The local, organic, gourmet food movement in New York is in full swing with CSAs, farmers markets, and farm to table restaurants galore! (We ♥ Blue Hill at Stone Barns.)
This past weekend, I experienced a whole new style of organic dining with Outstanding in the Field, a roving farm-to-table restaurant that tours the US and Europe. They organize farms, chefs, wines, and guests in each locale, hosting dinners on farms as well as wineries and beach coves (sign me up!). We ventured to Happy Farm in Bucks County, Pennsylvania where farmers Tom Colbaugh & Jean Nick raise organic, free-range, and very boisterous chickens, ducks, turkeys, sheep, and goats. They sell great tasting organic eggs and meat into local markets and high-end restaurants in the region.
The day began at 3pm with a reception featuring wine from nearby Pinnacle Ridge Winery, paired with Happy Farm chicken croquettes, duck liver terrine, James Beard sandwiches, and tomato tarts. Next, we took a tour of the farm, where it became clear why the event was called Outstanding in the Field… we were literally out standing in a field (note to self, wear rain boots, not high heels!). Dinner was the highlight of the day, featuring a colorful decor of plates (guests are asked to bring their own special heirloom, or choose from an offering of antique plates) and a four-course gourmet meal prepared by Chef Lee Chizmar of Bolete Restaurant in nearby Bethlehem, Pennsylvania.