What a fabulous birthday! My husband and I went to our first Outstanding In The Field dinner at Barinaga Ranch in Marshall, CA. In June, the ranch is usually wrapped in a thick chilly fog, but thankfully the weather was gorgeous for the dinner - and the food was divine.
It's an incredible feeling to literally be in the middle of a slow-food happening. This type of event is an amazing way to experience the farm-to-table connection!
checking out the rocky terrain and views of Point Reyes and the Pacific beyond
one of three Great Pyrenees dogs protecting her flock
mesquite grilled hors d'œuvres
OITF founder Jim Denevan
lots of HEATH serving platters brought by Osteria Stellina
an appropriate tattoo for the evening
We were lucky enough to sit across from our host farmer Marcia Barinaga (in the hat) and her husband Corey. We heard some great stories... and Marcia invited us to stay after the dinner to meet the two new baby lambs and watch the bottle feeding! So adorable...
Chef Christian Caiazzo (fourth from right), his team and the OITF founder Jim Denevan
Outstanding In The Field's mission is 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:
"Outstanding in the Field is a roving culinary adventure – literally a restaurant without walls. Since 1999 we have set the long table at farms or gardens, on mountain tops or in sea caves, on islands or at ranches. Occasionally the table is set indoors: a beautiful refurbished barn, a cool greenhouse or a stately museum. Wherever the location, the consistent theme of each dinner is to honor the people whose good work brings nourishment to the table.
Ingredients for the meal are almost all local (sometimes sourced within inches of your seat at the table!) and generally prepared by a celebrated chef of the region. After a tour of the site, we all settle in: farmers, producers, culinary artisans, and diners sharing the long table."
Here is a great article and video about Outstanding In The Field:
Our host farmer was Marcia Barinaga, Barinaga Ranch. The guest chef was Christian Caiazzo, of Osteria Stellina, Point Reyes Station. The delicious mead, wines and produce for the dinner were provided by the following:
Marcia Barinaga, Barinaga Ranch Cheeses and Lamb, Marshall
Gordon Hall, Heidrun Meadery, Point Reyes Station
Susan & Jonathan Pey, Pey-Marin Vineyards, San Anselmo
David Little, Little Organic Farm, Petaluma
Jessica Baron, Stellina & Little Fork Farm, Point Reyes Station
McEvoy Ranch Olive Oil, Petaluma
California Sage Blossom Mead - my favorite, with notes of jasmine, sage and pear
Oregon Meadowfoam Blossom Mead - delicate hints of vanilla and jasmine
mesquite grilled Barinaga Italian sausage with Pey-Marin Reisling mustard
seared spring lamb liver in gremoata bruschetta
warm Txiki cheese on Little Organic Farm's potatoes with McEvoy Ranch olive oil
Little Organic Farm's spring greens with Point Reyes radishes and sherry vinaigarette
2010 Pey-Marin Shellmound Reisling
Stellina Farm's green garlic and Barinaga Basseri cheese risotto
roasted Barinaga Lamb with Stellina winter savory, Little Organic Farm's new potatoes, braised greens and port wine/anise lamb juices
2008 Pey-Marin Trois Filles Pinot Noirv
Straus Family cream panna cotta with strawberry coulis and saba