The 10th Farmer-Fisher-Chef Connection at Bastyr University in Kenmore

Monday, March 21st

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 in 2016. 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!

Registration is open, register today and please help us spread the word by “joining” the event on Facebook and sharing with friends and colleagues.

Attend F2C2

Register Today
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 20th or Monday the 21st.  Anyone who would like to take advantage of this $99 rate should simply mention they are with Farmer-Fisher-Chef Connection.  The front desk can be reached at 425.398.0122.

Agenda at a Glance

Subject to change

Download the event program (PDF)

8:00 – 9:00       Registration and Breakfast

Fuel up for a busy day of the business of food


  • Ivory King Salmon Lox by Peter Birk, TPC Snoqualmie Ridge, using wild Alaskan FAS king salmon from Nerka Sea Frozen Salmon
  • Canned Smoked Alaskan Herring – Warner Lew
  • Breakfast Sausages – Uli’s Famous Sausages
  • Big Bagels by Jim White, Islandwood, with Shepherd’s Grain flour
  • Butter Hole and West Valley Wheel Honest Biscuits – by Art Stone, Honest Biscuits; featuring Shepherd’s Grain flour, Chimacum Valley Dairy West Valley Wheel cheese and Cherry Valley Dairy unsalted butter
  • Truffled Fromage – Mt. Townsend Creamery
  • Cream Cheese – Willapa Hills Cheese
  • Butter – Cherry Valley Creamery
  • Blueberry Jam – Bow Hill Blueberries
  • Apples – Collins Family Orchards

Throughout the day, the following beverages will be available:

  • Whole Milk, Chocolate Whole Milk – Silver Springs Creamery
  • Soda – Hot Lips
  • Coffee – Vita Farm Direct, Papua New Guinea – Yopno Uruas Som, Caffé Vita Organic Mexican Water Processed Decaf Blend from Caffé Vita
  • Tea – Choice Organic Teas
  • Water – Custom Pure Water
  • Bastyr University
  • FishChoice
  • Crown S Ranch, LLC
  • Yakima Basin Integrated Plan
  • Northwest Farm Credit Services
  • Operation Sack Lunch
  • Community Alliance for Global Justice (CAGJ)

9:00 – 9:25       Welcome: The What and Why of FORKS

Justin Newstrum, Chef and President of FORKS

9:25 – 10:25 Keynote Presentation: The Coevolution of Seeds and Humans

This year Thor Hanson, San Juan Island based biologist and author of The Triumph of Seeds, will offer the keynote presentation. An engaging speaker and storyteller, Thor will draw from the pages of his book to discuss the coevolution of seeds and human, we couldn’t have gotten here without them.

10:25 – 12:15 Business to Business Networking

After a quick introduction to our very popular speed networking session, attendees will have the opportunity to make new connections based on a variety of supplier/producer categories.

12:15 – 2:00    Best Lunch of the Year!

Taste what your fellow producers and chefs have been up to lately

Butter – Cherry Valley Dairy

Peasant Levain & Semolina Baguette – Grand Central Bakery with Shepherd’s Grain flour

Seared Wild Dinglebar Lingcod & Roots with nettle pesto, pickled chilies and pea shoots over browned buttered sweet Nantes carrots and celeraic by Joe Ladine, Bastyr University; featuring Bruce Gore FAS Dinglebar Lingcod from Triad Fisheries, and pea shoots from Farmbox Greens

Northwest Oak Lettuce Salad with candied rhubarb, marinated golden beets, spiced pecans and champagne vinaigrette by Joe Ladine, Bastyr University; featuring Living Lettuce Salanova green oak and Salanova red oak lettuces, Farmbox Greens radish mix microgreens, and golden beets from Nash’s Organic Produce

Jerry Frost Leg of Pork braised in Fremont Brewing Interurban IPA with Smoked Apple & Guajillo Catsup by Jon Langley, The Commons; with dried guajillo chilies from Alvarez Organic Farms and Fuji apples from Collins Family Orchards

Nash’s Purple Sprouting Broccoli & Kirsop Farm Maine Yellow Eye Beans and Pepperoncini Viniagrette by Holly Smith & Lauren Thompson, Cafe Juanita; with Nash’s Organic Produce seasonal raabs, Alvarez Organic Farms shallots, guajillo chiles and chipotles, and Living Lettuce parsley.

Mariscos El Invierno Con Sidra. Winter Shellfish with Finnriver Solstice Saffron by Knut Christiansen, Paellaworks; featuring Nash’s dried Diana fava beans and leeks, PNW Farmers Cooperative black caviar lentils from Davidson Commodities, Alaska Weathervane Seafood scallops, Hama Hama Oysters manila clams, Seafood Producers Cooperative albacore tuna, Taylor Shellfish mussels and oysters, Link Lab juniper-garlic sausage, Cherry Valley Dairy butter and Some Like It Hott! smoked paprika

Bluebird Einkorn with Nash’s Seasonal Greens by Jamie Casady & Jordan Cooper, DERU Market & Catering; with Living Lettuce cilantro and parsley, Alvarez Organic Farms shallots and Cherry Valley Dairy ricotta

Sablefish with Smoked Beet Sable Sauce, Horseradish Creme, Gremolata, Red Onion Paper by Kären Jurgensen & Seattle Culinary Academy fine dining program; featuring Seafood Producers Cooperative black cod, Nerka Sea Frozen salmon roe and Nash’s cylinder beets

