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Sourcing Local Foods on the Wasatch Front – Utah Farm-Chef-Fork

University of Nevada Cooperative Extension and Utah State University Extension

Monday, March 24, 2014 from 8:30 AM to 2:30 PM (MDT)

Salt Lake City, UT

Sourcing Local Foods on the Wasatch Front – Utah...

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Ticket Type Sales End Price Fee Quantity
General Admin Ended $15.00 $0.00

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Event Details

A workshop for local growers and chefs focusing on improving knowledge, communication, and collaboration to enhance local food sourcing in Northern Utah.  Registration coverers all materials, as well as lunch and breaks.

Topics: 

1. Marketing and Pricing Farm Products for the Restaurant Market
2. Food Safety/Good Agricultural Practices (GAPs)                                                       
3. Winter Growing: Techniques, Issues, and Product Success
4. Chef and Grower Networking Activity
5. Chef Panel - Preffered Products and Preferences on Communication, Delivery, Samples etc.


Have questions about Sourcing Local Foods on the Wasatch Front – Utah Farm-Chef-Fork? Contact University of Nevada Cooperative Extension and Utah State University Extension

When & Where



Salt Lake County Extension Office
2001 South State Street, Suite S-1200
Salt Lake City, UT

Monday, March 24, 2014 from 8:30 AM to 2:30 PM (MDT)


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Organizer

University of Nevada Cooperative Extension and Utah State University Extension

Kynda R. Curtis, Ph.D.

Associate Professor and Extension Specialist

Department of Applied Economics

Utah State University

4835 Old Main Hill

Logan, UT 84322-4835

Phone: 435-797-0444

Fax: 435-797-0402

kynda.curtis@usu.edu

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