A celebration of our region's outstanding chefs, farmers, ranchers and fishermen and a chance to try new restaurants at affordable prices.
What sets Farm to Fork Week apart is our chefs' commitments to sourcing ingredients from local farmers we know and trust, and our time spent verifying with our farmers, that participating chefs and restaurants are in fact buying from them. So when you choose to dine or drink at one of our partner restaurants, wineries or bars, you can rest assured that you're keeping your food dollars in San Diego, you're supporting farm families and their workers and you're reducing your contribution to greenhouse gas emissions by lowering the number of miles your food travels to your plate.
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:
This year’s Farm to Fork Week events include:
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