Featuring Guest Chef Thad Morrow of Champaign’s Bacaro, produce from the U of I’s Sustainable Student Farm, and meat from Triple S Farms.
BLT Crostini
triple s bacon, tomato, head lettuce, aioli
BBQ Pork Slider
spicy slaw, bread and butter pickles, bacaro barbeque sauce, brioche bun
House Smoked Triple S Pork Loin
collard greens, ham hock, pork biscuit
Chicken Liver Mousse
smoked pepper relish, basil, tabasco cracker
Pork Meatballs
leeks, heirloom tomato sauce, parmesan
Carrot Soup
scallions, radish, kohlrabi, soy
Green Bean and Potato Salad
crispy onions, swiss chard, salsa verde
Bacon S’more
smoked marshmallow, bacon chocolate, graham cracker, sea salt
Apple Pie
caramelized apples, cinnamon streusel, bourbon crema
Find more information about this fundraiser and purchase tickets here.
