“Farm to table” dining may have become commonplace on Chicago’s restaurant menus. But Chef Paul Virant was in the vanguard of the movement just 13 years when he opened Vie restaurant in the suburb of Western Springs. And he is all about giving back to the community. Within a recent three-day span, Paul did a cooking demo with the Gardeneers audience for schoolchildren in Englewood, then was the honoree for Angelic Organics Learning Center at their annual dinner.
So much amazing food and drink. That’s the simplest way to describe the 2017 Green City Market Chef BBQ, the annual fundraiser for Chicago’s premier farmers market, which brought together a world-class lineup of the city’s farm to table restaurants, along with many of the city’s leading craft breweries and distilleries. It might be indulgent if the only purpose of this event was a ginormous outdoor feast. But the money raised by Green City Market at the event goes toward its social mission programs, which include double bucks for shoppers using SNAP/LINK food assistance dollars, a satellite market in the underserved Bronzeville community every Wednesday through the growing season, and a broadening palette of food education programs.
There are many “farm to table” chefs in our hometown of Chicago, but Abra Berens embodies both ends of that equation.Abra is the executive chef at Stock Café at Local Foods. She also is so committed to local and sustainable food that she started Bare Knuckle Farm, located in the northern part of her home state of Michigan. Abra will participate the Frontera 30th Anniversary Celebration, a joint fundraiser for his Frontera Farmer Foundation and FamilyFarmed, which will take place on Sunday, April 30 at the Art Institute of Chicago.
Chicago’s Green City Market is known as one of the nation’s premier farmers market. The Market’s big annual public celebration is its Chef BBQ, which is coming up next week on Thursday, July 21. The event is kind of a foodie fantasy camp, but there is also an important social mission. Green City Market executive director Melissa Flynn discusses in the latest installment of our “Farm to Table: Keeping It Real” series.
Prairie Fruits Farm & Creamery, LLC, located in Champaign, Illinois, makes artisan, farmstead goat cheeses and goat milk gelato from its herd of 80 milking goats. Owners Leslie Cooperband and Wes Jarrell also host Slow Food, farm-to-table meals and other agri-tourism events. And now they are movie stars, And now they are even movie stars, thanks to A Farmer’s Road, a new documentary about Prairie Fruits, which will be shown March 26 at FamilyFarmed’s Good Food Festival.