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Who went last year? How was it? Was it worth it...$200/person this year? What about having to buy four months in advance with no refund? Opinions please!

Could you elaborate on this a bit, please? I, for one, have no idea to what you are referring, unless it's perhaps part of the PBS "Endless Feast" series, though I'm not aware of any eps ever having been filmed in this area (I think Madison is as close as they have come).

TIA!

www.outstandinginthefield.com

$200 seems a bit steep to me.

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I got a real good mind.

Before Cotton was King: http://www.grubseeker.blogspot.com

Thanks for the info - I'd be curious to hear about anyone's actual experiences with this, myself. That's a lot of money to pay up front, not to mention an additional service charge for using a charge card.

I have no personal experience but found this on the website that gives the background on the price:

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-Mary

Thanks, but I did read the FAQ. Both I and the original poster are looking for actual eperiences, not what is printed on the website. $220 + a 2.9% surcharge for using a credit card is a lot of cabbage to front sight unseen, with no input from anyone who has actually experienced it.

Just trying to help those who don't want to click out to the site. I was upfront about not knowing anything else.

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-Mary

The very best dinner of my life. That is how I would describe my Outstanding in the Field dinner this past Saturday at Sassy Cow Creamery in Columbus, Wisconsin. The boldness of this statement is not lost on me. But as I recall the atmosphere, the food, the hospitality of the OITF staff and Sassy Cow Creamery family and the time I spent with good friends, I could best describe the evening as magical. I suppose the after-dinner drink otherwise known as the Perseid meteor shower, seen from the pitch black Wisconsin farmland, might have left me punch drunk and affected my perspective. But that's for you to decide.

But before I get too far ahead, let me say how this evening came about. A few of my friends were OITF veterans having attended a couple of their past events, and brought a few others including me into the mix. I really didn't ask many questions when invited, and willingly shelled out about $220 for the event. I merely understood that I was heading out of town for a very brief weekend with friends I never get to spend enough time with, and that the main event would be a dinner at Sassy Cow Creamery.

Outstanding in the Field now functions internationally I was told by Jim Deneven, OITF's founder and a chef himself, with events not only nationwide but throughout the world. As our group of nine considered which event to attend, we recognized the limited dates on which we could agree, our desire to escape Chicago a bit, and the fact that three persons in our group are vegetarians (so the dinner at Dietzler farms was ruled out). We ultimately agreed on the Sassy Cow Creamery event, which stuck out because it was only a few hour drive from Chicago and was on a Saturday, thus allowing us to stay overnight and spend time together Sunday.

We drove up to Wisconsin late Saturday morning for the 4pm event at Sassy Cow. By the way, you might recognize the Sassy Cow name if you've shopped at HarvesTime, where their milk is sold. Columbus, perhaps a half-hour outside Madison, was a sight for sore city eyes, decorated in green grass, rolling hills, corn rising all around you and the occasional horse prancing in the distance. No car horns, very little noise, no smoke. Sassy Cow Creamery was the perfect location for our city escape.




The amazing setting

We were immediately welcomed by the casually clad OITF staff, who welcomed us with a sparkling cider and tables of hors d'oeuvres. The food this evening was prepared by Tory Miller, chef at L'Etoile and Graze, and several members of his staff. The hors d'oeuvres:



Radishes and house-churned Sassy Cow sweet cream butter fresh bread too, but not pictured



Willow Creek Farm pork rillettes, raspberry mustard, pickles



Sun jewel melon, La Quercia prosciutto, Satori Cheese SarVecchio, balsamic must



Goat cheese with vegetable ash, nuts, honeycomb - bread not shown


All of the hors d'oeuvres were really terrific, but it was the ultra-rich pork rillettes that stole my heart. Probably the best pork rillettes I have ever tasted, and the richness was balanced beautifully by two types of pickles (one was more of a relish), raspberry mustard and bread. But who doesn't like radishes, and the lightly salted sweet cream butter from Sassy Cow was the perfect compliment.

We were then offered tours of the creamery, led by James Baerwolf, one of Sassy Cow's owners.


Inside the creamery



Out back


The Creamery also features a store where you can purchase Sassy Cow products, including milk and ice cream:






After the tour, we resumed some snacking activities, mingling, and simply absorbed the atmosphere around us. Jim Deneven then gathered everyone together. For this evening, there were approximately 160 attendees. Jim and Leah Scafe (the OITF Director) spoke very briefly of OITF and how it struggled in its early days, they told of their love of farms and their desire to better connect people with farms and help people understand better where their food comes from.


