June 28, 2013

Outstanding in the Field 2013

Outstanding in the Field 2013

If I had to pick one moment (of which there are many) when you can't help but absorb why this event is deservedly named "Outstanding," I would say it's when you get your first glimpse of the table from a distance.

Outstanding in the Field 2013

It becomes something so much more than a vast line of tables filled with laughing, deliciously contented people — it becomes a moment of community — and for me, it's what makes tending this land so rewarding.

Outstanding in the Field 2013

Since you hear from me every week in Farm News, I thought you might like to hear from the community, the many folks who made this event a success.  Here's a little of what other people said about the event.


SAM WRIGHT — FARM FRESH TO YOU FARM EVENTS MANAGER
Although our farm had been chosen for an Outstanding in the Field event last year, this was my first experience.

Outstanding in the Field 2013
I knew what the basic plan for the day was, but sitting in the accommodating shade of an old oak tree before everyone arrived, I found it was a little hard to wrap my head around the sheer force that would make this all happen.

Outstanding in the Field 2013

Outstanding in the Field 2013

Even now, after the event, I can still say that I am impressed — no, change that to blown away — by the magnitude of everything; from set up...

Outstanding in the Field 2013
...to cooking...

Outstanding in the Field 2013
...to speeches...

Outstanding in the Field 2013

Outstanding in the Field 2013

 ...to good old-fashioned revelry.
Outstanding in the Field 2013

I heard that last year Jim Denevan, founder and organizer of Outstanding in the Field, walked through our orchards to find just the right row for our dinner spot, settling between two different varieties of figs, Mission and Capay Candystripe. This year, he again spent time connecting with the farm, being chill and finding the perfect location. (If you look closely at the photo below, you'll find him sitting at the far end of the table under the shade of the oak tree.)
Outstanding in the Field 2013

Once Jim gave the final word, I can't express how quickly the tables came out and chairs were unfolded to follow the curve of our land — impressively close to the edge of our upper bank.


CATHIE ANDERSON — GUEST & COLUMNIST FOR THE SACRAMENTO BEE
The tables, skirted in white linen, snake along the curves of a grassy hillock at Capay Organic.

Outstanding in the Field 2013

Thankfully, they are shaded from the sun by oak trees and hold enough chairs to seat all 176 of us. Every nearby plant — heirloom tomatoes, eggplants, peppers, lavender — are bursting with come-hither colors.

Outstanding in the Field 2013

And, at last, we feast on one fresh, playful course after another from Chef Oliver Ridgeway of The Grange.

Outstanding in the Field 2013


Outstanding in the Field 2013


Outstanding in the Field 2013

Outstanding in the Field? One visit reveals just how much that title fits this land so lovingly tended by the Barnes-Barsotti family.

Outstanding in the Field 2013


OLIVER RIDGEWAY — EXECUTIVE CHEF, GRANGE
This is what we do every night at the restaurant — we cook with fresh, local ingredients and celebrate the farm-to-table concept by supporting local farms — but to come out to the farm is real treat.

One of the funny moments was watching the extern Chris that we brought with us, hand pulling mozzarella at the reception. (The cheese was really hot to handle but he kept smiling!)

Outstanding in the Field 2013

 The super moon was awesome.

Outstanding in the Field 2013

Outstanding in the Field 2013
We served ice cream in a field!  

Outstanding in the Field 2013

Everyone could see us cooking live and we had a lot of interaction with the guests as we cooked.

MARI WELLS COYLE — WINEMAKER, DAVID GIRARD VINEYARDS
Outstanding in the field was a perfect setting for our wines to be paired with delicious food, gorgeous agriscape and great people.

Outstanding in the Field 2013

Outstanding in the Field 2013