Thriving Amidst Change: The 11th Farmer-Fisher-Chef Connection
Monday, March 20th, 2017 at Bastyr University in Kenmore
The Farmer-Fisher-Chef Connection (F2C2) brings regional food & beverage Producers (farmers, fishers, ranchers, food & beverage artisans, etc.) and Buyers (chefs, restaurateurs, caterers, institutional buyers, instructors, students, etc.) together for the industry’s biggest event in Washington. We will learn from each other, work together to continue to develop our region’s local food economy, network and enjoy the best lunch of the year.
About: F2C2 has gained a faithful following of return attendees while annually drawing in new food producers and chefs for a delicious and social day of doing business while learning from each other. Tracking surveys have consistently shown that the event generates at least $1 million in new sales in our local food economy each year. F2C2 showcases and connects the producers and buyers who care about local, sustainable and delicious.
Where: Bastyr University, just outside of Seattle in Kenmore, will host F2C2 again in 2017. In addition to having a beautiful campus and a closely aligned mission, Bastyr University will offer a much easier commute for many attendees and has ample, free parking on site with no height restrictions!
Registration is open, register today and please help us spread the word by “joining” the event on Facebook and sharing with friends and colleagues.
Online registration is closed. There will be limited walk-up registration available at the event.
Directions To Bastyr
Agenda at a Glance
Subject to change, Download the 2017 F2C2 Agenda as a PDF
8:00 – 9:00 Registration and Breakfast
Fuel up for a busy day of the business of food
- Samish Bay King Salmon Lox by Gabriel Claycamp, Cauldron Broths, using wild Samish Bay king salmon provided by Lummi Island Wild
- Breakfast Sausages – Uli’s Famous Sausages
- Big Bagels by Jim White, Islandwood, with Shepherd’s Grain flour
- Butter Hole Biscuits and Hoppy Cheesy Morning Biscuits – by Art Stone, Honest Biscuits; with Shepherd’s Grain flour, Golden Glen Creamery gouda cheese, Fremont Brewing Universale Pale Ale and Cherry Valley Dairy unsalted butter
- Truffled Fromage – Mt. Townsend Creamery
- Cream Cheese – Willapa Hills Cheese
- Butters – Cherry Valley Dairy
- Blueberry Jam – Bow Hill Blueberries
- Apples – Collins Family Orchards
- Milk, Chocolate Milk (Certified 100% Grass-Fed and Organic, non-GMO verified, and Animal Welfare Approved) – Pure E’ire Dairy
- Warm Organic Chicken and Beef Bone Broths – Cauldron Broths
- Kombucha (non-alcoholic) – Shen Zen Tea
- Coffee – Vita Farm Direct, Ethiopian Ayehu, Caffe Vita Organic Mexican Water Processed Decaf Blend – Caffe Vita
- Tea – Choice Organic Teas
- Water – Custom Pure Water
- Bastyr University
- Seattle Central Culinary Academy
- Farm King County
Justin Newstrum, Chef and President of FORKS
9:05 – 10:05 Keynote : Joshua Henderson of Huxley Wallace Collective
Josh is the award winning Executive Chef and founder of the acclaimed Huxley Wallace Collective. Known as a visionary and food entrepreneur, Josh has spent his career cooking in kitchens and unique locations across the country, more recently establishing a group of highly successful restaurants in the Pacific Northwest. Huxley Wallace added five new restaurants in 2016!
After his keynote, Josh will be interviewed by Amy Pennington. Amy is a cook, author, and urban farmer. She is the author of many books, her latest, Salad Days due out April 2017. Pennington has been named one of Seattle Magazine’s Top 50 most powerful players in Seattle’s food scene and as a Bon AppetitTastemaker. She has been featured in Bon Appetit, Wall Street Journal, the Huffington Post, GOOP.com, and Apartment Therapy. She runs GoGo Green Garden, an urban farming service specializing in organic edible gardens for homes and businesses.
10:10 – 11:10 Plenary: How to Keep Them Now That You’ve Trained Them?
Hiring, training, retaining quality employees and meeting payroll are challenges faced by all sectors of the food industry. Immediately following our Keynote, we present a discussion tackling practical ideas for ongoing training, retention strategies and HR management of new and existing employees. We’ll consider how to create a strong culture of community in the workplace that bonds employees to the business and to each other, leading to increased productivity and commitment to the business. With Chef John Sundstrom of Lark and Kia Armstrong, Sales & Farm Store Manager for Nash’s Organic Produce in Sequim.