Jim and Leah of Outstanding in the Field


James Baerwolf then spoke briefly about Sassy Cow, dryly joking about how he and his family have always lived on or very close to the farm, and how his and his brother's wives grew up merely a farm or so away.


James Baerwolf of Sassy Cow, with Leah of OITF in the background


Everyone then began the several minute stroll through the grounds of the farm to the dinner table. OITF asks you to bring your own dinner plate to add color to the table, although they supply plates if you don't bring your own. It seemed like the vast majority brought their own plates (which were gathered together as you arrived at the event, and transported to the dining area by OITF staff, where you'd then pick up your plates and secure a spot at the long, communal table). Frankly, I tend to prefer simple white plates and let the food supply the color, but not a big deal. They do wash and clean your plates for you, although they gladly accept donated plates for future events. At least the gathered plates made for a pretty picture:




It was a very pleasant several-minute stroll to the table, thanks to the lush scenery, beautiful weather, and some sassy cows! Don't worry if you're not up for the walk - they offer rides too.








As we approached the table, we noticed a large, tented area where Chef Tory Miller and his staff were busy preparing dinner:


Chef Tory Miller and staff


As I mentioned, it's one large and slightly curved communal table for the approximate 160 diners:




The dinner table


We were then seated and presented with menus for the evening, along with water, bread and Sassy Cow butter:


The evening's menu, including hors d'oeuvres and wine pairings



Bread and Sassy Cow butter


We were then served our first course, several varieties of grilled Harmony Valley beets, Sassy Cow Creamery cheese curds and dragon tongue beans, lightly dressed with a buttermilk ranch dressing and chives. I'm not a huge beet fan, but appreciated the dish. The beans retained a crunchy texture which was appealing, and the cheese curds were terrific. By the way, all of the food this evening was served family style. Although the vegetarians in our group had their portions separately plated (and generously so) for meat courses.


Grilled Harmony Valley beets, Sassy Cow cheese curds, dragon tongue beans, buttermilk ranch dressing, chives


Before we began eating our second course, which featured Fox Valley Berkshire pork belly, Todd Richards of Fox Valley Berkshire said a few words to the group about their Berkshire hogs and why thy flavor is so outstanding (which it was):


Todd Richards of Fox Valley Berkshire


The second course was a magnificent grilled Fox Valley Berkshire pork belly, with roasted corn, Morren Farm peach relish, fried black kale, and a slightly spicy and very thin layer of bourbon-peach bbq sauce. The pork belly was the star here, so flavorful and practically melting in your mouth. The peaches and corn and bbq sauce were not only wonderful complements, but delivered that comforting feeling of being at a family, summer barbecue. I'd say Tory Miller and his staff also did a fantastic job of plating. Obviously, the vegetarians were not served the pork belly, but I can't recall if they were given a substitute for this course.


Grilled Fox Valley Berkshire pork belly, roasted corn, Morren Farm peach relish, fried black kale, bourbon-peach bbq sauce


The next course was no less impressive - several varieties of Voss Organics heirloom tomatoes, Fountain Prairie Farm grass-fed steak, sweet onions, thai basil, and a spicy lime vinaigrette that included fish sauce, adding a Vietnamese flair to the dish. It was beautiful to look at and equally delicious. I loved the charred rare to medium rare beef, the tomatoes were fantastic (particularly the sun golds) and the chef was obviously careful in using the vinaigrette to accent the dish without overwhelming the other flavors. (Note that vegetarians were served grilled tofu in place of the steak with this course.)


Voss Organic heirloom tomatoes, Fountain Prairie Farm steak, sweet onions, thai basil, spicy lime vinaigrette


If the pork belly dish did not make me the number one fan of Fox Valley Berkshire and Chef Tory Miller, the next pork dish certainly did. Fox Valley Berkshire sweet Italian sausage (made in-house by Chef Miller), served with Cesar's Oaxacan-style mozzarella, eggplant caponata, arugula and bread crisps. The sausages were magnificent, and that might be an understatement. Although I prefer a spicy Italian sausage, this sweet sausage nonetheless delivered great flavor and even a little heat, and the sausage itself had a gentle snap and not-too-packed texture. I can't recall tasting a better sausage. And the eggplant caponata, dotted with the oozing mozzarella, was also outstanding - another great reminder of summer's bounty.


Fox Valley Berkshire sweet Italian sausage, Oaxacan-style mozzarella, eggplant caponata, arugula and bread crisps


Finally dessert, and it was the ideal finish for this meal. There was a creamy and delicious Sassy Cow salted caramel ice cream, studded with crisp, flaky shortbread made with Sassy Cow butter, and served with fresh raspberries and blackberries. We had a hard time deciding whether we preferred the ice cream or shortbread, but it was all delicious.


