Fundraiser for Three Sisters Garden Sunday 8/23 [past event]
Fundraiser for Three Sisters Garden Sunday 8/23 [past event]
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Fundraiser for Three Sisters Garden Sunday 8/23 [past event]
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Post #1 - August 7th, 2009, 4:25 pmHi all,
Some friends who are organizing a fundraiser for Three Sisters Garden asked me to pass the word along. Most of us who eat out and shop for food around town have enjoyed the excellent produce that Three Sisters Garden grows. However, they are running into distribution issues and need to purchase a larger vehicle in order to make their deliveries.
Here is the information I received:e-mail from info@rickbayless.com wrote:Three Sisters Garden is a very small, sustainably-minded farm just south of Chicago, owned by former Topolobampo chef Tracey Vowell and her partner Kathe Roybal. After ten seasons of raising and selling their product exclusively to Chicago restaurants, Three Sisters has branched out into market sales, appearing on Saturdays at Chicago's Green City Market.
In order to meet customer demand, the farm needs to purchase a larger vehicle for making deliveries. This truck will also allow them to expand their production and better serve their commercial clients. Area chefs have banded together to help Three Sisters Garden raise the money necessary to purchase this vehicle.
The party will be held August 23rd in front of the Red Light Restaurant on Randolph St. from 12-3 pm. Entry to the party is $50 per person, and tickets will not be available at the door. To purchase a ticket, contact Tracey Vowell at 312-399-5585, or any of the other chefs listed below, at their restaurants. In case of rain the party will move indoors.
The following chefs are scheduled to participate:
Tracey Vowell from Three Sisters Garden
The chefs from Frontera Grill/Topolobampo
George Bumbaris and Sarah Stegner from Prairie Grass Cafe
Bill Kim from Urban Belly
Paul Fehribach from Big Jones
Giuseppi Tentori from Boka
Mark Mendez from Carnivale
Roger Herring from Socca
Ina Pinkney from Ina's
Rick Gresh from David Burke's Primehouse
Jolene Worthington from Eli's Cheesecake
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Jackie Shen from Red Light and Steve Dolinsky (ABC TV's Hungry Hound), who will be roasting a pig
It promises to be a great event and the cause is certainly a worthy one. The Suburban clan will be in attendance and we hope to see some other LTHers there, as well.
=R=
Red Light
820 W. Randolph
Chicago, IL 60607By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #2 - August 8th, 2009, 6:27 amSounds great! I took a class at Red Light and Tracey brought some of her products and helped cook with Jackie. They were both great fun and made a phenomenal meal for us. I'll spread the word and hopefully bring some friends.
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Post #3 - August 8th, 2009, 4:11 pmJean Blanchard wrote:Sounds great! I took a class at Red Light and Tracey brought some of her products and helped cook with Jackie. They were both great fun and made a phenomenal meal for us. I'll spread the word and hopefully bring some friends.
Excellent. We'll see you there!
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #4 - August 9th, 2009, 11:22 amJust received word on a few dishes that some of the participating chefs are planning to make:
George Bumbaris and Sarah Stegner from Prairie Grass Cafe are making Crispy Lamb (Mint Creek Farm) Rolls with yogurt dipping sauce
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Bloody Marys with Three Sisters Garden tomatoes
Tracey Vowell of Three Sisters Garden is roasting sweet corn with herbed Sour Cream, aged cheese and red chili
Brian Enyart and Richard James from Frontera and Topolobampo are making ricotta and braised greens tamales
'Hungry Hound' Steve Dolinsky from ABC TV and Jackie Shen of Red Light are roasting a pig (as mentioned above)
Jolene Worthington of Eli's is making a Capriole Farm Goat Cheese Cheesecake.
Paul Fehribach of Big Jones is making Summer Succotash: Three Sisters Garden Sweet Corn and Zucchini, Nichols Farm Scallions, Genesis Growers Purple Hull Crowder Peas, River Valley Ranch Shiitakes and house tasso (made with Gunthorp Farm pork).
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Flaming Fury Peach Cobbler with Toasted Benne Ice Cream
It looks like a great menu, so far.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #5 - August 14th, 2009, 11:02 amI'll be there with my lovely wife, Melanie.
Tom
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Post #6 - August 17th, 2009, 9:01 amFamily coming in from Alaska on Sunday so it looks like I can't make this afterall. Sorry to miss it.
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Post #7 - August 20th, 2009, 7:56 pmJust heard from Chef Giuseppi Tentori from Boka that he is serving Pork Belly Sliders.
MMMM more pork!!!!!Dan
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Post #8 - August 21st, 2009, 12:17 pmI'll be there too....defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
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Post #9 - August 25th, 2009, 11:04 pmI don't know how much money was raised at the event but it seemed like a big success. There were well over 100 people in attendance and the silent auction seemed to be very popular. The weather and the setting were perfect and the food was, of course, quite delicious . . .
When your day starts with Dan Sviland, mixologist and manager at Prairie Grass Cafe, handing you a bloody mary made with tomatoes from Three Sisters Garden, you know it's going to be a good one.
The event took place both inside and outside Red Light.
Andy Elliot of Boka prepares their multiple offerings.
Bill Kim (bandanna) and the crew from Urban Belly prep their potstickers, and receive a visit from Boka's Giuseppe Tentori (far left).
Potstickers from Urban Belly
Succotash and pickled okra from Big Jones.
Tracey Vowell preps corn on the La Caja China, under Red Light's red awning.
Tracey Vowell's grilled corn
Crispy Lamb Roll from Prairie Grass Cafe
Chef Rick Gresh from Primehouse served this plate, which included a bacon-studded deviled egg and a bloody mary shot garnished with a house-made pickle.
Frontera Grill's sweet corn tamal.
Chef Jackie Shen of Red Light preps the whole pig, which was roasted by Steve Dolinsky.
Delectable pig skin
He's seen better days, for sure.
Last stop for the pigskin before magically disappearing down my gullet.
Socca's offering, which featured fresh tomato and other seasonal veggies on a tortilla chip.
One of Boka's offerings -- tomato and watermelon skewers.
Chef Mark Mendez of Carnivale (right) with Chef/Owner George Bumbaris of Prairie Grass Cafe.
I wonder which lucky attendee got the first serving of this peach cobbler, served by chef Paul Fehribach of Big Jones . . .
. . . I wonder, indeed!
The peach cobbler was served with toasted benne ice cream.
Dessert from Boka (the name of which I cannot recall).
Capriole Farm Goat Cheese Cheesecake from Eli's.
Watermelon from Genesis Growers, which chef Mendez served with sea salt, both straight (left) and smoked.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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