Nash’s Triticale & Roasted Sunchokes with leeks and sunchoke purée by Kären Jurgensen & Seattle Culinary Academy fine dining program

Upper Dry Creek Lamb Neck Shepherd’s Pie by Robin Leventhal, Wine Country Culinary Institute; with Frog Hollow Farm leeks, parsnips and potatoes, and College Cellars Red Wine

Collins Family Orchards Fuji Apple “Tarte Tatin,” Theo Chocolate Chips, Shepherd’s Grain Brown Sugar Vanilla Crumble, Golden Glen Creamery four-year-old Marin’s Reserve Gouda Icing, Shaved Nutmeg by Roy Breiman & Mark Bodinet of Copperleaf Restaurant at Cederbrook Lodge; with Cherry Valley Dairy butter

Bow Hill Blueberries Ice Cream by Justin Cline, Full Tilt Ice Cream

Starvation Alley Cranberry Sorbetto by Justin Cline, Full Tilt Ice Cream

Menu subject to change.

2:00 – 3:00       Breakout sessions

Session 1

Reducing Food Waste for Good and Profit

On September 16, 2015 USDA and EPA announced the United States’ first-ever national food waste reduction goal, calling for a 50-percent reduction by 2030. In the Pacific Northwest there are efforts underway that bring this goal closer to home. Ashley Zanolli, Environmental Engineer and waste expert for EPA, will lead us as we explore the issue of reducing waste, saving food and feeding people. Joining Ashley will be representatives from farming, fishing, restaurant, grocery and energy businesses who are leading the food industry in making changes that benefit people and the environment while increasing their businesses’ bottom line.

 Session 2

Keeping it Fresh: Social Media for Food Businesses

In this session we will examine techniques and strategies for keeping your social media presence fresh, day after day, week after week, month after month.  Social media is more than just sharing photos of the same product, plates or produce. How can you keep your audience engaged and expand your reach? Hear what some of the leaders in this space are doing.

Session 3

Making Farmers Markets Work for You

As noted by the Farmers Market Coalition, farmers markets generate business, and business creates jobs. A 2011 Economic Research Service report found that fruit and vegetable farms selling into local and regional markets employ on average 13 full-time workers per $1 million in revenue earned, for a total of 61,000 jobs in 2008. Comparatively, fruit and vegetable farms that are not selling locally employed only three full-time workers per $1 million in revenue. The numbers seem encouraging!  But what does it really take to make the farmer’s market work for you?

Session 4

What’s Up With Gluten?

Presented by Patrice A. Savery, Bastyr University

It seems like the gluten-free trend is here to stay. But what does gluten-free really mean and why should we be concerned? Come take this opportunity to learn basic facts about gluten issues, current trends, and some tips on gluten free baking.

3:00 – 3:20       Break

3:20 – 4:20       Ignite Presentations: Enlighten us, but make it quick

“Enlighten us, but make it quick” is the tagline for Ignite events. Presenters get 20 slides, which automatically advance every 15 seconds. The result is a fast and fun presentation which lasts just 5 minutes. During this hour-long session, we will hear from (8 or 9) presenters on topics of import and interest to the food industry, from hydroponic agriculture to Washington viticulture, it will be a fun and informative session!

Ignite Speakers

(not in order of presentation)

  • Laurie McKenzie , Research & Education Associate, Northwest Region Organic Seed Alliance
  • Tanikka Watford, Co-Founder & CEO Deep Roots Foods
  • David Flaherty, Marketing Director WA State Wine Commission
  • Luke Jesperson, Harvest & Community Outreach Manager City Fruit
  • Michael Twiggs, Founder and CEO Garden of Eden Urban Farming
  • Justin Boevers, Director of Operations FishChoice
  • Cynthia Lair, Assistant Professor and Culinary Curriculum Director, Department of Nutrition & Exercise Science Bastyr University
  • David Burger, Executive Director Stewardship Partners
  • Dan Albert, Owner – Urban Farmer Farmbox Greens

4:20 – 4:30       Closing Remarks

Justin Newstrum, Chef and President of FORKS

4:30 – 6:00       Tasting Reception      

                        Sample local food and drinks served by the folks who sell it


  • Admiralty Distillers
  • Bow Hill Blueberries
  • Comforts of Whidbey
  • Copperworks Distilling Company
  • Finnriver Farm & Cidery
  • Fremont Brewing Company
  • Hot Lips Soda
  • Locus Wines
  • Old Ballard Liquor Co.
  • Pike Brewing Company
  • Seattle Distilling Company
  • Soda Jerk Sodas
  • Starvation Alley Farms


  • Alaska Weathervane Seafood
  • Chelsea Farms
  • Hama Hama Oyster Company
  • Kelly’s Fresh Fish
  • Taylor Shellfish Farms
  • Tumble Swede

Meat & Sausage:

  • Uli’s Famous Sausages

Cheese & Dairy:

  • Cherry Valley Dairy
  • Chimacum Valley Dairy
  • Fauxmage Vegan Cheese
  • Golden Glen Creamery
  • Silver Springs Creamery
  • Willapa Hills Cheese


  • Farmbox Greens
  • Organic Seed Alliance

Other Artisans:

  • HERO Condiments giariniera
  • Liberated Foods allergen-free baked goods
  • OlyKraut fermented foods
  • Sauce Queen romesco


  • Grand Central Bakery

(menu subject to change)

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