Ben Truesdell is the Executive Chef of Dusek's, the restaurant on the main level of Thalia Hall in Pilsen with a seasonal, wood-fired menu. He took his 12+ year-long relationships with farmers from time at Longman, Vie, and PST with him to Dusek's and changes the menu often to keep it seasonal. He works with Slagel Farms for meat, Mick Klug (Michigan) for fruit, Froggy Meadow, Timeless Prairie Orchard for perfect honeycrisp apples from Iowa for the apple salad, and Werp Farms for mustard greens and tatsoi. Spices come from local contact Reluctant Trading and La Boite Spice Co. Dusek's offers a 'Let Us Feed You' prix-fixe menu with ten seasonal dishes in four courses and a beverage pairing for the table. They also have a 'Dinner + A Show' package with Thalia Hall where guests can add the prix-fixe to their concert tickets.