My recent journey to Utah proved to be an absolutely unforgettable experience, exceeding all expectations. I had the privilege of spending several remarkable days in picturesque Park City, attending the inaugural Evo Conference. This prestigious event was hosted at the magnificent Canyons Resort, a setting so stunning it often felt surreal. The panoramic views and majestic scenery were truly breathtaking, prompting me to frequently pinch myself to confirm it wasn’t a dream. As a proud Florida native, my everyday landscape rarely features anything more than gentle slopes, making the sight of lush, verdant mountain ranges surrounding me in Utah an awe-inspiring revelation. This dramatic change of scenery from flat, tropical vistas to towering, majestic peaks was a highlight in itself, creating a profound sense of wonder and appreciation for the diverse beauty of our country.
You might be wondering about my presence at Evo ’10. It’s almost hard to believe, but my wonderful new connections at Bush’s Beans extended an incredible invitation, bringing me along with fellow food bloggers Amy, Sandy, and Tina. Our role was to serve as part of the hosting team for the conference’s grand closing dinner, which Bush’s Beans proudly sponsored. Beyond the invaluable networking and learning opportunities the conference offered, there was an even more exhilarating prospect: one of my very own recipes would be prepared and served to an audience of approximately 400 attendees at this special dinner. Prior to the trip, I had been tasked with crafting a unique side dish recipe that perfectly encapsulated a Western-style theme, while naturally showcasing the versatility and quality of Bush’s Beans. I developed two distinct options, one of which I am eager to share with you in the future. However, it was my vibrant Chickpea and Wild Rice Salad with Roasted Poblanos and Chili Lime Vinaigrette that was ultimately selected for the memorable closing feast. The process of creating and refining this dish, knowing it would be enjoyed by so many, was an incredibly rewarding experience.
As if the excitement of having my recipe featured wasn’t enough, another truly special aspect of the conference was the opportunity to finally meet several fantastic food bloggers with whom I’d previously only interacted virtually. For years, we’ve connected through comments, social media, and shared culinary passions, building a sense of camaraderie across digital platforms. What makes these in-person meetings so incredibly fulfilling is the immediate sense of familiarity and connection you feel. It’s as if you’ve known them for ages, having regularly followed their stories, admired their recipes, and glimpsed into their daily lives through their engaging content. This shared journey creates an instant bond, turning virtual friendships into tangible, heartfelt connections. The ability to converse, laugh, and share meals with these talented individuals who inspire me daily was an absolute highlight of the trip, reinforcing the powerful community that food blogging cultivates.
(Connecting with Maria from Two Peas and Their Pod)
(Sampling one of many exquisite desserts with Sandy from Reluctant Entertainer, another cherished member of “Team Bean”)
(The supportive and fun Bush’s Beans family)
(Delightful foodies and wonderful friends: Tina from Mommy’s Kitchen, Kristen from Dine and Dish, Amy from She Wears Many Hats, and Sandy from Reluctant Entertainer)
And let’s talk about the FOOD! Oh my goodness, the culinary offerings at the Evo Conference were simply unbelievable. Every meal was an experience in itself, a symphony of flavors and textures that truly pushed the boundaries of my palate. Rest assured, I am already plotting how to recreate some of these mouthwatering delights in my own kitchen. In fact, just today, I enjoyed a delicious salad for lunch that was directly inspired by one of the incredible dinners I had during the trip—keep an eye out for that recipe coming soon! The chefs at The Canyons Resort demonstrated an exceptional talent for combining fresh, local ingredients with innovative techniques, resulting in dishes that were both comforting and adventurous. From gourmet breakfast spreads to elaborate multi-course dinners, the food was a constant source of inspiration and enjoyment. It wasn’t just about eating; it was about experiencing culinary artistry and discovering new taste sensations that I can’t wait to incorporate into my own cooking repertoire.
