San Diego Restaurants Unite In Support Of Local Farms During 2nd Annual Farm To Fork Week This September 9-17

August 16, 2017

In the wake of the heartbreaking and shocking closure of Suzie’s Farm earlier this summer, there has never been a better time to remind San Diegans of the importance of supporting our local farms and all the area restaurants that depend on them. After a successful inaugural celebration last January, San Diego Farm to Fork Week is back this September 9-17, bringing together a community of independent and loyal local purveyors for a week of dining deals and events to nourish the soul, while also promoting wider awareness of local and sustainable food systems.

"It’s so important to keep providing context and perspective to San Diegans," said Trish Watlington, founder of Farm to Fork Week and owner of The Red Door Restaurant and Wine Bar and BAR By Red Door. "These local, trusted and talented farmers need and deserve our support. We want people to know that every time they dine at one of our restaurants, they’re not only getting delicious food, highlighted by the freshest produce available, but also supporting local farmers, the local economy and local families.”

Farm to Fork Week commences on Saturday, September 9 at Tuna Harbor Dockside Market with a kick-off event. 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 North San Diego County, Chef Willy Eick at 608 in Oceanside is planning 3 hyper-local courses for $25 and Chef Davin Waite of Wrench & Rodent Seabasstropub will tantalize tastebuds with a $30 omakase meal with fish, local vegetables and dessert.

"Suzie’s Farm’s closure is a real community tragedy," continued Watlington. "Many believed that, because Suzie’s was listed on menus across the county, they were doing fine - no need to focus support on a large, successful farm. Sadly, that wasn’t accurate. When communities come together like this, making noise through unique local dining experiences, we can make a real difference."

During Farm to Fork week, each participating restaurant is free to determine its menus and specials for the event. Participants currently on board include 608 Oceanside, BAR by Red Door, BiGA, Cardamom Cafe and Bakery, Cupcakes Squared, Garden Kitchen, Hello Betty Fish House, Little Red Cafe, Starlite, Terra American Bistro, The Kettle Room by Ballast Point, The Red Door, The Rose Wine Bar, Whisknladle, Franco on Fifth, and Wrench and Rodent Seabasstropub

In addition to the Kick Off Event at Tuna Harbor Dockside Market on September 9, other events taking place during Farm to Fork Week include Farm Tour and Cooking Class at Dickinson Farm on September 10,  a “Shop Talk” Farmer, Chef, Industry Mixer at BAR by Red Door on September 12, a North Park Thursday Market Farmer Chat and Chef Demo on September 14, and Dinner on the Farm at Cyclops Farms in Oceanside on September 17 to close out the weeklong event.

It’s Watlington’s goal for San Diego’s Farm to Fork Week to be a semi-annual event. By continuing to partner with local sponsors, she plans to grow the event to include dinners, tours, events, lectures and panel discussions, always ensuring featured participants are truly committed to responsibly sourced cuisine.

For more information on Farm to Fork Week, including menus and forthcoming events, visit