For my Dad's 59th birthday we bought him tickets to Outstanding in the Field. I have been hoping to go to one of their quick-to-sell-out dinners for about a year now, and I knew that it would be something my Dad would really love. When we heard Tony Maws from his favorite restaurant was going to be the chef - we knew it was meant to be. Also, if you haven't been and you are local - go to Allandale farm! It's right in the city and it's beautiful and delicious!
In case you haven't heart about these AMAZING events here is some info from their website:
Our 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.
Please check out more pictures after the jump - including each course and photos of all of us enjoying a spectacular evening - I couldn't help to think about how great this would be to do for a private event (which PS they do!)
The huge table
My Dad carrying the plates in a tote supplied by my favorite store in Boston, Flock
Chef Tony Maws from the ridiculously delicious Craigie on Main in Cambridge surveys the chickens on his way up to the cocktail hour.
A view of the table from my seat - see all the different plates? It's a tradition of the events for everyone to bring their own plates from home! It creates such a wonderful atmosphere - the plates become great icebreakers!
First course - 90% of the veggies were from the farm we were sitting in
Anthony making and sharing jokes with Jim Denevan - the creator of these events!
Second Course
Allandale farm is beautiful
Looking at photos of Jim Denevan's art - he makes these enormous sand installations - see more here
Third Course
Table at night
Dessert is here and is unreal!
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