Downstate fundraiser benefits local food awareness

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September 15, 2015 at 6:02 pm

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.

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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

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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.

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