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Historic Wagner Farm Harvest Supper

October 14, 2017 | $125

Come to the farm for a one night only pop-up dining experience featuring a Harvest Supper under the stars. Enjoy an evening of culinary delights that explore the many foods and flavors of fall. Mad Moxie Hospitality will prepare and serve a pre-fixe menu sure to satisfy every foodie’s palate. All food served is locally sourced and bought, much from Wagner Farm’s market vendors, and from the farm’s own garden. The ticket price includes 3 alcoholic beverages, paired to perfection to compliment the meal. Additional beverages are available for purchase.

Proceeds from this delicious event benefit Historic Wagner Farm.

Seatings: 5:20 p.m., 6 p.m., 6:20 p.m., 6:40 p.m., 7 p.m. and 7:20 p.m.
Tickets: $125 per person. Advance purchase required. Guests must be 18 and older to attend.
Note: In case of inclement weather, the meal will be served in the Heritage Center.

All sales are final. No refunds or exchanges.

This is a coursed meal served in the French tradition

Course 1: Vegetable

Fall lavash + Harvest dip
Apple + Greens + Onions
Crispy mushrooms + Peppered ricotta
Seared broccoli + Heirloom carrots + Lemon + Breadcrumb
Corn + Barley + Charred pumpkin + Rye bread


Course 2: Lamb

Leg + Garlic + Demi-glace
Chops + Honey + Fenugreek + Squash + Sourdough
Sugo + Papperdalle + Pickled berries


Course 3: Pork

Chicharrón + Harvest chimichurri
Paté + Toast + Preserved fruits + Mustard
Butt + Peach + Onion + Corn + Pepper
Pork pie+ Pickled stone fruit
Chops + Grandma’s applesauce


Course 4: Sweets

Mom’s apple dumplings
Squash pie + Savory whipped cream
Herbed meringue + Harvest fruits + Whipped cream
Great Grandma Johanna’s klejner
Chocolate rye sable
Buckwheat jam bites

Click below to purchase tickets and select your seating

Ticket sales close Oct. 14 at 3 p.m.

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Meet the Chef!This evening’s chef, Nathaniel Herrera-Oshaben hails from Northern Michigan, where he developed his passion for using local, seasonal ingredients. He trained at the Culinary Institute of New York and has held tenure at multiple restaurants in Chicago, including the Michelin-rated restaurant Blackbird, Girl and the Goat, Lula, and Bangers and Lace.

Nate said he used to watch his grandma cook on a wood-burning stove, just like the one in the Wagner Family home kitchen. She had the patience and the love for food to cook on that stove for her entire life. He was inspired by her passion. He has recently been exploring our gardens at Historic Wagner Farm, looking for fresh ingredients and ideas. Nate has been working on a vision of using local, seasonal ingredients to create a dinner using the harvest from our very own Wagner Farm.

He envisions the dinner as a shared, family style experience where people sit together from the same community sharing delicious food, on the farm and under the stars. He likes to mingle with the guests and be transparent with their work, so they can also share the experience. He believes the key to success is the attention to detail, cleanliness and having a good plan.

Part of Nate’s dream is to utilize his skill of providing a whole butchery experience. Being a trained butcher, a vegetarian 5 days a week, and having great respect for animals, he believes in using the animal “head to toe”. Nate said most of his dishes are inspired by his experience working at Dickie Brennan’s, a restaurant in New Orleans. Nate enjoys cooking with many types of foods with influences from Mexico, as well as traditional French style from his experience in New Orleans. You can learn more about his cooking philosophies and inspirations on his social media channels: @natezorecooks.






October 14, 2017
Event Category:


Historic Wagner Farm
1510 Wagner Road
Glenview, IL 60025 United States
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(847) 657-1506