11:10 – 1:30 Business to Business Networking
After a quick introduction to our very popular speed networking session, attendees will have the opportunity to make new connections based on a variety of supplier/producer categories. Networking will continue through lunch.
12:00- 1:30 The Best Business to Business Networking Lunch of the Year!
- Butters – Cherry Valley Dairy
- Peasant Levain & Semolina Baguette – Grand Central Bakery with Shepherd’s Grain flour
- Skagit River Ranch Sweet Italian Sausage Cabbage Rolls with Nash’s Organic Produce
- Green Cabbage, Rutabagas and Parsnips by Joe Ladine, Bastyr University
- Trio of Alvarez Organic Farms Legumes Braised with Chargrilled Aromatics and Served with Dried Chili Sauce and Local Camelina Oil by Aaron Willis, Ciudad; with dried guajillo and New Mexico chilies, dried mayo coba, black turtle and red kidney beans, and elephant garlic from Alvarez Organic Farms, and Camelina Gold camelina oil from Ole World Oils
- Grilled Nash’s Purple Sprouting Broccoli with SnoValley Oyster Mushroom Ragu by Sabrina Tinsley, Osteria la Spiga; with Alvarez elephant garlic and dried arbol chilies
- Carnitas & Clams With Chickpeas & Potatoes by Kären Jurgensen & Seattle Culinary Academy fine dining program; with Heritage Meats leg of pork, Taylor Shellfish Manila clams, and Alvarez German butterball potatoes, garbanzo beans, elephant garlic and dried guajillo and arbol chilies.
- Nash’s Roasted Rutabaga Mash with Cherry Valley Dairy Beurre Noisette and Organic
- Herbs by Eric Dodd, Portage Bay Cafe – Ballard
- Slow-baked Drifters Fish Copper River Sockeye Fillets by Lisa Dupar, Lisa Dupar Catering
- Leek & Lentil Stew by Thierry Rautureau and David Mitchell, Loulay Kitchen & Bar; with PNW Farmers Cooperative Madeline French green lentils from Davidson Commodities, Ralph’s Greenhouse leeks, Boldly Grown Farm carrots, Cherry Valley Dairy butter, and Mélange à Trois grapeseed oil from Aprés Vin
- SpringRain Farm Chicken & Alvarez Potato Salad by Daryl Roberts, McMenamin’s Anderson School; SpringRain Freedom Ranger chickens brined in McMenamin’s Hammerhead Ale and then smoked, with Alvarez German butterball potatoes, Nash’s Organic Produce green cabbage, and a Mustard & Co. Classic Mustard vinaigrette
- Nash’s Rye Berry Salad with Roasted Root Veggies, Apples and Winter Kale, Vinaigrette by Chef Luis Sanchez, Chef Michal Gola, Madres Kitchen; with Ralph’s Greenhouse leeks, Boldly Grown Farm carrots, Nash’s beets and sunchokes, over-wintered frilly red Russian and dwarf Scotch Green kale from Blanchard Mountain Farm, City Grown Farm microgreens and pea shoots, Camelina Gold camelina oil from Ole World Oils, and Chardonnay grapeseed oil from Aprés Vin
- Asiago Stuffed Apple Rings by Joe Ladine, Bastyr University; with Bebé fresh asiago-style cheese from Laurel’s Crown Cheese, and Pink Lady Apples from Collins Family Orchards
- “Two Face” Parfait, featuring Bow Hill Blueberries and Theo 80% Chocolate by Joe Ladine, Bastyr University
- Whiskey Caramel Bread Pudding with Moskowitz & Co. Challah by Lisa Dupar, Lisa Dupar Catering; with Admiralty Distillers Shutter Plank Whiskey, Cherry Valley Dairy cream, and Osprey Hill Farm eggs
Menu subject to change.
1:30 – 2:30 Breakout sessions
Sustaining Local Culture
There is a trend of restaurants opening outside of Seattle’s downtown. Owners and chef cite more affordable rent and better parking as part of the draw. Change can be good but we also need to consider how to maintain the cultural identities of our neighborhoods and celebrate food roots in these times of change in our region. This will be a discussion of how the food industry can build community and be an economic driver without driving out the locals.
