You Must Do This: Veggie U Collaborative Benefit at Lockwood

Two things we love: the farm-to-table movement, and technology. It might seem that never the twain shall meet, but chef Phillip Foss of Lockwood and farmer Lee Jones of The Chef’s Garden, in Huron, Ohio, think otherwise.

The two are co-hosting a dinner at Lockwood next Tuesday, April 21, that bridges the worlds of sustainable agriculture and wow-inducing technology: as diners nibble on a seven-course tasting menu including butter-poached black cod brandade and bacon-wrapped shad roe, and goat cheese with liquid blood orange center with Foss there to guide them along, they’ll also be chatting with Jones via internet videoconferencing — he’ll be inside a greenhouse at his farm. Foss and his guests will get the best of both worlds: a firsthand look at an actual working farm founded on sustainable practices, and a cushy dinner inside a swank white-tablecloth restaurant.

Perhaps the coolest part? The guests will actually be clipping their own garnishes at the table to finish each of the courses, simultaneously playing farmer and chef.

The $95 evening is a benefit for Veggie U, a nonprofit run by The Chef’s Garden and the Culinary Vegetable Institute that provides educational materials to fourth graders on making wise food choices and understanding sustainable agriculture. For reservations, call 312 917 3404.

Full menu after the jump

Veggie U Benefit at Lockwood: Tasting Menu

BUTTER POACHED BLACK COD & BRANDADE
BABY CARROTS, ZUCCHINI FLOWERS, SAFFRON, GINGER, ANISE HYSSOP
’06 GRGICH HILLS, CHARDONNAY, NAPA VALLEY, CA, BIODYNAMIC

JUDITH SCHAD’S GOAT CHEESE WITH LIQUID BLOOD ORANGE CENTER
3 VARIETIES OF SPINACH, BABY CANDY STRIPE BEETS, WALNUTS, PEAR
’07 BRASSFIELD, ROSÉ OF PINOT NOIR, HIGH SERENITY RANCH, CA, SUSTAINABLE

BACON WRAPPED SHAD ROE
FAVA BEANS, PURPLETTE ONIONS, RED RIBBON SORREL, VILLA MANODORI BALSAMIC VINEGAR, BROWN BUTTER
’06 DOMAINE CHANDON, PINOT MEUNIER, CARNEROS, CA, SUSTAINABLE

INTERMEZZO
CARBONATED CABERNET VERJUS, MR. FRYE’S RHUBARB BUBBLES

SAMPLING OF DIETZLER FARM’S BEEF
TENDERLOIN WITH MARROW CRUST
SHORT RIB COOKED IN HAY
CHEEK IN BLANQUETTE
TURNIPS WITH TRUFFLE HONEY, MORELS, WHITE ASPARAGUS
’04 CHARLES KRUG, GENERATIONS, NAPA VALLEY, CA, ORGANIC

FOURPLAY OF STRAWBERRIES
COCONUT VEIL, WHITE CHOCOLATE, THAI BASIL
’06 INNISKILLIN, ICE WINE, VIDAL, NIAGARA PENINSULA, CANADA

PETIT FOURS
1997 VINTAGE RESERVE PU-ERH WILD ROSE TEA

You Must Do This: Veggie U Collaborative Benefit at Lockwood