Participating Restaurants
THE DEARBORN
Urban American Tavern
145 N. Dearborn
Chicago, IL 60602
(312) 384-1242
https://thedearborntavern.com
Reservations
ROASTED CATALPA GROVE LAMB CHOPS
Roasted Werp Farms heirloom carrots, Werp Farms eggplant mousse, Nichols Farms arugula salad, Hidden Springs Creamery sheep feta, autumn spiced lamb croquette, natural lamb jus
ABOUT THE FARMERS:
WERP FARMS: a family run farm in Buckley, MI owned by Mike and Tina Werp, they specialize in lettuces and vegetables, microgreens, herbs and flowers. They grow custom sized vegetables and microgreens for their customers and chefs.
CATALPA GROVES FARM: a family operated farm in Dwight, IL, owned and operated by Trent and Jackie Sparrow. They specialize in Goat, Lamb and Berkshire pork, they also offer heirloom vegetables and goat milk soap.
NICHOLS FARMS: founded in 1978, and currently run by 3 generations of Nichols family, located in Merango, IL. Nichols farms specializes in Apples, regular and heirloom vegetables, fruits, and canned products
FRONTERA GRILL
445 N. Clark St.
Chicago, IL 60654
(312) 661-1434
https://rickbayless.com
CLASSIC QUESO FUNDIDO Samuel’s artisan jack cheese, garlicky roasted peppers from Nichols Farm, homemade chorizo from Gunthorp Farms pork, heirloom corn tortillas
GRILLED CHICKEN, CREMA DE FLORES Grilled Gunthorp Farms chicken breast, Spence Farms squash blossom crema, Nichols Farm grill-roasted tatume squash, Spence Farm mashed potatoes
CHERRY-PEAR CRISP Seedling Farm fruit with oat crumble and homemade Mexican vanilla ice cream
PRAIRIE GRASS CAFE
601 Skokie Boulevard
Northbrook, IL 60062
(847) 205-4433
Reservations: OpenTable
MARINATED BEET SALAD with chopped toasted pecans, sliced plums, Capriole Farm Goat Cheese; Bill’s Bees Honey
ITALIAN SAUSAGE with poblano pepper, onions, corn, and chard; sautéed potato
ABOUT THE FARMERS:
ADAMS ACRES: Swiss Chard, Grayslake
CAPRIOLE FARM: GOAT CHEESE Capriole has been crafting goat cheese by hand in Greenville, Indiana, since 1988. The support small, independent cheese shops, restaurants, and markets around the country.
FROGGY MEADOW FARM: CHIPPOLLINI ONIONS Froggy Meadow Farm is an off grid micro farm located a few miles west of Beloit, Wisconsin. Using organic methods, they produce a small selection of high quality, naturally raised crops. They are committed to using sustainable agriculture and are Certified Naturally Grown and conform with all organic standards. Their mission is to provide you and your family with healthy safe food that is locally grown.
MAPLE CREEK FARM: PORK With over 40 years experience, Maple Creek Farm – located in Waukesha, Wisconsin – provides Southeast Wisconsin with the finest roasting pigs.
MICK KLUG FARM: ITALIAN PLUMS Mick Klüg Farm focuses on providing sustainably farmed, hand-harvested, quality fresh fruit and vegetables to local and Chicago-based farmers markets, restaurants, breweries and fresh produce retailers. We deliver to Chicago, Northern Indiana and Southwest Michigan, and offer shopping online.
NICHOLS FARM: BEETS, POTATOES The Nichols Farm & Orchard story began in 1978 with Lloyd and Doreen Nichols’ backyard garden and currently run by 3 generations of Nichols family, located in Merango, IL. Nichols farms specializes in Apples, regular and heirloom vegetables, fruits, and canned products.
THREE SISTERS GARDEN: PECANS, POBLANOS, CORN Three Sisters Garden is a small sustainably minded farm in Kankakee, Illinois. They raise specialty vegetables for sale, directly to restaurants in the Chicago area, and to consumers across Chicagoland. They are certified Naturally Grown, so completely free of genetic modification and synthetic/chemical inputs.
BEET SALAD RECIPE
By Sarah Stegner
Ingredients
1 lb beets
1/2 cup apple juice
3/4 cup honey
1 cup apple cider vinegar
Pinch of Sea Salt
Fresh Thyme sprigs (2-3)
2-3 ripe plums
1/4 cup goat cheese (fresh Capriole Farm)
1/4 cup Chopped toasted pecans
Cook the beets in boiling salted water until they are tender. Time may vary depending on the size of the beets. (If you are cooking along with me put the beets to boil 20 minutes prior to our zoom call.)
Remove the beets from the heat and run cold water over them until you can handle them. Use a towel and rub the skin off the beets.
Cut them in to bit size pieces. Mix the apple juice, honey, and apple cider vinegar together with a pinch of salt & fresh thyme. Marinate an hour or overnight.
To assemble the salad life the beets out of the marinade place the beets on the plate, slice the ripe plums and put them with the beets. Sprinkle the goat cheese and pecans over the top.
