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Thanksgiving Farm-To-Fork Recipes

Before our country became so urban, people bought their food directly from the farm or the local market. If a product was tasty and ripe, they knew who was responsible. At Harvest Restaurant at Pheasant Run Resort, Executive Chef Tiffany Tooker not only knows where their food is coming from and the farmers responsible, but she is uniquely proud of what that means for the guest dining experience. 

Executive Chef Tiffany Tooker is an East Coast award-winning chef with a progressive culinary experience that spans over twenty years. She's been named Executive Chef of the Year three times by HostMark Hospitality. She had experience in hotels, independent restaurants, catering, and country clubs before arriving in Saint Charles in 2014 to work for Pheasant Run Resort where she oversees three restaurants, banquets, quality, and a staff of twenty-four.

Chef Tiffany is the creative force behind all of the restaurant and catering menus at Pheasant Run Resort as well as customized menus for special events and private affairs. With the Harvest menu, the focus is on farm to table dining. The connection between guests and the food served comes to life with this farm to table philosophy.
Try these cherished holiday recipes at home created by Executive Chef Tiffany Tooker! These recipes are sure to please during the holiday season. 


Red Velvet Waffles (Yield 1 batch)

  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 oz. tablespoon red food coloring
  • 1  cup Walnuts, chopped
  • 4 cups flour

Red Velvet Waffles Directions
  • Whisk flour, sugar, baking powder, cocoa and salt in large bowl and set aside.
  • In a mixing bowl, mix buttermilk, melted butter, eggs, vanilla and vinegar together until smooth. Add in red food coloring. Add wet mixture to dry ingredients and whisk until smooth.
  • Warm up waffle iron until ready
  • Spray waffle iron with cooking spray and pour approximately 8 oz. waffle batter onto waffle iron. Close lid and cook until waffle is deep red and crisp on outside, about two ½ to 3 minutes.
  • Repeat with remaining waffle batter until all waffles are ready.
  • Serve with lemon glaze add chopped walnuts and your favorite fresh fruit toppings for garnish.

Lemon Glaze
  • 2 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 tbsp. lemon zest
  • 3 cups sifted powdered sugar
  • 6 oz. package cream cheese, softened

Lemon Glaze Directions
  • Whisk cream cheese at medium speed with an electric mixer until smooth.
  • Add lemon juice, lemon zest and vanilla extract mix until smooth.
  • Slowly add powdered sugar, beating until smooth
1/2 cup sugar
  • 2 tablespoon  baking powder
  • 2 tablespoon cocoa powder
  • 1  teaspoon kosher salt
  • 2- 1/2 cups buttermilk
  • 1 cup butter, melted


Rustic Cut truffle Potatoes (Yield 8-10 servings)

  • 5 pounds of potatoes (Peruvian, sweet, and Yukon Gold), diced
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • 4 tablespoons olive oil
  • 2 tablespoons truffle oil
  • Salt and pepper, to taste
  • Shaved fresh Parmesan


  • Preheat oven to 400 degrees.
  • Wash and rough chop potatoes, then place in bowl. Add olive oil, thyme, rosemary, salt, and pepper; mix until coated.
  • Turn oven down to 350 degrees and spread potatoes on a large sheet pan.
  • Roast potatoes for 45 minutes, turning every 12 to 15 minutes so they cook evenly.
  • Once roasted, place the potatoes in a serving dish and drizzle with the truffle oil.
  • Top with shaved Parmesan and serve hot.
View this Recipe in the November 2019 Issue of Naperville Magazine: page 96. 

Warm Butternut Squash (yield 10 servings)

  • 1 cup pecans, chopped
  • 1 tablespoon butter, melted
  • Large butternut squash (approximately 5 pounds each), peeled, seeded, and chopped
  • 2 tablespoons olive oil
  • 1 cup dried cherries
  • 2 tablespoons honey
  • 3 ounces goat cheese, crumbled
  • Pinch of sugar and cinnamon


  • Preheat oven to 350 degrees. 
  • Stir pecans, butter, and sugar in bowl. Place the pecans on an oiled or sprayed sheet pan and roast for 10 minutes; reserve.
  • Place the squash on a second oiled or sprayed skillet; drizzle with olive oil, and sprinkle cinnamon on top. Roast squash for 15 minutes, then toss the pecans on the same skillet and cook for an additional 10 minutes.
  • Place squash and pecans in a serving dish (or keep in skillet), then lightly mix in honey and cherries. Top with crumbled goat cheese and serve. 
View this Recipe in the November 2019 Issue of Naperville Magazine: page 97.

Farm-To-Fork Dining Any time at Harvest Restaurant in St Charles

If you'd rather have us do the gardening, chopping, and cooking, join us at Harvest Restaurant Thursday through Saturday! Housed inside our Historic Dairy Barn, the artful menu at Harvest is inspired by its rustic setting, full of thoughtfully sourced ingredients from local Great Lakes farms and Corn Belt ranches. Not only are our dry-aged steaks, grain-fed poultry, and seasonal produce as fresh as can be, all our seafood is the fresh, never frozen. It's this dedication to the integrity of everything on our menu that makes Harvest one of the finest restaurants in St. Charles, IL. Small town service, big city taste.

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