We held our 2nd traveling chefs event of the year. The theme was "Farm to Table". The menu was written 4 days before the event so we could capture the peak of freshness!
Action stations were set up complete with flannel table runners, lamps, and wooden planks.
Chef Jose Tinoco from Lake Forest prepared delicious squash blossom quesadillas with charred heirloom tomato salsa
Chef Lisa Grant of the Moorings prepared a golden beet risotto with lacinato kale pesto
I prepared pan seared Walleye with purple carrot puree and carrot top infused oil
Chef Kyle Bulfer of Westminster Place prepared a watermelon salad with local apple wood smoked bacon
Chef in training Fernando Aponte prepared a fried apple pie with Michigan apples, vanilla whipped cream and English toffee sauce.
We also offered guests a "Hard Iced Tea". Our next event at this community will be "Spanish Tapas".
Farm to Table
Fresh | Local | Rustic
SQUASH BLOSSOM QUESADILLA
SQUASH BLOSSOMS | SHISHITO PEPPERS | CHIHUAHUA
CHEESE | CHARRED HEIRLOOM GRAPE TOMATO SALSA
Frillman Farms | Buffalo Grove
PAN ROASTED WALLEYE
FRESH GREAT LAKES' WALLEYE PIKE | PURPLE CARROT PUREE
| BASIL OIL | ALFALFA SPROUTS
Urban Canopy Chicago | Windy City Farms Chicago
GOLDEN BEET RISOTTO
ROASTED BEETS | ARBORIO RICE | WHITE WINE | LACINATO
KALE PESTO | PARMESAN CHEESE
Windy City Harvest Chicago | Rice Lake Farms Grant,MI
WATERMELON SALAD
RIPE WATERMELON | LOCAL LETTUCE | NUESKE'S BACON |
LOCAL HONEY VINAIGRETTE | SUNFLOWER SEEDS
Indian hills Produce Vincennes, IN | Nueske's Wittenberg,WI | Frillman Farms,Buffalo Grove
FRIED APPLE PIE
RED DELICIOUS APPLES | BUTTER | BROWN SUGAR | WONTON
| CARAMEL | WHIPPED CREAM
North Bay Produce Traverse City,MI