Harvest FARM Dinner Oct 30 at Heritage Prairie Farm

Harvest Celebration & Farm Dinner
Saturday, October 30th
From 11:oo a.m. to 3 p.m. join the whole farm team to celebrate the bounty of the harvest at our open house. Talk with our farmers and CSA shareholders old and new about our 2011 CSA program. We will also have delicious samplings from our farm kitchen, local wine & beer samplings, lawn games, farm tours, farm crafts for kiddies and more!

Harvest Farm Dinner
Embrace all things fall at our Harvest Celebration Farm Dinner! Arrive at 6:00 for an Apple Fizz welcome cocktail, appetizers and optional farm tour. Bonfire and s'mores follow dinner (scary Halloween stories optional!) Purchase tickets online at www.hpmfarm.com, or call 630-443-8253.
Dinner: $65 per person.

We can pick you up at the La Fox or Geneva train station if you are taking the train in! Kiddies welcome for $10 a child. We have special activities and dinner for them!

The Apple Fizz
Apple Cider with Death's Door Gin, fresh lemon juice,
rosemary syrup topped off with a bit of prosecco!

Appetizer
Sweet and Savory Farm Popcorn
Parmesan cheese, Bron's honey, organic butter, garlic, sea salt, olive oil, white pepper.

One Potato-Two Potato Latkes
Red onion jam, pear and Ginger chutney, creme fraiche

Spicy Butternut Soup Shot

Local Cheese and Sausage Platter
ToAsts, honey, jam, flatbread

Roasted Pumpkin Garlic & Gruyere fondue
Gruyere and mild cheese blend with farm garlic, finished in a roasted pumpkin, crackers to accompany

Salad
Crisp local apples, crispy bacon, blue cheese, spiced pecans on crisp farm greens

Main
Braised Beef Brisket with abundant Root vegetables
Parsnips, carrots, onions, celery root, fennel

Deconstructed Farm Roasted Chicken Pot Pies
Carrots, onions, mushrooms, shallots, peas, served atop a puff pastry bowl

Wheatberries
Oven roasted julliette tomatoes, garlic, Wisconsin feta, craisins, scallions

Decadent Farmhouse Smashed pototates
Baby red potatoes smashed with butter cream, garlic, salt, pepper- decadent

Sauteed Brussel sprouts and oven roasted beets, kale, spigarello,
Swiss chard, crisp pancetta, olive oils and garlic

Dessert
Seasonal breadpudding with fresh whipped chantilly cream

Chocolate Rosemary cakes