How Local Can Sixteen’s Frank Brunacci Go?
While Wylie Dufrens may not be particularly happy about it, Frank Brunacci is launching his third installment of “Feasting at Sixteen,” with a headfirst dive into locavorism. The pitch is that from August 30 to September 6 the à la carte and tasting menu at Sixteen will feature “only locally-produced ingredients.” That includes items from Slagel Farms, Mint Creek Farms, and Nordic Creamery, among many, many others. Along with the dinner menu, the restaurant will also be hosting to special events for those who like to dine earlier in the morning.
On Thursday, September 2, Brunacci will host a breakfast buffet from 7 to 11 a.m., featuring produce from Nichols Farm and maple syrup from Burton’s Maplewood Farm. It’ll cost $35 a person. On Sunday, September 5, there will be a Harvest Brunch from 11 a.m. to 2:20 p.m. for $65. For reservations call (312) 588-8030. Check out the full menu for the brunch below.
Traditional Eggs Enedict made with Slagel Farm Fresh Eggs
Breakfast Sausages from Mint Creek Farms
Buttermilk Pancakes with Burton’s Maplewood Farm Maple Syrup
Slagel Farm Prime Rib Carving
Artisan Cheese Board with Nordic Creamery’s Capriko, Aged Cheddar, and Grumpy Goat with Seedling Farm’s Italian Plum and Flamin’ Fury Peach Compotes.
Slagel Farm’s Pork Belly cured with Seedling Farm’s Slow-Roasted Cider, topped with Seedling farm’s Caramelized Honey Crips Apples and a Calvados Gastrique
Lake Superior Whitefish with Potato Dumplings and River Valley Ranch’s Portabella Salsa and Mushroom Whip
Seasonal Vegetable Side Dishes featuring produce from Nichol’s Farms