Casting a Wider Net: The 12th Farmer-Fisher-Chef Connection

Monday, March 26th, 2018 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 2018. 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!

Online registration is now closed. There will be walk-up registration available on-site.

Directions To Bastyr

Bastyr University Campus is located at 14500 Juanita Drive NE Kenmore, WA 98028. You can find directions on the Bastyr website

Onsite Accommodations

Fifth Floor Accommodations Available at Bastyr University for F2C2 Guests Bastyr University is holding a block of rooms for F2C2 guests who wish to reserve a room on campus for the night before or after F2C2. The Fifth Floor Accommodations are simple, cozy and clean making for a good night of rest. Learn more about onsite accommodations.

Offsite Accommodations

McMenamin’s Anderson School, located just a few miles from Bastyr, in Bothell, is also offering a discounted rate in the hotel to any attendees who may be looking for a place to stay on Sunday the 25th or Monday the 26st.   The front desk can be reached at 425.398.0122.

Registration opens at 8AM

Breakfast: 8 AM – 9 AM

Beverages

* = provided by Puget Sound Food Hub Cooperative

† = provided by Farmstand Local Food Cooperative

Menu Subject to Change

Review the day’s agenda below. Please note, this program is subject to change.

9:15 AM – Meredith Molli, Goose and Gander Farm and La Medusa Restaurant

Meredtih Molli practically embodies this year’s theme “Casting a wider net” almost all by herself.

As co-owner of La Medusa restaurant in Seattle’s Columbia City neighborhood, owner and farmer at Goose and Gander Farm up in Carnation (from where she also runs a farmer’s market booth and a CSA program), as well as the board president of Sno-Valley Tilth and sitting on the Board of the NABC, she’ll talk about various parts of the sustainable food landscape here in the Pacific Northwest, the challenges she sees that we face in this area.

Before heading to the breakout sessions, we will provide instructions about the afternoon Birds of a Feather sessions. This is a new addition to the conference this year in direct response to feedback we received from attendees last year. While some people are submitting BoF topics before the event, everyone will have an opportunity to submit a topic (by writing it on a piece of paper that will be displayed in hall) and everyone in attendance will have the opportunity to “vote” on the topic they would like to attend. We will then select a number of these BoF topics for afternoon sessions.

Morning Breakout Sessions: 10:10AM – 11:10AM

Sessions run concurrently

Thinking outside the bread box

While humans have been making bread for over 30,000 years, we are experiencing an explosion of creativity in baking and a return to traditional (but not ancient) techniques. This panel will feature experts in the industry discussing upcoming trends, how gluten free baking has reinvented the loaf, and the pros and cons for restaurants of baking bread in house. Learn how these three bakers are pushing the craft and differentiating themselves and their products in this competitive segment of our culinary landscape. 

Learn how 3 bakeries of widely different scale manage the challenges of sourcing locally, maintaining the integrity of gluten free products, and the constraints of menu selection on large and small scale. From a traditional French patisserie to a beloved local restaurant with multiple locations to a large regional bakery, each of these panelists shares a love for the craft and are rising to meet the demands of a growing PNW population.

  • Toby Matasar of Niche and Crumble & Flake
  • Ada Chen of Portage Bay
  • Mel Darbyshire, Head Baker at Grand Central Bakery

Panel will be moderated by Laura Ohm of Grand Central Bakery

Food Preservation in Today’s Restaurant Kitchens

More and more restaurants are now preserving foods in their own kitchens. Methods such as canning, smoking, pickling, and fermenting are becoming more commonplace within the culinary community.

