Multi-course dinners are all the rage right now. I love seeing the menu for a multi-course dinner and thinking about which course I’ll like most. It’s cool to get to try several bites instead of committing to one dish. Since June, I’ve been to multi-course dinners at Bakery & Pickle, Prairie Fruits Farm, The Space, and Punch! Bar, and when Cedar Oak Farms invited me to attend their first farm dinner of the season, of course, I said yes.
I went to Cedar Oak Farms’ open house earlier this month and had a taste of what they were offering, but last Friday night, I got to experience the delight of eating dinner at the little farm tucked in fields of corn.
Finding the farm was fairly straight-forward with GPS, and we parked beside other cars on the grass near the barn.
Though dinner began at 6 p.m., guests were invited to arrive a half hour early to enjoy the farm and a social hour. We arrived early and found a seat on the patio. Thankfully, the weather was absolutely gorgeous and in the 70s, so sitting outside was nice. The open air and serene silence felt relaxing, a real getaway from the hustle and bustle of Champaign-Urbana.
After a small crowd had gathered, the owner and chef welcomed guests and invited everyone to sit and relax or wander the property. The variety of seating allowed for groups to mingle or find a cozy spot off themselves. I had read on the event site that there would be staff-passed apps, but we didn’t see any.
My dinner was free, but tickets cost $60. Cedar Oak Farms’ dinner events do not include alcohol pairings neither do they sell booze, but guests can BYOB. Knowing this, I packed a red wine and a local beer to share. Other guests brought beer and wine as well. Those with cans popped them, and staff brought out wine glasses for wine-drinkers.
Just before 6 p.m., Cedar Oak Farms welcomed guests into the refurbished barn for dinner. The tablescape was beautiful with fresh flowers and elegant place settings.
The warm wood and white together was very farmhouse chic. Not many places have napkin rings these days, but I liked the napkin rings because they reminded me of my fancy Nana’s house.
Not long after we had sat, diners received the first of five courses in a tiny white bowl.
The first course was an appetizer of lamb meatballs with whipped feta, fresh herbs, and chili oil. Cedar Oak Farms sourced the herbs from their garden, lamb from Crider Farms in Farmer City (which is at the Champaign farmers market), and feta from Prairie Fruits Farm & Creamery in Champaign, a celebration of local ingredients. Hand-rolled and tender, the lamb meatballs had fresh garlic and diced red onion which with the feta was deliciously reminiscent of a gyro to me. The garlicky meatballs tasted so good with the creamy feta sauce; using feta from Prairie Fruits Farm was smart because that feta is amazing. The chili oil was a nice touch to cut the rich cheese and lamb.
The chef came out to tell diners that she didn’t want to talk too much, that this dinner was all about community. She was passionate about the food, but I got the impression she was even more passionate about seeing a lively dinner party. So the next course, we broke bread together.
Served family-style, the second course was two plates: a board of nibbles and a plate of bread and butter. Having shared plates really did open up the table for chatter. The fresh-baked bread was warm and served with a good amount of butter.
I appreciated that the kitchen pre-sliced the bread for uncomplicated serving, no knife needed. It had a simple flavor and was great with any of the nibble board bites.
Our table of eight’s board had veggies from Cedar Oak Farms’ garden, cheese from Ropp Jersey Farm in Normal, rolled prosciutto with herbed cheese, green olives, and more yummy herb butter, which was great because that bread was a big portion. When the nibble board was served, the staff told us they could bring out more of anything we wanted, which was kind, but I think we could have started with a bit more cheese and grapes. Everything on the board tasted yummy. The soft cheese was a bacon and green onion cheddar, which was so good, but I loved the house-pickled cucumbers and red onions most.
Made with vegetables from Cedar Oak Farms, the next course was a salad of chopped lettuce, radish, sweet corn, edible flowers, Ropp Jersey cheddar, and housemade croutons with a creamy herb dressing. Using their own from-scratch bread for the croutons was impressive, and the bread had that delicious sourdough flavor plus a toasty crunch. The mild cheese had a little tang, and having the cheddar crumbled as opposed to grated packed a big, cheesy punch, which was a tasty balance to fresh veggies and utterly satisfying with the buttermilk dressing. I loved that dressing! It was really yummy with a gentle dill taste and a big tangy creaminess. The initial portion was sparing, but no sooner had the plates hit the table before a server with a pitcher of extra dressing arrived offering more tableside, thankfully.
The main course was a Cornish hen from DuChick Ranch in Cissna Park with corn succotash. I was most looking forward to this course because Cornish hen is not on menus most places. From flavor to presentation, the miso-glazed Cornish hen did not disappoint. The poultry was absolutely delicious with some skin a little crisp but most bites tender and juicy. The meat was bursting with savory flavor and easily slid off the bone.
Pairing the hen with summer succotash was smart for a seasonal dinner in August, and I loved the farm’s corn. The simplicity of fresh cracked pepper and butter was all the corn and lima beans needed besides bite after bite of savory hen. The fresh crunch and natural sweetness of corn tasted fantastic, and I was pleased there was lots of the succotash. This dish was the highlight of the night for me, and if ever a menu has hens from DuChick Ranch, do try it.
Finally, the dinner ended with dessert: a from-scratch peach cobbler with vanilla ice cream and fresh mint. Wow, this was delicious! The sturdy stature — not thin and floppy — of the thick slices meant there was so much summer peach flavor. The warm cobbler’s soft, tender peaches and sweet, cinnamon crumble tasted delicious with the farm’s mint adding an unexpected yet lovely freshness. The chef used local peaches from Mileur Orchard and Janie’s Mill flour for the crumble, continuing the theme of farm fresh and sourcing from small, local businesses. It was truly charming to end the meal with a boat of peach cobbler in a barn on a farm.
Overall, the dinner was a delight. The servers managed the delicate balance of not rushing the slow eaters while still clearing finished plates. Though dinner ended at 8 p.m., they said we were welcome to stay until 10 p.m. to enjoy nighttime on the farm.
I thought the owner did an incredible job making guests feel at home. The shared long tables encouraged easy chatting (especially after my tablemate removed the tall flower centerpiece). Since everyone was eating the same food, it made for effortless conversation. Did I like the meatballs? Yes, and you? Though it felt serendipitous, every element of the dinner was intentionally communal. We all entered the dining room together, sat at a communal table, and shared carafes of water and bites from a nibble board. I met really cool people and had fascinating conversations about food but also travel, wild walnuts, physics, and more. I’d definitely return for another dinner on the Paxton farm.
Sometimes I hear from people that they’re bored with the area dining options, and this multi-course dinner was certainly an escape from the regular menus. The event was elegant yet casual, and the food tasted great. The real charm of Cedar Oak Farms’ dinner was the emphasis on community, celebrating both the community of local, small farms and community of diners who seek out experiences like this.
Learn more and buy tickets on the farm’s website.
Cedar Oak Farms
56 N 2100E Rd
Paxton
