Rockford Art Museum’s new POP-UP RESTAURANT SERIES highlights top local restaurant chefs in an unexpected, off-the-grid setting. Each POP-UP RESTAURANT AT RAM—ABREO (February 28)GREENFIRE (March 28)ALCHEMY (April 25), and TONI’S OF WINNEBAGO (May 23)will have a set time for seating in the galleries and will showcase an innovative, multiple course prix-fixe menu alongside the museum’s current feature exhibition, and will include a lively “Did You Know?” conversation about food and art with RAM Curator Carrie Johnson. Limited amount of tickets will be sold for each event, ensuring a creative, one-time only culinary experience.  

Sponsors for the series include Ameriprise Financial/David Boccignone; Argent Capital/Steve Doepke;Lisa + Mark Lindman; Northwest Bank of Rockfordand Title Underwriters
Tickets are $55 each; reservations are required. Proceeds support Rockford Art Museum. For tickets or more information call RAM, (815) 968-2787. Purchase tickets online at event links below: 

NEW! POP-UP RESTAURANT SERIES 
FEB 28 | ABREO 
MAR 28 | GREENFIRE 
APR 25 | ALCHEMY 
MAY 23 | TONI’S OF WINNEBAGO 

FEB 28, MAR 28, APR 25, MAY 23
WED
| 7–9:30 PM, DOORS OPEN 6 PM 
$55 EACH, DJ, CASH BAR 
LIMITED SEATING, RESERVATIONS REQUIRED 
FOR TICKETS OR MORE INFO CALL RAM, (815) 968-2787
PURCHASE TICKETS ONLINE AT EVENT LINKS ABOVE

 

RESTAURANT MENUS (LISTED BY DATE OF EVENT)

ABREO: "A TASTE OF LOCAL IN THE WINTER"
First Course – McKenna Farms house cured coppa, arugula, ricotta, balsamic vinaigrette 
Second Course – Hazzard Free Farms polenta, pecorino, slow cooked egg, guanciale, fried shallot 
Third Course – Anderson Organics summer tomato and smoked pork ragu, fresh pasta, herbs, parmesan 
Fourth Course – Van Laars Family super sweet corn cake, panna cotta, thyme, salted caramel popcorn

GREENFIRE: "FRENCH THEMED DINNER"
Amuse Bouche – Kumamoto Oyster & Black Truffle 
Salad/Bread Course – Tartine (House Bread, Sauce Gribiche, Cornichon, Radish, Tomato & Watercress) 
Entree – Filet Mignon (Potato Robuchon, Asparagus & Bernaise Sauce) 
Dessert – Camembert Creme Brulee (Raspberry)

ALCHEMY: "OUT OF THE ORDINARY"
Hors d'oeuvre – Guac on Top (Tomato Cornet, Ahi Tuna, Mango, Avocado, Cilantro) and Nacho Pork Belly (Sweet Potato, Alchemy Pork Belly, Sweet Corn Salsa, Chive Crema)
Dig the Dirty Salad – Baby Romaine, Fresh Basil, Cherry Tomatoes, Baby Carrots, Mozzarella, Balsamic Vinaigrette
Red Velvet Fried Chicken – Crispy Red Velvet Batter, Cream Cheese Potatoes, Cocoa Slaw
Desserts – Cold Brew Coffee Cake (Cold Brew Custard, Espresso Cake, Chantilly Cream, Espresso Beans) and Orange Pasta Pavlova (Meyer Lemon Curd, Blood Orange, Raspberry, Blackberry)

TONI'S OF WINNEBAGO: "SPRING HARVEST: ENJOY THE FRUITS OF MOTHER NATURE"
Passed Amuse Bouche
Spring Harvest Soup – Field Gathered Stinging Nettle, Wild Ramps, Dandelion Greens and Early Havest Leeks Garnished with Crisped Dill and Dandelion
Asparagus – Homemade Rhubarb Molasses Drizzle, Pickled Rhubarb
Seared Beef Tenderloin – Wild Mushroom Salsa, Tamale Mashed Potatoes, Garnished with Pickled Local Horseradish
Celebrate the Strawberry

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