My favorite season is summer; the long days, the warm nights, with so many possibilities of things to do. My Strange Family did some great things this summer and what better way to end this summer than to spend it at a farm to table dinner in East Hampton.
For a few years now the buzz around the Outstanding in the Field dinners has been getting louder. This year my husband was finally able to get his hands on some tickets, and I was so excited to see what the dinner was all about. So, for the last night of the summer we took a train out to the Hamptons for an OITF dinner at the EECO Farm. The guest chef for the night was Jason Weiner of Almond Restaurants (one of our most frequented restaurants in NYC).
The mission behind Outstanding in the Field is to re-connect diners to the land and the origins of the food they are consuming, and to honor the local farmers and chefs. It is a moving culinary experience (mostly in North America) where one long table is set out in the farms, and ingredients for the dinners are almost all locally sourced.
The evening started “out in the field” with wine from Channing Daughters Winery and four different appetizer bites: liver crostini, fluke crude, oysters with cucumber and deviled eggs. We then got a tour of EECO farm.
The 100+ guests then sat down to start the meal of four different courses served family style with matching wines.
First Course: steamed littleneck clams with corn, kale, smoked tomatoes, rouille, garlic bread.
Second Course: chicken & duck au pistou with soy beans, french beans, cranberry beans, yellow beans.
Third Course: goat with curry, cauliflower, winter squash, potatoes, dhanya chatni.
Desert Course: apple bread pudding with whipped crème fraîche, caramel, sea salt.
Outstanding in the Field still has tickets available for future dates in North America… maybe they have something in your area?