FARE Idaho welcomes you to our second Field to Fork Festival, January 18, 2024 at Jack's Urban Meeting Place (JUMP) in the heart of downtown Boise.

This interactive trade fair brings together our independent food and beverage industry professionals from throughout Idaho. Farmers, ranchers/livestock producers, food producers, restaurants, bars and retailers can enjoy this opportunity to make new face to face connections while showcasing their products and services.

Our day begins with coffee and a welcome from FARE Idaho Executive Director Katie Baker before launching into the trade show, a feast for your eyes and tastebuds featuring roughly 100 participants. We’ll also enjoy a day of educational talks, interactive panel discussions, chef-led classes and networking opportunities for everyone. Keep the good times going that evening with our Field to Fork Afterparty at the Amsterdam Lounge; with Idaho wines, cocktails and a light strolling dinner, it's the perfect opportunity to raise a glass to our food and beverage independents!

The Field to Fork Festival is FREE and open to the public!

The event is free to attend and open to all thanks to our generous sponsors. All we ask is that you register as an attendee so that we know how many people to expect. We look forward to bringing together our independent food ecosystem and its supporters!

Booth Registration

Sponsorship

PARTICIPATING VENDORS

SCHEDULE OF EVENTS

Thursday: January 18th, 2024
JUMP - Jack’s Urban Meeting Place in Downtown Boise
9:00am - 5:00pm

9:00 AM (Pioneer & Jump) Trade fair opens to the public, featuring up to 80 vendors

9:00 AM (Pioneer) Wake Up with FARE - coffee roaster sampling (45 minutes)

9:45 AM (Share Kitchen) Chef-led class: Crepes Two Ways with Julie Berger, The Tipsy Chef

10:00 AM (Loft) Industry breakout discussions (open and unmoderated)

10:00 AM (Move) Breakout discussion: NW Rocky Mountain Regional Food Business Center Grant

11:00 AM (Share Kitchen) Chef-led class: Assembling the Cassoulet with Kelly Cox, House of Creature

11:30 AM (Pioneer) Learn about FARE Idaho with Katie Baker, Executive Director & Rocci Johnson, Board President

12:00 PM (Move) Panel discussion: Innovative Water Usage in the West

12:15 PM (Share Kitchen) Chef-led class: Canning with Jamie Webster, Das Alpenhaus Delikatessen

1:00 PM (Move) Panel discussion: Coffee Talk: Your Business, Your Community

1:30 PM (Share Kitchen) Chef-led class: The Humble Lentil Soup with Hana Mutlak, Food Land Mediterranean Market

2:00 PM (Move) Panel discussion: Connecting Local Producers and Buyers

2:45 PM (Share Kitchen) Chef-led class: Beef with Thomas Cattle Company - Thomas Lloyd, Just Eat Local

3:00 PM (Move) Panel discussion: SB 1120: Legislative Impacts and the Future of Idaho Liquor Licenses

4:00 PM Enjoy treats, tidbits and more as you wander through 80+ booth vendors

5:00 PM Event Ends; thank you and see you next year!

PANEL DISCUSSIONS

Innovative Water Usage in the West

12:00 PM | MOVE Room

Idaho producers discuss their successful, innovative water-wise projects on their operations, and offer advice on how others can implement similar projects, thanks to a grant from the LOR Foundation. This discussion is for anyone interested in ways that we can move the needle in terms of conservation in the West specific to water use.

Moderators:

Daniel Read, Research Analyst, The LOR Foundation
Maureen Pepper, State Water Quality Specialist/Idaho TSP Coordinator, USDA-Natural Resources Conservation Service

Panelists:

Brooke Bonner, Drinkers of the Wind farm
Valerie + Alex Timm, Vista Farms
Wilder Jones, Wild Spaces farm
Susan Jacobson, Big Canyon Acres

Coffee Talk: Your Business, Your Community

1:00 PM | MOVE Room

Any roaster who owns a coffee shop knows that your pioneering spirit can sometimes be the only thing that carries you through the tough days. Join FARE Idaho members as they discuss how their ethos shines through in their operations, the challenges and successes that have shaped their businesses and how the coffee community keeps their cup full.

Moderator:

Matt Bishop, Founder + Co-Founder of Café Mulé + Iron Mule, Inc.

