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, outlined below, 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. To purchase tickets, visit 99counties.com/collections/events.

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