Join us for a farm dinner fundraiser with Big Jones!

Ticket sales are closed for this event. 

After a 2-year hiatus, we are bringing back our Farm Dinners! We are pleased to partner with Big Jones for this 4 course, sit-down fundraiser dinner served on the farm with produce grown steps from your table!  Paul Fehribach, chef and co-owner at Big Jones, features Southern heirloom cooking with a focus on sustainably-grown heritage and heirloom crops and livestock, sustainable seafood, and historic receipts from the Southern culinary literature. A multi-year James Beard nominee for Best Chef: Great Lakes, Chef Fehribach is the author of the Big Jones Cookbook, and a proud member of the Southern Foodways Alliance, James Beard Foundation, and Seed Savers Exchange.  He also serves on the boards of Chefs Collaborative and the Edna Lewis Foundation.

Your farm dinner ticket will begin with a cocktail or champagne reception that includes passed appetizers while you explore The Talking Farm’s 2.5-acre urban farm in Skokie, and a sit-down, 4-course meal (including dessert), served family-style, prepared by Chef Fehribach and his team right on the farm. A true local farm-to-table experience! After dinner, in case you’re still hungry, we’ll wrap up the night with our tradition of s’mores, spirits, and cordials by bonfires.

A portion of your ticket includes a tax-deductible donation to The Talking Farm and supports its urban agriculture educational programs and 2.5-acre urban farm.

$200/person includes beer or wine inclusive of tax+tip. Members receive a 20% discount (please check your email for a special link to buy discounted tickets). Please note: only vegetarians may be accommodated – no other dietary restrictions can be accommodated.

Menu (subject to change)

Passed Appetizers

Eggplant caviar on olive oil toast (V)
Stuffed cherry tomatoes, deviled crab salad
House andouille, benne crackers, pimiento cheese

Dinner (seated, family-style)

First Course 
Carrot & cabbage salad with sweet chili dressing, crushed peanuts, toasted benne (V)

Second Course
Winter squash-creamed Spence Farm rye berries, roasted button mushrooms, mustard greens (V) 

Third Course
Barbecued Fischer Farms pork picnic, fire-roasted greens, butterball potato salad, sorghum bbq sauce


Savory Candy Roasted Squash and Leek pie (V) (vegetarian option must be reserved in advance when buying tickets) 

Hook’s bleu cheesecake, candied green tomatoes, fig jam, lemon yogurt sauce


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