Farm to Fork Week returns for second year

An Opah fish hamburger presented by executive chef Miguel Valdez at The Red Door on Wednesday in San Diego, California. (Eduardo Contreras/Union-Tribune)
(Eduardo Contreras / San Diego Union-Tribune)

With its first run in January, Farm to Fork Week returns Saturday through Sept. 17.

Formed by a small group of restaurants, farms, wineries and breweries, the groups’ mission is to raise awareness of the local and sustainable food systems while supporting local farmers, the local economy and local families.

To date, 15 restaurants are participating, including Garden Kitchen and The Red Door, both offering three-course prix fixe menus for $40; and chef Willy Eick at 608 Oceanside is planning three hyper-local courses for $25.

In addition to traditional meals, the weeklong event will feature a farm tour and cooking class, happy hour tour and a “Dinner on the Farm” collaboration dinner. For more information, visit