Pricing + Attend

Instructions

Check out all the great workshops and speakers panels here. Registration will remain open until November 11th, 2021 or until our space is sold out.. 

Attend Food Photo Affair 2021 in four simple steps! 

  1. Get your 3-Day Pass. Hurry—those who register soon have a chance to win a spa treatment!
  2. Sign up for the Thursday and Friday excursions of your choice
  3. Sign up for the Saturday and Sunday Lunch Workshops of your choice—Hurry—they’re limited to 40 attendees each! Remember all food and drink from Fridays opening ceremony to Sunday nights exhibition and closing dinner are included, even all the wine and beer throughout the three days. This includes breakfasts, lunches, dinners and also snacks and drinks throughout the days.
  4. Don’t forget to book your hotel at The Meritage Resort and Spa here.
  5. Review our full schedule here.

Attend Food Photo Affair 2021 Virtual Conference Option
Food Photo Affair is now offering a virtual option to the in-person conference and exhibition. So mark your calendars for October 26th, when FPA is offering a one-day-only special flash sale price of $275 – that’s almost 50% off! This gets you over 50 hours of live and on-demand content including:

• On-demand access to all of  FPA’s 60+ workshops and lectures
• Multiple live as well as on-demand interviews of in-person speakers and other attendees
• Unique opportunities to network with other professionals from around the globe
• Several live speaker panels via Zoom each conference day

The full virtual schedule will be announce in the coming weeks.

Make sure to mark youu calendar for October 26th. Ticket costs will increase to $375 from October 27 – 28 and return to full price of $500 from October 29.

PLEASE NOTE: Due to the recent rise of COVID-19 cases, all conference attendees and speakers will be REQUIRED to provide proof of vaccination for COVID-19 at in-person registration. Food Photo Affair reserves the right to deny entry to any persons who do not comply with this policy.

Three Day Pass

November 19-21, 2021
$950
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Purchase your 3-day conference and take advantage of these perks!

  • All food and drink during the conference are included in your three-day pass. This includes all breakfasts, lunches, dinners, drinks (wine and beer) and all snacks and drinks during the day (soda, tea, water, coffee, etc.)
  • For every 5 exhibition submissions you will receive a refund of $25 on your conference registration. This refund will be credited to you after our registration deadline of August 31, 2021. There is no limit to the number of entries. The refund is only good for every fifth submission.
  • The first 150 purchasers of the 3-day pass will receive a complimentary Saturday evening 7-course wine pairing dinner in the Estate Wine Cave at The Meritage Resort and Spa. That’s a $135.00 value.
  • Extras included a conference messenger style bag and lots of goodies for you to explore.
  • Purchasers after the first 150 will receive a special gift!

Excursions

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Round Pond Olive Oil Mill Tour and Tasting
November 18th - morning departure to location

Located in the small town of Rutherford, Round Pond is a working olive oil estate with vineyards, gardens and orchards. The extraordinary artisan olive oils and vinegars of the estate reflect a dedication to producing the finest specialty food items while working to preserve the esteemed property. Here you will tour the property, learn a bit about the process of making olive oil, and then enjoy a unique tasting of oils from different olive varieties.

$220
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Chocolate Making Class with Chocolatier Chris Koller
November 18th - early afternoon excursion at the Meritage

Everyone loves chocolate, but have guests ever tried making it? Well now they can right here in wine country. The flexibility of Napa’s chocolate making experience lends itself to be a completely customizable event to ensure each guests walks away with a new skill, a box of their own creations, and a unique activity to share for years to come!

$150
Only 5 left
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Luncheon at Coquetta Restaurant
November 19th - late morning departure to location

Join on the Veranda at Coquetta with a beautiful downtown Napa view. Choose from a selection of Tapas Frias, Tapes Calientes, Raciones and Postre created by acclaimed chef Michael Chiarello and his team. Enjoy this amazing excursion and network with others attending Food Photo Affair.

$150
Only 7 left
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Napa Valley Grape Stomp
November 19th - morning excursion at the Meritage

Traditionally, the grape stomping is part of the method of maceration used in traditional wine:making. Rather than being crushed in a wine press or by another mechanized method, grapes are repeatedly trampled in vats by barefoot participants to release their juices and begin fermentation. Grape:treading was widespread in the history of winemaking, but with the introduction of industrial methods, it now survives mostly as a recreational or competitive activity at cultural festivals. 

$100

Saturday Workshops

November 20th
FREE (limited capacity)
*pick one for Saturday
Workshop Full
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Lunch
Food Truck Photo Shoot (November 21) - Presented by: Jason Logsdon, Mike La Charite

Lunch demo featuring steaks cooked Sous Vide Que, a term he coined, using a method he invented, called the “Afterburner.” The steaks will first be cooked sous vide and then seared in a charcoal chimney at well over 1000°F for one minute.