Sassy Cow salted caramel ice cream, shortbread made with Sassy Cow butter, raspberries and blackberries


We lingered, we laughed, we drank and just enjoyed the food and atmosphere. We arrived shortly before 4pm, and at about 9:30pm we were driven for a couple-minute hay ride back to the parking lot. We oohed and aahed as we watched meteors seemingly 100 feet above our heads. The cynic in me never believed that I needed to visit a farm and connect with my food. Isn't that what I do when I visit Chicago's outdoor produce markets? Don't I meet the farmers? I grew up growing fruits and vegetables - I get it. And until this evening, my favorite dinner every year is the annual Green City Market BBQ event. The romantic in me learned that the cynic in me is an idiot. I wish I could travel from farm to farm, soaking it all in.

If anything, I returned home more inspired than ever, and determined to become a better home chef. I developed a greater appreciation for the little farmer - the family that doesn't merely want to make a living. Like the boulangerie in Paris that prides itself on making the flakiest, most layered and most buttery croissant, I felt like I was introduced to farmers right here in the Midwest determined to provide us with the very best product that could be made available. And I can't wait to partake in my next Outstanding in the Field event. It might not be until next year, and perhaps my friends and I will visit some place farther away, maybe Oregon. But I can't wait. Note for those that don't care to travel that there are dinners in this area, including one tomorrow (Friday) night at City Farm (but I recommend a trip out of the city).

It didn't hurt that the Outstanding in the Field staff was extraordinary - delivering food at the same time to 160 people, explaining and pouring the wine pairings, delivering cold water bottles throughout the evening, ensuring that vegetarians were adequately fed and pleased, and smiling and enjoying it all the entire time. And if you check out their website and list of events, you'll notice that they really pair with truly great chefs, chefs you'll recognize as delivering a farm-to-table experience. But note that you really need to reserve early, really early, as these events typically sell out. Apparently, they had such huge demand for this Wisconsin event that they expanded it to satisfy those who were begging and pleading to be let in.

And for those of you that have heard of these events, that have considered attending, I urge you to give it a chance. Perhaps you'll also feel compelled to wax poetically upon your return. It was only a two-day trip, but the memories will last a very long time. Yes, the best dinner of my life.

As the OP, I couldn't agree more. We went in 2009 and here is a review I posted elsewhere back then...

Outstanding in the Field

Saturday August 8th

Seedling Farm near South Haven, Mi.

After a two hour drive in a heavy downpour, we arrived at Seedling Farm way early.
We were warmly greeted by the staff and Jim Denevan. Told that beer and/or champagne would be available shortly, we wandered the farm peeking into the original farmhouse, checking out the old(circa 1850) and still used and quite useful outbuildings.
About 30 minutes later Esporao Reserva Bruto 2006 and Goose Island Matilda were being poured.
Another half hour and appetizers were brought around. At this point I should say that 130 people attended and they arrived between 4 and 5pm.
Apps were served on bread baked by the pasty chef from Fox and Obel

1) rillette and Seedling Farm fruit
2)smoked trout
3)Col Bill Newsom ham and goat butter(from Publican)

The chef was to be the Publican chef but as we were talking to some woman(she had a dog...my wife's a vet) she introduced herself as Paul Kahan's wife Mary. We hadn't looked too closely at the outdoor kitchen personnel but as we wandered near to check out what was in the smoker when they opened it up, there was Kahan checking the temp of the meat. Seeing us he said that he hoped we weren't expecting some fancy-smantzy dinner. I told him no and that if we wanted that we would go eat at that Blackbird place. He wanted to know why we would go eat at that f***ing place.
Watching them cook was really amazing. They're turning out the apps, grilling chickens and corn and in the smoker, five or six huge chunks(lack of a better word) of pork.

After plenty of apps and about four or six refills of beer and champagne we all gathered around Deneven as he gave a short talk on the history of OITF. 144 dinners, 14000 served. He then turned it over to Peter(last name forgotten) the farmer. He talked about the farm and what they are trying to accomplish("grow really f**king amazing fruit"). They are growing 100 varieties of apples, melons, strawberries, peaches and other fruit.
As he talked we wandered through the fields and he was just really interesting. Told a great story about Whole Paycheck and how they tried to sell his produce but couldn't make it work because it was too fresh and ripe.
It's now about 6:30 or so and we head back for dinner.
I should mention that earlier during "cocktail hour", they were out in the field picking the strawberries for our dessert and that at the end of our tour Peter asked us if we wanted to pick berries also in order to contribute to the nights dinner and most did.
Due to the expected rain the dinner tables had been setup inside one of the barns but since the sky cleared, they moved them outside between rows of apple trees. An amazing sight.
Glasses of Brochelle Rose 2008 or Goose Island Sophie were poured and we ate.

