Chefs Sarah Stegner and Darnell Reed team up for a collaboration Zoom dinner Saturday, January 30

Co-chef/owners Sarah Stegner and George Bumbaris of Prairie Grass Cafe (601 Skokie Blvd., Northbrook) and Chef Darnell Reed of Luella’s Southern Kitchen (4609 N. Lincoln Ave.) will team up to serve a collaboration Zoom dinner, available for carryout at both restaurants, on Saturday, January 30. The dinner will feature signature dishes prepared with sustainable ingredients from local producers Three Sisters Garden Farms and Capriole Goat Cheese. Each chef is presenting a first course, a main course, and a dessert, for a combined six dishes in total.

The meal kit, complete with final heating instructions, is priced at $70 for two. The meal kit must be ordered by Thursday, January 28. Guests who wish to pick up their order at Prairie Grass Cafe must order by calling Prairie Grass Cafe at 847-205-4433 between the hours of 10 a.m. to 7 p.m. Guests who wish to pick up their meal kit at Luella's must order online at Cashdrop https://cashdrop2.biz/e/dmai2qBt38. When ordering, submit your email address so you can receive the Zoom link for January 30. 

The Zoom call, beginning at 6 p.m. on Saturday, January 30, will feature Stegner and Reed, who will tell guests about their restaurants and describe the dishes on the menu. Guests with reservations will be notified as to the Zoom link.
 

JANUARY 30 COLLABORATION ZOOM DINNER MENU

First course: Three Sisters Garden Squash Soup with pumpkin seeds and micro greens (from Prairie Grass Cafe)

First course: Kale Ambrosia Salad with Oranges, Grapefruit, Pineapple, Goat Cheese , Coconut, Three Sisters Garden Candied Pecans and Cranberry Vinaigrette (from Luella’s Southern Kitchen)

Main course: Shrimp and Andouille Baked Mac and Cheese (from Luella’s Southern Kitchen)

Main course: Untraditional Shepherd’s Pie with Slagel beef, carrots, celery and Swiss chard, potato puree (from Prairie Grass Cafe)

Dessert course: Capriole Goat Cheese with Black Mission Fig Jam & Salted Pecan Spread (from Prairie Grass Cafe)
 
Dessert course: Buttermilk Pie with Fresh Blueberry Compote (from Luella’s Southern Kitchen)

Libations add-ons (available at Prairie Grass Cafe only):

Alexander Valley, Temptation, Zinfandel
Notes of red cherry, blackberry, wild strawberry and cocoa powder   $23.50

Donnhoff Estate, Riesling, Germany Spatlese
Aromas and flavors of apple and flowers   $38

Sweet Teas "Are Made of These" Cocktail
Darnell Reed’s Signature Sweet Tea, Michter’s Kentucky Rye,
Fresh-Squeezed Lemon Juice, Mint   $15

Stegner has organized several collaboration dinners during the past year. “We enjoy offering something different, and it has been important that chefs support each other during this challenging pandemic period,” she said. “Darnell is an outstanding chef with a passion for southern cuisine and has a wonderful, loyal following. It’s been a privilege to develop a menu with him for this special meal.”

 “As restaurant chefs and owners, a spirit of competition should shift to ‘us versus this pandemic,’” said Reed. “Together, our industry can survive it and I thank chefs like Sarah for putting together collaborations like these.”