Celebrate with us!

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WSOV Presents: Live at the Bremen Town Ballroom

We’re so psyched to partner with the community radio station WSOV to bring you some amazing live shows at the Bremen Town Ballroom.  Look at this tremendous line-up for our first show!

You can buy advanced tickets at the Inglebean Coffeehouse or at the Millheim Indoor Farmers Market on Saturdays from 10-1.

Dinner will be served beginning at 6pm and the menu will be posted shortly.

Live at the BTB 3_21_14 pdf

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This Friday it’s a Polka Party!

The Bremen Town Ballroom is excited to announce First Friday Dance Nights!

Enjoy an awesome dinner with us and then dance the night away.

This Friday’s menu is celebrating Polish food!
Dinner will be served starting at 6:30. The cost is $10 and you get a trip through the buffet.  Kids are $5.
Our menu:
Halushki (Vegan option available)
Keilbasa & Sour Kraut (Gluten Free)
Handmade Pierogis with Caramlized Onions & Apple Sauce (Vegan option avail)
The buffet includes dessert, a non-alcoholic drink, and salad. And possibly something else, knowing us.
We recommend that you reserve your space at

And here’s the event poster:

Poster for Friday's Polka Dance

Poster for Friday’s Polka Dance

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Lemont’s Gourmet Granary Dinner

Roasted Balsamic Strawberry & Goat Cheese Canapes

We had such a great time catering the Lemont Village Association’s dinner to benefit the Granary. Thanks so much to our very special guest chefs Mark Johnson and Erica Pilgrim for adding all of those special touches that really pushed this meal over the top!
We got a nice little review from one of our guests–check it out here. There are also so me great photos of the meal for your viewing pleasure.

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Reserve Your Seat Now: Lemont Village Association Dinner, Sept. 14

For the second year in a row, EcoVents is catering the Lemont Village Association Dinner on Sept. 14.  All proceeds benefit the restoration of the historic Granary Building.

Here’s the menu for this year:

2013 Granary Gourmet Dinner**

Appetizers:  Baked Brie, Roasted Balsamic Strawberry & Goat Cheese Canape, Honey-Roasted Onion Tart, Fromage Fort, Bagettes
Soup: French Onion Soup or French Lentil Soup
Entrée: (Vegetarian) Fricassee of Wild Mushrooms (Wild Mushrooms, Cheese sauce, and pappardelle pasta)
Hanger Steak with Mushrooms and Red Wine Sauce
Vegetables: Rosemary Potatoes or  Potato Gratin with Gruyère
Dessert: to be announced

Coffee from Café Lemont, Wine from Happy Valley Vineyard and Winery, Beer from Otto’s Brewery,

Bread by Ron and Sue Smith

**  There may be changes, depending on local availability of ingredients and Chefs’ choice.

Here’s a link to sign up: