September 30, 2019

Enjoy locally grown and produced cuisine at the 2019 SIU Fall Farm to Fork dinner

by Christi Mathis

CARBONDALE, Ill. — You might be surprised to learn how things we eat and drink are actually grown or produced right here in Southern Illinois.

Southern Illinois University Carbondale will showcase some of the region’s best food and drink options during its Farm to Fork dinner at 6:30 p.m. on Oct. 26.

The feast will be prepared by an expert chef and served at Lentz Commons, 1275 Point Drive in Carbondale. Parking for guests is in lot 4, south of the Communications building.

Seating begins at 5:45 p.m. and dinner will be served promptly at 6:30 p.m.

Everyone is welcome to attend.

Four-course meal

Chef Sean Eberly and staff from University Housing Culinary and Nutrition Services will prepare the four-course meal.

The menu includes: mushroom bean bourguignon soup, pear salad with cream walnut vinaigrette dressing, pork loin with sweet and spicy sauce, crispy salt and vinegar potatoes, roasted fall vegetables, French baguettes with butter and mini pumpkin trifle.

There’s also a vegetarian entrée option – vegan paella. Just be sure to choose the vegetarian option when registering.

Dinner expected to sell out quickly, register now

Online registration is now underway. The deadline to sign up is Oct. 16. Seating is limited and available on a first-come, first-served basis.

Tickets are $35 each for SIU faculty, staff and community members. SIU students can attend for the discount price of $5.

Anyone age 21 or older who is attending may also explore tasty local wine and beer pairings for an additional $15 cost. Participants are encouraged to purchase the pairing when they purchase their dinner tickets as pairing sales may not be available for purchase at the event.

Register for the meal and find additional information online at Or, call 618/453-2301 for more details.

Collaborative event

University Housing is partnering with numerous other campus units to create a successful event. Those helping facilitate the dinner include the Sustainability Office, the Department of Animal Science, Food and Nutrition and the Fermentation Science Institute. 

A wide variety of local farms and producers are participating, including Flamm Orchards, Flyway Farms, Lick Creek Farms and Sweitzer Farms, in addition to various local wine and beer makers.

Student volunteers needed

SIU student volunteers are welcome to lend a hand serving and assisting with the dinner. To offer to help, send an email to with “Farm to Fork Volunteer” in the subject line.