(Being a lover of oysters, food, wine, and
the opportunity for good conversation (not to mention dining by the sea)
surely Ernest Hemingway wouldn't begrudge me borrowing his aptly phrased memoir title for this post.)
Ever wanted to go to one those uber-cool farm-to-table dinners with
a mile-long table topped with white linen in the middle of a field?
Luckily I have friends who have friends that are dialed into these things,
and know how to plan ahead, and somehow I got to tag along.
It was a BLAST.
And far far away from the beaten path.
On the edge of a wee coastal town on the Olympic Peninsula
in Washington, one hundred diners descended upon the modest
Emerald Acres oyster farm in Grapeview for a delectable
dinner hosted by the now famous Outstanding in the Field
event organizers.
Before sitting down to the dining table, we mingle on the shores
of Case Inlet (southern Puget Sound) where Emerald Acres grows
its particular style Pacific oysters.
We were served Treasure Cove & Oak Island oysters on the half shell,
with a pink peppercorn mignonette, local root radishes with a salted goat butter,
smoked manila clam dip with home-made potato chips, and fried chickpeas
with fenugreek & Aleppo chili.
All deliciuosly washed down by a gin cocktail
of cucumber, celery & Mediterranean tonic.
Or a 2013 Wysling Rose.
A little row boat houses the unmatched plates provided, mixed
with the plates guests are urged to bring - all unique and adding
color to the table.
Outstanding in the Field inventor Jim Denevan welcomes us
and describes his experiences hosting fifteen years, 600 dinners in 45 states, and nine countries,
"on the farm - or ranch, or sea cove, or vineyard, or rooftop, or sea cave - to understand, learn from and celebrate the farmer." And describes his goal to "inspire both a conversation at the table and a broader discussion about food, community and the meaning of place. A traveling feast with a central vision of farmers, chefs, cheese makers, ranchers, foragers and winemakers in delicious communion with the people they sustain."
Amen!
We settle into an open seat,
and drool over the upcoming dinner.
First course, an Alvarez Farm summer squash & blossom salad,
arugula, Yarmuth Farm chèvre & smoked arbquina olive oil.
We eat family-style.
While we enjoy an unbelievable salad, the staff notices the tide is
quickly rising (!) and gets busy moving the bar.
Next up, a phenomenal grape & almond gazpacho.
Saltwater sandals are handy footwear while serving soup
during a rising tide.
Nobody is particularly bothered by the encroaching water.
Although now it's getting a bit comical.
And we start taking off our shoes.
Someone determines it's now time to refill the guests' glasses with wine
and move to higher ground.
With efficiency and good humor, the staff moves the feast.
While we wait for our tables to be re-assembled, I sidle up to
host farmers Kevin & Stephanie Riley,
and we compare oyster-growing bags & techniques.
The tables get beautifully re-positioned, plates and glassware intact.
We find our spots and carry on.
Guest chef Zoi Antonitsas from Westward & Little Gull in Seattle
prepare our feast in a makeshift kitchen.
Next up: grilled sockeye slamon, Tonnemaker Farm stone fruit salad,
Walla Walla onions, basil, ras el hanout, russet potato skordalia
And lemon tzatziki sauce, greek yogurt, cucumber, dill served
with Columbia City Bakery breads & flatbread.
This gorgeous meal was beautifully topped off by
a gateau basque with Hayton Farms local bush berries
& creme fraiche.
And a breathtaking sunset.
This was an amazing experience that left me feeling blessed
and very happy.
The concept, the culinary brilliance, the setting,
the gathering of strangers, the joy of participating in a special
something that grabs hold of each and every sense.....I can't
recommend this highly enough. Find one of these dinners,
sign up early, and savor the event that unfolds for you.
www.outstandinginthefield.com
