Outstanding || in the field 2011

Outstanding in the Field {OITF} was the inspiration for my very first blog post last year [8/12/2010]. So it seems fitting that almost 1 year later I celebrate with another visit to an OITF event. We were super excited to participate again, this time we brought along a few friends so they too could experience the spectacular foodie feast performance. It also gave us an opportunity to catch-up with some old friends we met the previous year, so not only does it bring the diners to the farmer, but it introduces us to new neighbors in the city. It’s a big food / friends love fest.

This year it was a delicious feast cooked up by Jared Wentworth, from Chicago’s Longman & Eagle, set-up in the fields of the beautiful Dietzler Farm in Elkhorn, Wisconsin. Here is what we ate / drank.

Cocktail hour started out with: beef tartare [featuring Dietzler Farms happy cows] grana pando foam & arugula gel; Swan Creek rabbit pate with house made giardiniera; and the ever so delicious oozy little pastry parcels – warm gougieres with Wisconsin Dunbarton blue cheese. All were enjoyed with some NV Castellar Cava Rose.

Next was a spicy little number, Slagel Family Farm spicy goat sausage, compressed stone fruit, pickled cherry, basil salad, black olive caramel. A heavy dish for a 90*F day, but delicious none-the-less and great with the rose – 2010 Botasea Rosato, Palmina.

Again, we were served up a heavy dish for the weather, none-the-less it was a favorite for the evening: Swan Creek pork belly porchetta, Nichols Farm sweet corn-bacon risotto [amazingly delicious – I want the recipe], heirloom tomato & peach relish, pea tendrils, smoked paprika oil. Perfectly paired with beer from Three Floyds Brewing – Gorch Fock.

Sweating in the late afternoon sun, but loving the circular table setting amidst the alpha fields there was more meat to be consumed. A mixed grill featuring more of those delicious Dietzler Farm happy cows [sorry vegetarians]. There were ribs & filets in the mix with bone marrow agnolotti, elotes and chimichuri sauce, all washed down with some 2008 Cab Sav from Seven Hills. The filet was like velvet – so good.

But wait there is more – dessert. Another recipe that I want to get my hands on. It was a charred olive oil pound cake served up with marinated summer fruit & whipped cream. This course came with a whiskey shot & a 2010 sparkling wine – Bigaro Perrone.

This was a big weekend for us. In fact it was the ultimate Wisconsin road trip as it included enjoying two of our favorite things all in the same weekend: OITF farm dinner; and staying at Camp Wandawega. Too much fun!

For your own outstanding experience – check out where they will be next and grab a ticket.


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