En season restaurant is celebrating their fifth anniversary this year and one of the things that has guided the business has been sustainability.
Executive Chef Bart Smith explains that sustainability includes using ingredients from local farmers, not using plastic products, all organic and not using fertilizer, insecticides or pesticides.
En season grows about 60 percent of their own ingredients but they also source from 22 local farms.
In an effort to feature these farms they’re holding monthly farm to table dinners.
Smith tells Galesburg’s Morning News on WGIL that farm to table restaurants are a little progressive for Galesburg and that the west coast is where you can find scores of them.
“I think it’s finally catching on here in the Midwest,” Smith says. “You look at Peoria, Chicago, the Quad Cities, so it seems like the Midwest is the last to catch on to the trends.”
This month’s farm to table dinner will feature Spurgeon Veggies and Green Gold Acres Farm, this Saturday beginning at 5:30 p.m.
It will be a four course meal including an entree of garlic herb roasted chicken with wild rice pilaf and seasonal vegetable medley or roasted red pepper hummus served with seasonable vegetables and in house pita bread.
Smith says he’s open to walk-in for the dinner but RSVPing is encouraged to ensure a spot.
