The 2010 Dinner Season at a Glance
Prairie Fruits Farm 2010 “Dinners on the Farm” Season
beets, carrots and nastursium salad
the dinner table is set in black and white
The cheese plate-everyone's favorite
House made ravioli with roasted duck and shaved caprino romano
OUR 2010 SEASON IS COMPLETELY SOLD OUT. SINCE OUR WAITING LISTS ARE VERY LONG, WE ARE NO LONGER ACCEPTING EMAILS REQUESTING TO BE PUT ON A WAITING LIST. RATHER, WE SUGGEST YOU SIGN UP TO RECEIVE OUR EMAIL NEWSLETTER TO GET NOTICES ABOUT CANCELLATIONS. WE WILL POST ANY SEATS THAT OPEN UP ON THE WEBSITE AND THEN NOTIFY OUR MAILING LIST ABOUT AVAILABLE SEATS.
May 22 “Spring Hopes Eternal”
Our first dinner of the season will feature lamb from Caveny Farm in Monticello, tender spring greens, delicate herbs, sweet asparagus, green peas and hopefully some early rhubarb and strawberries.
June 5th "Tres Leches"
Yogurt, crème fraiche, sweet cream, butter and cheese, of course! This dinner is all about the wonders of milk. Drawing from the “three milks” prevalent in our area-- fresh cow, goat and sheep milk--we will create an eclectic menu of dishes from both the American heartland and around the world. Although the menu is not fully decided, it will highlight the diversity and versatility of milk, including Maiale al Latte, a succulent pork loin roast braised in milk and herbs from the Bologna region of Italy, a truly memorable dish that will leave you begging for the recipe- (which we will gladly share). Don't worry; there will be plenty of organic vegetables from our guest farmers of Tomahnous Farm (Mahomet, IL), and strawberries too.
June 19th “This little piggy went to market”
Join guest chef Thad Morrow of Bacaro Restaurant in Champaign as he partners up with Kilgus Farmstead (Fairbury IL) and one of their pastured hogs. He will prepare a hog wild feast from snout to tail.
July 3rd “Backyard Barbeque”
Celebrate Independence Day weekend on the farm with an all-American menu of barbeque beef brisket from our "big daddy' smoker and buttermilk- fried, free range chicken from Triple S farms. Undeniably, we will have a great selection of side dishes prepared with vegetables from the garden, fruit tea, house-made gelato and berry desserts.
July 17th “Vegetables Hot off the Square”
Back by popular demand, our vegetarian feast will explore everything Urbana’s Market at the Square vegetable growers have to offer (as well as succulent treats from our own vegetable and herb garden). Look for hand-rolled pasta, fresh tofu from Tiny Greens and plenty of cheese.
August 7th “Summer Evening with Beer and Cheese”
Riding on the success of last winter’s Beer and Cheese Fete, Prairie Fruits Farm teams up again with local brewmeisters Chris Knight and Bill Morgan of the Blind Pig Brewery. Chris and Bill will be bringing several of their local microbrews on tap including (fingers crossed) a small batch of lager crafted with our very own berries! Small plates of appetizers and main courses will be paired with and served alongside each beer in a casual setting perfect for mingling, strolling through the gardens and kicking back on the farm with a cold one.
August 22nd (a Sunday afternoon dinner) "The Best Things in Life are Fermented”
The young and talented Chef Jared VanCamp of Old Town Social (Chicago) notoriety will be returning back to his east central Illinois roots to prepare a meal of microbially mediated foods. He has developed quite a reputation for his old world style sausages, cured meats and other charcuterie, and his meal will feature these foods along with other fermented foods-cheese (of course), breads, pickles, beer and wine. He will be partnering with Green Acres Farm in Chatsworth, IL.
September 5th (also a Sunday afternoon) “East meets West-A Vegetable Love Affair”
Henry’s Farm in Congerville, Illinois boasts over 630 varieties of vegetables, many of them with Asian origins. Nestled in fertile soils of the Mackinaw River Valley, Henry Brockman’s farm exemplifies diversity, complexity and sustainability. We will create an Asian inspired vegetarian menu that is sure to highlight the qualities of the unique vegetables Henry grows.
September 18th “Ode to the Tomato”
Join nationally acclaimed Chef Paul Virant (Vie Restaurant, Western Springs, IL) as he designs a fanciful menu around the beloved tomato. With hundreds of varieties of heirloom tomatoes to choose from, Paul is sure to pull out the stops and surprises.
October 2nd “The 100 Yard Dinner-the Sequel”
Last year's “100 yard dinner “was such a success we have decided to throw down the gauntlet again. We will prepare a menu entirely from ingredients grown and raised on the farm, within 100 yards from the actual dinner table. Aaron, our herdsman, has graciously agreed to raise the guinea hens again, and with any luck we will have a big harvest of late season apples and raspberries. Potatoes, beets, tomatoes and carrots will round out the menu along with pastured eggs from our hens and cheeses from "the girls."
October 16th “An Upscale Street Fair on the Farm”
The young and talented chefs from Sunday Dinner Club, Christine and Josh, will join us again this year. They are planning fun and fanciful menu of “farm meets city” street fair food including tamales, the best burger you’ll ever eat and wood grilled pizza.
October 30th “Pioneer on the Prairie”
Ever wonder what the pioneers who tamed the prairies ate? Well, we’re hot on the trail of discovering the dishes that sustained this hearty lot—expect local game meats and a modern twist on traditional favorites.
November 14th “An Afternoon Dinner with Stephanie” (a Sunday afternoon dinner in our barn)
Our friend and 2008 Season Top Chef Winner (and the only woman chef to win Top Chef to date), Stephanie Izard, will be here to prepare a menu inspired by her new restaurant “girl and the goat.” It turns out that Stephanie’s last name “izard” is a goat native to the Pyrenees Region. She is sure to prepare dishes inspired by this region featuring lots of our cheeses.
December 4th. “Winter Beer and Cheese Fete”
We’ve started a tradition of closing out the dinner season with Microbrews and Cheese. Join us for our “Winter Beer and Cheese Fete” and celebrate the holiday season. Our friends from the Blind Pig Brewery will concoct some special seasonal brews to accompany a cheese-infused menu of tapas. The food and brews are sure to warm your soul on a cold December night.
