Oustanding In The Field

In the summer of 1999, I came up with the idea of setting a long table on a farm and inviting the public to an open-air feast in celebration of the farmer and the gifts of the land. I decided to call this idea Outstanding in the Field. I thought a big table, carefully composed alongside the ingredients for the evening’s feast would inspire both a conversation at the table and a broader discussion about food, community and the meaning of place. A traveling feast with a central vision of farmers, chefs, cheese makers, ranchers, foragers and winemakers in delicious communion with the people they sustain. It would be a terrific challenge to bring this message to the field and to the world — it would also be a lot of fun and adventure. - Jim Denevan, Founder of Outstanding In The Field

 The long, iconic table, set at the source of our suppers' ingredients, where almost two hundred guests gathered as strangers, dined famously and parted as friends. Woodland Jewel was proud to be on the plate as championed by our pal and Top Chef winner Nick Elmi.Tom Culton hosted us at his family farm in Silver Spring, PA. This beautiful, organic farm has been in Tom's family for generations, and his deep connection to the land is immediately apparent. Tom led the guests on a very informative, and at times, hilarious tour through his fields before taking our seats at the long, winding table.It was an honor to come along for the ride, and to witness a rare talent like Nick in action outside of his highly praised South Philadelphia restaurant, Laurel.Thank you to the Outstanding in the Field crew, Chef Nick, Tom Culton, Grandpa Pete, Ian Brendle and Blair Vinyards for hosting a seamless evening of superior hospitality.   Culton OrganicsSilver Spring, PASaturday, September 12, 2014____________________________smoked crosnes, yogurt, mangalitsa,wild flowers, cultured cream, bee pollenpurple brussel sprout cups, trout roe, sorrel2012 Blair Vineyards Gewurztraminer tomato & watermellon salad, espelette peppersshaved root vegetables, chamomile2012 Blair Vineyards Pinot Gris cardoon, young celery, pistachiopickled mustard seedsweet corn francaise heirloom polentablack walnut, egg yolk2009 Blair Vineyards Pinot Noir ash baked potatoes, burnt leek vinaigretteroasted woodland jewel mushroomsfresh field beans, lamb bacon, anisepepper lacquered whole pigginger marinated squab, caramelized squash2010 Blair Vineyards Wedding Cuvee stewed pears, coffee, malt