ExperienceGuide2023 - 13

It is no secret that the Champaign-Urbana area is surrounded
by miles of agriculture. With some of the richest soil in the world,
crops of all kinds are grown in the region, providing opportunities
for area chefs to access local ingredients. At the center of the
local farm-to-table movement is Chef Ryan Rogiers, owner and
executive chef for The Wheelhouse in St. Joseph.
Raised in St. Joseph, Ryan started his career working in a
restaurant while a student at Southern Illinois University. He
thought, " this seems better than school, " so he left for San
Francisco where he attended culinary school. Following his
education, he worked for various hotels in their in-house
restaurants, bouncing around before ending up at Alinea, located
in Chicago and one of the world's top restaurants. He met his wife,
Abbie, and they decided to make a home back where they had both
grown up in St. Joseph.
Ryan started teaching culinary arts at Richland Community
College when he got interested in local foods. While watching
the documentary, Sustainable, he started to understand the
importance of utilizing local ingredients. As a classically trained
French chef, his goal was always to make a dish that highlighted
the best ingredients. It was clear to him that he could do this right
here at home. The Wheelhouse was born, taking advantage of
the new Kickapoo Rail Trail that passes just to the south of the
restaurant.
He partnered with Spence Farm / Down at the Farms to source
local ingredients from over 70 small farms in the area, including
many in Champaign County like Prairie Fruits Farm & Creamery.
With this vast selection of local ingredients, he's able to access
what ingredients he needs at their peak, providing the best flavor
for the classic comfort dishes he's known for at both restaurants.
Sourcing locally means more than fresh flavors to him and Abbie.
This model is important to them for many reasons. It helps put
dollars back into our local farms, supporting our economy and our
ecosystem. Environmental concerns also play a significant role,
since the carbon footprint is reduced as ingredients don't have to
travel very far to get from farm to table. Additionally, the support
of small farms reduces reliance on large-scale farms which
often have a negative impact on the environment and have lower
standards in how products are raised. Ryan estimates that his
menus are comprised of 80% local ingredients and can get to as
high as 90% during peak season.
Through this process, he's adapted his cuisine as well. The
access to local ingredients has allowed him to be more creative
in continuing to create fine dining experiences focusing on what's
fresh and what brings comfort. At The Wheelhouse, guests are
treated to an ever-evolving list of elevated comfort food entrées.
His use of local ingredients has paid off, bringing in customers
from around the Midwest and beyond who are looking for
sustainable dining options.
What he and his wife, Abbie, love the most is the atmosphere
they've created. They feed the farmers that they source from, help
local families, and support our community by keeping dollars local.
Stewards of the land that surrounds us, they've created a community
whereby everyone is treated like family and life-long relationships are
formed.
To learn more about The Wheelhouse, visit atthewheelhouse.com,
and taste the difference of fresh, local flavors.
experiencecu.org
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https://atthewheelhouse.com/ https://www.prairiefruits.com/ http://www.atthewheelhouse.com http://www.experiencecu.org
ExperienceGuide2023

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