After a successful inaugural year in 2017, San Diego Farm to Fork Week returns this January 13-21, reminding San Diegans of the importance of supporting our local farms and all the area restaurants that depend on them. The annual grassroots effort brings together a community of independent and loyal local purveyors for a week of dining deals and events to nourish the soul, while also promoting wider awareness of local and sustainable food systems.
San Diego Farm to Fork Week is a bi-annual effort by a community of restaurants and bars who are small, independent and loyal to local purveyors. The purpose is to back each other in marketing efforts at a time when restaurant sales are generally slow. What began as a ragtag collection of random independent restaurant friends, Farm to Fork Week has grown to include twenty restaurants, new partnerships with fishermen and wineries, and creative events.
"Suzie’s Farm’s closure last year is a real community tragedy," continued Watlington. "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."
"It’s so important to keep providing context and perspective to San Diegans," said Trish Watlington, founder of Farm to Fork Week and current owner of The Red Door Restaurant and Wine Bar and BAR By Red Door. "These local, trusted and talented farmers need and deserve our support. 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."
Farm to Fork Week commences on Saturday, January13 with a whole hog roast at BIGA restaurant in downtown San Diego to kick-off the week. In addition to BIGA chefs Tae Dickey and Chris Osborne, the event will feature Chefs Willy Eick of 608 in Oceanside, Drew Bent of incoming Lola 55, and Evan Cruz of Arterra Del Mar. Other Farm to Fork Week events include a farm tour and pantry class at Dickinson Farm on January 13, a Shop Talk Industry Mixer at Starlite on January 15, a Farm to Pizza Party at Blind Lady Ale House on January 16, and a Green Drinks January Party at BAR by Red Door on January 18.
During the week of January 14-21, unique dining discounts will be offered by twenty restaurants, including 608 Oceanside, Bar by Red Door, Biga San Diego, Blind Lady Ale House, Cardamom Café and Bakery, Ceviche House, Cupcakes Squared, Garden Kitchen, Hello Betty Fish House, Juniper and Ivy, Panama 66, Starlite, Terra American Bistro, The Red Door, Wrench and Rodent Seabasstropub, and others. 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 more information on Farm to Fork Week, including a full list of events and participating restaurants, visit farmtoforksd.com.
