Farm to Fork Week San Diego is Kicking-off with a Hog Roast on January 13

January 03, 2018
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Farm to Fork San Diego is a week long dining event celebrating local food and drink unlike any other dining event in the county. Above and beyond the unique dishes that you can’t find anywhere else in the world, this event is about the community that is the heart of our local food movement. Partnering restaurants will feature regional cuisine specials at affordable prices, showcasing the importance of community over commodity one bite at a time. The innagural event is one you won’t want to miss.

Farm to Fork Week Kick-Of: BIGA’S 2nd Annual Hog Roast

Get ready to feast on San Diego’s incredible flavors and celebrate the region’s winter crops with Farm to Fork San Diego as we go local at BIGA on January 13th. The downtown restaurant will be throwing a Hog Roast for its second anniversary and hosting the kick off event for the winter edition of Farm to Fork Week San Diego (January 14th-21st).

This year’s roast will feature the hog and accompanying dishes created by BIGA chef de cuisine Chris Osborne, who will also share a preview of his upcoming new menu. Guest chefs DJ Tangalin (Bivouac Ciders) and Craig Jimenez (Nom Nom Bento) are excited to pitch in, while Modern Times is promising the appearance of a few rare brews.

Local farmers will be in attendance to speak about growing food in the region, along with Trish Watlington, Farm to Fork founder, who will be discussing the importance of the week-long dining event that partners with 23 restaurants, 27 farms, and 4 wineries verified for regional sourcing practices.


Where: 950 6th Avenue, Suite C, San Diego

When: Saturday, January 13th 12:00pm-4:30pm

How Much: Tickets are $45 in advance ($50 at the door) and include food and one drink

Article from Edible San Diego at
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