4/17/20 6:30 – 9:00 pm Farm to Fork: Fresh and Seasonal (Hands On)



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Chef Kelly Sears presents Farm to Fork: Fresh and Seasonal (Hands On)

Spring peas, early radishes, knob onions, tender baby asparagus – nothing beats spring in Illinois! Fruits and vegetables are cropping up, backyard gardens are planted with the promise of a summer harvest and Farmers Markets and the local vegetable stands are just a few short weeks from kicking off. Chef Kelly has a bushel full of fresh picked flavor to build a tasty array of dishes that satisfy for lunch, dinner, or as a side to a main dish.

On the menu: Caramelized Shallot & Onion Dip with Young Spring Vegetables, Early Tender Greens with Charred Asparagus, Hard Cooked Eggs, and Green Goddess Dressing, Espresso Rubbed Pork Tenderloin with Parsley-Tarragon Chimichurri, Greens & Beans with Fried Bread, and Roasted Strawberry Trifles with Butter Crunch