Downstate fundraiser benefits local food awareness
Featuring small plates from chefs representing several prominent Central Illinois restaurants, the 2015 Annual Harvest Celebration took place at the State House Inn in Springfield Sunday night. The annual celebration of the use of locally sourced ingredients benefits the Illinois Stewardship Alliance in their quest to get the word out about local food and sustainable farming. The restaurants included in the event are well known for serving locally produced and sourced food and farm products.
Included in the fare were entrees and desserts by
Chef Ryan Lewis of Driftwood Cocktail and Eatery, Springfield
Chefs Jordan and Aurora Coffey of American Harvest Eatery, Springfield
Chef Greg Christian of Beyond Green Partners, Chicago
Brent Schoewer of Engrained Brewing Company, Springfield
Chef Dustin Allen of Edge by Chef Dustin Allen, Peoria
Chef Denise Perry of Copper Pot Cooking Studio, Springfield
Chef Pateick Groth of Incredibly Delicious, Springfield
And Chef Corey Faucon of Augie’s Front Burner, Springfield
The creations the chefs served spanned everywhere from Zucchini Agrodolce with Flank Steak, Corn Custard with Pork Rillette, Peach & Pork Belly Marmalade, Vietnamese Bun Thit, and Winter Squash Tamale with Grilled Pumpkin Crema.
Dave Bishop of PrairiErth Farm in Atlanta, Illinois was the featured speaker.