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Fields to Forks: Building Local Food Partnerships

• Tuesday, April 21, 2026, 8:30 AM - 1:00 PM

Workshops for Farmers, Chefs, and Food Professionals to Strengthen Regional Food Partnerships

Join us for a FREE half-day conference from 8:30am-1pm at The Arnold House. 

Lunch and light refreshments will be provided.

Registration is required.

Join us for Fields to Forks: Building Local Food Partnerships, a dynamic half‑day conference, in partnership with the Sullivan County Visitor's Association, designed to strengthen connections between farmers, chefs, restaurants, and food professionals across our region. This interactive event brings together leaders in agriculture and hospitality to explore how local farms and culinary businesses can collaborate to build a stronger, fresher, and more resilient food system.

Held in person at The Arnold House, the morning features two concurrent workshop tracks—one tailored for chefs, restaurant owners, and food service managers, and the other designed specifically for farmers and food producers interested in selling to restaurants, hotels, and institutions.

Participants will learn directly from experts about:

• Sourcing and cooking with seasonal, local ingredients
• Building successful farm‑to‑restaurant relationships
• Wholesale readiness, pricing strategies, and food safety
• Menu innovation using regional products
• Logistics, communication, and best practices across the supply chain

This free event includes structured networking, hands‑on activities, and access to practical tools such as seasonality charts and purchasing templates. Attendees will also enjoy a locally sourced lunch, offering a dedicated time for farmers, chefs, and hospitality professionals to connect, exchange ideas, and explore opportunities for collaboration.

Whether you’re a producer looking to expand into wholesale markets or a chef eager to deepen your local sourcing, Fields to Forks offers practical strategies, valuable networking, and real‑world insights to support success in the regional food economy.

**REGISTRATION REQUIRED**

Track #1- Geared for chefs, restaurant owners, and food service managers

Workshop #1: “From Farm to Fork: How to Source Locally and Seasonally”

A fast‑paced overview of how to source local food successfully, including seasonality basics, building strong farmer relationships, and best practices for ordering, delivery, and communication. We’ll also highlight the key benefits of sourcing locally, from fresher ingredients to stronger marketing and sustainability gains.

Instructors/Panelists:

• Brenda Miller, Owner Bobolink Farm
• Erin Moore, Owner Hermana Catering
• Jennifer Bitetto, Real Foods Logistics Manager Catskills Food Hub/Single Bite

Workshop #2: “ Building a Local Menu: Culinary Innovation with Regional Ingredients”

Learn how to plan menus around seasonal availability, creatively showcase local ingredients, and collaborate with farms on special events or limited time offerings. This session includes real world case studies from successful farm to table restaurants.

Instructor: Shane Nollinger, Professional Chef + Co-Owner of Dyberry Forks

Track #2- Geared towards Farmers, food producers, and farm managers interested in selling to restaurants, hotels and institutions.

Workshop #1: “Ready for the Table: Wholesale Success and Food Safety form Farm to Restaurant Sales”

This session prepares farmers and producers to successfully sell to restaurants and food service buyers. Topics include buyer expectations, wholesale pricing and packing standards, seasonality and crop planning, food safety requirements, delivery logistics, invoicing, and strategies for building strong, long‑term relationships with chefs and hospitality partners.

Instructors/Panelists: 

• Michelle Proscia, CCE Sullivan Ag Program Manager
• Jack Whettam, Owner Hidden Acre Farm
• Erin Moore, Chef + Owner Hermana Catering 

Fee

FREE!

Register

https://pub.cce.cornell.edu/event_registration/main/events.cfm?dept=248

Location

839 Shandelee Rd
Livingston Manor, NY 12758

Last updated April 1, 2026