June Restaurant
Chef Josh Adams takes straight-from-the-farm organic products to prepare modern american cuisine. Best new restaurant in the midwest - The Wall Street Journal
Meet Grindstone friend and client Evan Barry, farmer and owner of Down River Farm, where he grows some of the freshest and finest vegetables in Central Illinois.
Evan began his farming career on a 1.5 acre market garden in Asheville, NC, before exploring agriculture internationally, working for a year in South America on six different farms in Ecuador, Peru, Chile, and Argentina, farming sheep in Patagonia, cacao and coffee in Ecuador, then working on a vineyard in Argentina.
Discovering the people and places behind these plants we call commodities taught him the cultural implications of our actions from a very unique perspective.
Upon his return, Evan sought a job as a farmhand near Chicago to be closer to his family and found his way to Henry’s Farm, where he truly learned to embody the dance that is farming.
Evan experienced firsthand how one crop weaves into another seamlessly — how spring lettuces make way for mulching tomatoes, which falls into the first summer squash harvest and the intensive weeding sessions, then the sweet corn harvest which makes way for the green bean harvest, leading back to lettuces in the fall, and finally clearing the field before the first frost.
Evan learned how to focus on each of his senses and movements to farm as effectively and efficiently as possible. He embraced and soon embodied how to live and breathe this profession, day in and day out, for the entirety of a season.
Learn more and experience it all at our monthly music and farm dinner series. The next dinner will be prepared on July 31 by Chef Josh Adams (former owner and executive chef at June Restaurant) in a live fire outdoor kitchen served at a communal table on the farm and accompanied by acoustic tunes from Nathan Taylor Music.
DM us to request an invite to book any of the few remaining reservations via our private link and password.
We’d love to see you at the table.
On Sunday, July 31, Chef Josh Adams invites you to a very special farm dinner showcasing the peak summer harvest at Down River Farm.
The Dinner Down River monthly supper series begins with a farm tour and snacks followed by a multi-course menu highlighting the best of the season.
Plated salads, shareable mains and a plated dessert will be prepared by Chef Josh and his all-star team in a live-fire outdoor kitchen, served at the communal table:
Snacks
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Dry aged Kilgus Farmstead beef zha jiang, grilled ARDOR sourdough, wood roasted bone marrow, chives, fried garlic, parmesan, pickles, whipped crème fraîche, scallions
Scallop, bean curd, summer squash, espelette, xo sauce
Grilled scallion pancake, scallion aioli, marinated scallion tops, onion ash
Ardor brioche, bacon, cured egg yolk, buffalo mozzarella, hoisin tomato jam
Plated Salad
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Cherry tomato, zucchini, cucumber, fermented black bean, shallot, shiso, chile, borage
Shared Mains
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Rainbow Chard, oyster sauce, pickled garlic, grilled chard stem
Leek, sea urchin sauce, dried tomato, pine nuts
Grilled green bean, potato, anchovy, fermented turnip green
Ember roasted beet, pickled spruce, black sesame sauce
Kilgus pork shoulder Lu Rou Fan
Glazed chicken thighs adobo
Plated Dessert
—
Wood-grilled tamarind glazed carrots, white chocolate namelaka, brown butter, miso, almond cake, basil
Acoustic tunes by Nathan Taylor Music will accompany the dinner and just a handful of reservations remain. Message us or Grindstone for the private reservation link and password.
We would love to see you at the table.
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Peoria, IL
61616