FORCED MEAT FESTIVAL FUNDRAISER
Treat Restaurant (1616 N Kedzie Ave/Chicago, IL 60647)
April 26, 2010 6:00 p.m.-10:00 p.m.

Menu
Crude de m-efen-ta—Spring veggies with bagna cauda

Humboldt Sausage—fresh fennel sausage made in
house, spiked with smokey original Co-op Hot Sauce, topped with crunchy
pickled ramps, drizzled with rustic Chimichurri, nestled in a fresh Crumb
Bread ciabatta roll

Wedged Doner kabob—zaatar seasoned grilled lamb kabob
with iceberg lettuce and blue cheese tetziki in a warm whole wheat pita

Forced Fungi Burger—roasted mushroom, cracked wheat, and caramelized
fennel burger topped with blue cheese tetziki and pickled ramps on a Crumb
ciabatta roll

Herb Roasted Potato Salad—Slow roasted fingerling potatoes, salt crusted
swimming in herbs from the Campbell Co-op Garden

Mayoless Slaw—Spicy red cabbage slaw with a hint of the kim chi goodness

Chi-Ambrosia—Fruit salad summa cum laude

Chefs: Tamiz Haiderali (Executive Chef, Treat), Mike Bancroft, (Co-op Hot
Sauce), Anne Kostroski (Crumb Bread) Sous-chef and table design, Evan
Plummer (Garage Spaces)

For more information, please email us at garagespaces@gmail.com.