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Sunday Dinner Club, the private community dining experience from chefs Christine Cikowski and Josh Kulp, heads south to Prairie Fruits Farm in Champaign for a Mexican-inspired dinner 5 p.m. June 18; $100, plus tax.
The farm-to-table dining experience takes place on the farm where the team sourced a majority of the ingredients for the 4-course dinner. For this special dinner the chefs fuse Mexican flavors with locally sourced ingredients. Highlights include sopes with peas, duck confit, and salsa verde as well as roasted pork loin with ed mole, fried peanut and lime rice, and radish. The full menu is below. Purchase tickets here.
The farm-to-table dining experience takes place on the farm where the team sourced a majority of the ingredients for the 4-course dinner. For this special dinner the chefs fuse Mexican flavors with locally sourced ingredients. Highlights include sopes with peas, duck confit, and salsa verde as well as roasted pork loin with ed mole, fried peanut and lime rice, and radish. The full menu is below. Purchase tickets here.
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Saturday Dinner
Sopes with peas, duck confit, and salsa verde Sopa de calabaza with Prairie Fruit Farms yogurt cilantro crema and tortilla strips Roasted pork loin, ed mole, fried peanut and lime rice, and radish Coriander sugared churros with Prairie Fruit Farms strawberry gelato |
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