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farmers market dinner
each dish highlights seasonal produce sourced from farms across illinois, michigan, wisconsin, and indiana, paired with thoughtful selections of wine, beer, and spirits from local producers.
- first course
watermelon and “bacon” with whipped feta and radish
- second course
roasted purple cauliflower with miso “bagna cauda” and pistachio dukkah
- third course
new potatoes and green beans with apricot tahini and piri piri stuffed gordals
- fourth course
jimmy nardello flatbread with crushed tomato, labneh, and black garlic
- fifth course
roasted eggplant with fenugreek tomato sauce, herbed yogurt, snap peas, and bulgur wheat
- sixth course
corn semifreddo with agrodolce blueberries, bubu arare, popped sorghum, and roasted corn
Event Links
Tickets: https://go.evvnt.com/3158591-0
