March 20, 2017
Tickets on sale for ‘Farm to Fork Dinner’
CARBONDALE, Ill. -- A special opportunity to enjoy professionally prepared cuisine featuring locally grown or produced food awaits those attending Southern Illinois University Carbondale’s Farm to Fork Dinner this spring.
The four-course meal, prepared by chefs Sean Eberly and Pam Reed of University Housing Culinary and Nutrition Services, is set for 5:30 p.m. on April 18 and everyone is welcome to attend. It takes place at Grinnell Commons, 275 E. Park St. in Carbondale.
The evening’s fare begins with mixed greens with goat cheese, toasted pecans and cranberry vinaigrette and a caramelized onion and mushroom soup. Carving stations will feature fresh ham with herbs and encrusted, grass-fed beef, along with roasted asparagus and spring carrots, mashed potatoes and sweet potato rolls with honey butter. A dessert of panna cotta with strawberries will finish off the evening. There’s also a vegan entree option – roasted mushrooms with sherry and creamy polenta.
Tickets are $10 for SIU students or $30 for faculty, staff and members of the community. The deadline to register is April 10 and seating is limited. Local wine and beer pairings will be available that evening at an additional cost for those who are at least 21 years old.
The “Farm to Fork” dinner is presented by University Housing in partnership with SIU’s Sustainability Office, Department of Animal Science, Food and Nutrition, and Fermentation Science Institute. Participating local farms include the SIU Farms, All Seasons Farm, Miller Farms, Lick Creek Beef and Pork, Flyway Family Farms, La Colina Linda Farms, Windcrest Dairy, Flamm Orchards and Prairie Fruit Farms and Creamery, as well as local honey, beer and wine producers.
For more information, or to register for the dinner, visit www.housing.siu.edu/F2F.
SIU student volunteers will assist with the dinner. To sign up to help, email your name and contact information to firstname.lastname@example.org and put “Farm to Fork Volunteer” in the subject line.