From 6:30 to 7 p.m., see how whiskey is made – and taste a sample – as Koval Distillery talks about the grain-to-bottle whiskey-making process. Chicago’s Koval Distillery produces award-winning organic whiskey, liqueurs and special
ity spirits in Chicago’s first distillery since the 1800s. Embracing the grain-to-bottle mentality, each step of the spirit-making process is thoughtfully monitored: beginning with contracting local farmers to grow the grain, to on-site milling and mashing, to finally distilling, bottling, and packaging.
“We’re very excited to offer visitors a chance to enjoy a sophisticated dinner featuring farm-fresh foods under our new White Pine Pavilion,” said Gina Steele, special events coordinator for The Morton Arboretum. “It’s the perfect date night experience, but with a healthy, fun, and stylish twist.”
The Farm to Table Dinner will also be the inaugural event for the Arboretum’s new chef, Daniel Ovanin, formerly the executive chef at Glen Prairie Restaurant at the Crowne Plaza in Lombard. Chef Ovanin’s expertise stems across farm-to-table concepts, securing locally-produced foods, and gluten- and allergen-free cooking. For this event, Chef Ovanin’s stylish menu includes Heirloom tomato salad, pan-roasted Miller Farms Amish chicken, and much more, and he will be on hand for a presentation about the evening’s meal.
Tickets for the Savor the Seasons: Farm to Table Dinner are on sale now. Prices are $80 for members and $90 for nonmembers. Space is limited so purchase tickets before they’re gone.