Friday, April 17, 2009

Back to the Farm

We just caught our breath. It has been quite a busy time with a tsunami of reservation requests since our schedule release on the first day of Spring. More events than ever and more people eager to have a seat at the table. This year we thought we'd make more room at the table by adding one-third more events. Everything has worked out well.

After all of that hard work in the office we've been looking forward to getting back out into the field. Last week we payed a visit to Blue Moon Organics in Aptos. Blue Moon Organics is the site of our first dinner on May 16th and OITF founder Jim Denevan will be preparing the feast. Farmer Greg Rawlings was out on his tractor plowing the field. Greg hopped off his tractor and took us on a walking tour of the property. We sauntered over to the greenhouse which has a lovely grassy area for our initial greeting of guests. Jim spied a nice table site near the blackberries. We went over and took a good look and Jim got very excited thinking about where things would go.







Tomorrow we head off to Catalina Island to scout out a dinner site for 2010. We're getting a tour of the wild side of the island. Looks like an Adventure Dinner! On the trip back up to Santa Cruz we will be stopping in to visit our friends Bill and Barbara Spencer at Windrose Farm in Paso Robles. Chef Chris Kobayashi from nearby Artisan Restaurant will be meeting us for a walk around the farm where we will discuss our June 18th dinner.

One more thing:
Outstanding in the Field is now on Facebook and Twitter- check it out!

3 comments:

The Humble Chef said...

I was just looking at your scheduele and if you are heading down I81 through VA Stop in Lexington and check out the Red Hen we are doing some great local Food. We are about 2 1/2 hours from you Northern Virginia event. I hope to join you all at one of your events soon they look amazing.
http://humblechef.blogspot.com/
http://www.redhenlex.com/draft/main.html

Blue Heron Farm said...

We are excited about the new season. We hope to see you again in Houston this year.

T.W. Barritt at Culinary Types said...

I've just booked - what an exciting opportunity!