Heading to northern California

I am excited to head north to Clark Summit Farm in Tomales, CA and Star Route Farm in Bolinas, CA. Both dinners this weekend look amazing! Clark Summit Farm raises poultry, hogs, and cattle on certified organic pastures in the coastal foothills of northwest Marin. The pictures look so beautiful- cant wait to take my own!

Star Route Farm produces Asian vegetables, beans, broccoli, cabbage, carrots, cauliflower, celery, chards, herbs, lettuce, onions, salad greens, spinach, and a variety of other vegetables. Star Route Farms has been an organic farm in Marin County since 1974. I will post a Blog about the dinners when I return! Cheers!!

edible Metro and Mountains

Check out my articles in edible Metro and Mountains 200 Summer Issue. I wrote about Outstanding in the Field coming to Atlanta, Moore Farm and Friends and Parsley's Catering. I hope you enjoy them! I have not been able to see the magazine in person yet, but online it looks great. You can find them at Whole Foods in Atlanta.

Don't Forget to See Food, Inc. It Will Change Your Life!

Coleman Farm

Coleman Farm, Carpinteria, CA

Sunday, June 21st, 2009

Host Farmer: Bill and Romeo Coleman, Coleman Farm
Guest Chef: Richard Mead of Sage Restaurant, Newport Beach

This was OITF's third dinner at the Coleman Farm, which is great cause everything runs so smoothly. Chef Richard Mead has also done all three dinners with Farmers Bill and Romeo Coleman. They are a team- that will probably never be broken. The Farm is so beautiful- outside of Santa Barbara. Farmer Bill raises the most interesting chickens and turkeys. They are all crazy weird breeds and heritage breeds.

Chef prepared a huge menu that kept the guest happy. I think what I also loved about this dinner was that it was Father's Day. It was a happy dinner full of families. It was a different feel to the evening, but I enjoyed something different.

It was my first time to try Sea Urchins. They were interesting and I feel it is an acquired taste. But I was told Santa Barbara has the best Sea Urchins in the world. They are found in deeper waters — from 30 to 90 feet — around the forests of kelp that they feed on. The urchins from the ocean around the islands off of Santa Barbara are hand harvested by divers, then loaded onto boats and brought to the mainland for processing. (Read more on this LA Times Article).

The next morning we woke up and Bill's wife made Menudo, which is a Mexican soup made with Tripe (beef stomach), hominy, chile peppers, onions, cilantro, oregeno, and lime. We were told that it is often thought of as a cure for a hangover and is traditionally served on special occasions or with family. The dish is also known in the Philippines, where the Farmers are from and cooked with garlic, onions, diced pork chops, pork liver, diced potato, diced carrots, green bell peppers, soy sauce and tomato sauce, and seasoned with salt and pepper while it is cooked. This dish usually takes 7+ hours to cook! I think she mixed the two recipes. We had a great time at the Coleman Farm and cant wait to return!!!

Menu at the Event:
Grilled Pizza: Heirloom Tomato Jam with burrata, sweet & spicy Italian sausage, spigarello, and wild Arugula.
Sea Urchin Shooter.
Weiser Farm's Melon (Best Melon) with Ham.
Santa Barbara Seafood Soup with Spot Prawns, White Sea Bass, Tomato Verbena Broth and Griddled Polenta.
Roast Pork and Chipotle Pinot Jus with Grilled corn, baby zucchini and squash, cannellini bean Relish.
Grilled Mustard and Telegraph Porter Rubbed J&J Grass Fed Beef Sirloin.
Skillet Corn and Blueberry Cake with Berries and Sweet Vanilla Cream.

McGrawth Family Farm

McGrath Family Farm, Camarillo, CA

Saturday, June 20, 2009

Host Farmer: Phil McGrath & the McGrath Family, McGrath Family Farm

Guest Chef: Tim Kilcoyne, The Side Car Restaurant, Ventura

We went down to Camarillo, CA to host a dinner at McGrath Family Farm. The night before we were able to go to The Side Car Restaurant for some dinner and meet the chef. Tim was so nice and the food was awesome. The restaurant is a historic 1910 Pullman Car and features a farm driven menu. Chef Tim Kilcoyne uses local fruits and vegetables along with fish, meat and poultry uniquely available in the Ventura area. I enjoyed the Braised Short Rib, horseradish mashed potatoes, seared greens, natural jus. We ordered lots of items on the menu and

sampled them all.

