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  

Menu

Savory goat cheese cheesecakes / granola crust / ramp marmalade / pickled radish / homemade crackers *

Minty spring pea purée roasted carrot / mustard seed / maple *

Rabbit terrine Mixed blue moon farm greens / edible flowers /  herb vinaigrette *

Flyway Farm shiitake / trumpet Mushroom / spinach / sweet onion roasted beet ravioli / chive butter *

Fire Grilled Caveny Farm Leg of lamb / roasted garlic / rosemary Shallot vinaigrette Asparagus Fire grilled bread *

Strawberry / cherry / chiffon trifle Whipped cream / Rhubarb compote

SOLD OUT: 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

Reception

Mixed Hors d’oeuvres  

First

Chicken hot links, pickled sweet pepper dressing, arugula, chow chow remoulade  

Second

Beets, carrots, smoked apple butter vinaigrette, PF huckleberry blue, roasted sunflower seeds  

Entrée

Dry-aged beef ribeye, suet roasted potatoes, peas and onions, pickled tomato hollandaise  

Dessert

Blueberry aigre-doux, swirl PF yogurt paleta, peach preserves, coconut crunch

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

Menu

Pea hummus, Radishes, Sesame Seeds

Roasted Asparagus, Proscuitto, Cherry Balsamic Butter

Crispy Market Eggplant, Goat Feta, Pesto, Castelvetrano Olives

Roman Style Square Pizza with Roasted Garlic Cream, Cherry Tomatoes, Pelota Roja cheese and Black Pepper with Patio Salad

Grilled Pasture Raised Brick Chicken with at least 40 Cloves of Garlic, Lemon, Fennel Sausage, Marinated Zucchini

Strawberry Ice Cream, Basil Magic Shell, Strawberries, Cornmeal Cookie Crumble

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. $70/person-SOLD OUT

Menu

Upon Arrival

PFFC Chevre / roasted pecan / mint / nectarine / V

Bok choy / flyway farm mushroom / scallion / pan fried wonton / sesame ginger glaze / VG  

5:30pm TOUR  

6:00pm Dinner:  

Boards of PFFC cheese / Jamon Serrano / spicy roasted pecan / autumn berry jam / moonglo crackers  

Grilled vegetable antipasti / olive oil / garden herbs / VG  

Moore Farm potato salad /crispy garlic / garden herbs/ V  

Flyway Farm Lion Mane Mushroom/ Illini sweet corn cakes / roasted pepper aioli / V  

Grilled Tanglefoot Ranch freshwater prawn skewers / artichoke / olive / garlic oil  

Merguez Goat Albondigas  / Heirloom tomato  

Caveny Farm lamb loin skewer / chimichurri   Herbed Flatbread / roasted garlic oil / V  

Dessert: Citrus zest Beignet / macerated berries & basil / hydrated strawberry powder sugar / V

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

Planned Menu

Appetizer: Mini Crawfish meat pies *

Boil:

Tanglefoot Ranch Shrimp

Piemonte Chorizo Sausage

Louisiana Crawfish

Lake Michigan Whitefish

Illinois sweet corn

Moore Farm potatoes

*

Garden Greens

*

Garlic bread  

Dessert: Gelato Sundae Bar with all the fixins  

Featured Beer: Big Thorn Brewery (for additional purchase)

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 

Planned Menu

First

corn, radish and summer bean salad, chevre, basil-mint pesto, toasted sunflower seeds  

Main

"Midwestern mezze": an assortment of shared small plates accompanied by fresh pita and focaccia

baked feta, roasted tomatoes, marinated olives

black goat, grilled peaches, salsa verde

charred cauliflower, eggplant caponata

roasted carrots, braised tropea onions, mushroom escabeche

grilled summer squashes, harissa, Moonglo cheese fonduta

mixed vie pickles  

Dessert blueberry-raspberry-blackberry summer pudding, bourbon-pecan ice cream 

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"  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 that runs to the east of our farm. The meal will begin on the edge of the prairie, allowing guests time to walk alongside the creek, progress to the orchard and end with dessert under our farm pavilion.  $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-SOLD OUT

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