1)Whipple Organic Farm beets and burrata
2)Growing Power cucumber and hazelnut salad
3)Nichols Farm corn and aioli

Everything is served family style

That was followed by farm chicken and toulouse sausage and french fries! of all things.
They were now pouring Huber Pinot Noir 2005 and Goose Island Harvest. Earlier while Sophie was being poured, the Goose Island brewmaster gave a short talk.

Then Becker Lane Organic Farm porchetta was served. This was just a huge chunk of meat and we were already getting pretty full.

Dessert was polenta cake with Seedling Farm peaches, strawberries and caramel gelato.
Porto Barros Colheita 1994 was poured.

Just an awesome event. Sitting with people you didn't know a couple hours earlier and having spirited conversation about food, drink and life. Dinner ended between 10 and 10:30.
You want ambience? How about sitting at the table, drinking a glass of Pinot as candles are lit and the sun sets beyond the farm fields.

Last year, I attended an OITF dinner at Bare Knuckle Farm in Northport, Michigan. The organizers said it was an unique dinner, because everything on the table (including wine, cider and spirits) came from within a few miles of the farm. (I wrote about the dinner here.) I loved touring Bare Knuckle, which has, in addition to a great variety of vegetables, Duroc Cross pigs, ducks, geese and is surrounded by cherry orchards.

Even though I was on the fence about going again this year, I signed up for The Trencherman dinner this Sunday at Seedling's farm. I was ambivalent about going again only because it is expensive, much more expensive than other farm dinners, and doesn't include transportation. The other issue I have is that, at the last dinner, I felt like the organizational OITF people overshadowed the farmers who were hosting the dinner by giving prolonged speeches with inside jokes, telling tales of expensive bus breakdowns, and so on. In retrospect, it was a small blip (and perhaps an outlier incident with my dinner), but it came off as a little brusque and inconsiderate to the farmers and restaurateurs.

Hopefully, this upcoming dinner will be free of that and focus on the farmers. OITF does really pull off a smooth operation, from their dishwashing stations to the beautiful setup of the table. As for the food, having had Paul Virant, Paula Haney (of Hoosier Mama) and Sandra Holl (of Floriole) cook and bake a wonderfully focused dinner of fresh ingredients was a memorable experience in and of itself. But if people are turned off by the price of OITF, I encourage them to seek out other farm dinners that are much less expensive and even may include transportation. You'll have a similar experience (albeit on a smaller scale) that is rewarding.

NB. Are they still doing the Tradition of the Plates?

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Local Beet

Yes they are:

Thanks, BR. I missed that in your post. As I said in my writeup, I think they do this to reduce their haul. I, too, prefer white plates, but as you say, it does make a pretty picture as well as serve as a convenient placemarker at the table.

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Local Beet

On a much smaller and less expensive scale, Heritage Prairie Farms just west of Geneva does similar dinners on a monthly basis. I have been wanting to go to one but the times have just not worked out plus I have mobility issues. We do go to the farm on a regular basis to buy honey and in the winter to go to their Saturday market. Someone from HPF used to post here but I don't think they got much of a response from this board. Their chef, BTW, is Jeremy Lycan who used to be the chef at Niche in Geneva. There are sometimes guest chefs.

Heritage Prairie Farm
2N308 Brundige Road
LaFox Illinois
60119
630-443-5989 office
630-443-8253 store
http://www.heritageprairiefarm.com/about.htm

There has been considerable focus in this thread on the price of an Outstanding in the Field event and I'd like to address that concern. Yes it's a pretty expensive event - similar to a dinner at Next or other high priced restaurants so I realize it's not for everyone. But I'd also argue that the price was not at all out of line for the event. They served several hors' doeuvres and drinks before dinner. Then there was the 5-course dinner, bread and butter, and wine pairings with generous portions and pours and terrific service. And all of the ingredients were top notch, including two courses featuring Berkshire pork, another course featuring grass-fed beef, and several different cheeses.

FYI - tickets for the various 2013 Outstanding in the Field events are now on sale, including a dinner in Chicago and a few within a couple hours of Chicago. The South Haven, Michigan dinner featuring Stephanie Izard is already sold out though.

Not for me! I got mine.