2016 Farm to Table Season
This season, Sunday Dinner Club, the private-community dining experience from Chefs and Co-owners Christine Cikowski and Joshus Kulp (also chef-owners of Chicago’s Honey Butter Fried Chicken Restaurant), come to the farm to offer a Saturday Dinner-Sunday Brunch series. Once per month, May-October, the Sunday Dinner Club team will craft dinner and brunch menus for Saturday evening and the following Sunday morning, utilizing ingredients grown and raised on the farm and the region.
Tickets for The Sunday Dinner Club Series will be sold separately through Tock, a Chicago-based, on-line ticketing system. Tickets for dinners and brunches for May-July dinners/brunches in this series will on sale Monday, March 14th at 10:00 AM.
Tickets for the Sunday Dinner Club Series can be purchased through their online system. Here is the link to the Sunday Dinner Club TOCK online ticket system.
The remaining dinner/brunch series is:
Saturday, October 15-Sunday, October 16 Whole Animal 100 Yard Dinner and Brunch, Argentinian-inspired
Saturday Dinner (SOLD OUT)
Roasted Chicken Soup with Country Bread and Melty Cheese
Sunday Brunch (TICKETS STILL AVAILABLE)
Peach Jam and Yogurt Parfait with House-made Granola
$50 per person
You can read the descriptions for each "theme" on the SDC EVENTS PAGE. Each dinner kicks off at 5 p.m. on Saturday, while Sunday brunch begins at 10 a.m. Guests have the option to attend the dinner for $100, brunch for $50 or can partake in the full weekend experience for $150, plus tax. ONCE TICKETS ARE PURCHASED THEY ARE TRANSFERABLE BUT NOT REFUNDABLE.
In addition to the Sunday Dinner Club Series, we've invited the powerhouse chefs behind Paul Virant's "Culinary Empire" of Vie, Perennial Virant and Vistro Restaurants in the Chicago area. We have one remaining dinner with chef Ed Sura, currently Executive Chef of NoMi Restaurant-Park Hyatt, Chicago.
Autumnal Delights-October 29th Ed Sura, (former) Chef de Cuisine of Perennial Virant returns to the farm for a fall feast. Ed likes to cook when the weather has a cold bite to it. He’ll feature late season veggies such as squashes, frosted greens and root crops. He’ll likely include lots of pickles and cured meats; he can’t escape the PV pedigree. For tickets: https://www.showclix.com/event/autumnal-delights
Pork liver mousse, blueberry aigre-doux, oat crumble
Pickled and deviled eggs, espilette, chives
Smoked salmon beignets, Crème fraiche, pickled red onions
Roasted brussels sprouts, delicata squash, marinated feta, chickpea, yogurt Sweet potato, sage and hazelnut gremolata, moonglo
Chevre gnudi, preserved tomato, pickled garlic, mushrooms
Braised goat, pepperonata, polenta, magia negra
Smoked pork sausage, roasted apples, sauerkraut
Grilled little bloom on the prairie, pumpkin bread, cranberry aigre-doux, arrope
Apple cider doughnuts, goat milk jam, honey chevre gelato
To purchase tickets for any of the PV dinner series, please visit our ShowClix page.