photo and article credits: Chilliwack Progress
Field to fork in Chilliwack will foster local food
by Jennifer Feinberg – Chilliwack Progress
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.”
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