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. 

bar at the farm dinner

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. 

Sunday Dinner Club Chefs

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

Roasted Tomatoes, Fresh Chevre, Farm Greens, Crispy Chicken Skin, and Horseradish
Braised Leg of Goat, Amaranth Polenta, Herby Salsa Verde and Yogurt
Rhubarb Hand Pies with Lard Crust and PFF Honey Lavender Gelato
$100 per person


Oozy PFF Cheeses, Charred Flatbread, Roasted Tomato Sauce, and Goat Sausage
Chicken Confit Hash, Poached Egg, Fall Greens Slaw, and Horseradish Mayo

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.