"Localicious" Fri March 12th, Family Farmed Expo UIC Forum

LTH,

A list of participants and dishes to be served:


Bistro Campagne
Chef Michael Altenberg
Spit Roasted Leg of Lamb w/ Horseradish Crème Fraiche and Living Water Farms Microgreen Salad

Featuring:
Pinn Oak Ridge Farms and Living Water Farms


Pasticceria Natalina
Chef Natalie Zarzour
Heritage Recipe of Mediterranean Semolina-Honey-Butter Cake

Featuring:
Bee Pure and Organic Valley


Mana Food Bar
Chef Jill Barron
Savory Ricotta Squares with Pickled Vegetables

Featuring:
Farmer’s Creamery


Signature Room
Chef Patrick Sheerin
Roasted Baby Beets, Rye Crumble, Beet Crème Fraiche and Smoked Whitefish Caviar

Featuring:
Werp Farm and Carolyn Collins Caviar


Lula Café / Nightwood
Chef Jason Hammel
Chicken Liver Pate with Pickled Winter Vegetables and Salt Crackers

Featuring:
Slagel Farm, Nichols Farm and Werp Farm


Uncommon Grounds
Chef Brian Millman
Celery Root Soup

Featuring:
Green & Green


City Provisions
Chef Cleetus Friedman
Braised Brisket with Polenta and Seedling Apple Cider Syrup

Featuring:
Dietzler Farms, Three Sisters


Trattoria No. 10
Chef Doug D’Avico
Roasted Beet and Laura Chenel Goat Cheese Ravioli with Arugula Salad

Featuring:
Genesis Growers


Heritage Prairie Farm
Chef Portia Belloc Lowndes
Farmer Ted’s Local Wheat Berry Salad with Baby Arugula, Capriole Goat Cheese, Pecans, Craisins and Micro Greens with Honey - Citrus Vinaigrette

Featuring:
Heritage Prairie Farm


Osteria Via Stato
Chef David DiGregorio
House Made Pork Sausage with Black Lentils

Featuring:
Slagel Farm Duroc Pork Shoulder


Province
Chef Randy Zweiban
Beef & Black Bean Brazilian Chili

Featuring:
Dietzler Farms


Old Town Social Club
Chef Yoni Levy
Assortment of House Made Salami

Featuring:
South Pork Ranch


Nonna Santi's Biscotti
Chef Jo Marie Frigo
Traditional Tuscan Biscotti

Featuring:
Organic Valley


Chicago Diner
Chefs Jo Kaucher & Kim Gracen
Coconut Tofu Bites with Tangy Mustard Sauce
and
Savory Tomato Hand Pie with Feta, Red Onion, and Kalamata Olives

Featuring:
Phoenix Bean Curd and River Valley Ranch


Cousins IV Restaurant
Chef Mehmet Ak
Beet Cheese Cake

Featuring:
Genesis Growers


In addition, liquid refreshments by: Hum Spirits, Prairie Vodka, Death's Door Spirits, Koval Distillery, Intelligentsia Coffee and Tea, Apple Rush, Templeton's Rye, Mary Michelle Vineyards and Goose Island Beer.

Tickets may be purchased @ http://familyfarmedexpo.com/localicious/localicioustickets.html

Way to go Alan. Looks like you exceeded your goals. I'm really looking forward to this.

Sounds awesome. Unfortunately I can't make it. I hope you guys are planning on doing this again next year.

A late night dinner @ Avec with some of the principles tells me we're on to something interesting. Besides the food, the panels for the expo are filled with dynamic and inspiring people and thoughts.

Enough to make this old activist feel a bit more hopeful. There actually are selfless people out there working for change in sensible ways that may even see the light of day if we're lucky. All and all, a good cause to support.

Jazzfood wrote:A late night dinner @ Avec with some of the principles tells me we're on to something interesting. Besides the food, the panels for the expo are filled with dynamic and inspiring people and thoughts.

Alan,

As much as I'm looking forward to the Localicious Party, its the panel discussions that provide the real meat and potatoes, sustainably raised of course, to the FamilyFarmed Expo.

Enjoy,
Gary

With apologies for taking so long to get this posted, here's a pictorial from the outstanding Localicious event helmed by Jazzfood at the recent Family Farmed Expo.

Jazzfood Confers Before the Event


Hum Liquors Preparing for the Onslaught


Templeton Rye Brings the Goods


Prairie Vodka Prepares to Drunken the Crowd


Trattoria No. 10
Chef Doug D’Avico
Roasted Beet and Laura Chenel Goat Cheese Ravioli with Arugula Salad


Bistro Campagne
Chef Michael Altenberg
Spit Roasted Leg of Lamb w/ Horseradish Crème Fraiche and Living Water Farms Microgreen Salad


City Provisions
Chef Cleetus Friedman
Braised Brisket with Polenta and Seedling Apple Cider Syrup


Mana Food Bar
Chef Jill Barron
Savory Ricotta Squares with Pickled Vegetables


Lula Café / Nightwood
Chef Jason Hammel
Chicken Liver Pate with Pickled Winter Vegetables and Salt Crackers


Province
Chef Randy Zweiban
Beef & Black Bean Brazilian Chili


Osteria Via Stato
Chef David DiGregorio
House Made Pork Sausage with Black Lentils (my best bite of the night!)


Signature Room
Chef Patrick Sheerin
Roasted Baby Beets, Rye Crumble, Beet Crème Fraiche and Smoked Whitefish Caviar


Old Town Social Club
Chef Yoni Levy
Assortment of House Made Salami




Pasticceria Natalina
Chef Natalie Zarzour
Heritage Recipe of Mediterranean Semolina-Honey-Butter Cake


This was a well planned event with some really tasty food! There was lot's more that wasn't pictured. I'm looking forward to next year's version.

Mere shadows compared to what stevez shot, but here's a bump and another nod to Jazzfood for his hard work:

The pro-photog at work:



Heritage Prairie Farm
Chef Portia Belloc Lowndes
Farmer Ted’s Local Wheat Berry Salad with Baby Arugula, Capriole Goat Cheese, Pecans, Craisins and Micro Greens with Honey - Citrus Vinaigrette:



Chicago Diner
Chefs Jo Kaucher & Kim Gracen
Savory Tomato Hand Pie with Feta, Red Onion, and Kalamata Olives:



Cousins IV Restaurant
Chef Mehmet Ak
Beet Cheese Cake:

outstanding job alan, congrats