The Fall Feast is Food Works' annual farm-to-table dinner celebrating Southern Illinois culinary talent, tradition, and local ingredients. The 2019 Feast took place Sunday, October 13, 2019, 5-8 pm at Keepers Quarters in Carbondale, IL. The event was a 5-course meal, prepared by 4 area chefs:
Doug Robinson, Keepers Quarters
Josh Klarer, Underground Public House
Troy Ray and Katie Carter, Seasoning Bistro
In a special collaboration at this year's Feast, all the chefs worked together to create the main course. Each course was also paired with locally produced beverages.
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Doors opened at 5 pm with welcome cocktails. Dinner was served at 6 pm. A vegetarian option was available.

Tickets were $65 for the general public and $60 for Food Works members. Become a member to receive the discount. Questions? Email [email protected] or call (618) 370-3298 x 101.

This year’s Fall Feast featured a cross-section of up-and-comers alongside Southern Illinois culinary stalwarts, all of whom use locally grown ingredients in their food.

Doors opened with welcome cocktails from Stumpy’s Spirits, a grain-to-glass distillery in Columbia, Illinois, and a 2016 Chambourcin from Alto Vineyards, paired with imaginative appetizers by Head Chef for the evening Nicholas Stewart of Cristaudo’s and complemented by La Colina Linda’s back-by-popular-demand famous vegan Yeng/Yang pâté, and cheese from Marcoot Jersey Creamery. Adam Stumpf from Stumpy’s created a special fall concoction for the event and was on hand to talk about the renovation of his family’s eighth-generation farm into a working distillery that grows and malts its own grain.

Harbaugh’s Café, known for its exceptional use of local ingredients, designed the soup course, paired with a dry cider fermented with a Belgian yeast strain by Cobden’s Apple Knocker Cider.

Newcomers Keepers Quarters, who made a splash this summer with their tasteful execution of local food, provided a fall twist on heritage Southern Illinois greens and apples, paired with a sour beer from local favorite Scratch Brewing Company, which grows many of the ingredients used in its beer on its own farm.

Cristaudo’s designed a main entree of local chicken with roasted vegetables (a vegetarian option was available), paired with this year’s Vidal Blanc from Alto Vineyards.

We capped the evening with Cristaudo’s custom made 10th Anniversary Cake made with local zucchini and finished alongside Alto’s Late Harvest Reserve dessert wine.

This year’s feast offered new suprises as multiple celebrity Chefs came together to prepare the feast! The Chefs of Cristaudo's were joined by Yellow Moon Cafe, La Colina Linda, LCL Farm and B & B, Longbranch Cafe & Bakery, and Hedman Vineyards. The featured wine and spirits came to us from our wine and spirit sponsors including, Scratch Brewing Company, Alto Vineyards, Apple Knocker Hard Cider at Owl Creek Vineyard, Owl Creek Winery, and Grand River Spirits.

A silent auction featured local goods and services! We also brought back the previous year's popular Pie Auction!

A BIG thank you to our other sponsors including, Cristaudo's, Longbranch Cafe & Bakery, SIH, Neighborhood Co-op Grocery, Scratch Brewing Company, Yellow Moon Cafe, Hedman Vineyard, La Colina Linda LCL Farm and B&B, Alto Vineyards, Apple Knocker Hard Cider at Owl Creek Vineyard, and Grand River Spirits.