Outstanding in the Field

I have been trying to get to an Outstanding in the Field dinner for YEARS now and tonight was the night I was actually make that happen.   The whole thing got started a few years ago as a way to "re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it."

Before things got started we wandered around the farm and drank some bubbly wine.  

 

We got up close and personal with some of the cows too minding all the presents in the field.

One of the things they are know for are their table scapes - a long row of tables and chairs which are planned based on where the dinner is being held.  Sometimes they are out in fields, like our was, where others may be in barns or on the beach or in the woods.  What you can't see over on the right hand side beyond the table are all the cows hanging out in the field. 

A long standing tradition is for people to bring their own plates.  Glasses and flatware are provided, and the different colors and shapes of the plates add a homey feel to the evening.  Todd and I were rocking some blue IKEA plates which were washed and returned before we left. 

The menu tonight was put together by the chef of Vermilion a restaurant in Alexandria, VA.  Because Grassential raises cows, rabbits and pigs (the first two off an entirely grass diet) the chef decided to make that the focal point of dinner.  Fine by us!

It was pretty cool to be sitting in the middle of the table and only being able to see people, plates and wine glasses to your left and right. 

I started taking pictures of everything that we were eating, but as time went on and the conversation really got going I got a bit side tracked.  Here are a few of those pictures.  Todd and I are going to try and recreate some things during my next trip to DC.

As the evening wore on and the sun set behind the hills, mason jar lights were brought out to illuminate dessert.  Sadly ours kept going out, but thanks to our table mate and some handy work we were able to get some light for the remaining part of dinner. 

While the food was really good, not fantastic, what made the night was the setting and the company.  Todd and I were a bit nervous about having to carry on a conversation with the people around us.  It turned out that we could not have picked a better location and once the night (and wine) got going we were definitely one of the more lively sections of the table.