2019 Dinners on the Farm Series

The 2019 Dinner season features both new and returning guest chefs. We're so excited to host you all again to enjoy some of the finest hyper-local food in the Midwest. 

Book your tickets HERE!

May 25th Symphony of Spring-Chef Ann Swanson, Hendrick House, Urbana, IL

It has become a Prairie Fruits Farm tradition to kick off the dinner season with a spring lamb from Caveny Farm in Monticello. Paired with the early season offerings of vegetables and fruits, this meal orchestrates the freshest ingredients into a symphony of gustatory delights. 

Guest Chef Ann Swanson will showcase her culinary talents for this multi-course feast. Chef Swanson, a central Illinois native, began her culinary career while in high school in Monticello. She cut her culinary chops in South Carolina at “Garibaldi’s,” an upscale Italian restaurant and McCrady’s, Sean Brock’s (of PBS Series “Mind of a Chef” fame) southern style farm-to-table restaurant in Charleston SC. Ann returned to central IL in 2010, and helped Bacaro implement their “Market Mondays” farmers’ market inspired dinners. She currently manages the Hendrick House Farm and keeps her culinary skills honed with guest chef appearances.  $100/person, wine, beer & cocktails not included in price.

June 8th TBD

June 22nd   Early Summer Bounty with Beer-Chefs Jordan and Aurora Coffey, American Harvest Eatery, Springfield, IL

Chefs Jordan and Aurora have been building a quiet revolution around local food in our state’s capitol. Their restaurant, American Harvest Eatery’s motto is “true to the season; true to the region.”  Their food embodies the finest of local- food driven cuisine-simple and elegant preparations that let the freshness of the ingredients shine.  This dinner will include beer pairings. Stay tuned for the featured brewery.  $100/person, includes beer pairings.

July 6th Summer Surprise Dinner with Chef Stephanie Izard, Girl and the Goat, Chicago, IL

It’s been a few years since Chef Stephanie has visited our farm.  Prairie Fruits Farm & Creamery and Girl and the Goat have a special bond, cemented with our mutual love of all things goat. Stephanie’s food empire just keeps growing, with flagship “Girl and the Goat,” Little Goat Diner, Duck Duck Goat, Little Goat and her latest venture “Tiny Goat” pop up dinners. Join us for a magical sultry summer evening and let her dazzle you with surprises of the season.  $125/person includes a special cocktail upon arrival.

July 20th-Grill It! with Chef Ann Swanson, Hendrick House Chef and Farm Manager

Mid-summer produce will be boiling out the local farms and gardens this time of year. It will be hot! So, why not do the cooking outside? Chef Ann Swanson, wearing both her farmer and chef hats will harvest the veggies and craft a simple yet elegant summer meal featuring the freshest picks from The Hendrick House Farm.  We’ll fire up the PFF&C wood-fired grill, invite one of our favorite livestock farmers and make some special gelato for dinner. Cool off with evening breezes and watch the sun set under the farm pavilion.  $100/person includes a special cocktail on arrival.

August 3rd We Love España with Chefs of Sunday Dinner Club-Honey Butter Fried Chicken, Chicago, IL

The fun-loving chef team of Sunday Dinner Club (SDC)-Honey Butter Fried Chicken—Josh, Christine and Alex—return to the farm for a hot and savory summer feast inspired by the cuisine of Spain.  Our typically hot and dry days of August will set the stage for a multitude of fiery and savory dishes. Think summer veggie-spiked dishes, including the SDC cult favorite rossejat fideos, plus a few tapas, and lots of garlic, olive oil, and pimenton. $100/person, does not include wine or beer.

August 17th TBD

August 31st TBD

September 14th Fall for your veggies with Chef Dan Compton, Vie Restaurant, Western Springs, IL

Early fall embodies the collision of summer vegetables with those of fall. Chef Dan Compton returns to the farm to prepare a multi-course all vegetarian meal, inspired by the diversity of the season. Chef Dan has been the Chef de Cuisine of Paul Virant’s fine dining, hyper-local food establishment for several years, and his cuisine reflects the team’s commitment to embracing seasonality and supporting many local farms.  $80/person, includes a special cocktail upon arrival. 

September 28th Baja in the Midwest Wine Dinner with Chef Andres Padilla, Frontera Grill-Topolobampo-Leña Brava, Chicago IL

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. 

October 12th All Things Fermented with Chef Dan Compton, Vie Restaurant, Western Springs IL.

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.

October 26th TBD

November 9th TBD

December 7th TBD