Lunch with the Chefs (LWTC) is a theme lunch hosted at the IMU that is open to the public. When LWTC was first introduced in 1995, by Chef Barry Greenberg, it was originally intended to be a pop up lunch in River Room for around 50 guests, but 120 guests attended. Due to the high demand, LWTC became a monthly event for several years. Overtime, more and more people became interested and the event was relocated to the IMU Main Lounge. LWTC now hosts three events during the year for 400+ guests. The most recent LWTC theme was The Best of the 60s, 70s, and 80s,which featured a menu of deviled eggs, wedge salad, beef wellington, clover leaf rolls and bananas foster.

Next LWTC: Farm to Fork: Local Producers

May 24th, 2018 @IMU MAIN LOUNGE | TICKETS ON SALE MAY 1st!

Passed Apps:

Black Bean Fritter:

Grimm Family Farms Black Beans & Bubbling Brine Brothers Kraut-Chi

Iowa Kabob:

Zaza's Tortellini, Amana Summer Sausage & Frisian Farms Gouda

Bread:

Biscuits with BJ Honey Butter

First Course:

Pickled spring vegetables from Grinnel Heritage Farms and organic greens and Old Capital Tofu over Early Morning Harvest Greens

Entree:

Backpocket Beer Braised Dolan Farms Chicken with Grinnel Heritage Farms asparagus, Early Morning Harvest hearty greens & Early Morning Harvest Grits

Vegetarian Entree:

Pierogi with local potatoes and cheese

Desserts:

Peanut Butter Potato Chip Truffle with Sterzling's Potato Chips

Rosemary Corn Cake with Early Morning Harvest, Super Natural Butter, Farmer's Hen House Eggs, and BJ Honey

Vanilla Bean Ice Cream from Dan & Debbie's Creamery