YOLO COUNTY NEWS

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Tickets go on sale for farm-to-table dinner

By From page A3 | March 15, 2013

Diners are seated at a long table last year at Capay Organic Farm for a four-course meal with wine pairings, prepared by Oliver Ridgeway, executive chef at Grange restaurant. This year's dinner will take place Saturday, June 22. Courtesy photo

Farm Fresh To You, the CSA that delivers fresh, organic produce to your doorstep, and Grange Restaurant & Bar are teaming up for the second year in a row to present a farm-to-table dinner called Outstanding in the Field. Last year’s event at Capay Organic Farm in Capay sold out in 72 hours.

Tickets are $190 per person and go on sale at 9 a.m. PDT Wednesday at http://outstandinginthefield.com/events/north-american-tour. The dinner will begin at 4 p.m. Saturday, June 22.

Organizers describe Outstanding in the Field as a “roving culinary adventure” with nearly 80 dinners throughout the country on its schedule for 2013.

“Last year’s Outstanding in Field dinner was one of the most magical nights in our farm’s history,” said Thaddeus Barsotti, chief farmer and co-owner of Farm Fresh To You and Capay Organic. “A long table was laid out in our candystripe fig orchard and decked out with the most sumptuous feast we had ever seen. Outstanding in the Field is a must-do dining experience. This is your special occasion dinner of the year.”

The organization’s mission is to reconnect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it, said Leah Scafe, director of Outstanding in the Field.

“Our dinner in Capay last year was a tremendous success and was a night to remember,” she added.

The dinner starts with a reception with wine and passed appetizers followed by a four-course, seated meal with wine pairings. Guests are seated at a long table for the meal composed by the guest chef in Outstanding in the Field’s nomadic al fresco kitchen. Dinner is served family-style.

During the meal, the local producers who provided ingredients for the menu talk about their respective crafts and diners are encouraged to ask questions. The dinner event also includes a farm tour by the host farmer.

“Last year’s dinner was a highlight of my career,” said Oliver Ridgeway, executive chef at Grange. “We look forward to working with local purveyors to create an amazing meal for this year’s Outstanding in the Field.”

Enterprise staff

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