San Diego’s second Farm to Fork Week kicks off September 9 2017
SAN DIEGO, CA, August 7 2017 – In the wake of the heartbreaking and shocking closure of Suzie’s Farm in June 2017, there has never been a better time to remind San Diegans of the importance of supporting our local farms. After a successful inaugural celebration in January, Farm to Fork Week returns September 9-17. This week brings together a community of restaurants, farms, wineries and breweries who are small, independent and loyal to local purveyors while also promoting wider awareness of local and sustainable food systems.
“It’s so important to keep providing context and perspective to San Diegans. These local, trusted and talented farmers need and deserve our support,” said Trish Watlington, founder of Farm to Fork Week and owner of The Red Door Restaurant and Wine Bar and BAR By Red Door. “We want people to know that every time they dine at one of our restaurants, they’re not only getting delicious food, highlighted by the freshest produce available, but also supporting local farmers, the local economy and local families.”
She added, “Suzie’s Farm’s closure is a real community tragedy. Many believed that, because Suzie’s was listed on menus across the county, they were doing fine — no need to focus support on a large, successful farm. Sadly, that wasn’t accurate. When communities come together like this, making noise through unique local dining experiences, we can make a real difference.”
The week commences on Saturday, September 9 at Tuna Harbor Dockside Market with a kick -off event in conjunction with San Diego Food System Alliance, Slow Food San Diego, Edible San Diego and San Diego Markets. From burgers to cupcakes to sushi, all participating restaurateurs will place the spotlight on their local produce suppliers and offer dining discounts, specials or temptingly affordable prix fixe menus throughout the week. For example Chef Miguel Valdez at The Red Door and Chef Coral Strong at Garden Kitchen are both offering three course prix fixe menus for $40. Up in Oceanside Chef Willy Eick at 608 is planning 3 hyper-local courses for $25 and Chef Davin Waite will tantalize your tastebuds with a $30 omakase meal with fish, local vegetables and dessert.
Each restaurant is free to determine its menus and specials for the week-long event. So far participants include:
Franco on Fifth
Juniper and Ivy
This year’s events include:
September 9 – Kick Off Event at Tuna Harbor Dockside Market
Opening remarks by Farm to Fork Week founder Trish Watlington, local farmers and fishermen and other local officials (TBD). Cooking and Fish breakdown demonstrations with samples. With Slow Food Urban San Diego.
September 10 - Farm Tour and Cooking Class at Dickinson Farm
September 11 - “Shop Talk” – Farmer, Chef, Industry Mixer at BAR by Red Door
September 12 - Oceanside Farm and Happy Hour Tour, Epicurean San Diego
September 14 - North Park Thursday Market Farmer Chat and Chef Demo
September 15 - Good Food Showcase, Coastal Roots Farm, Encinitas
September 15 – Farm Tour, Wild Willow Farm
September 17 – Farm Tour, Sushi Lunch and Fish Breakdown at Cyclops Farms, Oceanside
Seven Course Chuparosa Vineyards Wine Dinner at Garden Kitchen, Rolando
It’s Watlington’s goal for San Diego’s Farm to Fork Week to be a semi-annual event. By continuing to partner with local sponsors, she plans to grow the event to include dinners, tours, events, lectures and panel discussions, always ensuring featured participants are truly committed to responsibly sourced cuisine.
For more information, including menus and forthcoming events, visit https://www.farmtoforksd.com/ and please continue to check back as the event draws closer.
For more information on Farm to Fork Week, please contact:
Trish Watlington at The Red Door
firstname.lastname@example.org / 619 322 8457
About Farm to Fork Week
San Diego Farm to Fork Week is a semi-annual grassroots effort by a community of restaurants, farmers, wineries and breweries who are small, independent and loyal to local purveyors. Their purpose is to back each other in marketing efforts at a time when restaurant sales are generally slow. The key word is community. The purpose of San Diego Farm to Fork Week is to help this restaurant community support each other and local farmers in a way that allows them to magnify their presence and impact with little financial investment.