Farm Roast 2015
Restaurants, Brewers, Farmers and Producers
Restaurants
Bang Bang Pie Shop - Chocolate Pecan Pie with Ark of Taste Sorghum and Pecans, and Apple Crisp with Mick Klug Apples
The Bristol - Chicken Galentine with Seedling Orchard Ground Cherry Mostarda
The Butcher & Larder - Goat Butchering Demo
Calaugusta Cafe & Grocer - Cold, marinated, dry aged Slagel Farms roast beef sandwich with lettuce, pickles, butter and cool herbs
Formento's - Milk Braised Catalpa Grove Pork with Spence Farm Jimmy Nardello Peppers
Hot Chocolate - Eggplant Caponata with Ricotta Cheese
Maddy's Dumpling House - A Tasting of Navajo Churro Lamb from Cedar Valley Sustainable Farm with Spence Farm Jimmy Nardello Peppers and Aunt Molly's Ground Cherries
Nico Osteria - Spice cake with Klug Farm pears and concord grapes
The Nomad Food Company - Wood Roasted, Mint Creek Farms, Goat Pizza with Wisconsin Fermentation Black Garlic Tomato Sauce, Homemade '1871' Milk Ricotta, Leaning Shed Farm Ground Cherries, Harmony Dairy Mozzarella,and Nomad Garden Chilies
Stock - The Cafe at Local Foods
Vie - Wild Rice Gnocchi, Mustard-Braised Rabbit, Rabbit Bacon, Summer Beans, Pickled Ramp and Sweet Pepper Relish
White Oak Gourmet - Smoked Tomato and Espelette Pepper on Savory Corn Cookie Crust
Brewers, Cocktails, Wine and Coffee
- Billy Sunday - Refreshing Rum Punch
- Begyle Brewing - Begyle Blonde and Euchred Midwest IPA
- Candid Wines - Pircas Negras and Mendocino Sangiovese
- Greenstar Brewing - Peace, Love and Flipflops Summer Ale, and Spaceship IPA
- Metric Coffee Co. - Organic Mexico Celso Garcia Co-Op Coffee and Nitro
- Moody Tongue Brewing Company - Sliced Nectarine IPA
- Pipeworks Brewing Company - Lizard King American Pale Ale and Hey, Careful Man, There's a Beverage Here White Russian Imperial Stout
- Revolution Brewing - Fist City Chicago Pale Ale and Oktoberfest
Farmers and Producers
- Catalpa Grove Farm
- Cedar Valley Sustainable Farm
- Frillman Farms
- Genesis Growers
- Growing Power
- Harmony Dairy
- Iron Creek Farm
- Kilgus Farmstead
- Leaning Shed Farm
- Marigold HIll Organics
- Mick Klug Farm
- Mint Creek Farm
- PLANTED Chicago
- Seedling Orchard
- Slagel Family Farm
- Spence Farm
- The Brinery
- Locust Lane Vineyards
- The Stewards of the Land
- Werp Farm
- White Earth Nation
- 1871 Dairy
- Local Foods
- Twin Tykes Persimmon Pulp
- River Valley Ranch
- Stover's Farm Market
- Klein's Farm & Garden Market
- Good Earth Farm
- Hook's Cheese Company
- Prairie Pure Cheese
Ark of Taste Ingredients
American Native Pecan: Staple food for American Indian
American Persimmon: Burnt orange colored fruit with a unique, succulent flesh
Anishinaabeg Manoomin (Wild Rice): Tall, aquatic grass native to North America
Aunt Molly’s Ground Cherry: This is actually a small ground tomato with a pineapple and vanilla flavor
Aunt Ruby’s German Green Tomato: Sweet, juicy beefsteak tomato, pale green in color with a hint of yellow striping, has a piquant bite
Beaver Dam Pepper: Mildly hot Hungarian heirloom pepper
Jimmy Nardello’s Sweet Italian Frying Pepper: Originally from the Italian region of Basilicata, the Jimmy Nardello pepper was brought to the US in 1887. The Jimmy Nardello pepper is a sweet, fruity light pepper whose flavor becomes very creamy when fried
Navajo-Churro Sheep: Introduced into the US in the 16th century, the Navajo-Churro sheep is North America’s earliest domesticated farm animal. The meat is lean with a distinctive sweet flavor.
Sorghum: Native African drought-resistant, heat tolerant grass
Speckled Lettuce: Dating back to 1660 in Holland, speckled lettuce was introduced into the US in the late 1790s. The name comes from a German word meaning “speckled like a trout.” It is a loose leaf lettuce speckled with maroon dots and tastes similar to watercress.
Wild Ramps: Recently added to the Ark of Taste, wild ramps are a North American species of wild onion
Gorgeous header photo by Ryan Kimura
