Podcasts about fork week

On this episode, we talk with Trish Watlington, founder of Farm to Fork San Diego, a grassroots group of restaurants, beverage makers, businesses and non-profits that support local farmers and fisher families and a fairer, more sustainable food system. Trish gives us the inside scoop on the upcoming Farm to Fork week, Sept 8 thru 15. Farm to Fork week is your chance to try special drinks and dishes, special menus and special events. What sets Farm to Fork Week apart is the chefs' commitments to sourcing ingredients from local farmers, ranchers and fishermen. The week kicks of on September 8 at the historic Mission Hills Nursery with Farmers, Chefs & Fishermen. A Seasonal Farm-to-Table Tasting featuring all the bounty of San Diego County. The event will be a rare opportunity to play in a beautiful garden setting and savor the summer harvest! Featured artisans (so far): Wrench and Rodent Seabasstropub, Cupcakes Squared, Bivouac Ciderworks, Garden Kitchen, Vineyard Grant James, Fave Tacos, Raging Cider and Meade, Terra, Gayagaya, Stehleon Vineyards, Vesper Vineyards, Royale Cocktail Bar, Ramona Ranch Winery... and more to come. Learn more at https://www.farmtoforksd.com Or on Facebook at https://www.facebook.com/farmtoforksd/     Food for Thought is sponsored by Cangshan Cutlery.  Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginner, and anyone in between.   Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals. http://www.cangshancutlery.com   We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org   We hope that you enjoy this podcast. Please like & follow us if you do.  Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com    

For today’s episode, Erin, Troy, and David are kicking things off with some beer—a saison San Diego Magazine created in collaboration with The Bell Marker. Our producer and in-office beer expert David shares the details on how we picked the style, the fruit he himself peeled, and where you can drink find it around town. In Hot Plates, we’re discussing the Daniel Boulud protégé who’s going to launch his own restaurant in San Diego next year, a new Carlsbad bistro, and Farm to Fork Week’s return. Our guest is Luke Girling of Cyclops Farms, the Certified Organic Farm in Oceanside’s Fire Mountain where Girling grows anywhere from 30 to 45 different varieties of fruits and vegetables on his 2.5-acre plot. He gives us the origin story of Cyclops, how a health scare led to partnerships with Oceanside’s top chefs, and why he throws a dinner party on his farm (almost) every month. Today’s hot topic is about a new residential and commercial development that may come to Oceanside and what it means for locals like Girling. We end with Two People/$50, including Officine Buona Forchetta, The Balboa, Local Tap House, and Wrench & Rodent. And did you hear? San Diego Magazine has launched its Insiders club, offering exclusive discounts at editor-picked restaurants, bars, spas, and more for just $10 per month. That’s right—it’ll cost you less than happy hour.

Tune in for this episode as we welcome Trish Watlington of The Red Door. Trish is passionate for sustainable food systems and educating the community about supporting local farmers. She talks about her garden, getting to know your farmers and Farm to Fork Week.

On today’s Happy Half Hour, hosts Erin Chambers Smith and Troy Johnson, along with producer Archana Ram are coming at you live from Petco’s headquarters in Rancho Bernardo. We’re talking the latest local restaurant news, including the new Snooze that just opened in La Jolla, a dim sum restaurant that just debuted on Convoy, and Green Flash Brewing Co.’s expansion to the Midwest. Joining us Trish Watlington, owner of Mission Hills's The Red Door and Bar by Red Door. She’s also the force behind Farm to Fork week, a discounted dining event, which highlights small restaurants, farms, wineries, and breweries who are loyal to local purveyors. Farm to Fork returns September 9 with a kick-off event at the Tuna Harbor Dockside Market. Plus, we’re talking about the rising trend of low-waste cocktails and news that Americans are buying more food at Wal-Mart. And we share our recommendations for Two People/$50, including James Coffee Co., Amarin Thai, and Biga.

Javier Plascencia splits with Bracero, Farm to Fork Week launches, and Cook Pigs Ranch founder Krystina Cook stops by