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2019 Farm-to-Table Dinner

Cog Hill logo grayscale OL

The 2nd Annual Cog Hill

Farm-to-Table Dinner


The 2nd Annual Cog Hill Farm-to-Table Dinner is almost here! Join us Wednesday, September 25th for a great evening at Fairway Farms & Apiary with friends followed by dinner out on Course No. 4-Dubsdread. Find the breakdown and menu for our event below.

This event is $110 per guest, all-inclusive and non-refundable. Guests must be at least 21-years-old to attend. Reserve your seat below and stay tuned as we reveal more details closer to the event. For inquiries, please contact Angelica Carmen at This email address is being protected from spambots. You need JavaScript enabled to view it. .


2019 Cog Hill Farm to Table Dinner

The Menu

Featured Cocktails

Par For The Course
Pollyanna Brew Co. & Fairway Farms Collaboration
Lavender IPA
“Beekeeper’s Balm”
White Rum, Lemon Balm, Honey, Lime  Juice
“Sage Advice”
Bourbon, Honey-Sage Simple, Orange
Red, White - CHGCC


Passed Hors d’oeuvres

Blistered Shishito Peppers
Chicharron Bruschetta
Honeycomb Crostini



-Farmer’s Charcuterie Board-
Heirloom Market Salad
Heirloom Tomatoes, Edible Flowers, Roasted Garlic Vinaigrette
Pumpkin Tortilla Soup
Pumpkin, Salsa Verde, Toasted Pumpkin Seeds, Micro Cilantro
Carnitas Ravioli
Smoked Caramelized Onion Reduction, Thyme, Roasted Husk Cherries
Grilled Rainbow Vegetables
Eggplant Baba Ganoush, Pea Shoots, Rosemary



Bourbon Roasted Pears
Honeycomb, Whipped Ricotta, Chocolate Mint, Lavender Flowers


Featured Speakers

~Paul Ciciora, Pollyanna Brew Co
-Chris Flick, Director of Grounds Operations, CHGCC
~Angelica Carmen,
Sustainability Specialist & Farm Director, CHGCC
~Chef Ricardo Marquez & Chef Jose Alcantar, CHGCC





12294 Archer Avenue, Lemont, IL 60439