outstanding in the field
Pét Project wines and Foundry Vineyards were invited to pour alongside renowned Seattle chef, Kristi Brown, at Outstanding in the Field’s long table. Sharing food, wine and stories was the perfect way to spend a summer evening near Seattle.
For the second summer in a row, we were lucky to be selected by Outstanding in the Field as a featured producer at one of their events. Outstanding in the Field is a radical alternative to the conventional dining experience, a “roving restaurant without walls”. Bringing the table to the farm, rather than the farm to the table, OITF creates thoughtful and stunning dining experiences all over the US, featuring local makers and producers, in their places of origin. Guests and producers sit down together at the long table to break bread and drink wine, featuring top chefs and artisan makers. It’s one of my favorite events to attend.
Last year during the Pacific Northwest tour, we poured at Pear Ridge, an orchard and vineyard we source grapes from in the Columbia River Gorge. This year, we got to pour a little bit closer to home at Oxbow Farm and Conservation Center- an organic community farm only 45 minutes from the Seattle Tasting Room on the Snoqualmie River in Carnation, Washington. They research and practice sustainable farming methods, grow food and native plants, and educate people of all ages about agriculture and the environment. As a fellow organic producer it was very interesting to learn about their approach to organic farming, and sustainable land management practices.
The chef for the evening was Chef Kristi Brown of That Brown Girl Cooks and Communion, two of Seattle’s lauded culinary hotspots. The menu was stunning, and such a treat to enjoy. For the reception we poured the Pet Project Orange Cuvée from magnums paired with small bites. Smoky grilled Olsen Farms pork belly bites in a slow-simmered plum wine berbere reduction. Watermelon gazpacho shooters with sweet Oxbow Farm & Conservation Center snap pea cream + Forage & Farm lilac sugar. Alvarez Farms mayocabo bean succotash shooters in crispy Degoede Farms lettuce cup with Forage & Farm hen of the woods & oyster mushrooms on Grand Central Bakery toasts.
We paired Foundry Vineyards wines with the rest of the meal- With the first course of fried Oxbow Farm & Conservation Center cabbage & collards with candied Olsen Farms bacon bits we paired the bright and fresh Foundry Vineyards White on White. For the second course the fire-roasted Oxbow Farm & Conservation Center beets with lemon thyme-braised Pacific Northwest-grown black lentils matched perfectly with the Foundry Vineyards 2019 Malbec. Finally the grilled Native Candy salmon over Vientiane Grocery Laotian sausage dirty rice and the 2019 Foundry Vineyards Syrah.