Five local chefs will prepare a delicious and unique 5-course dinner made with foraged ingredients from the Allerton Park forest. Among the expected wild ingredients are morel mushrooms, wild ginger, American ginseng, stinging nettle and wild wood mint.
The foraging hike will take place Wednesday, April 25 from 5-6:30pm. This hike is included in the event ticket but optional for attendees.
Forest to Mansion Chefs and Menu:
1st Course - Ann Swanson, Farm Manager for Hendrick House, Urbana
Smoked Trout over Allerton Mustard Green Kimchee Consume, Grilled and Pickled Allerton Ramps and Legacy of the Land Fried Potato Noodles
2nd Course - Mark “Shades” Hartstein, Watson’s Shack & Rail, Shady Dawgs, Saru Ramen, The Urbana Pickle Project; and CuSP: Champaign Urbana Smørrebrød Project
Blue Moon Farm spring greens, vegetable tops, and spruce-tip roasted beets; with nettle-cured Prairie Fruit Farm goat cheese and toasted Funk's Grove wheat berries
3rd Course - Drew Starkey, Chef/ Owner of Bacaro
Rissotto Bianco with Allerton Morel Duxelle, Cascade Farms Egg Yolk Botarga and Allerton Chive Blossoms
4th Course - Adam Shallenberger, Owner & Operator of FIRED food truck
Sugar Grove Rack of Pork, Allerton Ramps, Sassafras Root, Rhubarb, Allerton Japanese Knotweed topped with Allerton Red Bud Flowers
5th Course - Heidi Leuszler, Professor of Ecology and Botany at Parkland College and University of Illinois
Trio of Cakes: Chocolate Apple Allerton Stinging Nettle Moss Cake with Salted Grapefruit, Strawberry Local Hazelnut Cake with Allerton Wild Parsnip Buttercream, Flourless Cara Cara and Allerton Sweet Cicely Almond Cake
Tickets go on sale Tuesday, March 13 at 8am.
All sales are final, no refunds.
Photo Credit: Jessica Hammie