Culinary Journey to Utah: Unforgettable Evo Conference, Bush’s Beans, and My Signature Chickpea & Wild Rice Salad
My recent adventure to Utah was an absolute dream come true, exceeding every expectation I had for the trip. I spent several incredible days in Park City, attending the inaugural Evo Conference, hosted at the breathtakingly beautiful Canyons resort. The natural beauty of Utah’s landscape, particularly the majestic mountain ranges, left me utterly speechless. As a proud Florida girl, my daily life rarely involves anything more elevated than a slight incline, let alone the lush, green, sprawling mountain vistas that enveloped me in Utah. It was a truly profound experience, and I found myself constantly pinching my arm to confirm that this stunning scenery was indeed real and not a magnificent dream.
An Unforgettable Opportunity: Evo ’10 and Bush’s Beans
You might be wondering what brought a food blogger like me to the Evo ’10 conference. I was incredibly fortunate to be invited by my wonderful new friends at Bush’s Beans! They generously brought me along, alongside fellow talented bloggers Amy, Sandy, and Tina, to serve as part of the hosting team for the conference’s closing dinner, which Bush’s Beans was proudly sponsoring. This was a monumental opportunity, not only to attend an inspiring conference but also to have my own recipe featured and served to approximately 400 attendees at this prestigious event. Prior to the trip, I was tasked with developing a side dish recipe that fit a Western-style theme and, naturally, showcased the versatility of Bush’s Beans. I developed two concepts, one of which I’ll eagerly share with you at a later date. However, the chosen recipe that stole the show at the closing dinner was my vibrant and flavorful Chickpea and Wild Rice Salad with Roasted Poblanos and Chili Lime Vinaigrette. It was an honor to see my culinary creation enjoyed by so many.
Connecting with the Food Blogging Community
As if having my recipe served at a major conference wasn’t exciting enough, the trip also provided an incredible chance to finally meet some truly fantastic food bloggers whom I had only known virtually for a considerable amount of time. There’s something incredibly special about transitioning from online interactions to real-life connections with fellow bloggers. When you’ve been following someone’s blog, reading their stories, and trying their recipes almost daily, you feel like you already have a deep understanding of who they are and what their life is like. Meeting them in person simply solidifies that bond, making it feel as though you’ve been lifelong friends. The camaraderie and shared passion for food and blogging create an instant connection that is both comforting and inspiring. It’s a unique experience that truly highlights the power of online communities to foster genuine relationships.
(Here’s me with Maria from Two Peas and Their Pod, a wonderful friend and incredibly talented blogger.)
(Pictured here with another valued member of “Team Bean,” Sandy from Reluctant Entertainer, as we indulged in just one of the many exquisite desserts offered at the conference.)
(My wonderful new family from Bush’s Beans, whose support made this experience possible.)
(A truly fun gathering of foodies and friends, featuring Tina of Mommy’s Kitchen, Kristen of Dine and Dish, Amy of She Wears Many Hats, and Sandy of Reluctant Entertainer. These connections are truly invaluable.)
A Culinary Journey: The Food Experience at Evo Conference
And then there was the FOOD! Oh my goodness, the culinary experience at the Evo Conference was nothing short of spectacular. Every meal was a delightful discovery, featuring flavors and presentations that were both innovative and incredibly delicious. I simply must share some glimpses of the incredible dishes we savored throughout the week. Don’t for a moment think that I won’t be attempting to recreate some of these amazing culinary treasures in my own kitchen back home. In fact, I just finished enjoying a delicious salad for lunch today that was entirely inspired by one of my memorable dinners during the trip – the recipe for that will certainly be coming soon, so stay tuned! The conference truly offered a feast for the senses, from refreshing beverages to intricate salads and rich bisques, each dish a testament to thoughtful preparation and fresh ingredients. These culinary inspirations are precisely what fuel a food blogger’s passion.
(A perfectly refreshing Watermelon Punch, ideal for a warm afternoon.)
(This Mountain Berry Salad with Chantarelles was truly amazing, a beautiful blend of flavors and textures.)
(And to round off the gourmet experience, a luxurious Lobster Pea Bisque with Coconut. Absolutely divine!)
