Dinners on the Farm

LOCALLY GROWN

2019 Dinner Events & Menus

Baja in the Midwest Wine Dinner

CHEF ANDRES PADILLA

September 28th, 2019

Andres Padilla holds the title of Chef de Cuisine at Topolobampo, recipient of the James Beard Foundation’s 2017 “Outstanding Restaurant” Award. Under the tutelage and mentorship of Master Chef Rick Bayless, Chef Andres follows in the tradition of melding local ingredients with ancient Mexican food traditions.  He returns to the farm to feature the foods of the Baja Peninsula region of Mexico.  Each course will be paired with a wine from the breath-taking Valle de Guadalupe vineyards and wineries. $130/person includes food & wine pairings and a special cocktail upon arrival. 

SOLD OUT!

FRONTERA GRILL-TOPOLABAMPO-LENA BRAVA, CHICAGO, IL

Menu

All Things Fermented

CHEF DAN COMPTON

October 12th, 2019

Founder and Executive Chef of Vie, Paul Virant, is known locally and affectionately as the pickle man of Chicago.  If it can be pickled or fermented, he will do it. Chef Dan, Vie’s Chef de Cuisine, has learned well from his mentor Paul, and takes on the lion’s share of preserving the seasons’ bounty through fermentation.  This multi-course meal will open your awareness to the many ways that peak season ingredients can be preserved through fermentation.  Each course will be paired with a local micro-brew or cider (they’re fermented too!). $100/person includes food and beer/cider pairings.

VIE RESTAURANT, WESTERN SPRINGS, IL

Menu

Upon arrival

-Cheese Gougere 

-Smoked salmon Beignet – Herbs Crema –Sorrel

-Beef tartare - Sourdough toast

-PeeWee Devil egg – summer black truffle  

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First course

-Colorado Lamb shank filet – Green pea puree – Poulette Snap peas

-Crispy peas & EVOO Feta cheese crumbles

Salad course

Roasted Rainbow Carrot - Fresh chevre crema – Petite arugula salad Shallot Sherry - vinaigrette Sourdough bread crouton  

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Entree course

Creekstone Farm Beef NY filet – Yukon gold potato Darphin Roasted Fresh figs – Sweet spices vinegar glaze – Beef jus  

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Cheese course

Walnuts and Raisin artisan loaf bread Black goat tartine – Pinot Noir macerated Cherry -Marcona almonds  

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Dessert

Vanilla macerated farm fresh fruits - goat cheesecake mousse - crystallized shortcake Opalys white chocolate - PFF vanilla gelato