2023 FIELD TO FORK FESTIVAL
Our first-ever Field to Fork Festival took place on January 19, 2023, exceeding expectations and underscoring the desire for a strong, collective voice for our independents. Over 600 attendees braved the snow to attend the festival, and our panel discussions and our four chef-led classes were standing-room only. Our 2024 event promises even more vendors and terrific programming!
It’s finally time to come together and celebrate Idaho food and beverage producers and consumers under one roof. Mix and mingle with other FARE members, Idaho purveyors, industry partners, the public and producers. Attend panel discussions that explore how food and drink land on our table - from craft beer, wine, ranch, vegetables and distillers as well as free, hour long chef led classes taught by some of Idaho’s best chefs.
JANUARY 19, 2023
8:00am - 4:00pm
Free and Open to the Public!
Downtown Boise
JUMP - Jack’s Urban Meeting Place
FESTIVAL SCHEDULE
8:00 AM (LOFT) PANEL: FARE Idaho Benefits Panel
9:00 AM - 1:00 PM: Trade Fair featuring over 60 Idaho Vendors
9:00 AM Learn about FARE Idaho with Katie Baker
10:00 AM (OUTSIDE) Meet Molly the Mule, A New Industrial Art Exhibit at JUMP
11:00 AM (SHARE KITCHEN) Chef Led Class : Anthony’s
11:30 AM Learn about FARE Idaho with Katie Baker
12:00 PM (LOFT) PANEL: Navigating Barriers to Livestock Processing in Idaho
12:15 PM (SHARE KITCHEN): Chef Led Class: Chop Shop
1:00 PM (LOFT) PANEL: Connecting Idaho-grown Products to Breweries to Retail, Bars & Restaurants
1:30 PM (SHARE KITCHEN) Chef Led Class: Terroir Boise
2:00 PM (LOFT) PANEL: From Field (Vineyard) to Fork (Glass)
2:45 PM (SHARE KITCHEN) Chef Led Class: Ansots
3:00 PM (LOFT) PANEL: Growing Idaho Markets: Partnerships between Producers and Independent Retailers and Restaurants
4:30-7:30 PM Celebration Party (Invite Only)
CELEBRATION PARTY
Please join FARE Idaho & The Idaho Wine Commission, our members, and legislators for a Field to Fork Celebration of our food and beverage businesses across Idaho. (This is an Invitation Only Event)
January 19th, 2023
4:30-7:30 pm MST
Amsterdam Lounge, 609 W Main St, Boise, ID 83702
PANEL DISCUSSIONS
Membership Benefits Panel for FARE Idaho Members
8:00 AM | LOFT Room
Wide ranging discussion covering some of the benefits for FARE Idaho Members from Employee Retention Tax Credits, Healthcare, Health Insurance Negotiations, Credit Card Processing, Producer Grants for Water Projects, and more!
Moderator:
Amy Mattias, Sun Valley Institute
Panelists:
Lorin Port, One Abacus Accounting
Lindsay Clarke Youngwerth, Shandro Insurance Group
Daniel Read, LOR Foundation
Dylan Yankovich, VersiTech
Navigating Barriers to Livestock Processing in Idaho
12:00PM | LOFT Room
Many farmers and ranchers in Idaho are seeking out innovative ways to process their livestock and meet customer demands. Learn about what’s happening and how producers and processors are making sure local meat ends up on your plate.
Moderator:
Amy Mattias, Sun Valley Institute
Panelists:
Acee Lucero, A+ Ranch
Jessica Jimenez, Sustainable Meats
Brett Wilder, Boise River Lamb
JD Hoagland, Hoagland Meats
Connecting Idaho-grown Products to Breweries to Retail, Bars & Restaurants
1:00PM | LOFT Room
Idaho is the #1 barley producing state and the #2 producing hop state. In other words, beer grows in Idaho! Growers, brewers, and distributors will discuss the Idaho beer industry, changes in brewer/consumer preferences, and how beer makes its way from the farm (raw ingredients) to the brewery to your glass at the local bar or restaurant.
