Outstanding in the Field at Full Circle Farm July 2009

A couple of days ago, I finally had the chance to go to an Outstanding in the Field (OIF) Event. This CBS News Sunday Morning clip provides a useful background to Jim Denevan and why he started OIF. His idea was to showcase local farmers. A couple of years ago, OIF began expanding outside of its California base. Since we are big fans of Full Circle Farm already, we thought it would be an ideal place to experience OIF. Our Chef was Seth Caswell, who used to be the Executive Chef at Stumbling Goat Bistro and will be helming the forthcoming emmer & rye. Emmer was used in a couple of dishes in the menu:

seared tuna loin, currants, smoked grapeseed oil, crackers
BC scallop ceviche, citrus, cucumber cups
marinated Taylor Shellfish mussel skewers
2008 Voila Rose
2005 Cabernet Sauvignon

roasted Full Circle Farm betts, herb salad
blueberries, basil-mint vinaigrette
2007 Sauvignon Blanc

wild mushrooms Oxbow Farm cauliflower, emmer, baby greens, hazelnut vinaigrette
2008 Chenin Blanc

Wooly Pigs pork belly, cabbage, zucchini, spicy mustard
2004 Thuja

king salmon, Full Circle Farm carrots, fennel, escarole, spring onions, Golden Glen herb butter
2006 Cabernet Sauvignon

Bluebird Grain Farm emmer biscuits, aprictos, raspberries, fresh cream

The emmer was a highlight of the menu for me - both the third course and dessert were delicious. However, I was disappointed that OIF was unable to provide us with any vegetarian alternatives to the pork belly & king salmon dishes. Instead, they merely served the dishes without the proteins. All of the wines were provided by Cedergreen Cellars. Not only were the wines a revealation (the 2008 Voila Rose in particular) but Kevin Cedergreen himself is a character - filled with bonhomie.