Salon Dinners
Join us as we uncover food memories
and explore connections during our community dinners.
What is a salon dinner?
Salon dinners convene individuals in thought-provoking conversation around a thematic topic over a shared meal. Each experience fosters an environment where attendees feel comfortable getting to know new people with different viewpoints, backgrounds, ideas, and stories through an engaging conversation in an intimate setting.
Food and conversation go hand-in-hand, and we are always curious to learn more about people’s food memories, cultures, and stories—and what better way than around a table?
Each dinner will transport attendees into a different theme/topic through a three-course meal accompanied by a lively discussion and surprise treats!
2024
NIYFC Farm-ily Reunion
Northern Illinois Young Farmers Coalition
September 21
Candid Fare collaborated with the Northern Illinois Young Farmers Coalition to host their 3rd annual Farm-ily Reunion! The dinner’s theme focused on how radical rest helps build community and featured an imaginative, locally sourced meal, community-building activities, and facilitated discussion!
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GREENS
-Bouquet of Greens – Small bundles of kale, shiso, spring mix, arugula, basil, and marigolds wrapped in chives accompanied with a fire cider maple vinaigrette, along with buttermilk garlic crackers.
FRUITS & ROOTS
-Roasted and smashed potatoes and beets, grilled carrots, green tomatoes, patty pan squash, Beet Kvass pickled peppers, herbed wheat berries, and a pickled garlic yogurt sauce.
STARCH & ‘TEIN
-Pork shoulder and squash ragu, pork and sage polenta, with crispy herbs.
Images From The Dinner
2023
Circular Economies
Plant Chicago
March 18
Candid Fare has teamed up with Plant Chicago to host a one-time only salon-style dinner honoring sustainable food practitioners and community leaders making a difference in the Back of the Yards neighborhood. Join us for a three course feast, special guests, and stimulating conversation!
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DRINK
-Lavender Lemonade (Companions: Lavender and Lemon)
WELCOME
-Endive, Beet Hummus, Pecans (Companions: Endives and Beets)
FIRST
-Fried Mushrooms, Cauliflower Sauce (Companions: Mushrooms & Brassicas)
-Potato Cakes with Chow Chow (Companions: Potatoes & Green Beans)
SECOND
-Pea and Mint Risotto (Companions: Pea and Mint)
-Strawberry and Spinach Panzanella (Companions: Strawberries, Spinach)
THIRD
-Tomato Braised Beans, Cornbread, Sauercorn (Companions: Beans & Corn)
-Charred Onions, Chipotle Sauce, Wild Rice (Companions: Onions, Bell Peppers)
LAST
-Ginger Mango Coconut Crumble (Companions: Mango & Ginger)
FEATURING
–Windy City Mushroom, Contemporary Farmer Inc. & Culture Box
Images From The Dinner
How Can Food Transcend Borders?
Laura Tillman & Plant Chicago
November 14
Candid Fare hosts author Laura Tillman of The Migrant Chef: The Life and Times of Lalo Garcia at Plant Chicago with an intimate group of guests to ask: “How can food transcend borders?”
2022
“Peas in a Pod”
Stuffed Stuff
October 18th & 19th
Night of Noods
November 9th & 10th
Pockets & Pies
December 8th
“Geographies Of Nature”
Alpine Tundra
February 3
We convened a thoughtful ensemble of individuals who dined, shared, learned, and enjoyed our homage to the Alpine Tundra of the Alps!
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DRINK
-Warm Spiced Clementine Apple Winter Punch
FIRST STOP: SWITZERLAND
-Potato Rosti, Green Apple Horseradish, Raclette, Savoy Cabbage
SECOND STOP: ITALY
-Golden Beet Polenta, Taleggio, Porcini Broth, Sweet + Sour Onion Salad
THIRD STOP: LIECHTENSTEIN
-Whole Grain Mustard Kasknopfle, Fried Onions, Cider Braised Vegetables, Carrot Remoulade, Purple Potato Mash, Caraway Blueberry Sauce, Fried Roots
FOURTH STOP: AUSTRIA
-Marillenknodel with Chamomile Chocolate
SPECIAL GUEST
-Slik Wines Alpine Wine Tasting
TAKE HOME STOP: GERMANY
-Muesli Cookies
Images From The Dinner
Boreal Forest
March 3
We convened a thoughtful ensemble of individuals who dined, shared, learned, and enjoyed our homage to the Boreal Forest of Canadian North!
