Pricing + Attend

Instructions

For every 10 people to register, we are giving away one $200 spa treatment and we have a total of seven to give away! Register today and your spa treatment could be on us!

Attend Food Photo Affair 2021 in three 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!
  4. Don’t forget to book your hotel at The Meritage Resort and Spa here.

Need help planning your Food Photo Affair itinerary? Download our sample itinerary to help plan YOUR Food Photo Affair weekend and get the most out of your experience.

Open Sample Itinerary PDF

Three Day Pass

April 8-11, 2021
$950
In cart: 0  |  View Cart

Purchase your 3-day conference and take advantage of these perks!

  • 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 February 28, 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 dinner in the Estate Wine Cave at The Meritage Resort and Spa. That’s a $135.00 value.
  • All food and drink during the conference are included in your three-day pass.
  • Extras included will be a canvas swag tote, conference shoulder backpack and lots of goodies for you to explore.
  • Purchasers after the first 150 will receive a special gift!

Excursions

In cart: 0  |  View Cart

Round Pond Olive Oil Mill Tour and Tasting
April 8th - 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
In cart: 0  |  View Cart

Wine Blending Experience
April 8th - early afternoon in the Meritage

The Barrel Blending Experience is the perfect setting for wine lovers of all levels to enjoy a one-of-a-kind Napa Valley wine tasting experience, providing guests a rare opportunity to learn about, taste, and blend wines from the many distinctive regions that make up Napa Valley.

$150
In cart: 0  |  View Cart

Chocolate Making Class with Chocolatier Chris Koller
April 8th - 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
In cart: 0  |  View Cart

Luncheon at Coquetta Restaurant
April 9th - 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
In cart: 0  |  View Cart

Small Bites Pairing at Feast if Forward
April 9th - morning departure to location

Small bites and wine pairing.

$185
In cart: 0  |  View Cart

Napa Valley Grape Stomp
April 9th - 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

April 10th
FREE (limited capacity)
*pick one for Saturday
In cart: 0  |  View Cart

Lunch
Food Truck Photo Shoot (April 10)

Meathead, the world-famous barbecue chef, will prepare lunch 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.”

In cart: 0  |  View Cart

Lunch
Demo Lunch with CIA chef Josh Anderson/instructor (April 10)

Chef Josh graduated from The California Culinary Academy in 1997. After graduation, he worked outside of Detroit, Michigan at Café Bon Am and at Las Companas Country Club in Santa Fe, New Mexico before moving back to California.

In 2000, Chef Josh joined The Culinary Institute of America at Greystone, where he has held many positions, including Executive Sous Chef of The Wine Spectator Greystone Restaurant, Demonstration Chef, and in his current role as Manager of Demonstrations in the Enthusiast department. He was also instrumental in helping to re-launch the restaurant in 2015, before coming back to Enthusiasts to teach weekly demonstrations and public cooking classes.


Sunday Workshops

April 11th
FREE (limited capacity)
*pick one for Sunday
In cart: 0  |  View Cart

Lunch
Food Truck Photo Shoot (April 11)

Meathead, the world-famous barbecue chef, will prepare lunch 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.”

In cart: 0  |  View Cart

Lunch
Demo Lunch with CIA chef Josh Anderson/instructor (April 11)

Chef Josh graduated from The California Culinary Academy in 1997. After graduation, he worked outside of Detroit, Michigan at Café Bon Am and at Las Companas Country Club in Santa Fe, New Mexico before moving back to California.

In 2000, Chef Josh joined The Culinary Institute of America at Greystone, where he has held many positions, including Executive Sous Chef of The Wine Spectator Greystone Restaurant, Demonstration Chef, and in his current role as Manager of Demonstrations in the Enthusiast department. He was also instrumental in helping to re-launch the restaurant in 2015, before coming back to Enthusiasts to teach weekly demonstrations and public cooking classes.

Items in Cart: 0
Total Cost: $0