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Summer Farm to Fork Recipes from Chef Tiffany

Farm to table dining - it's who we are. The connection between our guests and the food we serve them comes to life with our farm to table philosophy.
 
Before our country became so urban, people bought their food directly from the farm or from the local market. If a product was tasty and ripe, they knew who was responsible. At Pheasant Run Resort, we not only know where our food is coming from and the farmers responsible, but we are uniquely proud of what that means to our guests' dining experience. And it's why we have our own garden right onsite.
 
The Chef invites you behind the scenes by sharing some of her summer time seasonal recipes. These are perfect for enjoying summer's garden bounty. We hope you enjoy!

If you'd rather have us do the gardening, chopping, and cooking, join us at Harvest Restaurant!
 

Avocado Deviled Eggs (Yield 2 per Person)

Red Pepper Coulis

  • Salt
  • Red Pepper Coulis (optional for garnish)
  • 1 C Commercially Prepared Roasted Red Bell Peppers
  • 1/2 C Extra Virgin Olive Oil
 

Avocado Filling

  • 10 Large Hard-Cooked Eggs
  • 1 Avocados peeled and pitted
  • 2 Tbsp Dijon-Style Mustard
  • 1/2 tsp Chipotle Powder
  • 1 tsp Salt
  • 1/4 tsp Ground Pepper
  • 1 Tbsp Parsley Oil
 
 

Garnishes

  • 1/2 Red Bell Pepper, finely diced
  • 3 ounces Fresh Lump Crab Meat, picked over
  • 2 Tbsp Cilantro, finely chopped
  • 5 ounces Sliced Prosciutto, baked until crisp and crumbled
 
 

Directions

  • For Red Pepper Coulis: Drain roasted peppers and pat dry with paper towel. In blender, puree peppers with oil. Pass through Chinois, adding additional oil as needed to achieve consistency of stirred yogurt.
  • Avocado Filling: Peel, halve and separate yolks from whites of hard-cooked eggs. In a food processor, pulse yolks until finely chopped (do not over-process). Add flesh from Avocados, mustard, chipotle powder, salt, and ground black pepper, pulsing until mixture is smooth. Add 1 tablespoon Parsley Oil for enhanced green color and flavor, or more as desired.
  • Transfer filling to plastic pastry bag fitted with tip and squeeze out all air. If not using immediately.
  • To Serve: Pipe Avocado Filling into egg white halves. Garnish filled eggs three ways:
    • Sprinkled with oven-crisped prosciutto finely chopped into crumbles; With diced red pepper; With crab-meat lightly chopped and tossed with minced cilantro, olive oil, salt, and pepper. Garnish plate (optional) with drizzles of Red Pepper Coulis.

Bacon Wrapped Dates with Apricot Glaze (Yield 2 per Person)

  • 32 -Nature Organic Dates
  • 1/4 C Goat Cheese
  • 8 Slices of Bacon
  • 1 C Unsalted Shelled Pistachios
  • Kosher salt
 
 

Directions

  • Preheat the oven to 400°.
  • Open the slit in the unpitted date lengthwise and stuff each one with 1/2 teaspoon of the goat cheese. Pinch the dates closed.
  • Wrap each date securely in a piece of bacon and arrange the dates, seam side down, on a wire rack set on a baking sheet.
  • Bake the stuffed dates for about 20 minutes, or until the bacon is browned and crisp; turn each date after 10 minutes. Serve the stuffed dates warm or at room temperature
 

Apricot Glaze

  • 2 Tbsp Cornstarch
  • 1/2 C Sugar
  • 1/3 C Apricot Nectar
  • 1 Tbsp Lemon Juice
  • 1/2  tsp Almond Extract
  • 1/2 C Apricot Halves, drained, chopped
 
 

Directions

  • In a saucepan, blend the cornstarch & sugar, then add the nectar.
  • Heat, stirring constantly, until thickened.
  • Remove from the heat & add the rest of the ingredients & mix well.
  • Serve warm or chilled

Mozzarella & Balsamic Bruschetta (Yield 2 per Person)

  • 1 (32-ounce) Can Whole Tomatoes, drained
  • 1 C Fresh Basil Leaves, washed and spun dry
  • 4 Tbsp Extra-Virgin Olive Oil
  • 6 Cloves Garlic, peeled
  • Kosher Salt and Freshly Ground Black Pepper
  • 2 Large French Baguettes, sliced 1-inch thick (about 36 slices)
  • 1 1/2 pounds Fresh Mozzarella Cheese, sliced 1/4-inch thick
 
 

Directions

  • Preheat oven to 375 degrees F.
  • In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic.
  • Pulse until smooth, but somewhat chunky. Season with salt and pepper.
  • On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown.
  • Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds.
  • Remove from oven and spread one tablespoon of the tomato mixture on each piece.
  • Place bruschetta on decorative platter and garnish with basil leaves.

Goat Cheese & Spinach Salad

For the Dressing

  • 2-1/2 Tbsp Raspberry Vinegar
  • 6 Tbsp Vegetable Oil
  • 1/4 C Honey
  • 1/2 tsp Dijon Mustard
  • 2 Tbsp Finely Minced Shallots, from one shallot
  • 1/4 tsp Salt
  • 1/8 tsp Freshly Ground Black Pepper
 
 

For the Salad

  • 1 (6-7 ounce) Bag or Carton Baby Spinach (about 6-7 cups)
  • 2 cups (1 pint) Strawberries, sliced
  • 1 cup (1/2 pint) Blueberries
  • 1/2 C Pecans, toasted
  • 4 ounces Goat Cheese
 
 

Directions

  • Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt and pepper in a small sealable container and shake vigorously to blend (be sure honey doesn't stick to bottom). Alternatively, combine vinegar, honey, mustard, shallots, salt and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified.
  • In a large bowl, combine baby spinach, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve.

Harvest Lamb Chops (Yield 2 per Person)

  • 12 Lamb Rib Chops (about 1-1/2 lb.)
  • 6 oz Pistachios
  • 3 Tbsp Honey
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Ground Cumin
  • 1/4 tsp Cayenne
  • Freshly Ground Black Pepper
  • Kosher salt
 
 

Directions

  • Position a rack about 4 inches from the broiler and heat the broiler on high.
  • Finely chop the pistachios in a food processor. Combine the pistachios and 1/2 tsp. salt in a small bowl.
  • In another small bowl, use a fork to mix the honey and lemon juice. In a third small bowl, mix the cumin, cayenne, 1 tsp salt, and 1/2 tsp pepper.
  • Brush the lamb chops with the oil and season on both sides with the spice mixture.
  • Arrange the chops on a foil-lined rimmed baking sheet. Broil until lightly browned, 1 to 2 minutes. Flip and broil until the second sides are lightly browned, 1 to 2 minutes.
  • Remove the baking sheet from the oven, and lower the rack to about 6 inches from the broiler.
  • Using a pastry brush, spread about half of the honey mixture on the top sides of the chops. Sprinkle with about half of the nuts, pressing so that they adhere. Broil until the nuts are lightly toasted, about 30 seconds. Flip the chops and repeat the honey-nut coating on the other sides.
  • Broil until the nuts are lightly browned and the lamb is medium rare, about 30 seconds. Let the chops rest for about 2 minutes, and then serve, sprinkling any nuts that may have fallen off the lamb onto each portion.

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


If you'd rather have us do the gardening, chopping, and cooking, join us at Harvest Restaurant! 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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