On Sunday, September 26th, CIC Culinary Chair Michael Carmel, Adjunct Instructor John Evans, students Joann Cooke and Ashlee Washington joined Chef Sean Brock and the team from McCrady's restaurant at Thornhill Farm for an afternoon with the Outstanding in the Field organization.
"Outstanding in the Field is a roving culinary adventure – literally a restaurant without walls. Since 1999 we have set the long table at farms or gardens, on mountain tops or in sea caves, on islands or at ranches. Occasionally the table is set indoors: a beautiful refurbished barn, a cool greenhouse or a stately museum. Wherever the location, the consistent theme of each dinner is to honor the people whose good work brings nourishment to the table.
"Ingredients for the meal are almost all local (sometimes sourced within inches of your seat at the table!) and generally prepared by a celebrated chef of the region. After a tour of the site, we all settle in: farmers, producers, culinary artisans, and diners sharing the long table. Our 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."
http://outstandinginthefield.com/
"Outstanding in the Field is a roving culinary adventure – literally a restaurant without walls. Since 1999 we have set the long table at farms or gardens, on mountain tops or in sea caves, on islands or at ranches. Occasionally the table is set indoors: a beautiful refurbished barn, a cool greenhouse or a stately museum. Wherever the location, the consistent theme of each dinner is to honor the people whose good work brings nourishment to the table.
"Ingredients for the meal are almost all local (sometimes sourced within inches of your seat at the table!) and generally prepared by a celebrated chef of the region. After a tour of the site, we all settle in: farmers, producers, culinary artisans, and diners sharing the long table. Our 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."
http://outstandinginthefield.com/
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