(…The exquisitely refreshing Watermelon Punch, a perfect complement to any meal)
(…The truly amazing Mountain Berry Salad, exquisitely paired with delicate Chanterelle mushrooms)
(…A rich and creamy Lobster Pea Bisque, enhanced with a hint of coconut milk)
There is simply so much more to recount from this incredible Utah adventure, but for now, I encourage you to delve into my comprehensive Facebook photo album at your leisure. It offers a visual diary of the breathtaking landscapes, the delicious food, and the wonderful people who made this trip so special. I genuinely hope you find as much enjoyment in browsing the photos as I did in experiencing every moment, and that you’re inspired to try out the featured recipe. My sincerest gratitude goes out to Bush’s Beans for their incredible generosity and for providing me with this truly awesome and enriching experience. Their support made it possible to connect with a vibrant community, share my culinary passion, and create lasting memories amidst the stunning beauty of Park City.
Print Recipe
Chickpea and Wild Rice Salad with Roasted Poblanos and Chili Lime Vinaigrette
Yield: Makes 8 servings 1x
This invigorating cool grain salad is an ideal choice for light, flavorful warm-weather dinners. Featuring wild rice and chickpeas, this recipe delivers a delightful kick and is notoriously addictive, making it a perfect potluck favorite or a refreshing weeknight meal.
Ingredients
- For the salad:
- 2 cups uncooked wild rice (recommended RiceSelect Royal Blend for superior texture and flavor)
- 3 cups water
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 3 large poblano peppers, roasted until charred, then carefully peeled, seeded, and roughly chopped
- 1 can (approximately 15 oz) Bush’s Garbanzo Beans, thoroughly drained and rinsed
- 1 large bunch fresh cilantro, roughly chopped
- Chili-Lime Vinaigrette (recipe detailed below)
- For the Chili-Lime Vinaigrette:
- Juice from 1 fresh lime (about 2 tablespoons)
- 1/4 cup white wine vinegar
- 2 tablespoons honey, or to taste for sweetness balance
- 1/4 teaspoon California chili powder
- 1/4 teaspoon Aleppo pepper (for a mild, fruity heat)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried Mexican oregano
- 3/4 cup neutral vegetable oil (e.g., canola, grapeseed)
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon fresh ground black pepper
Instructions
- For the salad: In a medium saucepan, combine the uncooked wild rice, water, olive oil, and salt. Bring the mixture to a vigorous boil, then stir once to ensure even distribution. Immediately reduce the heat to low, cover the saucepan tightly with a lid, and allow it to simmer gently for exactly 15 minutes. After 15 minutes, remove the saucepan from the heat but keep it covered, letting it stand undisturbed for an additional 10 minutes. This standing time allows the rice to absorb any remaining liquid and steam perfectly. Finally, fluff the cooked wild rice with a fork and transfer it to a large mixing bowl to cool completely to room temperature.
- Once the wild rice has cooled, add the prepared chopped roasted poblano peppers, the drained and rinsed garbanzo beans, and the fresh chopped cilantro to the mixing bowl. Pour 3/4 cup of the prepared Chili-Lime Vinaigrette over the ingredients. Gently toss all the components together until they are well combined and evenly coated with the dressing. For optimal flavor infusion, refrigerate the salad for at least 1 hour, allowing the ingredients to meld beautifully. Before serving, remove the salad from the refrigerator a few minutes beforehand. 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.
- For the dressing: Combine all the Chili-Lime Vinaigrette ingredients (lime juice, white wine vinegar, honey, California chili powder, Aleppo powder, cumin, Mexican oregano, vegetable oil, salt, and black pepper) in either a medium bowl or a jar with a tight-fitting lid. If using a bowl, whisk vigorously until all ingredients are thoroughly emulsified. If using a jar, secure the lid tightly and shake vigorously until well combined. This recipe yields approximately 1 cup of vibrant, flavorful dressing, perfect for enhancing your wild rice salad.
(Disclosure: I’m delighted to share that I have entered into a paid, formal partnership with Bush’s Beans. However, please note that the insights and recipe shared in the post above are not part of that specific agreement. I genuinely adore this recipe and wanted to feature it independently.)