Field to fork in Chilliwack will foster local food

Field to Fork 2014 starts next Wednesday across Chilliwack at five different restaurants

Cheam Trading Post's Darwin Douglas

Cheam Trading Post's Darwin Douglas

Chilliwack is on its way to becoming a serious hub for foodies and locavores with its rich variety of fresh, local food.

Field to Fork 2014 starts next Wednesday across Chilliwack, emphasizing local food and showcasing it in local independent restaurants.

“We’re back by popular demand,” said co-organizer Dale Johnson.

They have more restaurants and producers involved in Field to Fork this year, which runs Sept. 30 to Oct. 4.

Since the ‘Wack is known as the “Green Heart of B.C.” it only makes sense to crow a little about the abundance of agri-food products and farms that can be found in the area.

Cheam Trading Post on Highway 9 is one of the suppliers for Field to Fork 2014, said owner Darwin Douglas.

Cheam Trading was invited to supply smoked salmon for a dish that will be served this week during Field to Fork at Bravo Restaurant.

“We love that they chose us,” said Douglas. “We’re excited to be a part of it.”

The local salmon stand, which has also brought in Okanagan fruit, has been selling out its stock all summer long.

“Sales have been phenomenal and it’s been a whirlwind,” since they opened in June, he said.

The second season of Field to Fork pairs five Chilliwack restaurants with Chilliwack area farmers and food producers to create exciting menu items. The promotional event dovetails with the increase in people wanting to know where their food comes from.

“The area is rich in agriculture and produces some of the best quality food anywhere in the world,” said Johnson. “Field to Fork was created to bring better awareness to local consumers about all the many great food options that are available right here in Chilliwack.”

Jason Pettyjohn, who is co-organizer of Field to Fork, says his family already is entrenched in the locavore lifestyle. They substantially changed the way they live and eat.

“We now source the majority of our food from local farms,” he said. “We practise what we preach.”

Vita Bella Bistro is one of the five participating Chilliwack restaurants.

Owner Valerie Moschetti said she and husband/chef Leonardo Moschetti wanted to get on board with Field to Fork when they heard it was all about local food.

“I thought it was a great idea, especially because we try to shop as locally as we can,” she said. “I can see a bright future for it down the road, with something similar to Dine Out Vancouver.”

Vita Bella will be serving a Roast Duck Breast dish during Field to Fork with product from Fraser Valley Specialty Poultry from Yarrow. It will be topped with a sun-dried cherry port demi-glace with grilled peppers and roasted yellow nugget potatoes from Agassiz Produce.

Participating restaurants include Bravo, Bozzini’s, Little Beetle Bistro, Society Gathering House and Vita Bella Bistro. Area farms and producers include the Local Harvest Market, Forstbauer Farms, Happy Days Dairy, Fraser Valley Specialty Poultry, Abundant Acres farms and many more. For a full list of participants visit www.livechilliwack.com/tag/field-to-fork.

Live! Chilliwack which is behind Field to Fork was the recipient of the We Heart Local BC Local Advocate Award for 2014.

jfeinberg@theprogress.com

twitter.com/chwkjourno

 

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