Guest Blog Post by Molly Reams Thompson Imagine that farmers, producers and chefs hold the keys to creating better communities. I believe they do! This idea seems simple enough. Simple, but hardly easy.… Continue Reading
It’s a once-a-year celebration of truly delicious dishes crafted by artisan food pros — all from the sustainable bounty of local small farms—with all proceeds from a charity auction to benefit the Spence Farm Foundation. Your day will be filled… Continue Reading
Chef Chris Pandel & Friends: A Five-Senses Experience for Spence Farm Foundation June 19, 2015 | 7:00 pm Exclusive Farm to Table 10-course Menu with Wine Pairings Evolve Bistro, International Culinary School at the Institute of Art—Chicago Cost $300.00 30… Continue Reading
We’re part of the Good Food movement! Celebrate with @SpenceFarmFound at @GoodFoodFestChi March 19-21 at the UIC Forum, Chicago. Inspiring speakers, DIY workshops, chef demos, trade show floor, Kids’ Corner, and great food and craft drink. http://bit.ly/GFFChi2015
Join the Spence Farm Foundation and Edge Restaurant in Peoria, IL where Chef Dustin Allen will take the best ingredients that the earth gives and create something sensational. The four-course meal of incredible ingredients will be paired with Dogfish Head brews… Continue Reading
HARVEST FEAST TICKETS ON SALE NOW Click Here for TICKETS. Spence Farm Foundation cultivating healthy food systems one Chef Camp at a time. “That weekend was definitely one of the most inspiring, humbling and clarifying moments for me in… Continue Reading
Chefs invited to the farm for a deep dive into sustainable food Have you ever wondered what happens at SFF Chef Camp? Sean Powers from WILLradio.tv.online NPR stopped by to talk and listen to ten chefs, instructors, and organizers during… Continue Reading
Spence Farm Foundation’s Urban Agriculture Seminar Introduction to Small Space Production Gardens How to Develop Chef/Grower Collaborations in Urban Agriculture Join Spence Farm Foundation and Bill Shores for a two part series learning what is needed to start a… Continue Reading
Greg Wade, master baker at Little Goat restaurant in Chicago, taught “From Grain to Bread” on September 29th. He discussed and demonstrated making country sourdough, focaccia, naan, and baguettes in a wood fired bread oven. Growing, harvesting and milling grain… Continue Reading
Long-time friend of Spence Farm Foundation, Chris Pandel - Executive Chef of restaurants Balena and The Bristol - named the foundation as his charity of choice at the 2013 Allegrini Wines “Cook Off For a Cause” fundraiser on September 10th.… Continue Reading