Join us for an unforgettable evening filled with Illinois’ most delicious locally grown, raised, and produced food and drinks! Our Harvest Dinner at Lazy Daisy Diner & Cafe features a five course dinner from Chef Joel Burden. While our menu isn’t officially finalized, you can expect to see ingredients from local producers like mushrooms, microgreens, kale, chevré, bread, pork, grits, tofu, squash, and more. Chef Joel has really outdone himself with this menu and we can’t wait to share more on his dishes. He’s even made sure we have alternatives for those with dietary restrictions. You can find out more about that at registration.
In addition to the delicious locally grown and raised food, you will be able purchase local wine, spirits, and kombucha. Every bite and sip supports The Land Connection, helping us to build a more robust and resilient local food and farm system, from soil to supper plate.
Not able to join us for the dinner this year? You can still make an impact! A generous donor is matching donations dollar-for-dollar up to $7,500, or you can sponsor a farmer’s seat at the table so they can attend at no cost. (On the ticket form, choose 0 for Individual Ticket and then Add an Optional Gift or Sponsor a Farmer.)
All proceeds benefit The Land Connection’s work growing community-based food systems in which every farmer has the opportunity to protect our environment by growing food in a sustainable manner and every person has access to local, nutritious food.
About the Chef
Joel began his food service career in 1999 as a teenage soda jerk at Gene’s Ice Cream in Bloomington, IL., but his passion for food started much earlier. As a child, he enjoyed cooking for his family and competing in culinary contests, winning blue ribbons at the McLean County 4-H fair. After high school, Joel worked his way up from a fry cook to line leader. His first role as Kitchen Manager at The Coffeehouse in Uptown Normal, IL., exposed him to advanced operations, including ordering, menu planning, and crafting specials for a Vegetarian and Vegan kitchen.
Seeking to expand his knowledge, Joel joined the kitchen team at Epiphany Farms Restaurant in Bloomington, IL. This farm-to-fork restaurant, with Executive Chefs who came from backgrounds in Michelin Starred restaurants, deepened his understanding of local restaurant operations and the production and distribution of produce, pork, chicken, and eggs. While working at Epiphany Farms, Joel went from prep cook to Sous Chef and was instrumental in the opening of several restaurant concepts, including: Anju Above, specializing in Korean style sushi and Neapolitan style pizzas, Bakery and Pickle, featuring a regularly changing family style 5 course prix fixe menu, and Harmony, a Korean BBQ.
Joel later moved to Champaign-Urbana, where he was hired as Sous Chef and eventually Chef de Cuisine at Homegrown, a Farm-to-Table restaurant at the Atkins Golf Course. There, he gained significant expertise in restaurant management, menu development, food costing, and vendor relations. As managing Chef Partner at the Lazy Daisy, Joel brings his extensive experience, local connections, and passions for food to create a dynamic and delicious dining experience in the town he calls home.