Members of our preservation panel at this years F2C2:

  • Kim O’Donnel is our panel moderator. Kim is a chef, teacher, journalist, and Chef in Residence at the West Seattle YMCA. Her latest book, ‘PNW Veg’, is her third vegetarian book in seven years, and she is also on the Journalism Committee of the James Beard Foundation. Kim is also the founder of the ‘Canning Across America’ movement.
  • Julie O’Brien is owner of Seattle based Firefly Kitchens, producing wonderful fermented products, including krauts, kimchi, carrots, and a new product line of salts. Julie, along with Firefly co-founder Richard Climenhage, have published a fermentation cookbook, ‘Fresh and Fermented’.
  • Chefs Zoi Antonitsas and Bryan Jarr are partners in Little Fish, and have taken the canning, pickling, and smoking of seafood to new culinary heights. Their soon-to-open location in the new Pike Place Market expansion zone is one of the most anticipated openings for 2018!
  • Antonio Lovett & Melynda Hart of Grimm Brothers Foods. Grimm Brothers Foods are urban pepper farmers. Though they grow many varieties, they focus on growing the three hottest peppers: Ghost, Trinidad Moruga Scorpion, and the Carolina Reaper. They use those peppers along with ingredients sourced from other local Washington farms to make their hot sauces and condiments. They sell their products primarily at farmer’s markets and culinary events, and also have several wholesale accounts.

Myths and Misunderstandings – Mental Health Issues, Substance Abuse and Addiction In Our Industry.  From Problems Into Solutions

We can be startled by the statistics.  For instance, a recent study showed that In Washington state, 10.7% of all adults are in need of substance abuse treatment.  A CDC study revealed alarming rates of mental distress and, sadly, even suicide among those working in agriculture – farmers, farm workers, ranchers and fishers.  One in seven Americans are taking antidepressants, sedatives or anti-anxiety medications.   

During this breakout session we will explore some of the challenges faced by those in our industry who are impacted by what these statistics tell us – in short, all of us.   

Owners of businesses in the food service industry, whether it be a restaurant, brewery, bakery or catering operation; as well as for those who supply our food; have often had to shift their practices, policies and most importantly their perceptions when it comes to dealing with the issues that arise when addiction or mental health issues come close to home.  

Our panelists each have a story to share.  Familiar with the difficult conversations that come about when discussing these seemingly complex problems, we hope to shed light on how prevalent these challenges are.  As members of the industry holding leadership positions as well as being a part of a community, there is much we can learn about the nature of the problem as well as the resources available to help.  

  • Ron Muzzall – 3 Sisters Family Farms
  • Audra Gaines Mulkern – “Female Farmer Project,”  Filmmaker.  
  • Erin Galvin – Pagliacci & Macrina

Panel will be moderated by Andrea Olsen, Recovery Cafe and FORKS Board Member.

Business Networking: 11:15 AM to 12:15 PM

If you’ve attended F2C2 in the past, you know that the business networking is a valuable part of the day. Buyers and producers can meet and discuss what they are interested in and what is available. Over the years we have made some minor adjustments to this part of the day, and this year we are making a major adjustment. Rather than having the buyers float between tables of producers, the producers will float between tables of buyers. Again, this feedback comes directly from last year’s attendees.  Bring your business cards, bring your menus, bring you fresh sheets!

Best Lunch of the Year: 12:15 PM to 1:30 PM

Networking Continues over lunch

  • Butter – Cherry Valley Dairy†
  • Apples – Collins Family Orchards

Potato & Wheat Cider Slider Rolls – Macrina Bakery; with Wheat Cider featuring heirloom Buck Pronto Dark Northern Spring wheat from Hudson Bay Farm milled by Fairhaven Mills

Blue North Pacific Cod Nuggets by Joe Ladine, Bastyr University featuring eggs from Sky Valley Family Farm

Grilled Purple Sprouting Broccoli Radiatore by Joe Ladine, Bastyr University; featuring purple sprouting broccoli from Nash’s Organic Produce, radiatore pasta from Lagana Foods and Viejo aged goat cheese from Quillisascut Farm