The Farm Dinner was a blast. The farm had beautiful flowers along the front part of the fields, so we set the bus and the table along the flowers.

Tim did a great job with the menu. My favorite was the Wildflower Honey Glazed Pork Belly. I also loved his dessert- Gaviota strawberries, grilled lavender pound cake. The farm grew lavender, so he used it in his pound cake. It was an amazing flavor.

Farm - Table Dinner with OITF in Southern California

Host Farmer: Bill and Barbara Spencer, Windrose Farm
Guest Chef: Chris Kobayashi, Artisan, Paso Robles

We went to Paso Robles last night to host another Farm Dinner. It was HOT! Paso Robles is a crazy place- it gets over 100 degrees during the day and then in the 50's at night. The farm is tucked in a unique valley of 50 acres, 12 are in vegetable rotations, 6 are in apples and stone fruit and 5 are sheep pasture.

The dinner spot was great though. We found a huge tree- for shade. We were along rows of apple trees...and mountains in the distance. It was a small dinner with 70 guests. Chef Chris prepared a wonderful dinner (menu to come)- with lamb and great vegetables. His dessert was AMAZING.

Menu: Stone Fruit and Farm Green Salad with Spiced Pecans and Goat Cheese Buttermilk Vinaigrette. (The pecans were spiced with cayenne pepper from the Windrose Farm.)

Morro Bay Seafood (Hook and Line) Snapper - From Pier 46- Templeton with smoked tomato Paella, Charter Oak lingucia (house made sausage), rock crab, fava beans, and mussels!

Barbecued Leg of Lamb with braised onions, carrots, romesco, mint salsa verde.

Peach and Plum Galette (Rustic Free-Form Pie) with Strawberries and Blueberries and Creme Fraiche Ice Cream.

We had some really good wine from Halter Ranch.
2008 Halter Ranch Rose
200 Halter Ranch Sauvugnon Blanc
2006 Halter Ranch GSM
2006 Halter Ranch Syrah

The Abalone Farm, Cayucos, CA

Host Farmer: Bradley Buckley, The Abalone Farm
Guest Chef: Deborah Scarborough, Black Cat Bistro, Cambria

We went to the Abalone Farm on Wednesday night in Cayucos, CA. Brad Buckley was a great host farmer and taught us a lot about Abalone, (which are medium-sized to very large edible sea snails.) The Farm was right on the water. You can see mountains in the distance. It was breath taking! Chef Deborah Scarborough fixed a wonderful meal with lots of Abalone. This was my first time trying Abalone. I really enjoyed it. It is expensive though. Brad said it is around $70 a lb. Deborah did a fabulous job with the meal. All of the guest were really happy with the food. Cheer to Deborah!

I really enjoyed Deborah's menu and hope I can go to her restaurant one day. I have a new love for Burrate (A fresh Mozzerella). I was really excited when I saw Squash Blossom's on her menu. They were good!

Menu:
Grilled Organic Squash Blossom Pizza with Burrata and Abalone Salt- Seasoned with Basil Oil, Chili, and Balsamic. (I will be trying to make this one again!!)

Organic Garden Greens with Buttermilk Tarragon Cream, Crispy Pancetta, sauteed Abalone and local Avocado.

Grilled Artichoke Bruschetta with Abalone Cream. Organic Garden Micro Greens, Chipotle Oil, Smoked Abalone and Pancetta.

Braised Pork Belly with Jasmine Rice, Mixed Stone Fruit Gastrique (A reduction using fruit and vinegar/wine). With Garden Pea Tendrils and Snow Peaches. (With Slices of Abalone on top).

Pluot Upside Down Cake with lemon Chantilly Cream.