Panelists:

Scott Seward, Form + Function, The District Coffee House
Randy Evans, Evans Brothers Coffee
Chloe Hanson, Flying M Coffee House
Chris Harrison, DOMA Coffee Roasting Company
Aaron Nelson, Dawson Taylor Coffee Roasters
Grant Shealy, neckar coffee

Connecting Local Producers to Buyers

2:00 PM | MOVE Room

Connecting producers of and buyers for Idaho products is the goal of many initiatives across the state. Join us for an engaging talk to help identify practical action steps stakeholders can take to ensure the food grown, raised, and processed in Idaho stays in Idaho. We’ll explore different supply chains, networking opportunities and how to simplify the sourcing process.

Moderator:

Colette DePhelps, Community Food Systems Extension Coordinator, University of Idaho

Panelists:

Andrea Surmeier, Idaho Harvest Supply
Tobe Finch, Happy Day Restaurants
Nate Jones, King’s Crown Organics
Brad McIntyre, McIntyre Family Farms
Bob Howard, Desert Mountain Grass Fed Beef
Matt Fuxan, Charlie's Produce
Mac Lee, Boise Co-op Market

SB 1120: Legislative Impacts and the Future of Idaho Liquor Licenses

3:00 PM | MOVE Room

With the passing of SB1120 during the 2023 legislative session, many liquor license holders across the state of Idaho were impacted. What were the consequences of SB1120? How can license holders move forward in the midst of this legislation? This discussion will focus on the implications of this new law.

Moderator:

Brian Ballard, Partner, Hawley Troxell

Panelists:

Dave Krick, Just Eat Local
Chad Johnson, The Reef and The BrickYard
Roger Batt, Consultant, Association Management Group
Mel Dick, 219 Lounge

MEET THE CHEFS LEADING OUR CHEF LED CLASSES!

We are excited to announce the incredible Idaho chefs that will be leading FREE, hour long classes at the Field to Fork Festival! These classes are open to all attendees of the Field-to-Fork Festival so register today!

KELLY COX - HOUSE OF CREATURE

Meet Kelly Cox, the force behind The Original Fare, which has seamlessly evolved into House of Creature. Kelly's extensive culinary exploration journey took her around the world, from harvesting sake rice in Japan to working on a lobster boat in New Brunswick. The Original Fare, her award-winning Food & Travel show, showcased these adventures on PBS Food and was broadcast internationally in Europe, Asia, and New Zealand.

Today, as the driving force behind House of Creature, Kelly offers a range of experiences. She continues to produce videos and documentaries highlighting makers, places, and ingredients globally. Additionally, her Women's Adventure Weekends project, dedicated to fostering outdoor experiences, culinary skills, and communal feasts among diverse groups of women, remains a cornerstone of her work.

What truly sets House of Creature apart is its Culinary Adventure Kits, where Kelly's farm-to-table ethos takes center stage. Each kit is inspired by her own farm and harvest, thoughtfully complemented by the contributions of other dedicated artisans and makers who share her commitment to community and the environment. The journey is far from over, and Kelly's dedication to sharing maker stories and providing culinary delight remains unwavering, promising many more feasts and adventures to come.

Assembling the Cassoulet

Embark on a culinary journey to the heart of France without leaving the picturesque landscapes of Idaho! We'll practice the art of assembling the French traditional cassoulet, featuring our heirloom Tarbais beans grown right here in the gem state.

JULIE BERGER - TIPSY CHEF CAFE

Julie Berger, a talented chef with a background in French cuisine, brings her expertise to the forefront at Tipsy Chef Cafe, a culinary venture she opened with her husband Travis 1.5 years ago. Having studied cooking in France and worked in Michelin-starred restaurants, Julie combines her French training with a modern touch to create exquisite dishes that tantalize the taste buds.

What sets Julie apart is her deep understanding of dietary needs and her commitment to providing tailored meals that cater to specific requirements. Whether it's allergies, intolerances, or specific dietary preferences, Julie's handcrafted meals are carefully crafted to ensure her clients can enjoy nourishing and satisfying options.

Julie's dedication to culinary excellence is evident in every dish she prepares. Her passion for flavor and her ability to create harmonious combinations shines through, leaving a lasting impression on those who taste her creations. With a humble approach, Julie constantly strives to push the boundaries and make a positive impact in the world of food, leaving a trail of satisfied customers in her wake.