Sugar Kelp Dashi Pork Curry by Asako Sullivan, 21 Acres & The Sustainable Collective; featuring fresh micro sugar kelp from Hood Canal Maricultural and Puget Sound Restoration Fund, dried sugar kelp from BC Kelp and pork from Jones Family Farms, with radishes from Steel Wheel Farm†, spices from The Kitchen Imp, butter from Cherry Valley Dairy†, shiitake mushrooms form Cascadia Mushrooms*, onions from Cedarville Farm*, carrots from Skylight Farm*, parsnips, golden beets and kale from Ralph’s Greenhouse* and camelina seeds from Ole World Oils

Bluebird Grain Farms Einkorn Salad With Seasonal Greens by Luis Sanchez, Madres Kitchen; featuring red mustard and collard greens from 21 Acres Farm† and microgreens from Lettuce Love Farm

Shredded Peking Duck & Hoisin Brussels Sprouts by Chef Wayne Johnson; featuring duck from SpringRain Farm, Brussels sprouts from Ralph’s Greenhouse* and green onions from City Grown Seattle

Makah Ozette Potatoes Sauced with Creamed Leeks: A Potato with a Past from the Slow Food Ark of Taste and Presidium by Gerry Warren, Slow Food Seattle, and Varin Koekitvan, Heartwood Provisions; featuring potatoes and leeks from Tranquil Farms

3 Sisters Beef Brisket by Joe Ladine, Bastyr University

Roasted Rainbow Vegetable Salad with Legumes & Pepitas by Nancy Chase, Shambala Bakery & Bistro; featuring Pedrosillano garbanzo beans from Pacific Northwest Farmers Coop via Davidson Commodities, leeks, red & golden beets, parsnips, green kale, lacinato kale raab, Brussels sprouts, purple carrots and purple potatoes from Ralph’s Greenhouse*, and hubbard squash from Shambala Farm

Dessert Menu

Classic Brownie by Phebe Rossi, Nuflours

Raspberry Bars by Phebe Rossi, Nuflours; featuring raspberries from Hayton Farms Berries

Spiced Finnriver Hard Cider Cheesecake and Bow Hill Blueberry Vanilla Cheesecake by Shelby Stevens, The Confectional; featuring Farmstead Cider from Finnriver Farm & Cidery, butter from Cherry Valley Dairy†, eggs from Sky Valley Family Farm, Pink Lady apples from Collins Family Orchards, blueberries from Bow Hill Blueberries* and nutmeg, cinnamon, clove, as well as vanilla sugar from The Kitchen Imp

* = provided by Puget Sound Food Hub Cooperative

† = provided by Farmstand Local Food Cooperative

 

Menu subject to change.

Afternoon Breakouts 2 PM – 3 PM

Ensuring The Oceans Keep Producing Food

Join this session to learn how carbon emissions and climate change can affect the abundant seafood of the Northwest and beyond. Hear about carbon policy and how you can take a hand in turning the tide, and ensuring that this region continues to enjoy fresh, delicious shellfish and fish.(Presented by Julia Sanders, Deputy Director of Global Ocean Health)

 

 

Birds of a Feather Sessions

While we have made great efforts to select topics and identify speakers for the day’s programming by talking with past attendees and people in our community, we know that often times people show up with hot topics, burning questions, and the strong desire to connect and share with smaller groups of their peers. These concurrent sessions will afford an opportunity for attendees to connect and discuss the most important topics to you right now. Sessions may be proposed before the event, or on-site the day of. “Voting” will take place before lunch, and sessions will be announced at the end of lunch.

Contribute your idea

If you would like to submit a BoF session, we ask that you give it a descriptive title, a 3 line description, and target audience (who do you want to be around the table?) We will print these sessions descriptions out, and check with you during registration to make sure you are still interested convening the discussion.

Ignite-style Presentations: 3:30 PM to 4:30 PM

This popular session features short, five-minute presentations from a variety of speakers. the Ignite-style of presentation dictates that there are just 20 slides, and each slide automatically advances every 15 seconds. You can see Ignite-style talks from previous F2C2 events on YouTube

Sponsors

F2C2 Would not be possible without support from our sponsors. If you would like to learn more about sponsorship, please contact us at info@forksnw.org.

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