We set up the tables along the water. It was a bit windy! But it was a beautiful site!

My First Dinner with OITF

Secret Sea Cove Dinner

I survived my first dinner with Outstanding In The Field! It was a huge success, but very tiring! We had back-to-back dinners in Half Moon Bay, California this weekend. Half Moon Bay is in San Mateo County about 25 miles south of San Francisco. The weather was perfect! I cannot believe how lucky we got. Jim told me there are only a handful of days like that in this area- it is usually cloudy and windy.

The first dinner was an amazing Moroccan dish by Mourad Lahlou with Aziza. He made (H&H) Grilled Rock Fish, with root vegetables, chard, potatoes and Chermoula oil. Chermoula is a Moroccan spice and herb mixture containing coriander, cumin, and paprika. He also had an arugula, strawberries, and almond salad. My favorite was the Monterey bay squid, cabbage, lime and chili pepper. It was so fresh and had great flavor! He said he sells this dish at his restaurant. The guests were really happy about a surprise dish of lamb sausage with spices and pork fat! For dessert he prepared a chocolate dish with financier cherries.

We had a second dinner on Sunday. Jamie Lauren with Absinthe in San Francisco cooked. She made Strawberry Gazpacho with local cucumber and(H & H fresh fish) dungness crab salad. She also made a salad of beets, goat cheese, mixed baby lettuces, and fava beans leaves with preserved orange vinaigrette. Her main dish was a Monterey Black Cod with roasted sunchokes, braised greens and salsa verde. For dessert her team prepared Meyer lemon rhubarb with wheatberry biscuits and olive oil honey cream. It was so good!

Both chefs did an amazing job. They used fresh and local ingredients. The guests were really happy with the food and the weather! Cheers to California! Next we are on our way to Southern California! Hope they are just as successful! I took a lot of pictures- I might be adding some more later. But here are some for now! Enjoy!

Half Moon Bay and Alfaros Vineyard

We are getting ready for our Secret Cove Dinner near Half Moon Bay, CA on June 13th and 14th. on Saturday Chef Mourad Lahlou of Aziza is preparing a feast full of traditional Moroccan flavors. On Sunday Chef Jamie Lauren with Absinthe, in San Francisco is cooking. She is well-known for being on Bravo's Top Chef in 2009. Both chefs use organic, locally grown, and seasonal ingredients in their cooking.

Today we picked up the wine from Alfaros Vineyard for the dinner. It was a beautiful vineyard in the Santa Cruz Mountains. In 1997 Richard Alfaro acquired an 75 acre apple farm south of Santa Cruz in Corralitos. He turned it into Alfaro Family Vineyard & Winery. Cant wait to taste it!

San Francisco and Santa Cruz

I am now in California! Please follow me as I travel around the United States with Outstanding In The Field! We went to A16 last night and had a wonderful dinner. The Salsiccia Pizza was great– (fennel sausage, roasted spring onions, mozzarella, grana padano, garlic, chiles). I also enjoyed the roasted local calamari with agretti, meyer lemon, chiles, green garlic, basil and toasted pine nuts. Cheers to California!

Garden Update- Tomatoes Growing!

Tomatoes and Blueberries are growing in the garden!

Underground Supper Clubs

If I were not leaving for California next week...I would sign up for this. Underground Supper Clubs are going on all over the country. You have to do your research to find them...and they can be selective, but what a fun way to spend an evening and meet new people. The waiting list can be long...so sign up today and hopefully you will get a phone call back!

Serious Eats says, "Supper clubs have also been described as "culinary speakeasies" because the chefs that run them charge money for the meals, but aren't preparing them in licensed commercial kitchens, so they can get busted and fined for what they're doing, hence the secrecy—which is of course what makes the clubs so appealing!"

Here are some in Atlanta!

