The “farm to table" dining trend is an opportunity for farmers and restaurants to work directly with each other. Communication and the systems that support it will determine the success of collaborations. This workshop will look at the ordering systems, planting schedules and chef/farmer meetings that make these relationships successful. We will discuss ways a restaurant can creatively utilize a farm’s overabundance of seasonal products to create a successful farmer/chef relationship. Jeff Dawson is a 30-year farming veteran of direct-to-restaurant sales in the Bay Area. Stuart Brioza is chef-owner of the Michelin-starred State Bird Provisions and The Progress restaurants in San Francisco. The two have worked for the past five years to develop a relationship that utilizes all aspects of the farm's production.