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.
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.
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.
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...
...to cooking...
...to speeches...
...to good old-fashioned revelry.
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.)
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
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.
And, at last, we feast on one fresh, playful course after another from Chef Oliver Ridgeway of The Grange.
Outstanding in the Field? One visit reveals just how much that title fits this land so lovingly tended by the Barnes-Barsotti family.
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!)
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!)
The super moon was awesome.
We served ice cream in a field!
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
