Peninsula Fresh Event Unites San Mateo County Chefs, Growers & Food Leaders for a Powerful Farm-to-Table Conversation.
Peninsula chefs, farmers, food producers, and hospitality leaders came together Monday, April 5 at Peninsula Fresh, a half-day event designed to strengthen the connection between local agriculture and restaurants. Held in San Bruno at the Farallon Room at Skyline College, the event highlighted the region’s unique intersection of agriculture, culinary innovation, and sustainability.
(Pictured above: Katina Connaughton of SingleThread Farms & Restaurant, Chef Scott Clark of Dad’s Luncheonette, and Virginia Miller, Chair of World’s 50 Best North America)
Panel Discussions with Local Luminaries
The event featured three back-to-back panels with influential voices from the Bay Area’s food, farming, and tech scenes:
Panel 1: "San Mateo County: Hub of Culinary x Tech x Agriculture x Tourism" explored how the region’s culinary identity is shaped by its geography and innovation culture. Speakers included acclaimed restaurateur Chef Ajay Walla (Rasa, Saffron, Amara), Micheál Mallie (Maverick Jack’s), and Chef Bob Trahan (Twelvemonth, Burlingame).
Panel 2: "The Distributor-Chef-Farmer: Making the Connection" was moderated by Edible Silicon Valley’s Coline LeConte, and featured Erin Tormey of Coastside Farmers Markets, Julian Silvera (Tasting House), George Meza (Canyon Ranch) and Chef Aomboon Deasy, co-owner of K&J Orchards and the Michelin Green Star–awarded Pomet.
Panel 3: "The Chef-Farmer Connection & the Next Big Flavors" examined flavor trends and sustainability, led by Aaron Keefer from Sonoma Hills Farm. The panel included Virginia Miller, Chair of World’s 50 Best North America, Chef Scott Clark of Dad’s Luncheonette, and Katina Connaughton, Head Farmer and co-owner of Healdsburg’s world-renowned SingleThread Farms & Restaurant.
Event Highlights
Local Sourcing Is More Vital Than Ever: With rising tariffs and ongoing supply chain disruptions, this is a great time for restaurants, hotels, and grocers to rethink their go-to vendors, and research local suppliers that can meet their needs. The Peninsula is home to 50+ farms, nurseries, fishers, apiaries, offering products from honey to eggs, artichokes, lettuce, wasabi, and more! On the flip side, this is also an excellent time for producers to identify new products they can bring to market that can meet demand from local buyers.
Bringing the Farm Closer to the Fork: For new paths of connection, weekday farmers markets offer flexible opportunities for chefs and farmers to connect beyond the Saturday rush. At the same time, restaurateurs increasingly see value in going directly to restaurants. Essentially, they suggest employing the tried-and-true method of bringing seasonal samples directly to the kitchen door and saying, “Here’s what I’m growing—try it!”
Beyond the Plate: Chefs and food experts emphasize a trend toward simple, ingredient-driven dishes—where fresh produce like snap peas or cherries take center stage. There’s increasing demand for foods that are nutrient-rich and locally sourced. But more than incredible flavor, today’s diners want to know the story behind what’s on their plate, where it came from, and who played a part in its journey from the farm to their fork. This storytelling element of the dining experience goes even further toward strengthening the unique food culture and community on The Peninsula.
About As Fresh As it Gets
In an effort to recognize local restaurants, hotels, caterers, and other businesses that purchase and/or serve products from local San Mateo County farmers, fishermen, vintners, and brewers, The San Francisco Peninsula, San Mateo County Farm Bureau, and the San Mateo County Agriculture Department joined forces in 2006 to create the San Mateo County: As Fresh As It Gets Awards. The program is sponsored by the San Mateo County Agriculture Department and The San Francisco Peninsula (Travel & Tourism Board).
For more information on As Fresh As It Gets a, visit freshasitgets.com.