2018 Farm to Table Season

Hyper-local, food with integrity, outdoor dining under the prairie skies. Are you ready for the 2018 "Dinners on the Farm" Season?

Our dinner season runs from late May into early December this year. We're posting the spring and summer dates and themes now so you can start planning and purchasing tickets. We'll add more dates and themes as they become available. 

For general information about our farm to table meals (the basic information, how it works, etc.) visit our Farm Dinners: The Basics. For ticket purchasing, visit our SHOWCLIX Page. Ticket prices listed below do NOT include sales tax (9%), a small service fee (ShowClix) or gratuity.

 

May 26th “spring is in the air” Chef Raquel will prepare a French-inspired spring menu featuring a Prairie Fruits Farm tradition: spring lamb from Caveny Farm in Monticello IL.  Come join us, and guest farmers John and Betsy Caveny, for the first dinner of the season. $100/person

June 9th  “Jar Sessions Dinner” Guest Chef Paul Virant of Vie Restaurant (Western Springs IL) and Vistro (Hinsdale) will build a savory multi-course meal around his latest venture “Jar Sessions.”  The Midwest “king of canning” is sure to surprise us with his latest savory and sweet concoctions.   $100/person

June 23rd “Early Summer Cucina Italiana” Guest Chefs Christine and Josh of Chicago’s Sunday Dinner Club fame (aka Honey Butter Fried Chicken) return to the farm to cook some of their favorite foods. They’ll take advantage of the early garden offerings (greens, peas and maybe some early tomatoes) and make some fresh pasta for sure. We might even convince Christine to make her signature goat cheese tiramisu! $100/person

July 7th “Summer Tapas-A trip through Europe”   Skip the long lines and the jet lag! Let us feed you a flight of tapas inspired by classic European dishes.  Chef Raquel will keep the small plates coming in this multi-course meal. $100/person

July 21st “Southern Style Crawfish Boil” What could be better in the dog days of summer than large outdoor boiling pots filled with steaming fish and sweet corn?  If you’ve ever experienced the joy of pulling shellfish apart with your fingers, this dinner is for you.  Chef Raquel will channel her love of southern food to craft a farm fancy feast. $70/person

August 4th “A Cheesy Affair” Our good friends at Pastoral’s Appellation Wine Bar & Restaurant in Andersonville, Chicago know a thing or two about cheeses and how to make them shine with food. They’ll take our cheeses, along with peak ripeness fruits (think peaches folks) and veggies and some locally sourced meats to prepare us a fromage-lover’s feast. $100/person

August 18th “Summer Vegetarian” Vie Restaurant’s Executive Chef, Dan Compton, loves to cook vegetarian food.  Mid-august is the perfect time of year to take advantage of the cornucopia of fresh vegetables available in our neck of the woods.  We welcome Chef Dan back to the farm to craft a memorable three-course vegetable-centric meal. $70/person 

September 1st “Farmer Backyard Block Party” Our “hood” is farm country.  Although most of our farmer neighbors grow grain crops, a few have their own home gardens and have some hidden culinary talents.  Chef Raquel, joined by some of our neighbors, will prepare a multi-course, end-of-summer meal that will forever change the way you think of a neighborhood block party.  $100/person

September 15th “Progressive 100 Yard Dinner with Prairie Glass House”  Few of our guests have experienced the beautiful restored prairie or riparian zone along the east edge of our farm.  Even fewer have strolled along the banks of the Saline Branch creek southward to the Prairie Glass House, a modern dwelling nestled in the savannah remnants of old growth prairie woodlands. The meal will begin on the patio of Prairie Fruits Farm, progress to the restored prairie and end with dessert at the Prairie Glass House.  $125/person

October 13th “100 Yard-Ploughman’s Feast”. Chef Raquel likes to fire up our wood-fired grill and cook a simple and sumptuous meal. Picture long tables adorned with wooden planks filled with cheese, pickled veggies, grilled meats and crusty bread.  $70/person

November 10th  “Oaxaca in Champaign”  Chef Andres Padilla of Frontera Grill-Topolobampa-Leña Brava restaurants (Chicago) returns to the farm to delight us with the cuisine of Oaxaca (south eastern Mexico).  Mouth-watering moles, heirloom varieties of corn for masa and distinct varieties of cacao (chocolate) are characteristic foods from this region, along with tamales cooked in banana leaves.  $100/person

December 8th “Warm up to Winter” Chef Raquel will prepare a hearty holiday meal and we’ll make a large bonfire outside so guests can sip some warm adult drinks around the fire. $100/person