Pop-up Farm-to-Table Dinner on Valentine’s Day

*SOLD OUT* Pop-up Farm-to-Table dinner
Valentine’s Day at Indian Creek Nature Center
Wednesday, February 14, 2018


Do something truly special this Valentine’s Day: enjoy delicious cuisine that supports a sustainable local food system at Indian Creek Nature Center’s Pop-up Farm-to-Table dinner! Chefs Samuel Charles and Phoebe Adolphson of The Kitchen Counter LLC prepare food that is technique-driven and focuses on local, sustainable and humane products. They’ve prepared an incredible multi-course menu that highlights the best of Iowa, which you’ll enjoy in the beauty and warmth of Indian Creek Nature Center’s Amazing Space.

5:30-6:30 PM: Cocktail hour featuring a selection of beer and wine (included in your ticket price)
6:30-9 PM: Five-course dinner – see menu below

Act quickly! Only 60 tickets are available for this special Valentine’s experience. You don’t want to miss it! $60 of your $100 ticket price is a tax-deductible donation to support Indian Creek Nature Center, a 501(c)3 nonprofit organization.

The Kitchen Counter
at Indian Creek Nature Center

 Small Bites  

country ham, mushrooms, olive oil

Butter, lemon, pepper


Scallop Crudo
xo, beet, cilantro

Chilled Mussel Salad
vodouvan, potatoes


fall tomatoes, basil, cheese

Rolled Spelt
parsley, lemon, sunflower tahini


Hay Roasted Chicken
harissa, rainbow chard, chicken jus

Braised Greens
cream, rosemary liqueur

burnt honey yogurt, onion, amaranth


Chocolate Budino
Cookie crumble, whipped cream

About The Kitchen Counter:

The Kitchen Counter LLC was born in the fall of 2017 as a result of Samuel Charles and Phoebe Adolphson’s mutual dream to open a restaurant group in the great state of Iowa. The name comes from the couple’s time both spent growing up in the kitchens of their homes. Their kitchen counter was and remains one of the most comfortable places to be to each of them. The Kitchen Counter wishes to serve the best local, sustainable, and humanely raised product they can while providing a thoughtful and comfortable style of hospitality. Ultimately, the restaurant group is meant to be a community-centric project with goals to expand the local food horizon that already exists. Currently without a space, The Kitchen Counter can be found doing pop up dinners around the area at other great Iowa establishments.

Samuel and Phoebe both have extensive food service and cooking experience, taking them from Cedar Rapids, to Iowa City, Chicago, Denver, and Cedar Rapids again. Samuel’s resume includes time spent honing his idea of what a chef should be at the Lincoln Café with local powerhouses Andy Schumacher, Matt Steigerwald, and Matt Melone.

From the chefs’ ethos:  “It is our duty as the future feeders of the world to take into account the carbon footprint that food leaves. We must be proactive and supportive of individuals already working towards minimizing this. We must help educate about the importance of soil health and the preservation of the ocean. We must ask ourselves what the future plate of food looks like, and what local and sustainable truly means.”


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