Dine with the Chefs

Recently, our chefs and cooks of the Farmhouse Restaurant attended a fundraising event for Meals on Wheels of Northwest Indiana.  The event was called “Dine with the Chefs” and was attended by chefs from all over the region and their staff. The general public was encouraged to purchase event tickets to support the Meals on Wheels cause.

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We spoke with one of our Executive Chefs, Chef Christopher, about the event and why he decided to represent the company this year.

Chef Christopher: This is one of my favorite things that we do each year. Personally, I have been a part of this event for more than six years, with the past three being part of the team at the Farmhouse Restaurant. This is one of the largest fundraisers that Meals on Wheels of Northwest Indiana does and where they aim to raise the most money for their cause.

The Food

This particular event was all about the food.  With an incredible group of chefs, you can only imagine that salivating smells that were filling the room.

Chef Christopher: We created two dishes for the event. Our Fair Oaks Farms Black Pepper Pork Belly with Carrot Mustard and a Deconstructed Pork Wellington with Espresso Aioli. Some of the other dishes that were created were…wagyu petit tender, chicken tinga tostada, sassy sweet and sour salmon, tropical tarts, and many many more!

Fair Oaks Farms Pork Belly with Carrot Mustard


  • 1 pound carrots sliced and peeled
  • 3.5 oz water
  • 3 oz butter
  • pinch salt
  • lemon juice as needed
  • 4 oz whole grain mustard
  • 1 pound Fair Oaks Farms cured and smoked black pepper pork belly
  • micro chive to garnish


  1. Place carrots, water, butter, and salt into a saucepan with a lid. Begin heating on high so water starts steaming quickly, then reduce heat to medium and continue steaming until carrots are tender and there is little water left in the pot.

  2. Once the carrots are tender, transfer them to a blender and blend until smooth. Season the puree with salt and lemon juice to your desired preference. Fold in whole grain mustard into the puree.

  3. Cut the pork belly into ½ inch by ½ inch cubes and lay out on a baking pan with a rack. Roast in a convection oven with the fan on high at 350 degrees Fahrenheit for 17 minutes or until fat breaks down and becomes sticky in texture.

  4. On a spoon place a cube of the roasted pork belly, on top place a dollop of the carrot mustard.

    Garnish with micro chives.


Events and opportunities like these are very important to us here at the farm.  We love helping where we can in the local community.  We especially enjoy working with charities and events that align with our own business values: caring about the environment, our animals and food nutrition.

To learn more about Fair Oaks Farms visit our About Us page.  To see more with Chef Christopher and Chef Jorge, watch our new web series Cooking with Kids.  Episodes 1 and 2 are now available on YouTube.