Farm-to-Table Trade Meeting
NW WA's Largest Conference for Food Businesses
FEBRUARY 07
10:00 AM – 3:30 PM
BELLINGHAM TECHNICAL COLLEGE
SETTLEMYER HALL
3028 LINDBERGH AVE, BELLINGHAM, WA 98225
*El servicio de traducción en español disponible.
llame al 360-647-7093 x110 para registrarse en español.
BTC lists which lots have accessible parking spots on their parking map online. The visitor lot in front of College Services has ramps from the lot to the sidewalk and flat walkways to Campus Center. For additional accommodations, please contact Jessica at jessicag@sustainableconnections.org.
In-Person Event!
Don’t miss the return of the in-person Farm-to-Table Trade Meeting on February 7th! Offering facilitated networking, one-on-one producer-buyer consultations, vendor trade show, and a new “mingling lunch” of delicious, hearty appetizers made by a team of Bellingham Technical College Culinary Arts students and local Chefs — it’s the best food and farming biz conference in Northwest Washington!
Nationally recognized, and locally headquartered Hartman Group will give a keynote presentation on ‘Food Sourcing in America’ followed by an overview of Whatcom County’s proposed food systems plan with calls for engagement from stakeholders. Bring your appetite, meet farmers, visit with buyers, and reconnect with friends!
Scholarships Available
Whatcom County has the best chefs!
Participating Chefs
Andy Nguyen, PeaceHealth
Sarah Chan, Calypso Kitchen
Cinnamon Berg, Cosmos Bistro
Mataio Gillis, Bellingham Public Schools
Knut Christiansen, Paella Works
Crystal Stewart, Yeah Baby Boards!
Tina Hoban, Woodstone
Oleg Vetkov, Salt Pepper Oil
Usanee Klimo, Maikham
Brian McDonald, Bellingham Technical College
Stacey Coates, Bellingham Technical College
Charity Caldwell, Salt Pepper Oil
Eduardo Diego, Infusion Cuisine
Serving Delicious Local Bites for a Hearty Lunch
Prepared by renowned local chefs and students in Bellingham Technical College’s Culinary Arts Program
Local cheese display
with sliced bread and crostini, GF crackers, local honey and jam, sliced apples and pears
Raw oysters on the half shell
with apple mignonette (GF/DF)
Potato leek sipping soup
with crispy shallot garnish
(Vegan, GF)
Roasted beet and carrot skewer
with goat cheese-hazelnut round and fresh herb vinaigrette
(Vegetarian, GF, some Vegan available w/o cheese)
PNW salmon cakes
with citrus yogurt and fresh herbs
(GF)
Woodstone pizza two ways:
with crispy shallot garnish
(Vegan, GF)
Chicken crepenette
with charred leeks and smoked carrot romesco
(GF)
Lamb sliders
with feta, blueberry chutney and roasted garlic aioli on brioche buns
(some GF w/o bun)
Gemelli pasta
with winter pesto featuring chard, kale, hazelnuts, and pecorino
(Vegetarian)
Dessert!
Surprise sweets along with coffee & tea!
Agenda
9:00am—Registration table opens
10:00am—Welcome
10:15am—Regional Farmer/Fisher Markets Panel discussion
10:45am–Speed Networking
12:00pm—Appetizer Lunch served
1:00pm—Panel Discussion– Local business panel
1:30pm—Buyer/Producer one-on-one consultations
2:20pm—Bathroom Break / Movement Break
2:35 pm—Keynotes:
SHELLEY BALANKO, PhD from HARTMAN GROUP: Food sourcing in America: Needs for safety, security, and sustainability
ALI JENSEN from Whatcom Co. Food Systems Draft Plan: Building a Resilient and Vibrant Local Food Economy
3:15pm—Surveys and prize announcement
3:30pm–Thank you & Goodbye!
Thank you to our food donors!
Thank you to our Sponsors
Gold
Silver
bronze
Our promotional partners
Attending the Farm-to-Table Trade Meeting? Please review our code of conduct for attending events.