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Our private dining rooms will offer the perfect event venue for both business and social gatherings. Whether it’s an important meeting, an intimate social gathering, or a large gala, your event will certainly make an impression.  

Epiphany Events menu is available online by clicking HERE.  

For more information, or to start planning your event, contact Director of Special Events, Craig S. Cahan today at (309)533-2700 or


Private Dining Room (1st Floor | Epiphany Farms Restaurant)

Accommodates up to 30 guests. From a business meeting to a family gathering, this room will provide a secluded atmosphere not far from the main dining scene.

The private dining room features a wall mounted flat screen television.



Bell Tower (2nd Floor)

The Bell Tower comfortably seats up to 40 guests in a dinner setting. This room can be offered in conjunction with the Ball Room to offer extra space for your event.


Ball Room (2nd Floor)

Situated on 2nd floor across from Anju Above restaurant, this vintage room offers a historic, modernized atmosphere for your special day and is suitable for all kinds of events. Comfortably accommodates up to 160 guests in a round table setting.


Both the Bell Tower and the Ballroom have their own private entrance for added privacy and convenience.  They also feature an in house Public Announcement/Stereo system, and can feature projection screens.


Anju Above Semi-Private Section (2nd Floor)

You can be right in the fun, energetic crowd when you plan a party at Anju Above. This semi-private section accommodates up to 50 guests and is ideal for any type of informal gathering, sit down dinner, cocktail party or charity event.  

A portable projector screen can be set up in Anju Above Semi-Private section for presentations.




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The Epiphany Events team is delighted to assist you in designing a menu and set-up to perfectly suit the style and mood of your function. Our professionals will guide you through the entire planning process, leaving no details overlooked, offering the skills and expertise needed to make your event a success. 

We will travel to your choice of venue within Bloomington-Normal area as well as throughout the state of Illinois. Please contact Craig S. Cahan our Director of Special Events to inquire about travel charge and availability. 


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Our farm is located on 9591 N. 1540 East Rd. Bloomington, IL 61705 - 10 minutes drive from the restaurant. Epiphany Farms is also farming on several different locations around McLean County area. The venues can accommodate 200+ guests depending on the party style & set up.

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Speaking Engagement

At our core, we at Epiphany Farms are determined to serve as a model and flagship enterprise of holistic sustainability on an environmental, economic, and social level. Operating on the frontier of a new food system, we recognize that in order to accomplish these goals we must join and work together with our community. Re-envisioning and implementing innovative practices requires a driven group of supporters who are dedicated to helping achieve an alternative to the conventional.

Aligning ourselves with businesses that exemplify similar ideologies is one way of seeking collaboration and support. Additionally, as a B Corp certified company, Epiphany Farms pledges its commitment to being an exemplary progressive business model. Being a B Corp company is an additional way of pursuing our mission to inspire a future generation of socially conscious, but still economically viable businesses. 

Through projects in Central Illinois, Epiphany Farms is actively engaged in reconnecting our community to its foods sources. Public speeches and educational workshops are ways of providing a better understanding of food, health, and wellbeing, while inspiring others to sustainably care for the earth. Connecting with individuals and organizations we more effectively move forward together towards a shared vision of a regenerative food system. 


Please contact our Director of Special Events, Craig S. Cahan for any special inquiries or questions about speaking engagements & cooking demonstrations:

(309) 533-2700


Some of organizations that shared our ideas:


2014 October 23rd, "Farm to Fork to Foodie Supplier", KALE Event, Kellogg School of Management, Northwestern University



April 15th, Abraham Lincoln Memorial Hospital

March 8th, Ozark House 

Feb 16th, ISU, Creating Change through Individual Engagement & Social Activism


November 18th, Kendall College Employer Spotlight

November 9th-11th, Kale Kellogg School of Business

November 7th, Presentation at TEDx Normal

November 6th, Presentation at McLean County Chamber of Commerce Board Meeting

October 22nd, Illinois Environmental Health Association Annual Education Conference

August 27th-29th, CIA | UC Davis Invitational Leadership Forum; Flavor, Quality & American Menus

August 18th, Demonstration and Award, Illinois State Fair

May 30th, TEDx Heartland Community College - Sustainability, "Responsible Chefarming"

