You may choose from either of  two methods: of registering:

1)  Register directly online (Link will open a new browser window)  

2) Download the PDF registration form, fill ot out, and mail it  to:

 

CRFG San Diego

P. O. Box 152943

San Diego, CA 92195

 

Early Registration $55, Registration After July 8, 2015 $65.

CRFG membership is not required to register for the festival.

Early Student Registration $35, Student Registration After July 8 $45.

Valid student ID must be presented at the registration table.

 

The cutoff date for online or mail-in registration is July 24, 2015.

 

LUNCH, DINNER, SOCIAL

Lunch, dinner and Fri. Social options can be selected and purchased during registration up to 10 days before the event.

After that there will be no further options for having meals with attendees or attending the Friday Social event.

 

The cost for the Friday night reception and book signing event on August 7th will be $15.

This event will include a 30 minute presentation by Joe Simcox about his explorations around the world.

His storytelling is legendary, about recording and documenting plant diversity and witnessing people’s relationship with the land.

Additional local authors will present their books and offer lively conversation about their specialties.

There will also be an Olive Oil Tasting by Coronado Taste Of Oils.  

Delicious appetizers and an assortment of fruit juices for tasting are included. A cash bar will be available during this social event. Reconnect and meet new CRFG members from around the country.

 

Saturday Box Lunch $15.

Lunch Buffet is served with Regular and Decaf Coffee, Hot Tea, Ice Water and Lemonade.

Non-Vegan, Pasta Salad, and Turkey, Arugula, Provolone, and Cranberry Relish on Foccacia

Vegan - Pasta Salad and Grilled Vegetable Wrap with Balsamic Vinaigrette.

 

The cost for the Saturday evening dinner and presentation by Justin Rohner

Agriscaping and the Secret Art of Microclimates to Grow Food Year Round in Arid Climates.will be $30.

There will be a 4-course dinner from a locally sourced organic caterer which will provide the finale to the Festival day

Non-Vegan, Chef Select Vegetables; Mixed Green Salad w/ Roasted Quinoa; Basil Crusted Chicken Breast w/ Caper Olive Relish

Vegan, Mixed Green Salad w/ Roasted Quinoa; Portobello Mushroom w/ Quinoa and Barley cake; Vegetable Medley

 

Please indicate all tours and presentations that you would like to attend and your meal options at the time you register.

 

REGISTRATION

Jacobs Center

Home Of The CRFG 2015 Festival Of Fruit