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MOCKTAIL
-Maple, Spruce, and Lime Spritz
GROUND COVER
-Mushroom Crème Café, Chocolate Dust
-Roasted Ceps, Burnt Shallot Soubise, Radish, Blackberry
ALONG THE TREE LINE
– Root Stacks, Green Adjika, Wilted Dandelion
-Freshwater Cod En Papillote, Tarragon Butter, Pine Nut Pickling Spice
FOREST CREATURES
-Venison Ragu, Pearl Barley, Savoy Cabbage, Housemade Ricotta
-Burnt Leek ‘Marrow’, Dill Oil, Dried Shiitake, Powdered Bay, Fried Alliums
SNOWFALL
-Ice Wine Whey & Curds, Berry Coulis, Frozen Sugared Grapes
NIBBLES
-Nanaimo Bars
Images From The Dinner
Freshwater
April 21
We convened a thoughtful ensemble of individuals who dined, shared, learned, and enjoyed our homage to freshwater ecosystems throughout Brazil!
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AQUAS
-Verde
-Laranja
-Amarelo
ONE
-Bacalhoada
-Chips de mandioca
TWO
-Moqueca de baiana
-Arroz preto
THREE
-Patarashca
-Molho de palmito
-Farofa de banana de terra
FOUR
-Pudim de tapioca
-Bolo de aipim
FIVE
-Beijinhos de coco
Images From The Dinner
Plains
May 4 & 5
7:00 – 9:00 pm
We convened a thoughtful ensemble of individuals who dined, shared, learned, and enjoyed our homage to the Great Plains of the United States!
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SIP
-Sage and Sumac Lemonade
GRASSES
-Local Greens, Maple Vinaigrette, Sunflower Seeds + Sprouts
-Sunflower Seeded Crackers
TALE OF THREE SISTERS
-Kidney Bean, Hominy, Pinto Bean, Summer Squash Salad
-Blue Corn Cakes, Navy Bean Puree, Caramelized Honeynut Squash
-Country-Fried Delicata Squash, Jimmy Red Corn Grits, Cranberry Bean Gravy
CONTEMPORARY PLAINS
-Sunchoke and Whole Wheat Drop Dumplings, Squash Seed Salsa, Snap Peas, Broth
-Barley and Cracked Wheat, Sage Braised Mushrooms, Wojapi Sauce
BLUE-RIBBON SWEETS
-Gooey Butter Cake, Walnut Maple Honey, Candied Black Walnuts
ON THE ROAD
-Cornmeal Pine Nut Cookies
Images From The Dinner
Desert
June 8 & 9
7:00 – 9:00 pm
We convened a thoughtful ensemble of individuals who dined, shared, learned, and enjoyed our homage to the desert of Northern Africa and the Sahara!
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HYDRATE
-Hibiscus Thyme Melon
WELCOME
-Tomato, caper, bell pepper
-Orange, date, walnut
-Crushed olive
-Carrot and golden raisin
BAKED
-Lamb Madfouna
-Harissa
TRADITION
-Olive, Fava, Orange, Fennel Couscous
-Apricot, Chickpea, Chicken Tagine
CELEBRATE
-Date Makroud
-Selection of fruits
-Maghrebi Mint Tea
TREK
-Egyptian Kahk
Images From The Dinner
Marine
July 6 & 7
7:00 – 9:00 pm
We convened a thoughtful ensemble of individuals who dined, shared, learned, and enjoyed our homage to the marine environments of Southeast Asia!
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INDONESIA
-Bir Pletok
SINGAPORE
-Rica Rica Shellfish and Squid
–Crunchy Peanut Rojak
BURMA
-Catfish Mohinga
–Pickled Ginger Salad
MALAYSIA
-Nasi Lemak with Green Sambal, Fried Bits, Eggs
–Pineapple Sambal Shrimp
SRI LANKA & VIETNAM
-Watalappan with Fish Sauce Caramel
–Golden Milk
PHILIPPINES
-Mini Coconut Bibingka
Images From The Dinner
Mediterranean Sea
August 3 & 4
7:00 – 9:00 pm
We convened a thoughtful ensemble of individuals who dined, shared, learned, and enjoyed our homage to Mediterranean Sea!
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BALKAN:
-Rakija-Inspired Spritz
OTTOMAN:
-Spicy Red Pepper Ezme
-Urfa Chili Grilled Haddock
-Antalya Piyaz
ITALIAN:
-Eggplant Caponata
-Shaved Fennel Salad
-Seasonal Fritto Misto
GREEK:
-Skordalia
-Piperies Yemistes
-Roasted Calamari
LEVANTINE:
-Halva, Medjool Date, Roasted Grapes, Sesame
TAKE HOME:
-Nonna Ida Almond Cakes
Images From The Dinner
Local Partnerships
Candid Fare dinners highlight a local non-profit, organization, or small business making positive changes in our food systems and the local community. Each partner will be announced as a surprise guest upon arrival. We are proud to highlight the good work being done in, and around, the Chicago-land area.
