By Marnie Record, Lincoln Land Community College Value Added Local Foods program
The sweetness of a tomato off the vine, the crispness of a green bean plucked from the plant, or the juiciness of a perfectly ripe strawberry – nothing beats the taste of homegrown. Whether you are cooking or dining out, fresh local ingredients form the foundation of a delicious, healthy meal. The average dinner travels 1,500 miles from farm to plate, losing vitality and flavor along the journey. Area farm-to-table restaurants feature ingredients often harvested within 24 hours of serving. Celebrate the freshness of spring with these recipes from local food chefs.
Local Flavors, an award-winning farm-to-table restaurant series, starts its 8th year in June. Participating restaurants will offer a special menu item (or items) highlighting fresh, seasonal, locally produced foods. Local Flavors events are held on the 1st and 3rd Thursday each month, June through October.
June18th – Augie’s Front Burner
July 2nd – TBD
July 16th – Driftwood Cocktail and Eatery
August 6th – TBD
August 20th – American Harvest
September 3rd – Rolling Meadows Brewery
September 17th – Danenberger Family Vineyards
October 1st – Maldaner’s Restaurant
October 15th – Engrained Brewing Company
Want to learn how to cook with fresh local food? Check out Local Food Cuisine at LLCC, Tuesdays June 9-July 28, 5-9pm. For more information, email firstname.lastname@example.org or call 217-786-4993.