Blue Oven Kitchens, Forage, and the UF/IFAS Small Farms Team are hosting the third annual Farm-to-Restaurant Workshop & Culinary Fair on Monday, August 13th at the Straughn IFAS Extension Professional Development Center. Registration is required. This event is for farmers, restaurants, caterers, distributors, Extension, and non-profits working in local food. The purpose of this workshop is to bring these groups together to learn and share in order to foster local food connections in local foodservice. This event is not open to the public.
Farm-to-Restaurant is an initiative of Blue Oven Kitchens ( a non-profit kitchen incubator serving North Central Florida ) and Slow Food Gainesville that seeks to encourage business partnerships between local farmers, distributors, restaurants, caterers, and other local vendors that sell food to the public.
The Farm-to-Restaurant Workshops series began with our July 19th event at Joe’s Place restaurant, with over 50 entrepreneurs and business professionals in attendance. The character of each workshop varies: some are more social and networking-focused; some provide fora for open discussion of key challenges and opportunities; and some present information on key business concepts for food-based businesses, such as legal, financial, or regulatory issues.
More events are being planned, so please check in often to view our calendar. You may sign up here for the email listserv.
It is important and wise for the consumer to be familiar with their producers, to talk to them about their farming and production practices and even take part in area Farm Tours to visit and learn first hand from the source about the quality and safety behind the products they sell and we consume.