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Forest-to-Mansion Dinner

BACARO restaurant
Event organized by BACARO restaurant

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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