Back by Popular Demand: Field to Fork Returns February 12, 2026

After drawing over 600 attendees and featuring more than 80 Idaho producers, restaurants, and distributors in 2025, Field to Fork is returning to JUMP Boise and it’s only getting better.

This one-of-a-kind festival is more than a celebration—it’s a catalyst. Field to Fork brings together the full spectrum of Idaho’s food system to build real relationships and unlock new market opportunities. Whether you're a grower looking to connect with chefs, a distributor seeking new partners, or a restaurateur sourcing the best of what’s local this is where connections are made.

Expect a day packed with:

A bustling trade fair filled with local flavor
Chef-led classes and live cooking demos
Expert panels tackling real-world industry issues
And a whole lot of community

Free to attend. Open to all.
Come hungry for what’s next.
Field to Fork 2026—where Idaho’s food future takes shape.

How to Attend Field to Fork

Field to Fork is open to everyone and it’s free. Just show up, wander through, and see where the day takes you.

You’ll find farmers, ranchers, winemakers, brewers, distillers, chefs, and restaurant owners ready to share their craft and their stories. Stop by a booth, taste something new, ask questions, and meet the people behind Idaho’s food and drink.

There’s no right or wrong way to do it. Some people come for the chef demos, some head straight to the buyers’ hour, and others just like to stroll, connect, and catch up with friends. However you do it, you’ll leave with a deeper connection to the people who grow and make what we eat and drink.

Come hungry, bring your curiosity, and enjoy the day.

Become a Vendor!

Become a Sponsor

NEW! Sponsor a Vendor Booth!

Pre-Festival Reception
Wednesday, February 11th, 2026
Join us for a relaxed evening with drinks, light bites, and warm connections ahead of the main event.

Field to Fork Schedule of Events
Thursday, February 12th, 2026

JUMP – Jack’s Urban Meeting Place in Downtown Boise | Trade Fair Open to Public

2026 Field to Fork Festival Schedule

(Vendor set-up takes place the evening before)

8:00 AM
Festival Opens – Explore vendor booths, connect with peers, and network across Idaho’s food and beverage community.

9:00 – 10:00 AM
Panel Discussion No. 1: From Classroom to Kitchen: Building Idaho’s Food Workforce

Whether through university research, community college training, or immersive culinary programs, Idaho’s educational ecosystem is cultivating a new generation of food leaders. Hear how U of I, BSU, CWI, and Sun Valley Culinary are developing talent and meeting the needs of a changing food landscape.

10:00 – 11:00 AM
Buyers’ Hour – Dedicated time for producers and buyers to connect and explore opportunities.

11:00 – 11:45 AM
Chef’s Class No. 1 – A live cooking demo from one of Idaho’s talented chefs, Nick Musser, Corporate Chef, Bargreen Ellingson.

12:15 – 1:00 PM
Chef’s Class No. 2 – Title: Indulge Idaho: Cooking with Yak

Featuring: Jesse Seldin, Chef/Owner, Indulge Idaho

In this class you will learn how to prepare a stuffed pasta, Agnolotti del plin. The filling will be made using locally grown yak meat, from Mahogany Mountain Yaks. Other local ingredients will include Mama Knows Best Microgreens, Ferg's Fungi, Local wine, and more! Come learn a new skill with Chef Jesse.

1:00 – 2:00 PM
BSU Training Session – Workplace Professionalism Training

This in-person, speaker-led course equips individuals with the skills to thrive in a professional environment by fostering accountability, reliability, and effective collaboration. Participants gain practical insights to build strong work habits, enhance teamwork, and uphold the standards that create a respectful, productive workplace culture.

1:30 – 2:15 PM
Chef’s Class No. 3 – Learn from another standout local chef, Paul Brown, Sun Valley Culinary Institute

2:00 – 3:00 PM
Panel Discussion No. 2 – Cultivating Connections: How Idaho Products Get From Field to Fork

A lively conversation with leaders from Idaho Preferred, the Boise Farmers Market, Charlie’s Produce, Buy Idaho and the Idaho Wine Commission exploring what it really takes to move local products through Idaho’s food system. From market access to distribution challenges to consumer demand, this panel highlights the partnerships that bring Idaho-grown goods to tables across the state.

2:45 – 3:30 PM
Chef’s Class No. 4 – Loaded Idaho potato gnocchi with Chef Pedro Martinez, Idaho Provisions

Learn how to make gnocchi and a delicious dish with local ingredients! Participants will be provided with a recipe card, all ingredients to make their own gnocchi to take home, along with their own wooden gnocchi paddle.

3:00 – 4:00 PM
Panel Discussion No. 3 – Local Food, Local Impact: Why Idaho’s Food System Matters to Our Economy

Economists and industry leaders from the Idaho Restaurant Association, University of Idaho, ISDA, and the Department of Labor explore how Idaho’s local food system drives community wealth. From farm income and small-business growth to jobs, tourism, and regional resilience, this panel digs into why investing in local food isn’t sentimental — it’s economic strategy.

4:00 – 5:00 PM
Networking Hour – Wrap up the day by reconnecting with friends, colleagues, and new partners.

5:00 PM
Festival Concludes

Buyers’ Hour – Dedicated time for producers and buyers to connect and explore opportunities.
Calling all chefs, grocers, distributors, restaurateurs, retailers and beverage buyers. This hour is just for you. During Buyers’ Hour, you’ll have first pick of meeting Idaho producers face to face, exploring new products, and sparking the partnerships that keep our local food system strong.

Buyers' Hour Registration