Souper Jenny- Jenny just started doing Under Ground Supper Clubs. Her first one was lead by head chef, Gerry Klaskala from Aria. Guests dined on a five course decadent feast.
Souper Jenny's secret dinner club takes place in unique locations all over metro Atlanta. Only 26 guests can attend this 5 course wine and food pairing put on by some of Atlanta's best chefs and gourmands. Four times a year, 26 diners are invited to a five course dinner at an undisclosed location that is only revealed the night before the event. Guests are invited through their top secret email list or by private phone call. You will be contacted and told how many guests you may bring. You must respond within 24 hours or your invitation goes to someone else!
The 5 course dinner and wine pairing costs $150 per person which includes tax and tip and lots of delicious wines
To sign up, email souperjennys@aol.com and tell us why you think you will be a great dinner companion!


Lady Rogue is also a well known one in the area- called rogueApron.
rogueApron is Atlanta's independent underground supperclub and speakeasy. Partnered with East Atlanta Brewery, rogueApron brings it; food that's been cooked with love, for people who are soon to be your friends, in a relaxed atmosphere where your drunken sated contentment is our only goal. We are committed to local and sustainable foods, and we do our best to connect our guests to the great things happening in Georgia food.

Another one is in Athens, GA called The Four Coursemen.

Here is an interesting article on Underground Supper Clubs on CNN.

In the same category, but not secretive or selective, but a fun way to spend time eating good food, learning about food. and meeting new people: Try Outstanding in the Field dinner...Coming to Atlanta September 19th.

Happy Birthday Dad!

Happy Birthday Dad! My mom and I made my dad a Birthday Dinner. The menu included: flounder with tomatoes and olives, potato gratin, green beans, tomatoes with mozzarella and a banana cake.

We made the Green Garlic and Potato Gratin recipe from Jim Denevan's Farm to Table Cookbook.

I bought some green garlic from Love is Love Farm at the Farmers Market. It was excellent. If you are looking for a good cookbook. I recommend this one! Everything I have made from it has turned out and has been wonderful. It was “Named one of top cookbooks of 2008″by The Washington Post and chosen as one of “The summer season’s most interesting new cookbooks” by the New York Times. We also got the tomatoes from the Macon Farmers Market. They came from FL, but they are better then anything you can find in the grocery store right now.

Happy Birthday Dad! I hope you enjoyed your meal!

Garden Update and Squash Blossoms

My mother's garden is coming along well. I am sad I will not be able to taste anything before I hit the Road for Outstanding in the Field, but hopefully it will all turn out. The tomato plants are looking healthy and strong. The squash and zucchini are also doing really well and producing some yellow flowers. The peppers did not turn out, so I am heading back to Farmer D this weekend to find something else..maybe onion?

Jim Denevan founder of Outstanding in the Field has something wonderful in his cookbook for gardeners. He makes Fried Squash Blossoms filled with Lavender Ricotta. In his cookbook he writes that they do not last but a few days, so grocery stores do not carry them. "Fresh squash blossoms, which come most often from zucchini plants, are such a treat in part because they're so fleeting. They are the treasures of the home garden and farmers' market."

I did not make it, because we only had a few blossoms. But if you have multiple, you might want to check this out.

Fried Squash Blossoms filled with Lavender Ricotta
1 1/2 cup fresh whole milk ricotta cheese
12 large fresh, male squash blossoms
1 teaspoon yeast
1/4 cup warm water
1 cup flour
Kosher salt
1 cup ice water
Vegetable oil
1 T fresh lavender buds (or thyme)
1/4 cup Parmesan cheese
Black Pepper

Shortened Version Of Directions:
Carefully pinch off the stamen from inside each squash blossom. (Set Aside)
Combine yeast and water in a bowl- set aside 10 mins.
Mix flour and salt in another bowl and whisk in the yeast mixture and then in the ice water- until smooth.
Pour through a finemesh strainer - set aside 20 mins.
Pour oil in Dutch oven- heat until 375 degrees.

Squeeze Ricotta bundle to force out all liquid. It should be very dry. Add lavender to Ricotta..and then add the Parmesan cheese. Season with salt and pepper.
Fill each blossom with 1 t of ricotta mixture and twist tops so the filling does nto come out when frying.
Fry 1 minute...and drain on paper towels!