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DTSTART;TZID=America/Chicago:20251016T180000
DTEND;TZID=America/Chicago:20251016T210000
DTSTAMP:20260411T075743
CREATED:20250414T192838Z
LAST-MODIFIED:20251006T131445Z
UID:10005949-1760637600-1760648400@cantigny.org
SUMMARY:SOLD OUT - Red Oaks Farm Table Dinner: In Smoke
DESCRIPTION:SOLD OUT – Red Oaks Farm Table\nIn Smoke\nJoin us in the gardens of Cantigny for In Smoke\, the final Red Oaks Farm Dinner of the year. This five-course outdoor dining experience celebrates the flavors and artistry of smoke\, with each course showing how fire and char can bring depth and character to a wide range of dishes — from subtle accents to bold\, full expressions.  \nFour thoughtfully chosen wines and one handcrafted cocktail will be paired across the evening\, each selected to highlight and balance the smoky layers of flavor. Guests will gather under the open sky\, surrounded by the beauty of the gardens\, for a memorable close to the farm dinner season.  \n$135 per person\, plus 23% service charge and 7% sales tax \nMenu\nFirst Course\nSmoked Salmon Gravlax\nOra king salmon cured and cold smoked\, lemon\, crème fraiche\, radish\, red onion\, pickled mustard seed\nServed with Perolla Toscana Vermentino  \nSecond Course\nHeirloom Vegetable Salad \nFire roasted beets and heirloom carrots\, smoked goat cheese\, frisee\, grape vinaigrette\, pistachio dukkah\nServed with Lapis Luna Chardonnay Santa Clara County  \nThird Course\nCharcoal Tagliatelle \nOnion ash tagliatelle\, romanesco\, butternut squash\, guanciale\, parmesan foam\nServed with Los Frailes Valencia Monastrell Garnacha \nFourth Course\nTwenty-Four Hour Bone in Short Rib \nBlackberry balsamic glaze\, fine herb salad\, shaved asparagus\, radish\, white cheddar potato\nServed with Omen Zinfandel Origins Sierra Foothills  \nFifth Course\nS’mores Cheesecake \nGraham cracker\, dark chocolate\, citrus marshmallows\, bourbon caramel \n Served with Smoky Maple Sour
URL:https://cantigny.org/event/red-oaks-farm-table-dinner-october/
CATEGORIES:Dining Events
ATTACH;FMTTYPE=image/jpeg:https://cantigny.org/wp-content/uploads/2025/04/red-oaks-farm-table-logo-e1744038079889.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20250918T180000
DTEND;TZID=America/Chicago:20250918T210000
DTSTAMP:20260411T075743
CREATED:20250414T192825Z
LAST-MODIFIED:20250913T162814Z
UID:10005948-1758218400-1758229200@cantigny.org
SUMMARY:SOLD OUT - Red Oaks Farm Table Dinner: Midwest Harvest
DESCRIPTION:SOLD OUT – Red Oaks Farm Table\nMidwest Harvest\nJoin us for seven enchanting evenings at Cantigny as we present our signature dining series\, Red Oaks Farm Table. Savor the beauty of nature while indulging in exquisitely curated multi-course dinners\, each thoughtfully paired with fine wine or a handcrafted cocktail. Gather around a communal table for an unforgettable culinary experience beneath the open sky. \n$135 per person\, plus 23% service charge and 7% sales tax \nMenu\nCourse 1\nTuna Crudo\nPonzu marinated tuna\, corn tostada\, serrano chile\, avocado mousse\, finger limes\, toasted sesame seed\nServed with: Pear & Ginger Highball \nCourse 2\nBroccolini salad\nCharred broccolini\, kabocha squash\, fregola sarda\, dried cranberries\, walnut\, bagna cauda vinaigrette\nServed with: Pievalta Verdicchio dei Castelli di Jesi Tre Ripe Classico Superiore \nCourse 3\nBranzino\nSeared branzino\, pea mole\, asparagus\, zucchini\, squash\, haricot verts\, Parmesan\nServed with: Perolla Toscana Vermentino \nCourse 4\nNew York Strip\nSeared New York Strip steak\, heirloom carrots\, rainbow beets\, braised cipollini onions\, sweet corn puree\, carrot top salsa verde\nServed with: Chasing Rain Cabernet Sauvignon Chef’s Table Red Mountain \nCourse 5\nBaked Meringue\nSummer fruit compote\, Grand Marnier-blood orange curd\, blood orange zest\nServed with: Chateau Grand Traverse Late Harvest Riesling \n2025 Schedule\nApril 17: Spring Awakening\nMay 15: In Bloom\nJune 19: Forager’s Delight\nJuly 17: The Berry Best\nAugust 21: Red & Ripe \nSeptember 18: Midwest Harvest\nOctober 16: In Smoke
URL:https://cantigny.org/event/red-oaks-farm-table-dinner-september/
CATEGORIES:Dining Events
ATTACH;FMTTYPE=image/jpeg:https://cantigny.org/wp-content/uploads/2025/04/red-oaks-farm-table-Sept25.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20250821T180000
DTEND;TZID=America/Chicago:20250821T210000
DTSTAMP:20260411T075743
CREATED:20250414T192912Z
LAST-MODIFIED:20250819T173321Z
UID:10005947-1755799200-1755810000@cantigny.org
SUMMARY:SOLD OUT - Red Oaks Farm Table Dinner: Red & Ripe
DESCRIPTION:SOLD OUT – Red Oaks Farm Table\nRed & Ripe\nJoin us for an enchanting evening at Cantigny as we present our signature dining series\, Red Oaks Farm Table. Savor the beauty of nature while indulging in exquisitely curated multi-course dinners\, each thoughtfully paired with fine wine or a handcrafted cocktail. Gather around a communal table for an unforgettable culinary experience beneath the open sky.\n \nMenu\nCourse 1: Hamachi\nCured Hamachi Sashimi\, Blood Orange\, Fennel\, Fresno Chile and Tomato Vinaigrette\nServed with Fennel and Gin Collins \nCourse 2: Tomato Salad\nHeirloom Tomato\, Whipped Burrata Cheese\, Arugula\, Aged Balsamic Glaze and Parmesan Crisps\nServed with Les Carrieres De Mazy Sauvignon Blanc Reserve De Primes \nCourse 3: Octopus\nBraised Octopus\, White Bean Cassoulet\, Romesco\, and Potato Crisps\nServed with Skyfall Chardonnay \nCourse 4: Lamb\nBraised Lamb Neck Ragu\, Pomodoro\, Lemon\, House Made Gnocchi and Aged Parmesan\nServed with Bonny Doon Vineyard Le Cigare Volant \nCourse 5: Tomato Tart\nTomato Mousse\, White Chocolate Basil Mousse\, Short Bread Tart and Candied Tomatoes\nServed with Basil Negroni Sbagliato \n$135 per person\, plus 23% service charge and 7% sales tax \n2025 Schedule\nApril 17: Spring Awakening\nMay 15: In Bloom\nJune 19: Forager’s Delight\nJuly 17: The Berry Best\nAugust 21: Red & Ripe \nSeptember 18: Midwest Harvest\nOctober 16: In Smoke
URL:https://cantigny.org/event/red-oaks-farm-table-dinner-august/
CATEGORIES:Dining Events
ATTACH;FMTTYPE=image/jpeg:https://cantigny.org/wp-content/uploads/2025/04/Red-Oaks-Farm-Table-Aug25.jpg
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