Farm to Fork Week San Diego; a new offering

Supporting the San Diego Economy One Bite at a Time

There’s a new opportunity to feed your love for eating and supporting small & local; Farm to Fork Week! Created by The Red Door restaurant owner, Trish Watlington wanted to start something small with her newest collaborative project. What happened next was a growing movement among other independent restaurant owners to join the consortium of the locally-conscious to share in the social media currency.

January is a slow time for restaurants. Business trickles with less vigor as patrons cut back on excesses in the wallet and around the waistline. This tends to have more of an impact on smaller restaurants than the big restaurant groups who have a bit more padding in their coffers to weather the after-holidays blues. Trish Watlington who is well known for her dedication to supporting local farms and purveyors, has committed her restaurants to operating in the most sustainable fashion possible. She is not alone. Seeing the need to stand out in a sea of restaurant options, especially during the very hyped and busy restaurant week, Trish took action.Dining Out, San Diego, The Red Door restaurant, Mission Hills

JANUARY 15TH – 22ND, 2017

farmtoforksd-logoFarm to Fork Week seeks to help restaurants with similar ethos promote each other by using their collective voice to steer diners toward those restaurants with a focus on keeping the dollars in the county. How does this work? All the participating restaurants – ten at the time of publishing – went through a farm vetting process to ensure that when touting farm to table, they specifically are SAN DIEGO farms. Each restaurant has had to prove themselves as a local supporter of our San Diego small farmers.

Farm to Fork has created a few key events around the week and each restaurant is free to create their own Farm to Fork Week special. You can be sure to see Cur8eur out about this week to take advantage of the special events and menu offerings. See some of them below!

Eat Well. Bell. ~ a gal and her fork


What To Expect

The Lineup

Wrench and Rodent  – $30 omakase with fish, local vegetables and cheesecake dessert

Whet Noodle – TBD

608 Oceanside – TBD

Jeremy’s on the Hill – Julian  $40 for 3 courses

Biga  $30 – 3 courses

Garden Kitchen  – $40 for 3 courses – menu changes daily

Cardamom Café and Bakery  – roasted vegetable brioche roll up – $3.95 and daily breakfast special

The Red Door  $40 – 3 courses

Bar by Red Door  $15 – cocktail and small plate

Saiko Sushi North Park – TBD

Farm to Fork Week Events

January 14th – Kickoff Hog Roast at BIGA San Diego 1-4 pm

January 14th – Dickinson Farm Tour 2-4 pm

January 15-22 – Dining Discounts in Participating Restaurants

January 21st – Wine Tasting and Book Signing at BAR by Red Door 2-4 pm

January 22nd – Farmers, Friends and Fishermen Collaboration with Chef Miguel Valdez at Red Door and Chef Coral Fodor Strong from Garden Kitchen. 4:30 and 6:30 pm

All week – Partner Farm and Restaurant Tours with Epicurean San Diego

Farms

  • Stehly Farms Organics
  • Cyclops Farms
  • Point Loma Farms
  • JR Organics
  • Be Wise Organics
  • Dickinson Farm
  • Maciel Family Farms
  • Go Green Organics
  • Autonomy Farms
  • Sage Mountain Farm
  • Eulert Farms
  • Wynola Flats
  • The Red Door Family Garden
For more details…
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