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Home » Come to the Table dinner series

Come to the Table dinner series

Discuss our local food system with chefs, farmers and innovators 
This popular dinner series is BACK and this time we're partnering with Chicago's Green City Market to give you three new topics at three new restaurants! Enjoy a meal prepared by Chicago's best chefs while you connect with people who care about improving our food and the health of our communities. Each $65 ticket includes appetizers, a three-course sit down dinner, and a complimentary cocktail from local purveyors. Menus are seasonal using ingredients from local farms, and will be posted one week prior to each event. Email us with questions or dietary concerns. A portion of each ticket benefits the work of Angelic Organics Learning Center and Green City Market. Space is limited - buy your tickets today!



Tuesday, February 7  |  
Farmhouse | MENU
228 W. Chicago Ave. Chicago, IL
6pm Cocktails & Appetizers  ~  7pm Dinner & Discussion 
Topic: Sustaining
Chefs & Presenters: Chef Eric Mansavage of Farmhouse, Jonathan Pereira of Plant Chicago, Jonathan Scheffel of Healthy Soil Compost 
Beverage Purveyors: Candid Wines (Girasole Vineyards), Farmhouse Cider and New Holland Brewing & Artisan Spirits

Join us at Farmhouse, a "farm to tavern" concept with a local seasonal focus, to discuss ways that restaurants and local businesses are sustaining healthy food access in Chicago while minimizing the negative impact on our environment.

SOLD OUT



Monday, March 6 |  Floriole |  MENU
1220 W. Webster Ave. Chicago, IL
6pm Cocktails & Appetizers  ~  7pm Dinner & Discussion 
Topic: Reviving
Chefs & Presenters: Chef Sandra Holl of Floriole, Molly & John Breslin of Breslin Farms, Tremaine Atkinson of CH Distillery, Tom Spaulding of Angelic Organics Learning Center
Beverage Purveyors: Candid Wines (Girasole Vineyards), CH Distillery, Half Acre Beer Company

Join us at Floriole to discuss how farmers and chefs are reviving heirloom grains & heritage meats as a means of restoring the flavor and nutritional value of our food, while also improving soil quality and biodiversity. CH Distillery will also join the conversation, discussing (and mixing) their triple-distilled vodka made from organic Illinois rye and winter wheat!

SOLD OUT



Tuesday, April 4  |  Bang Bang Pie & Biscuits and Honey Butter Fried Chicken | MENU
Bang Bang Pie & Biscuits (Ravenswood) - 4947 N. Damen Ave. Chicago, IL
6pm Cocktails & Appetizers  ~  7pm Dinner & Discussion 
Topic: Leading
Chefs & Presenters: Chefs Christine Cikowski & Joshua Kulp of Honey Butter Fried ChickenChef Emily Stewart of Bang Bang Pie & BiscuitsJen Rosenthal of Planted Chicago, Tracy Boychuk of The Roof Crop, Jackie Gennett of Bushel & Peck's
Beverage Purveyors: Candid Wines (Girasole Vineyards)KOVAL Distillery, Half Acre Beer Company

Join us at Bang Bang's new Ravenswood location to discuss ways that women are changing the face of our local food system and leading innovation that increases sustainable food access in Chicago.

SOLD OUT



PAST DINNERS:
5/31/16 - Lula Cafe  |  Food as Medicine  |  Learn more
4/25/16 - The Kitchen | Farm to School |  Learn more
3/28/16 - Perennial Virant | Organic vs Sustainable vs Conventional  Learn more 



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THANK YOU TO OUR SPONSORS:

               

        
       

 

QUESTIONS?
Contact kathleen.b@learngrowconnect.org 
or 815.389.8455 x 152