- Tamara Murphy (Moderator) – Terra Plata, Seattle
- Tarik Abdullah – A DJ and A Cook; Black and Tan Hall, Seattle
- Philip Deng – Market Share, Seattle
The Journey from idea to value added
– Should you use a copacker or rent shared kitchen space? Or are you interested in building your own processing facility? The Journey from Idea to Value Added will take a look at the options for developing value added products and how one successful business has made their way from idea to market ready foods. Chef Goddess Kristi Brown of That Brown Girl Cooks! will guide us through the process with Harley and Susan Soltes of Bow Hill Blueberries and their journey from idea to value added.
- Kristi Brown (Moderator) – That Brown Girl Cooks!, Seattle
- Harley Soltes – Bow Hill Blueberries, Bow
- Susan Soltes – Bow Hill Blueberries, Bow
Making Every Fish Matter: the Roles of Innovation and Technology in Creating a More Sustainable Supply
Our marine ecosystems face increasing pressures and changes, especially when it comes to our wild fisheries. We’ll hear from leaders in the fishing and food service industries about some of the newest technology and innovation they are using to adapt – including a sensor that allows you to measure fish quality and shelf life – to assure that fishermen make a viable living while also reducing food and financial waste, decreasing pressure on wild fish stocks, and ultimately creating more resilient coastal communities and a more sustainable food system from water to plate.
- Elizabeth Herendeen (Moderator) – SalmonState, Boulder
- Christia Dewitt, Ph.D. – OSU’s Seafood Research Education Center
- Casson Trenor – Sustainable Seafood Professional, Port Townsend
2:30 – 2:45 Break
2:45 – 3:45 Ignite Presentations: Enlighten us, but make it quick
“Enlighten us, but make it quick” is the tagline for Ignite events. Presenters get 20 slides, which automatically advance every 15 seconds. The result is a fast and fun presentation which lasts just 5 minutes. During this hour-long session, we will hear from (8 or 9) presenters on topics of import and interest to the food industry, from hydroponic agriculture to Washington viticulture, it will be a fun and informative session!
3:45 – 4:30 Lightning Networking
Immediately following the speedy, Ignite-style presentations, we will invite attendees to tell the group about connections you’ve made, conversations that have started, and ideas for FORKS events and F2C2 2018.
Presenters get 20 slides, which automatically advance every 15 seconds. The result is a fast and fun presentation that lasts just 5 minutes. During this hour-long session, we will hear from nine presenters on topics of import and interest to the food industry. It will be a fun and informative session!
Gregory Heller (Moderator) – FORKS Board Member; Business Communications Advisor, Foster School of Business, University of WA, Seattle
- Veena Prasad – Project Feast
- Joseph Bogaard – Save Our Wild Salmon
- Ricky Adams – NW Farm Credit Services
- Sarah Benner-Kenagy – Food Lifeline
- Srirup Kumar- Impact Bioenergy
- Philip Deng – Market Share
- Kenny Holzemer – Growing Veterans
4:30 – 6:00 Tasting Reception
Sample local food and drinks served by the folks who sell it, keep the networking going until it’s time to go home.
- Admiralty Distillers
- Bow Hill Blueberries
- Cedergreen Cellars
- CommuniTea Kombucha
- Copperworks Distilling Company
- Fair Isle Brewing
- Finnriver Farm & Cidery
- Fremont Brewing Company
- Hales Ales Brewery
- Old Ballard Liquor Co.
- Shen Zen Tea
- Starvation Alley Farms
- Alaska Weathervane Seafood
- Chelsea Farms
- Jones Family Farms
- Kelly’s Fresh Fish
- Lummi Island Wild
- See To Shore Seafood Company
- Taylor Shellfish Farms
Meat & Sausage:
- Uli’s Famous Sausages
Cheese & Dairy:
- Laurel’s Crown Cheese
- Mt. Townsend Creamery
- Sunny Pine Farm
- Aprés Vin grapeseed oil
- Bombay Bites Indian snacks
- Firefly Kitchens fermented foods
- Moskowitz & Co. challah
- Mustard & Co. mustards & honeys
- OlyKraut fermented foods
- Cauldron Broths bone broths
- Grand Central Bakery
(menu subject to change)