April 01, 2016

‘Farm to Fork Dinner’ planned for April 26

by Christi Mathis

CARBONDALE, Ill. -- A Farm to Fork Dinner at Southern Illinois University Carbondale will offer a unique opportunity for people to experience, perhaps in a new and different way, the fare grown in the region. 

SIU’s William “Chef Bill” Connors will be preparing a three-course meal featuring fruits, vegetables and meat that originate in the area. The dinner will be from 7 to 9 p.m. on April 26 in the Old Main Restaurant at the Student Center. Everyone may attend. 

The dinner is hosted by SIU’s Sustainability Office in collaboration with SIU’s Sustainable Farm and University Housing along with All Seasons Farm, Lick Creek Beef, the Flyway Farm, Miller Potato Farm and Flamm Orchards. 

Entrée selections include strawberry-jalapeno smoked pork and vegetarian grilled polenta topped with mushrooms and stir-fried Asian greens. The menu also features spring green salad with strawberry vinaigrette, roasted sweet potatoes and strawberry peach cobbler. 

Tickets are $20 for SIU students and $30 for faculty, staff and people from the community. The deadline to register for the event, which organizers are describing as the first public SIU Farm to Fork Dinner, is April 18. Seating is limited. 

Sign up online at http://ow.ly/ZRc6I or via the Sustainability Office website, www.sustainability.siu.edu. For additional information, you can also call  618/453-2846 or email sustainability@siu.edu

The Sustainability Office is seeking volunteers to help with the Farm to Fork Dinner as well.  Anyone who is interested in lending a hand should contact email sustainability@siu.edu