The Friends of Evanston Farmers Markets has released the names of Evanston restaurants, chefs, and farms that will be providing the food at tomorrow’s celebration of the 40th year of the downtown farmers market.
The event will be held from 11 a.m. to 1 p.m. at the market, adjacent to the city parking garage on Maple Avenue.
Organizers have promised that a giant tent and community tables will be set up so that the celebration can proceed no matter what the weather.
The adult admission is $50 for eight tastings. Up to three children per family, ages 9 and under, will be admitted at no additional charge and will receive three tasting tickets each.
Proceeds from the benefit will be utilized by the Friends to subsidize the purchase of food from the market by low-income Evanston families.
In alphabetical order, here are the restaurants, their chefs, the farms providing the food, and the dishes that will be served:
Bake 425. No chef’s name was specified, but the food is provided by 1st Orchards and Greenhouse, and the dish is fresh tomato margherita pizza.
Bistro Bordeaux. Executive chef Gide Merriman; River Valley Ranch & Kitchens; champignon bourguignon.
Boltwood. Chef Brian Huston; Gast Farm; Gast sausage plum mostarda.
Bravo Cucina. Chef Tim Small; Nichols Farm & Orchard; harvest vegetable bruchetta.
Campagnola/Union Pizza. Chef Vince DiBattista; Kinnikinnick Farm; wood grilled beets and spigarello, robiola & sunflower seeds.
Cooked. Chef Jona Silva; M&D Farm; cauliflower tabbouleh skirt steak.
Farmhouse. Chef Eric Mansavage; Geneva Lakes Produce; harvest “BLT” panzanella salad.
Found. Chef Nicole Pedersen; Lake Breeze Organics and Aqua Terra; smoked ivory char, marinated eggplant, and peppers.
Gotta B Crepes. Ryan and Kathia Jones; Seedling Fruits; raspberry crepe s’more.
Koi. Chef Sandy Chen; Morlock & Girls; sesame noodles vegetables chili peanut sauce.
NorthShore University Health System. Chef Lance Daly; Green Acres; quinoa & roasted vegetable salad in a sweet potato basket.
Peckish Pig. Chef Debbie Evans; Stovers Farm Market; roast peaches polenta cake.