe that pairs two ingredients that are not usually seen together. Cocoa and Parmesan share several chemical compounds and theory predicts there should be great recipes with the pair. The challenge is finding one. Complete details can be found here.

NOW UNTIL MARCH 3rd - AN APPLE A DAY. I am organizing a Blog Event on foods that can prevent stroke. I made a critical selection. A apple a day … has a great scientific meaning. Indeed apples help also to prevent stroke. In your recipe apples must be present (one apple is enough) plus one of the other ingredients from this list: APPLE(S) + Almonds, Black Tea, Cinnamon, Dark Chocolate, Fish, Peperoncino, or Tomatoes. Complete details on the event can be found here.

NOW UNTIL MARCH 8th - CELEBRATE INTERNATIONAL WOMEN'S DAY. A major day of global celebration for the economic, political and social achievements of women. We don't want to celebrate the political way, instead fiordisale and I would like to invite you to prepare some food. Food connects people, so we ask you to cook or bake something yellow for this special day. More information about the event and how to participate you'll find in English here and and in Italian here.

NOW UNTIL MARCH 10th - MONTHLY MINGLE. Theme: One-Dish Dinners. Complete details can be found here.

NOW UNTIL MARCH 14th -- ORGANIZE YOUR LUNCH-PACKING GEAR. Anyone who's accumulated more than one or two lunch containers or lunch-packing accessories has probably faced the challenge of organizing their growing collection to keep things accessible without taking over the kitchen. There are many truly creative ways to organize gear using craft boxes, wall shelves, tool boxes, etc. Will you share your clever ideas? The author of the most ingenious solution will receive my review copy of the upcoming bento book Face Food: The Visual Creativity of Japanese Bento Boxes (to be released March 15, 2008). Full details can be found here at Lunch in a Box.

MARCH 10th - MARCH 14th - CELEBRATE Pi DAY. What holiday do we celebrate on March 14th? What might hungry mathematicians eat on the 3rd month’s 14th day? Ah yes, on March 14th, we celebrate Pi Day to honor pi, the revered mathematical constant of 3.14 and a trillion more digits. To help pie lovers and food bloggers celebrate the occasion, you are invited to share a favorite pie recipe for Pi Day here at Kitchen Parade. The challenge: While it's easy to fill a pie, the crust itself is more challenging -- but so worth investing in, so worth doing well. And so for Pi Day, please make your own pastry. Yes, Pi Day is about homemade pie crusts, whether a favorite pie crust recipe, whether a new-to-you recipe with a particular technique, whether your own innovative twist on pastry -- all are welcome. Butter crusts? Crisco? Olive oil? Lard??? All ingredients are welcome! Single crust? Double crusts? Lattice tops? All are welcome, so long as the pastry is homemade. Complete details can be found right here.

NOW UNTIL MARCH 20TH - NO CROUTONS REQUIRED. The monthly soup and salad challenge hosted by Holler of Tinned Tomatoes and Lisa of Lisa's Kitchen. This month's challenge is to create a Spicy Vegetarian Soup, that will tingle on the tongue! The winner will be awarded a gorgeous badge for their blog! Rules can be found here.

NOW UNTIL MARCH 22nd - Novel Food #3. The culinary/literary event Lisa of Champaign Taste and Simona of briciole co-launched two seasons ago is back. Continuing what is becoming a special tradition, we are looking to find culinary inspiration in literary works. The simple rules for participating in Novel Food #3: Prepare a dish of your choosing that has a connection to a published literary work (novel, novella, short story, memoir). Post it on your blog by Saturday March 22, 2008, 9 am (Pacific Time). Send an e-mail to Lisa (webrina AT gmail DOT com) or to Simona (simosite AT mac DOT com) and include your name, blog name and blog address, and a permanent link to your post. Non-English submissions are fine. If possible, include an introduction in English. The announcement is available here and here.

NOW UNTIL MARCH 22nd- "FESTA ITALIANA." A new food event hosted by Marie of Proud Italian Cook and Maryann from Finding La Dolce Vita. Let's celebrate the sweet life together! Bring your favorite Italian dish or drink and gather with your friends for a food event not to be missed. All are welcome. Complete details here and here.

NOW UNTIL MARCH 24th - SUGAR HIGH FRIDAY #41: SWEET GIFTS. Habeas Brulee invites you to share the recipe for a dessert you made (or want to make) for someone else. Any sweet will do, as long as you also share the story of why you made (or want to make) that particular dessert for that particular person! The deadline for entries is March 24th, and the round-up will be posted on March 28th. Get all the details here.

NOW UNTIL MARCH 26th - PULLET SURPRISE. Here we go, let's have a drum roll, please... This years category, keeping with the poultry theme, is Eggs. Now the only restriction is the dish must have eggs as it's main attraction but we'll leave the finer points of argument to you. If you think it qualifies then send the entry. Here are the rules: Make a recipe with the main ingredient being eggs. Post recipe on your blog. Photos are a plus. Have this link back to PBE in your post (http://pbetouffee.blogspot.com/). Send us your permalink E-mail. Do all of this by midnight PST March 26, 2008 Don't have a blog? Just e-mail all your info and we'll post it here. Note: Pullet Surprise is a play on words. You will not be getting the real Pulitzer.

NOW UNTIL MARCH 28th - WAITER, THERE'S SOMETHING IN MY... This popular monthly event is celebrating its 14th edition this month and focusing on pulses. Don't know what that is? Check out all the details right here.

NOW UNTIL MARCH 30th - CLICK: a theme-based event dedicated to food photography. The theme for March 2008 is 'METAL'. For details, go here.

NOW UNTIL MARCH 29th - IN THE BAG. An event where people create a dish using a bag of seasonal ingredients selected by us. This month we've selected just one
- the fantastic vegetable Purple Sprouting Brocolli. More information can be found here.

NOW UNTIL APRIL 1st - THEY GO REALLY WELL TOGETHER #10. Complete details can be found here.

NOW UNTIL APRIL 1st - BREADBAKINGDAY #08: CELEBRATE! Hosted by Wild Yeast. What holiday, festival, or special event are you celebrating this month? As one of the oldest and most universal of foods, bread is associated with celebrations in every part of the world. For this month’s BreadBakingDay, you are invited to share your own spring holiday bread tradition, explore one you’re not yet familiar with, or start a new one. Details on how to participate can be found here.

NOW UNTIL APRIL 7th - MONTHLY MINGLE. The theme this round is Spring Fruit Sensations and complete details can be found here and here.

NOW UNTIL APRIL 19th - LiveSTRONG WITH A TASTE OF YELLOW. This popular event from last year is back! Complete details can be found here.

NOW UNTIL APRIL 21st HAY HAY IT'S DONNA DAY #19. The Clafoutis Edition hosted by Bron Marshall. Full details can be found here.

NEW!!! NOW UNTIL APRIL 30th- LEFTOVER TUESDAYS #13. Leftovers got you down? How about converting those leftovers into something new and intriguing? That’s what the Leftover Tuesdays event is all about. Project Foodie is hosting Leftover Tuesdays #13 where we challenge you to transform those leftovers into tasty temptations. The leftovers can be the remnants of a previous meal (either home cooked or bought) but they can also be the unused portions of the various components you've used to create recent (or not so recent) meals. Basically, leftovers are anything in your fridge, pantry or freezer for which you have no intended purpose and need/want to use up! Get all the details here.