OUTSTANDING IN THE FIELD

On September 14th, my husband and I had the pleasure of attending our first Outstanding in the Field dinner at Blooming Glen Farms in Perkasie, PA. This is the 4th year this dinner has been held there. I was disappointed last year when I learned about the event too late to get a seat, so I remained vigilant and scored two seats the day the tickets went on sale in March. The dinner was sold out in a matter of days.

For gardening foodies like myself, this dinner is the ultimate combination of gardening, cooking and travel. Outstanding in the Field touts themselves as a "roving culinary circus." The group, led by Chef Jim Denevan travel the country (and the world) year-round, organizing over 80 events annually that combine local farms with local chefs and local vitners to create stunning dining experiences. Their stated mission is to "re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it." If Chef Denevan's name sounds familiar, you may be familair with his mind-blowing temporary "land art" in sand, soil or snow.

I am familiar with Blooming Glen Farms through my frequent visits to the Easton Farmers

Market. And, I was very excited to once again enjoy an exquisite meal prepared by my favorite local chef, Lee Chizmar of Bolete Restaurant in Bethlehem, PA. My anticipation only grew when on the Friday prior to the dinner, I learned that a favorite local winery, Blair Vineyards of Kutztown, PA, would be providing the wine.

Upon arrival at the dinner, we dropped off our own colorful dinner plates, a Farm Dinner tradition that provides interest to the table, and headed to the bar to see Richard Blair about some wine. Our first selection was the 2012 Gewurtztraminer, which is a bit too floral for me, but was still a great start. We were immediately offered some grilled gazpacho with avacado mousse and smoked Pennsylvania trout by a roving server.

As we wandered around the flower garden and herb beds, we discovered the rustic mud oven where the baked flat bread with squash, sage, house cured bacon, and Priordia Farms hen of the woods mushrooms were being prepared. We quickly devoured a few slices and headed back to the bar for a glass of 2012 Riesling to pair with the the next tray of goodies--fried chicken on housemade buttermilk biscuits, tobacco aioli and mustard greens.

After a quick refill on the Riesling, we enjoyed a lovely tour of Blooming Glen Farms where the transition from summer to fall crops was in full swing. We learned they had recently achieved their organic certification and the many ways they practice sustainable gardening. I was secretly beaming because I've unknowingly adopted many of the same methods in my home garden.

After the tour, it was time to collect our plates and find a seat. I had the pleasure of sitting next two two of the farmers who contributed the pork, dairy and produce for the dinner. I'm sure I drove them crazy with all my gardening questions, but I learned quite a bit from them.

Dinner was wave after wave of delectible combinations of locally sourced ingredients,

preferctly paired with generous wine selections. My glass rarely was ever more that half empty. The first course was a rainbow heirloom tomato salad with premise-made Keepsake Farm raw milk mozzarella, Liberty Garden greens, arugula pesto and pistachios paired with a crisp 2011 Pinot Gris. Next came a six bean and Teprovich Farm watermelon salad with confit lamb, Valley Milkhouse feta cheese, Blooming Glen Farm shallot relish and mint, paired with my Blair Vineyards favorite, 2009 Pinot Noir.

The main course was spit roasted Profeta Farm pork loin and braised shoulder with Anson Mills chestnut polenta, foraged mushrooms, and broccolini, served with Blooming Glen Farm potato hash, braised kale and house made porcini mustard, paired with 2010 Pinot Noir.

The finale was a twist on Chef Lee's famous butterscotch pudding, a favorite dessert when we have the pleasure of dining at Bolete. We were presented jam jars filled with squash cheesecake, candied hazelnuts, whipped cream, and Scholl Orchard's apple compote. It was the perfect ending to a perfect meal.

The wine kept pouring and we continued to make friends of our neighbors at the community table. The sun dipped low on the horizon and we enjoyed a beautiful sunset in the field. Candles were placed on the table and luminaries lit our way back

to the farm's entrance. Before leaving, we collected our washed plates. The dinner was brilliantly organized and was a wonderful, relaxing way to meet new people, learn more about local farms, and feel a connection with the origins of great food.

If you ever have the opportunity to attend an Outstanding in the Field Farm Dinner, I would highly recommend going. It's a bit pricey at $210 per person, but it is a dining experience that you won't soon forget. I can't wait to go again next year!

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