food 05.8.13

Outstanding in the Field

At some point while we weren't looking, New York became an episode of Green Acres. Not that we're complaining—we love the fresh produce at the farmers markets, locally-sourced food from restaurant kitchens, the greening of the city and the actual farming that is taking place here. Fresh air and Times Square.

Add to the mix Outstanding in the Field. They're bounty hunters and gatherers, locavore force magnifiers.

The way they see it: "Our mission is to reconnect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it." What that means is they create events all around the country (and the world), usually outdoors on a farm, at which the centerpiece is a table. A long table. There, the food of the area is showcased with the help of guest chefs.

Each event starts at 3pm with a glass of wine, a short talk, and a tour of the farm. Once everyone (usually about 150 people) is seated, the courses begin, paired with a wine. The ingredients in the menu are discussed by the local producers who grew them. Eat, drink, be merry, soak in the views. Even if you're more on the Eva Gabor side of things, what's not to love?

The next Outstanding in the Field events in the area are scheduled for September. Brooklyn is already sold out, but there are several with tickets, $220 each, still available:

Waldingfield Farm, Washington, CT, on September 4, with New Haven's Caseus Fromagerie & Bistro chef Jason Sobocinski.
Hancock Shaker Village, in the Berkshires, on September 8, with the Red Lion Inn's chef Brian Alberg.
EECO Farm, in East Hampton, on September 10, with Almond's chef Jason Weiner.
Queens Farm, in Floral Park, on September 11, with the terrific Cookshop chef Marc Meyer.

[Photo credits
top left, Queens Farm: Jeremy Fenske
top right, Waldingfield Farm: Elizabeth Dorney]

Downtown (from 2011)

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