Farm to Fork

I’m going to cast a vote, just to affect the rating, but tell you to basically read Sue T. s review and count it double… since I was in her party.
In a nutshell, the meal was more impressive than the farm tour. I don’t think it was supposed to be all about the farm tour, but for the sort of people who had come to this, I’m guessing they wanted to assuage their city-​dweller guilt and get in touch with their organic food roots. As a firm devotee of the «better living through chemicals» school, I carry a small bottle of pesticide to sprinkle on my organic food. So I will say that the unintended result of the very short to near-​nonexistent tour was that I didn’t get preached at by a farmer who is devoted to producing lower quantities of less nutritious food on larger quantities of land. End bitter soapbox.
The meal was very good. Really quite good. But, again, as Sue mentioned, portions weren’t «directed» and some people missed courses as others took very large portions and failed to check where they were passing bowls. Pass to people without any, not to people who’ve just helped themselves from a different bowl! And yes, due to temperature and outdoor seating, portions were rapidly cold — unfortunate. Not really something they could help, but worth mentioning if you get the chance to do this in the future.
I think my favorite was the pork — really excellent rub on the outside, and the squash served with it was delicious even if I didn’t detect much jalapeño. And the pork was both very pork tasting as well as melt in your mouth delicious. Perhaps there is something to all this organic stuff. A close second though was the creamed tatsoi, which was served with a cold beet/​eggplant/​fennel/​pear salad. I’m not a big beet or eggplant fan, but the fennel and pear combo was delicious, and the piping hot greens hit the spot after rapidly cold soup and a cold salad. I swear they had cheese in them — it was much more than just cream. I also might have managed seconds of this guy.
Towards the end, our party of three and the couple next to us learned how to horde food, and we made sure we watched out for each other. So maybe that’s the tactic. Form a team and watch each other’s backs.
Would I go again? Maybe. It wasn’t cheap. I mean, really nice meal. But execution could have been better, and the outside seating (again, not the organizer’s fault) means your food is rapidly cold. I think I might consider just spending this kind of money on a more traditional restaurant next time.

This was an enjoyable evening, but I was disappointed we didn’t learn more about the farm itself. The billing said we would get a tour. We were greeted by the organizer, then we were led a short distance by a farmer who said a few short words (difficult to hear, no thought given to amplification for a group of 120 people), who invited us to wander in the fields and pick fresh tomatoes off the vine. This was fun but having grown up on a farm I was hoping to learn what made this farm different, how they managed water in the summer drought, what their plans were for expansion, how they decided what to grow, heck, just about anything except — there’s a field wander and pick a couple of cherry tomatoes. There seemed to be a lot more to the farm that we weren’t shown.
Then, ta-​dah, the staff rolled back the heavy doors and we were shown into the cleanest barn ever — set with extremely long white-​clothed tables down the center on the concrete. I give them kudos just for this preparation. However the set-​up of the long tables with no breaks made it difficult for people to get seated and people had to hunt for their place settings. The food was very fresh, naturally, and quite tasty. Unfortunately the cool weather meant that everything was nearly cold by the time it arrived at the table. There was a preponderance of greens, and oddly, considering the fall season, no potatoes. In between waiting for courses we were provided with baskets of bread rounds, dry, no butter or oil, to fill up on. The service was family-​style, but poorly executed. Bowls were set on tables with no indication how many people a bowl should feed, or what direction dishes should be passed. It meant that people nearest the food when it was set down got the lion’s share while other people barely got any, or had a very long wait after flagging down the server and asking for more.
The pork was the best dish, had perhaps a bit too much cumin, but was tender, juicy, hot, and very flavorful. The fresh berries in the dessert were excellent; however the cakelike dessert base was cold and a bit dry and hard. Wines were excellent and nicely paired with the courses. We didn’t try the beers but there were happy folks around us who really enjoyed them. So overall, this was an interesting experience that would have been great with just a bit more attention to detail.

A truly un*fork*gettable experience!
To kick off our foodie adventure, we boarded a school bus for a short shuttle ride to McDonald Farm. Already giddy with anticipation, I was like a kid en route to a field trip — practically dancing in my seat with excitement!
Upon arrival, we were welcomed with a delightful puff pastry topped with a flavor-​packed tomato jam and filled with a surprising fresh cow cheese «quark» (akin to cottage cheese). And amused my bouche was after just a taste — especially when paired with Château Chantal’s «Tonight» (a light, sparkling wine).
