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Special Events Italian River North

What if I told you that the secret to being a better chef was two-fold: find a local farmer and then buy from that local farmer? Well, that may just be the secret, or at least one of them, and you can get all the "know-how" directly from the professionals in the kitchen of Eataly Chicago.

By sourcing your produce from a local farmer, you guarantee that your funds stay local and that you're getting the freshest and most loved fruits and vegetables.

Local Produce at Eataly Chicago
Photo Credit: Eataly Chicago

In a world of Pinterest and Google, it can be hard to decide how to use your farmer's market finds in your weekly meal planning.

On Friday, August 14, Eataly Chicago will welcome two farmers known well by Illinois residents: Ken Myszka and Stu Hummel of Epiphany Farms in Bloomington, IL. They will host a class in La Scuola, the cooking school of Eataly Chicago, to share how to craft some of the best dishes using their beyond organic produce.

Epiphany Farms Seasons Photo
Ken Myszka | Photo Credit: Epiphany Farms Enterprise

Their farm, Epiphany Farms Enterprise (EFE) is solely dedicated to creating a diversified, pasture-based food system, blending beyond organic farming with impeccable food.

Shortly following, the EFE team expanded their vision and ventured into the culinary world, opening Anju Above and Epiphany Farms Restaurant in the historic Central Fire Station in Bloomington.

Ken Myszka | Photo Credit: Epiphany Farms Enterprise

CFM is now on Pinterest!

On Friday, August 14, from 6:30-8 p.m., meet Ken, Stu, and the staff of Eataly Chicago at a Meet the Farmer cooking class to learn the best techniques for incorporating fresh produce into your meals.

The menu includes four courses of fresh produce-infused dishes with three wine pairings:

Chilled Cucumber & Gazpacho Shooters with Tomato Water Suds & Kalamata Dust

Tomato & Melon Salad with Fresh Mozzarella, Focaccia Croutons, Bloomed Basil & Foraged Blossoms

Epiphany Farms Roasted Chicken with Honey Glazed Carrots, Pressed Potato Gratin & Natural Jus

For dessert, wrap up with a Roasted Peach Summer Tart with Wheat Berry Crust, Farm Fresh Pastry Cream & Vanilla Bourbon Ice Cream.

As the Italians say, Buon Appetito!

Register for the class here!


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