99 Counties Spring Farm Dinner featuring Brasserie by C&C

99 Counties, Chicagoland's farm-to-front door delivery service, will hold their first-ever farm dinner on Sunday, April 16. Taking place at Avondale social club Guild Row (3130 N. Rockwell Street, Chicago), the event will feature a four course tasting menu curated by chefs Brad Newman and Jesse Lee of Brasserie by C&C. Newman and Lee's spring menu, showcases 99 Counties' pasture-raised chicken and pork, grass-fed beef, and seasonal produce from local farms. 

During the dinner, co-founder of 99 Counties, Christian Ebersol, and owner of Avrom Farm, Hayden Holbert, will discuss regenerative agriculture and 99 Counties' goal to build a sustainable food system in the local region. They will also be available to answer questions about life on the farm, home delivery, and more.

Tickets to the event are $65 per person, which includes the four course tasting along with a complimentary 99 Counties trucker hat or beanie. Guests will also receive recipes from the dinner to take home, and have the option to buy a 99 Counties curated bundle. 

99 Counties Spring Farm Dinner
Brad Newman and Jesse Lee, Brasserie by C&C

FIRST COURSE

• 99 Counties Pasture Raised Chicken Thighs kare raisu (Japanese curry), fresh ginger, black garlic
• Sesame Bok Choy furikake seasoning, sesame oil, yuzu
• Argan Dressed Farro wild rice, crispy allium, tart apples, argan citrus vinaigrette  

SECOND COURSE

• Braised Organic 99 Counties Pork Shank mostarda, fresh rosemary, Sangiovese pork jus
• Polenta with a Duo of Tomatoes heirloom and sundried tomato, local J2K Capraio cheese, fresh oregano, lemon oil
• Roasted Asparagus elephant garlic, cultured butter, Jake's Farm cured egg yolk crumble

THIRD COURSE

• Slow Cooked 99 Counties Grass-Fed Beef Boneless Short Ribs Merlot, mirepoix and veal bone stock
• Auntie's Bowtie Pasta Salad cucumbers, French feta, assorted olives, Arbequina olive oil, fine herbs
• Salad of Assorted Chicory honey-lemon vinaigrette, poppy seeds, sourdough croutons

DESSERT

• 1950s Style Cookies whole butter, local heirloom grains, Valrhona chocolate, Tahitian vanilla bean, the best eggs