Photo: Tom Ravenscroft, Flickr
With each season of this year, Chef Brunacci has been whipping up menus with his favorite farms in mind for a series called "Feasting at Sixteen with Frank Brunacci." Now in its third installment (late summer), Brunacci will focus on "prairie produce."
While Sixteen has always served Midwestern-grown ingredients, every meal of "Prairie Produce" week will only feature food harvested within driving distance of Chicago. The meals will have detailed menus, highlighting each ingredient by source and history, and the staff can also answer questions about the ingredients and how or why the chef chose to use them.
More after the jump ... After you've grazed though pastries and pies from nearby Upper Crust, sausages from Mint Creek Farm, and cheese from Nordic Creamery (among many, many other local specialties), head outside to The Terrace for a meet and greet with the farmers that put all those goods on your table.
You'll be able to purchase their products and test them out for yourself -- maybe recreate Sixteen's brunch? Maybe not.