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Historic Wagner Farm Harvest Supper

harvest supper 1

October 14 | $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 p.m., 5:20 p.m., 5:40 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 + sauces
Candied pears + apple + bitter greens
Crispy mushrooms + peppered ricotta
Broccoli raab + Meyer lemon + seeds
Corn + barley + charred pumpkin + rye bread


Course 2: Lamb

Paté + toast
Tenderloin + vinaigrette + bitter greens + onion
Leg + garlic + demi-glace
Rack + corn bread + pickled vegetables
Breast + honey + fenugreek + squash + sourdough
Sugo + pappardelle + pickled berries


Course 3: Pork

Chicharrón + harvest chimichurri
Paté + toast + preserved fruits + mustard
Bacon + eggs + crispy pork belly
Butt + manchego + peach
Pork pie+ pickled stone fruit
Crispy shank + whiskey demi-glace + pickled berries
Chops + grandma’s applesauce


Course 4: Sweets

Mom’s apple dumplings
Squash pie + savory whipped cream + pickled fruits
Herbed meringue + harvest fruits + whipped cream

Click below to purchase tickets and select your seating

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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 in Hyde Park, New York and has held tenure at multiple restaurants in Chicago, including Bangers and Lace, Lula and Girl and the Goat, as well as Dickie Brennan’s restaurants in New Orleans.






October 14


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