For three Thursdays spanning late September into October, 150 of Champaign-Urbana’s food lovers visited a restaurant in town for a dinner curbside pick-up style. While this wasn’t how we envisioned our annual Artisan Cup & Fork taking place, it’s what the year of COVID brought to us. Reflecting on the experience and reading the many […]
Artisan Cup & Fork
Jacob Goldstein – 14 Year Old Winning Farmer
Submitted Sun, 10/14/2018 – 6:13pm This week’s blog entry is from a guest writer. Jacob Goldstein is a high school Freshman and supplied the lamb for the winning team at our Artisan Cup & Fork Chef Competition in September. If you are interested in your article or blog entry being featured on the TLC blog, […]
My First Cup
Submitted Fri, 11/09/2018 – 10:45am This week’s blog entry is from a guest writer. Mark Cannon tells us about his experience competing for the first time at our Artisan Cup & Fork Chef Competition in September. Mark Cannon, Pitmaster at Black Dog Smoke and Ale House, Urbana I didn’t know what I was getting into when […]
Our Cup Runneth Over
Submitted by Irene Kaufman on Mon, 10/23/2017 – 9:10am Last Sunday evening the Champaign City Center was transformed into an event that could rival any Food Network competition I’ve ever seen. 175 guests gathered to eat, drink, and celebrate local food while supporting The Land Connection. Four teams, each comprised of a talented chef paired […]
Raise your Cup (and Fork)
Submitted by Birgit McCall on Mon, 10/09/2017 – 8:06pm I’ve been spending much of my time preparing for Sunday’s Artisan Cup & Fork Fundraiser and Chef Competition. I’m very excited about the event! It’s going to be a fabulous time; however, it sure would have been easier if we had just rented out a ballroom at […]
Sliced & Diced – And The Winner Is…
On Saturday, The Land Connection hosted Sliced & Diced: A Home-chef Cooking Competition, pitting 3 local home-chefs against each other in a local food Battle Royale. The saga unfolded on-stage at Urbana’s Sweetcorn Festival between Sarah Beal, Summer Prescott, and John McNally. Each chef brought their own equipment, spices, oils, starches, and pre-prepared proteins. Their […]
