Farm to Fork
A Taste of the Country Direct from the Farm Gate
Explore the unique farm-to-fork relationships that are growing in Waterloo Region!
FARM TO FORK takes you inside Waterloo Region’s farm to table food culture with local chef and culinary entrepreneur, Nick Benninger.
FARM TO FORK follows Chef Nick as he explores some of the best farms the region has to offer. Through Chef Nick’s culinary skills and passion for locally sourced ingredients, viewers will develop an appreciation for the value and quality of Waterloo Region’s farm gate food scene.
Viewers will also learn how to cook these delicious ingredients as Chef Nick prepares a meal using the produce sourced from the local farms.
FARM TO FORK Season 3 is now available to stream on Bell Fibe TV-1 and the Fibe TV app.
Watch the Season Two Trailer
About Chef Nick
Nick Benninger was an obstinate kid. When he complained about dinner his mother said, ”If you don’t like it, make it yourself.” Nick did, and he never stopped.
In 2008, together with his wife Natalie, Nick opened his first restaurant, Uptown 21, in Waterloo, ON. He grew his passion for food into the Fat Sparrow Group which included six restaurants, a catering company, a bakery, a butcher shop, three market stalls and a wholesale food division that employed over 220 people.
Nick doesn’t just love to cook, he’s equally happy to share his knowledge with interested foodies. He’s also at home in front of the camera and has appeared on Where to Eat Canada and You Gotta Eat Here! as well as the independently produced Nick and Taylor Make A Food Show.
Nick is as passionate about where his food comes from as how it gets prepared. He has been a staunch advocate for sourcing local ingredients and showcasing the diversity of the great produce that’s so abundant in the Waterloo Region, long before it was a trend.
Nick has now brought his culinary diversity and affable charm to the small screen as host of the Bell Fibe series FARM TO FORK.
FARM TO FORK Season 2*
Episode 1
Stevanus Family Farm
Nick goes to Bloomingdale, Ontario, to visit his good friends, Aaron and Anne Stevanus. They are the fourth generation to run this family farm. The family is treated to their veggies fire-roasted ala Nick, but the jalapenos are too hot for some.
Episode 2
Appleflats
Nick is in Wellesley, Ontario, visiting Appleflats, a crabapple farm.
Our Chef cooks a smoked duck glazed with their special jelly and they toast the day with Crabby Bros Cider.
Episode 3
Church Hill Farm
Nick’s in New Hamburg, Ontario, visiting Church Hill Farm. This pastoral sheep farm predates the country and is now owned by the Las’s, Max and Vicky. But it is son Owen who now runs the operation. Lamb is on the menu and Nick makes a medley of delights and serves it on fire-roasted flatbread.
Episode 4
Udderly Ridiculous
Nick’s in Bright, Ontario, with Greg and Cheryl Haskett of Udderly Ridiculous Farm Life -a place to experience country life and learn about food production. Nick visits their goat dairy farm. What else are you going to make with goat’s milk ice cream? Waffles – sweet!
Episode 5
3Gen Organics
Nick goes to Wallenstein, Ontario, to visit 3 Gen Organics. This pig farm is run by the Israel family. The show concludes with Nick cooking spectacular pork chop sandwiches with the Israel who could hardly appreciate them more.
Episode 6
Willibald Farm Distillery
Nick is off to Ayr, Ontario to visit Willibald Farm Distillery, run by Jordan Van der Hayden, Cam Formica and Joe Freund. After touring the distillery, the team enjoys a tapas style beef meal prepared, of course, over an open fire.
*Episodes of season 2 of FARM TO FORK are available on Bell Fibe TV-1
FARM TO FORK Season 1
Episode 1
Mountain Oak Cheese
Chef Nick visits Adam and Hannie van Bergeijk, fifth generation dairy farmers who came to Canada from Holland in the early 90’s. While they loved their new country, they found there was a paucity of descent cheese. Since they couldn’t find good Gouda, they decided to make it themselves.
Episode 2
Wisahkotewinowak
Dave Skene was a homeless Indigenous kid living on the streets of West End Vancouver, when he got an opportunity to work on a farm in Mexico. After Dave found purpose and meaning by connecting to the land, he now shares his journey and inspires the next generation of Indigenous youth to follow a similar path.
Episode 3
Fall Harvest Farm
The Kittle Farm, now run by Rose and Josephine McCormick, has been around since before Canada was a country. They produce pigs, goats, chickens, bees, and a variety of vegetables, but what they are really known for is pumpkins.
Episode 4
Shuh Orchards
Robert and Lisa Shuh are multigenerational farmers with a son who plans on taking over the business once they retire. After trying a variety of crops Robert determined that, despite the some challenges, apples could be viable. His experiment has been fruitful.
Episode 5
Jewels Under the Kilt
Liz Burrow is a concert musician, turned chef, turned palliative care worker.
She has reinvented herself numerous times, but she found her true calling as a nut farmer.
Episode 6
Oakridge Acres Bison Farm
Once prominent and successful beef farmers, Mark and Jesse Gerber of OakRidge Acres made a major change in 2004 when their industry was decimated by Mad Cow Disease. They are now Bison farmers.
