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August 21, 2017


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Epiphany Farms

Healthy living through sustainable, environmentally sound farming that relies on farm to fork education has to be tasted to be believed.

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The Epiphany Farms concept is the brainchild of celebrated chef Ken Myszka who was inspired to create a better total food system.

One that would give him more responsibility for the ingredients and culinary techniques he used as a chef, and ultimately create a wholly sustainable restaurant experience for his patrons.

Epiphany takes “Think Global, Eat Local” to a fresh, new level. Every item on the menu is naturally raised from Ken’s 20-acre working farm or sourced from local farming artisans and served in two signature restaurants on the property. This innovative new way of creating a true farm-to-table experience, with vegetables grown within walking distance of where they are served, is an inspiration to other pioneer restauranteurs looking to create a more self-reliant food cycle. In a world seeking sustainable food options that are as delicious as they are fresh, Ken’s vision connects more closely to the well-being of the people he serves.

On this culinary journey — from root to plate — Ken invites you to tour his farm, and see exactly where your next meal is grown. Be sure to put Epiphany’s Annual Harvest Feast on your dining calendar, a remarkable food event, and highlight of fall season in the city of Bloomington, that’s not to be missed.

Thanks to the pioneering food-inspired entrepreneurs of Epiphany Farms, the table is set for today’s environmentally conscious dinner guest.

Meet more Illinois makers at Illinois Made.


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