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Farm to Fork Dinner at McDonald Farm
August 10, 2019 @ 5:00 pm - 8:30 pm
All are invited to come to our table for an evening of simple pleasures and exquisite food in the middle of McDonald Farm’s 60 peaceful acres.
The third annual Farm to Fork Dinner at McDonald Farm will take place Saturday, August 10th, 5:00pm to 8:30pm at The Conservation Foundation’s McDonald Farm, 10S404 Knoch Knolls Road in Naperville.
This most pleasant of evenings will include:
- A four-course world-class dinner, including wine, prepared by Chef Dan Compton, Chef de Cuisine at Paul Virant’s Vie Restaurant.
- Organic vegetables grown right on McDonald Farm by our Green Earth Harvest organic farming program. We can personally attest to the care and attention given to each plant, and you can taste the love!
Tickets are $150/person for Members of The Conservation Foundation, and $175/person for Non-Members.
Registration is limited to the first 150 guests to register!
As far as what to wear, you can be as fancy or as casual as you’d like, but be comfortable – we’ll be dining outdoors on a farm. Dinner will be set up under a tent so we will be sheltered in case of rain, but there is no rain date for this event.
Please call Steve at 630-428-4500, Ext. 135 or email him with any questions.
All food will be served family style. If you have dietary restrictions or concerns, please peruse the menu posted here to help you decide if you can get your fill from the dishes being offered.
About Our Chef
We are so excited to have Chef Dan Compton joining us as head chef for this year’s Farm to Fork Dinner! Dan is Chef de Cuisine at Paul Virant’s award-winning Vie Restaurant in Western Springs. After graduating from Northwestern University with a degree in journalism, Dan headed west to seek his fortune in San Francisco. The journalism career didn’t come to fruition, but San Fran is where he met his wife Charlotte, and is also where, sifting through an overflowing pile of tomatoes at his neighborhood farmers market, that he was bitten by the cooking bug.
The onset of symptoms was swift and irreversible: Dan moved back to Chicago and enrolled in the culinary arts program at Kendall College. As part of his Kendall education, Dan interned at Vie, found his culinary-spiritual home, and hasn’t looked back. He has been Vie’s chef de cuisine since 2014.
This is going to be an unforgettable evening of deep nourishment as we feast on conversation, natural beauty and the fruits of these 60 cherished acres. We hope you will join our gathering!