May 22nd, Keynote Speaker, IESBGA - Illinois Entrepreneurship and Small Business Growth Association Conference, Small Business Development Center (SBDC)

April 11th, Cooking Demonstration, Illinois Sustainable Living & Wellness Expo, Illinois Wesleyan University

March 27th, Product Sampling & Cooking Demonstration, Eataly Chicago 



October 25th,  "Bring Local Food to Our Community", Taking Steps Event, Central Illinois Chapter of The Links, Incorporated

October 23rd, "Farm to Fork to Foodie Supplier", KALE Event, Kellogg School of Management, Northwestern University

April 8th, Cooking Demonstration & Educational Speech, “Epiphany’s Farm-to-Fork”, Women’s Health Night, Illinois Heart & Lung Foundation, Illinois State University

April 12th, Cooking Demonstration & Educational Speech, 9th Annual Illinois Sustainable Living and Wellness Expo, Illinois Wesleyan University



September 13th, Cooking Demonstration, Signature Chefs Event ‘Farm to Fork’, March of Dimes

March 5th, Cooking Demonstration & Educational Presentation, Illinois Heart & Lung Foundation, Women’s Health Night

March 21st, Cooking Demonstration & Competition, 1st Place, Chefs for PATH ‘Charity Gala Dinner’



December 7th, Inspirational Speech, “Taking the Leap”, University of Nevada Las Vegas

September 20th, Cooking Demonstration, Signature Chef’s Auction, March of Dimes

May 9th, An In Depth Look at The Inspiration and Vision of Epiphany Farms Enterprise and Station Two Twenty Restaurant, Illinois Wesleyan University, May Term Class

April 10th, Meaning of Farm to Fork and The Future of Our Agriculture, Illinois State University, Katie School of Insurance Symposium

April 5th, Cooking Demonstration & Competition, 1st Place, Chefs for PATH ‘Charity Gala Dinner’

March 3rd, Connecting the Home Garden to The Kitchen Sink, University of Illinois Extension, Master Gardeners, ‘Home, Lawn & Garden Day’

February 24th, Progress of Epiphany Farms and a new direction, Illinois State University, University Club Discussion Hour



March 31st, Cooking Demonstration & Competition, 1st Place, Chefs for PATH ‘Charity Gala Dinner’

March 11th, Presentation on ‘What is Organic, Local and Sustainable Life?,’ Second Presbyterian Church, Joy Group

February 16th, Presentation on ‘Organic Farming and Feminists’ approach’, Illinois State University, student group FLAME

January 31st, Educational presentation on “Who we are and what to eat,” Illinois State University, Food and Culture class, Prof. Hilary Justice’ guest speaker

January 28th, Public speech on ‘Local Foods from Farm to Fork,’ Illinois State University, University Club Discussion Hour

January 20th, Educational presentation and introduction of Epiphany Farms, Illinois State University, Advanced Business System Analysis Class, Semester project co-op



November 16th, Seminar about “Young Farmers and Old Techniques,” Northwest Neighborhood Association

November 15th, Educational seminar on “Environment, Peace and Food,” llinois Wesleyan University

November 8th, Public speech on “Farming and Food,” University of Illinois Extension – Masters Gardener, Bloomington Office

September 2nd, Cooking demo with presentation on “Sustainable Life Style,” Heartland Community College, Sustainable Agriculture Program

July 6th, Educational presentation on sustainability, agriculture and food, Illinois State University, College of Business, Prof. Dale Fitzgibbons’ guest speaker

June 3rd, Introduction of Epiphany Farms Enterprise and “Farm-to-fork,” Founder’s Grove Neighborhood Association

June 3rd, Educational public talk on sustainability, Rotary club in Bloomington, IL

April 7th, Educational seminar on “Chef’s view of Farm-to-Fork,” State Farm Corporate Main, Corporate Earth Day

March 6th, Educational presentation on “Sustainable Agriculture” with cooking demo; “Globally influenced, locally produced,” University of Illinois Extension, Master Gardeners, ‘Home, Lawn & Garden Day’



December 17th, Lunch and Learn speech about food and sustainability, University of Illinois Extension, Master Gardeners

November 11th, educational seminar on “Farm-to-Fork; Epiphany Farms Enterprise,” Heartland Community College, American Association for Women in Community College

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