JAMIE WEBSTER - DAS ALPENHAUS DELIKATESSEN LLC

Jamie Webster has been working in the deli industry since 1996. He is a self-taught chef and canner; however, he has been strongly influenced by his German grandmother who raised him. Jamie opened Das Alpenhaus Delikatessen LLC in October of 2016 in order to provide German, Austrian and Swiss groceries, beers/wines and hot "fast foods" to folks in the Treasure Valley. Das Alpenhaus Delikatessen LLC has placed in the top three in Boise Weekly's Best of Boise - Ethnic Market multiple years, was awarded best deli in Idaho by Idaho's Best in 2023, and has been featured in multiple publications and online forums/publications.

In addition to running his own business, Jamie was bitten by the canning bug in 2013 when he entered his first canned foods into the Western Idaho Fair. In 2015, Jamie won the Sweepstakes Award in Culinary Canning - also winning the Best in Show for his Kosher Pickles amongst other items.

HANA MUTLAK - FOOD LAND MARKET

Hana Mutlak is the founder of Food Land Market in Boise, Idaho. Born and raised in Baghdad, Iraq, Hana is steeped in the flavors and culture of the Mediterranean and prides herself in bringing those dishes to life for her lucky customers and family. A passionate cook, mother and now grandmother, she uses her cooking skills to bring both familiar and exotic dishes to the next level by finding fresh, wholesome ingredients. Those yield the healthy, traditional and authentic dishes you’ll find at Food Land Market.

Hana is excited to share her version of a beautiful and comforting lentil soup that will be taking you on a journey to her homeland with every sip. Foodland Market has proven to be an invaluable neighborhood resource and supporter in her adopted and beloved Boise and was runner-up in the Best Ethnic Restaurant category of the Best of Boise awards for 2023.

THOMAS LLOYD - JUST EAT LOCAL

Thomas Lloyd is a native Idahoan who grew up in Meridian, Idaho on a large dairy farm. Everything he ate was grown and farmed by his family, giving him a good understanding of the hard work it takes to get fresh, healthy food on the table. A self-taught chef, he is currently the Chef de Cuisine at Bittercreek Ale House, also known as Just Eat Local.

After working in the meat processing industry for 10 years, he went back to his roots and started cooking again. He ended up for a time with a corporate restaurant chain, traveling the states to help open new stores and training their kitchen teams. But corporate life made Tom feel like he was missing out on what he loved - fresh, locally sourced food and the true culinary experience of making food that tastes great using the skills he'd learned over time. Tom says, "Bittercreek and the owners of Just Eat Local have given me such a great opportunity to explore and use my talents with the food in their restaurant. I love food and it brings me such joy to cook and express my passion."

Tom will be sharing that passion with us by cooking up beef from Thomas Cattle Company at the Field to Fork Event.

FREQUENTLY ASKED QUESTIONS

Yes! We welcome our neighbors from other states with the intent to learn from one another.
As a courtesy, we have a block of rooms at the Hilton Garden Inn, just two blocks northwest of JUMP. Just let them know that you’re attending the Field to Fork Festival.
Public parking in the gravel lot at Myrtle & 11th St. is $5 per day plus a $.50 processing fee and is paid in advance via the phone app ParkMobile. Make sure you are parking in a proper space and centered on the block. Please visit the JUMP page for a map and more information.
Additionally, the City of Boise utilizes the free Parkmobile app for paid parking in the downtown area. We encourage out-of-town visitors to download and link their credit/debit card before traveling.
Boxed lunches are only available for vendors who registered in advance. However, Boise has loads of fantastic options within walking distance of or a short drive from JUMP. We encourage you to visit our members, such as Anthony’s, Woodland Empire, Calle 75, Madre, Good Times Bagels, The Reef, Front Door, The Brickyard, Richards, Fork, Alavita, Bittercreek Alehouse, Diablo & Sons, Red Feather, Lost Grove, Boise Fry Company, The Boise Co-op, and Zee’s Rooftop Cafe.
Please note: no outside food or drink is permitted at JUMP.
Yes! Your kind and productive suggestions are always welcome. You may contact us at hello@fareidaho.org. We will also have a short survey for attendees to consider, and would love the opportunity to hear from you!