February 20, 2025 at the Jump Building

FARE Idaho welcomes you to our third annual Field to Fork Festival, a vibrant interactive trade fair and networking event for everyone who supports Idaho's local food system—from independent food growers and producers to restaurants, bars, and related industries. Our event is dedicated to advocating for the food system, from the field to the fork.

Our day together will feature an interactive trade fair where over 80 participants from throughout Idaho will showcase their products and services and meet with FARE Idaho members and supporters. Concurrently, chef-led classes and interactive panel discussions will deepen our understanding of each other's industries and specialties, providing unique opportunities to connect.

We hope you’ll join us at this fantastic event that unites our independent food ecosystems and champions the local food movement! The Field to Fork Festival is free to attend and open to all thanks to our generous sponsors. Registration is not required to attend, but it helps us know how many people to expect and gives you access to updates and special announcements.

Vendor (Booth!) Registration

Sponsorship Opportunities

Planning to Attending Field to Fork?

Let us know so we can say hi!

RSVP Here!

Schedule of Events

(More details coming soon!)

Thursday, February 6th, 2025

JUMP - Jack’s Urban Meeting Place in Downtown Boise

10am - 5pm

First Thursday Chef Class: Global Flavors with Chef Gina D'Orazio Stryker

5:30 pm – 6:30 pm AND 7:00 pm – 8:00 pm - TWO TIME SLOTS BUT THE SAME CLASS

In this Field to Fork preview, Gina hosts a hands-on workshop, where you'll master two

sophisticated dishes that showcase both traditional techniques and modern innovation.

Thursday, February 20th

10:00AM: Festival Opens

10:00AM-5:00PM: Trade fair open to public

10:30AM-11:30AM: Panel Discussion #1: Prioritizing Agricultural Lands in Idaho's Rapidly Developing Landscape

11:00AM - 11:45AM Chef Led Class #1: Chef Kelly Grindstaff from The Modern Hotel and Bar teaching Steelhead Wellington

11:45AM-12:45PM: Panel Discussion #2: Small Producers Guide to Meat Processing for Market

12:15PM-1:00PM: Chef Led Class #2: Chef Adan Callsen from Under the Table teaching Lamb Meatballs

1:00PM-2:00PM: Panel Discussion #3

1:30PM-2:15PM: Chef Led Class #3

2:15PM-3:15PM: Panel Discussion #4

2:45PM-3:30PM: Chef Led Class #4

3:00PM-3:45PM: Zamzows Kids Class #1: From Seeds to Sprouts: A Fun Class for Little Gardeners

3:30PM-4:30PM: Panel Discussion #5: Business Expansion; Design and Build Your Dream

4:00PM-4:45PM: Zamzows Kid Class #2: From Seeds to Sprouts: A Fun Class for Little Gardeners

5:00PM: Festival Ends

Panel Discussions

Innovative Water Usage in the West

10:30 am - 11:30 am | MOVE Room

The recent USDA AgCensus demonstrated the unprecedented loss of agricultural lands in Idaho over the last several years. Curbing this loss rate and preserving Idaho's agricultural landscape will require navigating a complex set of interests, including economic development, personal property rights, population demand, and food security, among others. A diverse assemblage of panelists will discuss what is being done and what could be done across these challenges to maintain Idaho's agricultural heritage.

Moderators:

Chris Colson, Executive Director, Land Trust of Treasure Valley

Panelists:

Coming soon!

Small Producers Guide to Meat Processing for Market

11:45 am - 12:45 pm | MOVE Room

This panel will explore the challenges and requirements of small producers to meet USDA processing regulations to sell their meat to consumers. Panel members include Northwest Premium Meats, Sustainable Meats at American Ostrich Farms, Hoagland Meats, Desert Mountain Grass Fed, and the Idaho State Department of Agriculture Food Safety (FSMA).

Moderators:

Dennis Stitt, Owner, Soldier Mountain Highland and Huns Ranch

Panelists:

Coming soon!

Cultivating Connections

1:00 pm- 2:pm | MOVE Room

Helping Local Farmers and Food Producers Thrive in the Marketplace. More Information coming soon! Check back often!

Moderators:

Laura Johnson, Bureau Chief, Idaho State Department of Ag Marketing Division

Panelists:

Coming soon!

Panel #4 Coming Soon!

1:00 pm- 2:pm | MOVE Room

More Information coming soon! Check back often!

Moderators:

Dave Krick, owner, Bittercreek Alehouse, Red Feather Lounge & Diablo & Sons Saloon

Panelists:

Coming soon!

Panel Discussion: Design and Build Your Dream

3:30 pm - 4:30 pm | MOVE Room

Are you thinking about expanding your business to brick and mortar? In this interactive session hosted by Cushing Terrell, you’ll be able to select from different moderator-hosted roundtables, each with a topic that addresses an aspect of the building procurement, design, permitting, and building process. Stick with one table for an in-depth discussion, or move around to get a full perspective of the development process.

Moderators:

Nicole Dovel Moore, Associate Principal, Cushing Terrell

Panelists:

Coming soon!

Chef-led classes

Chef-Led Class: Steelhead Wellington

11:00 am - 11:45 am | Share Room

In this beginner-friendly class, Chef Kelly Grindstaff from The Modern Hotel and Bar will teach students how to build a delicious Idaho steelhead wellington step-by-step from start to finish.

Chef:

Chef Kelly Grindstaff , The Modern Hotel and Bar

Chef-Led Class: Elevate Your Cooking with Lamb

12:15pm-1:00pm | Share Room

In this hands-on workshop, Chef Adan Callsen of Under the Table Boise will guide you through the process of crafting the perfect lamb meatball using ground lamb and a ground lamb organ blend from Boise River Lamb. We’ll cover everything from seasoning and shaping to cooking methods, ensuring you leave with practical skills to enhance your culinary repertoire. You’ll also hear from Brett Wilder of Boise River Lamb on the nutritional benefits of lamb and why many are choosing an option with organ meats included. By the end of the class, you’ll have the confidence to create flavorful lamb dishes at home for any occasion.

Chef:

Chef Adan Callsen, Under the Table Boise