Moderator:
Sheila Francis, Idaho Brewers United
Panelists:
Seth Masarik, Stein Distributing
Mike Francis, Payette Brewing
DJ Tolmie, Mill 95
From Field (Vineyard) to Fork (Glass)
2:00PM | LOFT Room
Have you ever wondered what really goes into making Idaho wine and how it gets to your glass? With this panel, they will discuss the steps it takes for you to enjoy Idaho wine from the process of growing wine grapes, what steps the winemakers take, the role of a distributor then finally reaching your glass at your favorite restaurant.
Moderator:
Moya Dolsby, Idaho Wine Commission
Panelists:
Jeff Moore, Amphora Wine Company
Mike Williamson, Williamson Orchards and Vineyards
David Boyle, Chandlers
Will Wetmore, VEER Wine Project
Growing Idaho Markets: Cultivating Partnerships Between Growers and Independent Retailers and Restaurants
3:00PM | LOFT Room
Learn how and why growers and independent retailers and restaurants are partnering to bring the freshest and most flavorful Idaho grown produce to independent grocers and restaurants across the state.
Moderator:
Colette DePhelps, University of Idaho Extension
Panelists:
Melinda Schab, Moscow Food Co-op
George Skandalos, Maialina Pizzeria Napoletana
Kathy McRae, Yellow Brick Café
Wilder Jones, Kings Crown Organic Farm
Karyn Levin, Global Gardens
Justin Buckley, FARE Idaho
Join these incredibly talented local chefs for an educational (and tasty) experience! Each 60 minute class is free, open to the public and will be filled on a first come, first served basis. No advance class registration required!
11:00 AM: Seafood
Anthony's Chef Reno Showcases Fan Favorites
Anthony’s Chef Reno Rodriguez will be showing how two of our fan favorite appetizers are made. First will be a Dungeness Crab Cake, where he will show how to make our Ginger Plum Sauce. Chef Reno will then show how to properly cut Ahi, and how to build our Hawaiian Ahi Nachos on house made Taro Root Chips.
12:15 PM: Poultry
Birds of a Feather: Butchery 101 with Chef Ott, Chop Shop
1:30 PM: Oysters
Consider the Oyster with Chef Whitley, Terroir Boise
This class will cover how to shuck and serve oysters. There will be a demonstration of shucking technique, as well as an opportunity for people to shuck an oyster if they would like. We will cover recipes for sauces to accompany raw oysters, and recipes for cooked oysters as well. The recipes included will be as follows:
Raw Oysters: Mignonette
Cooked Oysters: Oysters Rockefeller, Oysters with Chili Crisp butter, Smoked Oysters en escabeche, Oysters Fried in Cornmeal and Teff with remoulade
2:45 PM: Basque Chorizos and the Basque Pepper
Dan Ansotegui, Ansots
Chef Ansotegui will demonstrate the basic chorizo process and the raw ingredients used to make solomo (marinated pork loin), chorizos, and the pimientos. Chef Ansotegui will discuss the differences between different kinds of chorizos and participants will be able to try the first chorizo, the Amuma's cured chorizo tapas.
Chef Ansotegui will also discuss Basque peppers and how the pepper sauce is made and used in all of the items that will be prepared for this class. Participants will also learn about solomo, its history and role in Basque food and how it can be used for dinners or in tapas.
Next, participants will help to assemble the tapas in a mini assembly line. The class will finish up as we eat, tell stories, and discuss differences, similarities, and possible variations for how each item could be used and enjoyed.
CHEF-LED CLASSES
FREQUENTLY ASKED QUESTIONS
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The Field-to-Fork Festival is free and open to the public!
This is a great event for those that want to support Idaho produced food and beverages - and learn more about where the people and products behind our food system.
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No! This event is free but you should keep in mind that it is first come first serve for chef led classes and panel discussions.
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The Field-to-Fork Festival is an introduction to food and beverages produced in Idaho – and the people behind them.
The festival is an opportunity to get to know your local farmers, ranchers, craft breweries, wineries, coffee roasters, and more!
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Yes!
