Last week, Colin and I had the opportunity to participate in one of the most memorable dinners ever.
The dinner was arranged and conducted by Outstanding in the Field, a tiny company, founded by a chef, whose brother is a pioneering organic grower. His vision was to create a roving restaurant without walls, where guests can enjoy a meal with the farmers, growers, and culinary artisans who grow and work the ingredients, oftentimes in the setting the food is grown.
Our setting was Monteillet Fromagerie
where we were greeted with local wines and small bites near their farmstead cheese shop and tasting room.
Then we were off to meet the goats during milking, learn about the cheesemaking operation,
and to tour Nourish Gardens, nestled amongst Monteillet Fromagerie's 32 acre farmstead, where I was inspired by the clover paths, grown to add nitrogen to the soil, and learned about biodynamic horticulture and agriculture.
The biodynamic grower and keeper of the gardens:
And then it was time to grab a plate and let the feast commence.
The winemakers (Rulo):
The winemaker (Flying Trout):
The chef (second from right) and crew:
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