Farmheads Introduces Farm-Fresh Fare Outside The Restaurant


Farmheads, the hospitality group behind several of Chicago’s most noted farm-to-table restaurant concepts (Farmhouse Chicago, Farmhouse Evanston, and Lakeview’s Farm Bar), announced the addition of a brand new custom, off-site catering and events branch of their developing group of craft taverns in Chicago. With the mission of offering affordable, approachable Midwestern fare based on locally sourced and sustainable ingredients, the catering program will create the group’s same farm-fresh dining experiences off site, for everything from small parties to substantially-sized corporate events. In tandem with a steady selection of local and seasonal cuisine executed by Executive Chef Eric Mansavage, all food offered in the new catering program will be sourced exclusively across the four state footprint of Illinois, Indiana, Wisconsin, and Michigan for special events and beyond.

“The special part about our growing group of restaurants is that we are able to work with and support many small local farmers to source nearly all of our food,” says Farmheads Partner and Co-Owner Ferdia Doherty. “As we continue to expand, we wanted to introduce the catering division to keep up with the demand for sustainable, quality food offered outside of the restaurant setting, as well as to complement our strong in-house banquet and events program. It just makes sense.”

Farmheads’ catering arm will offer “Apps and Individual Bites” including items such as beet bruschetta with feta and balsamic glaze, chevre tarts with onion jam, homemade pierogis and more. A “Small Platters” section includes items such as local cheese & charcuterie “Cellar Boards” and the celebrated Wisconsin beer-battered cheese curds, as well as individually “Plated Lunches” complete with starter options, sandwiches, wraps and burgers available for custom catering. “Lunch Buffets” fit for groups of 30 or more consist of entrees such as Strauss Prime Rib with natural jus and horseradish cream and Cider Braised Pork Shoulder served with a side of corn bread and white beans.

The program also offers the buffet catering in a larger format, served family style or on a per-person basis.  Plated “Brunch” buffet spreads with Farmhouse breakfast favorites such as the classic Farmer’s Scramble and Chef’s Frittata can be coursed out and customized with entrees of choice. In addition to savory selections, sweets such as Pecan Bar Bites and Vanilla Pound Cake Pops can be added from the “Bites & Pops” offerings for dessert, served in 3s or as part of a full package. When it comes to drinks, packages are priced per person with “Standard,” “Select,” and “Premium” bar options, as well as a non-alcoholic package make up the beverage offerings.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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