We hadn’t even begun the tour, and already I was marveling at the farm’s beauty — a perfect marriage of elegance and casual simplicity. From the repurposed wood barrels (posing as cocktail tables!) and dozens of glowing tea-lights…to the charming paper-​bag-​lantern pathway… and the acres and acres of picturesque land — it was an amazing backdrop for the beautiful evening ahead.
The tour opened with some insight into the farm’s history and their partnership with The Conservation Foundation (dedicated to preserving open space) and Green Earth institute (committed to promoting healthy eats and sustainable farming), before leading us onto the field for (drumroll) — picking our own cherry tomatoes! It was quite awe-​inspiring to harvest my own little tomato and enjoy it in its most fresh state — right off the vine! Sweeter and less acidic than their store-​bought counterparts — these were truly the best tasting tomatoes I’ve had the pleasure of enjoying!
Though I could have easily spent hours sitting in the field, popping cherry tomatoes like candy — we were ushered into one of the dining tents. With the candlelit tables (via tea-​lights in mason jars!) and romantic string-​lighting — it could just as easily double as a wedding reception venue. A couple did actually exchange vows on-​site today, and enjoyed the meal as their wedding dinner (genius!).
And now… the meal! Everything down to the honey topping the dessert was locally sourced — which is sure to be appreciated by your taste buds!
We kicked off the feast with an apple-​onion soup (served as an apple-​sauce-​y purée) topped with gruyère croutons and crispy bacon pieces. A truly inventive and delicious dish! I opted for the wine pairing (as opposed to the beer) — and the Pinot Blanc complemented the soup wonderfully.
We were then treated to a gorgeous mix of arugula, pickled cucumber and radishes — topped with shaved goat cheese and a sprinkling of pepitas. No exaggeration — THE BEST salad ever! Non-​existent was the slight bitterness that I’ve come to know with store-​bought arugula — these greens were delightful! The pickled cucumber had all the flavor of a good ‘ol dill, but with a freshness that you’d be hard-​pressed to find in a jar. Though I was skeptical about the radishes — these were unlike any I’ve ever had. Perfectly crunchy, with a clean (and slightly spicy) taste — I was surprised at how much I liked them. Another testament to the powers of fresh, organic, sustainably-​farmed produce I’m sure! And as my wine accompaniment, the Proprietor’s Reserve Trio — a full-​bodied blend of merlot, cabernet franc and pinot noir (a must-​try for red wine enthusiasts).
Now, when reading the description for the next menu item — I was doubtful that I would be a fan: «Roasted Beet, Eggplant and Fennel with Mixed Pears and Creamed Tatsoi.» Another pleasant surprise! Though on its own, the beet, eggplant, and pear mixture was a bit overpowering — the addition of the creamed tatsoi (a cross between spinach and bok choy) was the magic ingredient which brought the entire dish together. And the Malbec (a deep red wine) was so visually pleasing alongside this dish!
For our main course we were served a heaping plate of honey roasted pork, thin-​sliced and cooked to a juicy perfection. As a pop of flavor amongst the pile of pork — a cheery yellow candied jalapeño squash. Loved this — it was like sweet yellow pepper flavor meets the snappiness of a fresh zucchini. And as a nice contrast to the heaviness of a meat dish — the lighter Proprietor’s Reserve Pinot Gris.
And finally, the piece de resistance — the dessert! When the «Brown Butter Berry Tart» finally arrived — I knew it had been worth the wait. Made with unbelievably fresh berries — and with a tartness that rivals even the most sour-​face-​inducing desserts I’d had in the past — this was a happy way to end the meal. Topped with a honey-​basil yogurt and a balsamic-​infused caramel — it was simply divine. And as my final wine pairing, a pleasantly sweet Riesling to complement the berry tart — a fabulous closing toast to an excellent night!
