It’s tough to plan your schedule six months out, but sometimes it’s definitely worth it! After a friend emailed me last March about an interesting dinner happening in August, I purchased a ticket straight away and hoped nothing would interfere with my attending! Let me tell you about it.
Outstanding in the Field (OITF) is a company/movement that was founded in 1999 by Jim Denevan, a native of California and self-taught chef who was looking for a new adventure with food. He had the idea to set up a big table on a farm and invite the public to dine with the farmer and chefs with the hopes of inspiring both a “conversation at the table and a broader discussion about food, community and the meaning of place”. In 1999, Jim hosted 3 dinners with about 25 paying guests and lots of friends and family. But, he was on to something and started exploring the concept in other parts of the country. He purchased a 1953 Flxible (yes, spelled correctly) transit bus to take his show on the road and has steadily built a following ever since.
Over the past 15 years, Jim has hosted over 600 Outstanding in the Field events in all 50 states and at least ten countries (it might now be 11 because after our dinner, he was traveling to Japan for the first time). Events have been held not only on farms, but also on ranches, at vineyards and sea coves and even on rooftops, all as a means to help diners understand more about where their food comes from, and to “understand, learn from and celebrate the farmer”. Each OITF event also showcases the culinary talents of a local chef who uses ingredients from the farm and other local sources.
The OITF dinner I attended was held at Wishing Stone Farm in Little Compton, Rhode Island. Owned and managed by Liz Peckham and Skip Paul, Wishing Stone is an organic farm with 45 managed acres. Liz and Skip are committed to sustainable agriculture and the protection of open space, selling their produce at the farm and at markets in Bristol and Providence. They also have a thriving CSA program. Many of my friends and I buy our produce from Liz and Skip so it was particularly fun that they were hosting this event!
The OITF dinners are meant to be extremely casual and relaxing. You are asked to arrive at 3:00 for a reception that includes appetizers and beverages. After a brief introduction by Jim and the farmers, you are lead on a tour of the farm for about 45 minutes or so. After the tour, you are directed “out into the field” to a long, winding table that has become the signature of an OITF event. The table is set with the colorful plates guests are asked to bring from home. Once everyone has found their plate (you are seated with your group), the multi course meal begins. Wine is poured throughout the evening and if you are lucky, the entire table of 150-200 guests will attempt to do “the wave”, first miserably and then successfully (almost)!!!
Dinner ends with the introduction of the chef who in the case of this dinner was James Mark from North restaurant in Providence, Rhode Island. Lots of applause ensues as you can imagine! Your plate is washed, dried and waiting for you to pick up on your way out from an evening that you will never forget.
OITF dinners have become so popular that you really need to plan ahead if possible to secure your spot at the table. In fact, Jim chatted with us after dinner and mentioned that there were many “field heads” in the group that evening as he has attracted a following. Someone said there were guests who had traveled from Montreal to be at this particular dinner!
If you can’t make one of these dinners work, keep your eyes peeled for other similar farm dinner events in your area. There are plenty of them out there and usually lots of fun.
Here is my photo diary of the event with pictures of the people, food and farm (plus that table). Enjoy!
We are in the right spot…
It was my friend Marte’s email back in March that alerted us to this fun event. Here’s a pic of our group with the plates we brought from home. I am not in the picture because I did not get the memo to wear white pants, ha ha!
Collection of the plates. OITF has a system so that your group’s plates stay together from this staging area to the table. And not to worry if you forget to bring one as they have a supply of extras just in case…
The reception begins…
The Wine Bros. of Rumford, Rhode Island poured a delicious NV Domaine de la Renaudie Cremant “Fine Bulles” sparkling white from the Loire Valley. Peak Organic Brewing served its Fresh Cut Pilsner and Hop Harvest Oktoberfest from Portland, Maine. We tried the pilsner which was really tasty…
The best way to open sparkling wine and very dramatic to watch as well…
We were standing the farthest away from the kitchen so initially I had to get shots of the food whenever they passed! These were Wishing Stone Farm roasted potatoes with fennel jam and Peach Fuzz cheese. The cheese was produced by Sweet & Salty Farm which is just down the street from Wishing Stone. Sweet & Salty’s main product is a delicious yogurt and cheese was added this year…
These tarts were made with dehydrated sunflower seeds (like a paste on top of the pastry), green tomatoes, kohlrabi and corn. Really interesting flavors…
A beautiful plate of salt pond oysters from Point Judith that were served with a caramelized sauerkraut and parsley…
Of course, I had to take a peek into the kitchen to get shots of fuller plates and to see the crew in action…
Peach Fuzz cheese has the texture of a taleggio with a nice bite…
Members of the crew who were kinds enough to let me photograph them…
Tarts before being cut into serving pieces…
Wishing Stone Farm beets with peekytoe crab and yogurt soubise. These inspired an appetizer I made later in the summer. Loved the presentation…
Caramelized roasted beets waiting to make their appearance later in the evening…
Jim Denevan and his assistant, Katie Briggs introduce themselves and outline the rest of our activities…
Liz, Skip and their son speak about Wishing Stone Farm before we break up into three groups for our tour of their farm…
One of the greenhouses on the property…
Your table awaits…
The plate below was mine. It was one of the many dishes my husband and I purchased on our honeymoon in Vietri sul Mare at the tip of the Amalfi Coast (the beginning or end depending on your perspective). It was meant to be near the ocean I think! I hope to go back there someday…
The “outdoor” kitchen included lots of big grills and this staging/prep area…
Plating one of the dishes…
My beautiful friends…
North Bakery made this tomato focaccia that was as delicious as it looks…
It was served with this dill emulsion for dipping that was fabulous…
The salad course featured heirloom tomatoes from Wishing Stone, peaches, green garlic and spicy greens including some large basil leaves and a spinach sauce/dressing garnished with poppy seeds. This was a beautiful plate…
Grilled cucumbers were an ingredient used in the next dish…
Broccoli and Cauliflower were grilled and serves with the cukes, anaheim peppers, hazelnuts and slivers of dried scallops. This was an interesting and tasty dish, but there was a lot going on and not all of the broccoli and cauliflower was sufficiently cooked…
The main course was this Point Judith “almost boneless” bluefish that was stuffed with a muhammara paste. There is only one way to eat bluefish and that is as fresh as possible and charcoal grilled. Prepared this way I thought it was really delicious…
It was served with a plate of Wishing Stone glazed leeks, carrots from another local farm, kimchi and coriander…
Dessert was roasted cantaloupe with preserved strawberry curd, chamomile and popcorn. While melon was completely in season, I thought it was an interesting choice given all the other options out there in late summer…
And we got to take home cookies made by North Bakery!
After dinner, Chef Mark was introduced to the crowd. To plan and create a menu like this is obviously an enormous undertaking so my hat goes off to him and his staff! Not all of the dishes were completely memorable, but the entire experience is one I will remember forever…
Plates ready to be picked up on our way out…
Have you ever attended an Outstanding in the Field dinner? Would you consider it after this post? Please let me know your thoughts in the comments!
Until next week…
I tried this marinade recipe this past week and loved the flavor!
Val, I was so sorry to have to miss this dinner, but your coverage here is terrific!
Thank you, Kate! I appreciate your commenting. Next year for sure!
What a wonderful story and photos! Love it!
Thanks Betsy!
What a fun memory and a fantastic evening! Your story and photos captured it so well!
Thanks Marte! I hope I did the evening justice!