Henry’s Farm Tour & Festivities Oct. 10
DATE/TIME: Saturday, Oct. 10, from 12 noon until who knows! You are welcome to come and go any time throughout the afternoon, but see Tour Times and Meal Times to guide you in planning your day.
LOCATION: This year's festivities are in Henry’s upper field at 1446 County Road 475 North, Eureka, IL
TOURS, led by Henry himself, start at 1:00, 3:00, & 5:00pm (You may take a tour before or after you eat, and you may join tours in progress.)
Be sure to take Henry’s devilish NAME-THAT-VEGETABLE QUIZ before your tour, since he provides answers during the tour. Winner(s) get Henry’s super-dooper 50-head Garlic Braid.
GARLIC-BRAIDING and U-Pick FLOWERS all afternoon! Garlic Braids are $2/head, and Kira’s bouquets are $20, cash or card!
BONFIRE + MUSIC by Skiffle Pop start at dusk, around 6:30.
The Farm Dinner is Sold-Out, but you can bring your own picnic if you like.
And be sure to join in the farm tour, veggie quiz, garlic braiding, U-pick flowers, and other fun activities. Come any time from noon to dusk!
FABULOUS FARM-TO-TABLE MEAL (Sold Out!)
Chef Christopher Sullivan of Twilight Kitchen and chef Carlos Ysaguirre of Tuscan Hen (formerly of AntePrima and Tesori) will each have their own cooking and serving stations. They will prepare amazing farm-to-table dishes on-site, and put them out on Henry’s hayracks buffet-style throughout the afternoon. Most dishes are vegan, but they’ll also be preparing options for omnivores -- menu details to come!
Meal Tickets (price includes credit card fees)
—> Adults (18 and over) $46
—>Children (12 to 17) $23.00
—> Kids 11 and under are free!
MEAL TIMES: At check-out, you’ll choose one of these time-frames to enjoy your meal:
—> 12:30 to 1:30
—> 1:30 to 3
—> 3 to 4:30
—> 4:30 to 5:30
NOTE: The times above are only for the food -- you are welcome to come to Henry's Farm much earlier and stay much later! But please show your ticket and go through the buffet line during your chosen time frame. It’s our way of ensuring that you won’t have to wait in a long line!
We hold the event rain or shine, so wear appropriate clothing.
Feel free to arrive and leave as your schedule permits!
Stay tuned for further details about the menu and music!
To whet your appetite, here’s what Chef Carlos is making with meats from local farms Saratoga Homestead (rabbit) and Panther Ridge Farms (beef):Rabbit Cacciatore--mushrooms, shallots, tomato rosemary
Rabbit Saltimbocca--pancetta, roasted garlic, lemon, sage
Polpettone di Manzo--balsamic, caramelized onion, potatoes, olives
Caldo de Res--beef brisket, white beans, guajillo, tomatillo, cilantro
And here’s Chef Christopher Sullivan’s Vegetarian Menu:Homemade Sourdough Breads with Butter and Pimento Cheese Spread
Grilled Chicken Legs and Thighs with Herb’s d’Provence
Roasted Fingerline Potatoes
Rice with Sorrel Pistou
Loads of Grilled Veggies, Mushrooms, etc.
Assorted Quick-Pickled Vegetables
Penne Pasta with Roasted Heirloom and Plum Tomato Marinara
Orecchiette with Kale Pesto
Green Salads with Lemon Vinaigrette
Vegetable Soups
Spicy Cabbage Slaw
- Assorted Cookies for Dessert
