Another Convivium First! On September 17, we hosted the annual Driftless Farm-to-Table dinner and it was a fun and exciting evening. The dinner was a celebration of local farms, food and community. There was a four-course meal which showcased the season’s best ingredients sourced from local farmers, artfully prepared by local chefs, and served with local beer and wine. Life’s A Feast, Convivium Urban Farmstead, Brazen, and Millwork Bakery each prepared one of the four courses highlighting local farmers and produce.
On the menu:
Smoky Salmorejo Soup: This chilled Spanish tomato soup is served with Iberian ham and finished with cilantro jalapeño infused olive oil and coriander creme fraiche. This soup was prepared by Angela & Carolyn Linton-Canfield, Life’s a Feast, Galena, IL. Sourced from: Blue Barrel Produce, Kieler, WI and Millwork Bakery, Dubuque, IA.
Tangy Kale & Chick Pea Salad: Preparation for this flavorful, hearty salad begins with massaging a mixture of lacinato and curly kale with olive oil and sumac. It is topped with za’tar roasted chick peas and a lemon-tahini dressing. The salad was prepared by Leslie Shalabi, Jacob Gerlach & Andie Donnan of the Convivium and sourced from the Convivium!
Chicken Roulade: Arnold Farm’s chicken is stuffed with mushrooms and local collard greens, served over Fincels sweet corn jus and garnished with a Midwest local succotash. The chicken was prepared by Kevin Scharpf, Brazen Open Kitchen, Dubuque, IA. Sourced from: Arnold Farms, Elizabeth, IL and Fincel’s Sweet Corn, East Dubuque, IL.
Assortment of Fruit Tarts: These plum, pear and apple tarts are made with custard, frangipane and hazelnut fillings. They were prepared by Georgia Mikhalakis, Millwork Bakery, Dubuque, IA. Sourced by Czipar’s Orchard, Dubuque, IA and Landing Apple Farm, Hanover, IL.