There’s so much more to tell and show from my wonderful trip, but for now, I encourage you to browse my complete Facebook photo album at your leisure. I hope you enjoy these captured moments as much as I enjoyed living them, along with the detailed recipe I’m sharing below. My heartfelt thanks go out to Bush’s Beans for providing me with this incredible, once-in-a-lifetime experience. It was truly an honor to be part of their team and to contribute to such a memorable event. This trip was a perfect blend of natural beauty, professional growth, and heartwarming connections, all centered around the universal love for good food.
Chickpea and Wild Rice Salad with Roasted Poblanos and Chili Lime Vinaigrette
Yield: Makes 8 servings 1x
Cool grain salads like this Chickpea and Wild Rice Salad are an absolute delight, especially when the weather calls for something light yet satisfying. This particular recipe brings a fantastic balance of earthy wild rice, protein-packed chickpeas, and the subtle smoky heat of roasted poblanos, all brought together by a zesty chili-lime vinaigrette. It’s truly a salad with a kick, and it’s so incredibly addictive that it’s sure to become a staple in your meal rotation. Perfect for warm summer night dinners, picnics, or as a vibrant side dish, this salad is as flavorful as it is visually appealing. Its unique combination of ingredients makes it a standout choice, offering a fresh take on grain salads that caters to both health-conscious eaters and those seeking an explosion of taste. Enjoy the versatility and deliciousness of this wonderful creation!
Ingredients
- For the salad:
- 2 cups uncooked wild rice (recommended RiceSelect Royal Blend for best texture)
- 3 cups water
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 3 poblano peppers, freshly roasted, carefully peeled, seeded, and roughly chopped
- 1 can Bush’s Garbanzo Beans (chickpeas), thoroughly drained and rinsed
- 1 large bunch fresh cilantro, roughly chopped for vibrant flavor
- Chili-Lime Vinaigrette (recipe detailed below for optimal taste)
- Chili-Lime Vinaigrette:
- juice from 1 fresh lime
- 1/4 cup white wine vinegar
- 2 tablespoons honey, for a touch of sweetness
- 1/4 teaspoon California chili powder
- 1/4 teaspoon Aleppo pepper powder, for mild heat and color
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried Mexican oregano
- 3/4 cup quality vegetable oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon fresh ground black pepper
Instructions
- For the salad: Begin by combining the uncooked wild rice, measured water, olive oil, and salt in a medium-sized saucepan. Bring the mixture to a rolling boil over medium-high heat, then give it one gentle stir. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and allow it to simmer for precisely 15 minutes. After simmering, remove the pan from the heat entirely but keep it covered for an additional 10 minutes to allow the rice to steam and absorb any remaining liquid. Finally, fluff the cooked wild rice with a fork and transfer it to a large mixing bowl. It’s crucial to let the rice cool completely to room temperature before proceeding with the next steps, as this prevents other ingredients from wilting and ensures the best texture for your salad.
- Once the wild rice has thoroughly cooled, add the prepared chopped roasted poblano peppers, the drained and rinsed Bush’s Garbanzo Beans (chickpeas), and the vibrant roughly chopped cilantro to the bowl with the rice. Pour in approximately 3/4 cup of the freshly made Chili-Lime Vinaigrette (recipe below). Gently toss all the ingredients together until they are well combined and evenly coated with the dressing. For optimal flavor blending, cover the bowl and refrigerate the salad for at least 1 hour. Before serving, remove the salad from the refrigerator a few minutes beforehand to allow it to temper slightly. Taste and add more dressing if desired to suit your preference. This versatile salad can be served slightly chilled or at a comfortable room temperature, making it perfect for any occasion.
- For the dressing: To prepare the Chili-Lime Vinaigrette, simply combine all the listed ingredients – fresh lime juice, white wine vinegar, honey, California chili powder, Aleppo pepper powder, cumin, Mexican oregano, vegetable oil, salt, and fresh ground pepper – in a small bowl or a jar with a tight-fitting lid. If using a bowl, whisk vigorously until all ingredients are thoroughly emulsified and well combined. If using a jar, shake vigorously until fully mixed. This recipe yields approximately 1 cup of delicious, zesty dressing, with enough to dress the salad perfectly and extra for serving if desired.
(Disclosure: I am thrilled to share that I’ve entered into a paid, formal partnership with Bush’s Beans. However, it’s important to note that the content of this specific post is entirely separate from that agreement. My enthusiasm for this recipe and the events described here is purely genuine, reflecting my true appreciation for the product and the experience.)