Bring your camera—you’ll want shots of this! After the cooking demo, there will be a quick demo shoot with a photographer and stylist in which you’ll get insights on how to style and shoot food “on the fly.”

This workshop session is limited to 40 attendees. You must sign up for this session.

Presenters:

Jason Logsdon
Jason Logsdon is a best selling author, public speaker and passionate home cook who loves to try new things, exploring everything from sous vide and whipping siphons to blow torches, foams, spheres and infusions. He has published 15 books which have sold more than 80,000 copies.

He runs AmazingFoodMadeEasy.com, one of the largest sous vide and modernist cooking websites, MakeThatBacon.com, a website dedicated to helping bloggers succeed, and is the president of the International Sous Vide Association. He has been blogging for over a decade and making his living full time as a blogger for the last 6 years.

Mike La Charite
Mike La Charite is an accomplished sous vide cook, presenter and cookbook contributor as well as the co-founder and CEO of the International Sous Vide Association. He has helped organize more than a dozen sous vide conferences, including all three annual Sous Vide Summits which draw hundreds of attendees, speakers, and chefs from around the world. When he’s not organizing international events, he’s usually in the kitchen preparing meals for his wife to enjoy and two children to refuse to eat. He still has a tender spot in his heart for his first Sansaire sous vide machine that started him on this journey, and he has never met an animal he wouldn’t like to eat.

Workshop Full
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Lunch
Demo Lunch with Chef Jack Herron (November 20)

Chef Jack Herron will demonstrate a seasonal, farm-to-table entrée preparation. Bringing his experience from The James Beard House in NY, 5 years working with Chef Dustin Valette at Charlie Palmer's Dry Creek Kitchen, and 3 Michelin Starred SingleThread Farms.

 

Presenter:

Jack Herron
Chef and farmer Jack Herron is a native Oklahoman who took an idea he had to create a self-sustaining farm and grow it the business he’s always dreamed of having, at his Eat it Make It Grow It farm in Sonoma County in California. He has cooked at the James Beard House in New York City, spent 5 years under chef Dustin Valette famed chef Charlie Palmer’s Dry Creek Kitchen in Healdsburg California, and has competed in the largest culinary tour in the country, the COCHON 555. 

After more than a decade of high-end professional restaurant and hotel cooking, EatitMakeitGrowit came to life in 2015 when Chef & Farmer Jack combined his two passions into one, to bring farming and cooking full circle. It was the full circle experience of Northern California ‘grounding’ that guided us into our future of now. The farm focus is centralized on soil heath in relation to pasture rotated heritage breed swine, diversified crops and single origin spices, as well as many other home essentials and general use goods. As Jack likes to emphasize, “its all a universal idea of providing the best of our Input for the ultimate Output for everyone’s well-being.” We, along with our “Partner’s in Farm”, are dedicated to the future output of our land and what's possible for future generations in providing the ultimate, best products available for the home and garden consumer in us all!


Sunday Workshops

November 21st
FREE (limited capacity)
*pick one for Sunday
Only 6 left
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Lunch
Demo Lunch with Chef Jack Herron (November 21)

Chef Jack Herron will demonstrate a seasonal, farm-to-table entrée preparation. Bringing his experience from The James Beard House in NY, 5 years working with Chef Dustin Valette at Charlie Palmer's Dry Creek Kitchen, and 3 Michelin Starred SingleThread Farms.

 

Presenter:

Jack Herron
Chef and farmer Jack Herron is a native Oklahoman who took an idea he had to create a self-sustaining farm and grow it the business he’s always dreamed of having, at his Eat it Make It Grow It farm in Sonoma County in California. He has cooked at the James Beard House in New York City, spent 5 years under chef Dustin Valette famed chef Charlie Palmer’s Dry Creek Kitchen in Healdsburg California, and has competed in the largest culinary tour in the country, the COCHON 555. 

After more than a decade of high-end professional restaurant and hotel cooking, EatitMakeitGrowit came to life in 2015 when Chef & Farmer Jack combined his two passions into one, to bring farming and cooking full circle. It was the full circle experience of Northern California ‘grounding’ that guided us into our future of now. The farm focus is centralized on soil heath in relation to pasture rotated heritage breed swine, diversified crops and single origin spices, as well as many other home essentials and general use goods. As Jack likes to emphasize, “its all a universal idea of providing the best of our Input for the ultimate Output for everyone’s well-being.” We, along with our “Partner’s in Farm”, are dedicated to the future output of our land and what's possible for future generations in providing the ultimate, best products available for the home and garden consumer in us all!

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