Chef's Table Midwest BBQ Glazed Carrots
Who knew carrots could be this good! What sets this dish apart is locally grown orange and purple carrots from our Chicago Botanic Garden partner Windy City Farms! Nothing is fresher; these carrots were just literally pulled out of the ground a short while ago, washed and sliced by Chef Thomas Rice. Wait, it gets better! Chef Thomas sprinkles some of his magic BBQ dust on them and tosses them with locally harvested honey! Roast in the oven for 15 minutes and you have an explosion of flavor and colors with purple and orange, sweet and savory! Pair this with our Iowa grown Berkshire Pork Chops and you have a World Class Dining experience without leaving the comfort of your own home!