A sincere THANK YOU to Candice G. and Unilocal for honoring me with the chance to partake in the Farm to Fork experience! As a result, I’ve decided that I now want to either (1) own a farm; (2) live on a farm; or at the very least, (3) continue to support such initiatives (probably the most feasible :)

Through the Unilocal contest held by Candice G., and won by my lovely wife, I had the chance to partake in a truly wonderful experience and dinner held at the McDonald Farm in Naperville. After parking in the nearby Kingsley Elementary school lot, we were whisked away via magic school bus a half mile away to the farm. Stepping off the bus steps, we were met with the familiar odor of campfire. We followed our noses to the crowd gathered around an outdoor lobby area where diners mingled and sipped on beer or champagne and nibbled on the amuse bouche, a Puff Pastry fill with Cow Cheese Quark topped with tomato jam. The Quark is very similar to cream cheese. Alcohol by Château Chantal and Two Brothers Brewing were Tonight Champagne and the specially made Pale Ale, just for Farm to Fork. Lucky us! After warming up a bit we were led into the fields where we learned about the Conservation Foundation and the Green Earth Institute from farmer Martin Lemos. We were allowed to pick some of the cherry tomatoes right off the vine and eat them! Careful not to overeat we were led into one of the greenhouses which were converted into dining areas.
String lighting and white tablecloths, you couldn’t have guessed that a dinner this elegant was happening here. We were shown to our seats and the parade of food started making it’s way through.
The food was lovingly made by Valerie Bolon, who has quite an impressive resume, having been through the kitchens of Emeril’s, Gordon, and MK, one of my favorite restaurants!
Our first course was an Apple Onion Soup, with Gruyère croutons and Bacon as garnish. I would never think to pair those two together as a soup base, but it works very well, neither flavor overpowering the other. The meaty bacon and salty croutons also helped to balance the sweet/​salty profile. Since I went with the beer pairing, Cane and Ebel was the accompanying pour. Sweet, creamy, latte-​like. this was one of my favorites.
Salad course was Arugula, Pickled Cucumber, Radishes, Goat Cheese and Pepitas. The best salads I’ve ever had in my life contained arugula, and this was no exception! So many flavors on one plate, peppery, sweet, acidic, nutty, sweet, and explosion of taste. So good. Paired with this was Prairie Path, a blonde ale. Sweet and minorly bitter finish and sort of light, it was almost citrusy.
Vegetable course was a Roasted Beet, Eggplant and Fennel with Mixed Pears and Creamed Tatsoi. At first when I saw this on the menu, I thought it said Roasted BEEF. Score! Bonus! Negative. It was Roasted Beet. With a T. But it was okay actually. I take it back, it was good, considering I’m not the biggest fan of beets. The fennel did surprise me though, I’ve never had fennel as crisp as this, since I usually eat it cooked. With a light licorice flavor, lighter than I expected. The creamed tatsoi also helped to add balance to the sweet flavored vegetables. Tatsoi is kind of a cross between bok choy and spinach. Domaine Dupage was served with this course. Smelled almost like iced tea, this beer did. Tart and caramel flavored.
The meat course! And my favorite meat, PORK. Love pork. Honey Roasted Pork with Candied Jalapeño Squash? Thank you sir, may I have another? Perfectly roasted pork renders enough fat out that you don’t feel like you’re eating something too unhealthy, and still leaves enough fat to push the flavor. THIS WAS PERFECTLY ROASTED… The squash was good too, but it was the second fiddle to that pork GOOD GOD. I regret that I couldn’t clean off my plate due to the shrinking capacity of my stomach during an epic meal as this was. Outlaw IPA was the beer, starting to get buzzed was I. Citrus and pine scented, medium to full body, I wasn’t sure if it was this particular beer or just all the beer I drank that was getting me full. Oh yeah, and the food too. I don’t know.
AND THE BIG FINISH! Brown butter berry tart with Honey Basil Yogurt and Balsamic Caramel. Talk about everything in balance! I’m a libra, this must be why I’m obsessed with everything balancing. When I first looked at the dish, I saw the yogurt and thought someone accidentally put tzatziki sauce on my tart. And then I forked a bit of it and tasted it. HOLY MOTHER NATURE! You know when you’re finished with dinner and you don’t even finish your dinner, then you see dessert and think, «I don’t have room» but you demolish your dessert with reckless abandon? That was me. Stuffed to capacity, I somehow found the space to fit this in, along with the beer, the Ebel’s Weiss. Unfiltered and very strong banana flavor, at this point, I can’t tell if I’m smelling or tasting it. I smashed it.
The things I loved about going to this event/​dinner was the fact that all components of the dinner were locally sourced within 125 miles and we shared a table with people from all walks of life, had great conversations with everyone and thoroughly enjoyed everyone’s company.
Farm to Fork is a great thing, support sustainable agriculture!