Monthly Specials Feature Sustainable Local Produce
WHAT: Chicagoans are invited to experience the best of the Midwest one week each month, May through September, with Executive Chef Mark Mendez. Mendez will showcase seasonal ingredients from his favorite local farms.
May’s Farm to Table menu will feature ingredients from Nichols Farm in Marengo, IL and Dietzler Farms in Elkhorn, WI—“Probably the best beef I’ve ever had,” says Mark Mendez of Dietzler Farms’ premium, locally-raised beef. Information about each farm below. Reservations recommended, not required.
WHEN: Monday, May 24 – Sunday, May 30
Nichols farm arugula, radish, shallots, queso fresco, avocado, sesame vinaigrette
Sopa de Albondigas
Dietzler beef meatball soup, sweet plantains, herbs
Dietzler Beef Ribeye
Nichols farm potatoes, roasted organic mushrooms, chimichurri
702 West Fulton Market
Chicago IL 60661
About Nichols Farm : Lloyd Nichols and his wife, Doreen, started Nichols Farm and Orchard as a hobby on 10 acres in 1977. The couple was able to turn the hobby into a business as its family grew. Today the Nichols sons, Nick, Todd and Chad all make their livelihoods from the farm where they grew up. Nichols Farm specializes in variety: the farm grows more than 1000 cultivars of fruits and vegetables on 250 acres.
About Dietzler Farms : Dietzler Farms is a family owned and operated specialty beef ranch in Elkhorn, Wisconsin. Located just 90 miles northwest of Chicago, they are the source for premium, dry aged beef for top restaurants and discerning families throughout the Midwest. Breeding animals with the best genetics, the farm has been raising healthy, natural steers and heifers for more than a decade.