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Outstanding in the Field

Outstanding in the Field
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  • Post #61 - August 9th, 2016, 2:10 pm
    Post #61 - August 9th, 2016, 2:10 pm Post #61 - August 9th, 2016, 2:10 pm
    To, hopefully, not have whatever tiny chance I have at selling this ticket, which I very much wanted to use but can't due to family issues, derailed, I've moved my post over here :D : viewtopic.php?f=19&t=43247

    I'd really, really appreciate it if anyone knows anyone going who might like to bring an extra friend---thanks so much!!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #62 - August 24th, 2016, 7:01 pm
    Post #62 - August 24th, 2016, 7:01 pm Post #62 - August 24th, 2016, 7:01 pm
    I've been to an OITF dinner every year for the last several years and this year's dinner at Seedling Farm with Jason Hammel of Lula was fantastic. The farm is gorgeous, the weather was incredible, and the food/drinks/hospitality were all first rate.

    Table for 160 please!:

    Image


    Here's the menu:

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    The evening's suppliers:

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    I was particularly impressed with the couple of beers from Middle Brow . . . I had not previously heard of them but they made a couple of unique beers (including one featuring Seedling peaches - subtle though) that were perfect for a summer evening.

    And one highlight of the night was definitely Jason Hammel using Seedling fig wood to roast chickpeas on Peter Klein's (of Seedling) . . . uhhhh . . . custom . . . smoker/grill . . . classic!:

    Image

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    I won't bore you with pictures of everything . . . not even the FREE bread . . . yes, no separate charge! (And it was a terrific spence sourdough from PQM.) All of the food was terrific, but this pork was one of the very best pork dishes I have ever tasted . . . absolutely incredible:

    Image
  • Post #63 - August 25th, 2016, 12:24 pm
    Post #63 - August 25th, 2016, 12:24 pm Post #63 - August 25th, 2016, 12:24 pm
    Yup, this was our 5th at Seedling, 7th OITF overall, and up until now the Stephanie Izzard meal a few years back was the gold standard. Not anymore. Terrific meal all around.
    "Living well is the best revenge"
  • Post #64 - August 25th, 2016, 1:35 pm
    Post #64 - August 25th, 2016, 1:35 pm Post #64 - August 25th, 2016, 1:35 pm
    Ronnie, any chance this pork dish you mention resembles the new addition to Lula's menu:

    PORK LOIN
    rosemary braised fresh shell beans, escarole, parmesan, fermented kohlrabi

    Hoping to try it since, for lack of better words, it looked outstanding.
  • Post #65 - August 25th, 2016, 2:53 pm
    Post #65 - August 25th, 2016, 2:53 pm Post #65 - August 25th, 2016, 2:53 pm
    I was fortunate to NOT sell my ticket and was able to join BR and his crew! It was an absolutely perfect night with spectacular food. I particularly loved the trout rillettes appetizer, the bread and sunflower butter and that gorgeous pork loin. But, truth is, you can get great food in a million places—there’s still no substitute for the ambiance and warmth of that beautiful long table in the middle of a farm.

    golden apples.JPG


    red apples.JPG


    cuke.jpg


    lamb belly.jpg Lamb Belly and blackened carrots


    tables.jpg
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #66 - August 25th, 2016, 4:58 pm
    Post #66 - August 25th, 2016, 4:58 pm Post #66 - August 25th, 2016, 4:58 pm
    whocanitbenow wrote:Ronnie, any chance this pork dish you mention resembles the new addition to Lula's menu:

    PORK LOIN
    rosemary braised fresh shell beans, escarole, parmesan, fermented kohlrabi

    Hoping to try it since, for lack of better words, it looked outstanding.



    Yes, seems very similar
    "Living well is the best revenge"
  • Post #67 - August 25th, 2016, 6:50 pm
    Post #67 - August 25th, 2016, 6:50 pm Post #67 - August 25th, 2016, 6:50 pm
    Pursuit wrote:
    whocanitbenow wrote:Ronnie, any chance this pork dish you mention resembles the new addition to Lula's menu:

    PORK LOIN
    rosemary braised fresh shell beans, escarole, parmesan, fermented kohlrabi

    Hoping to try it since, for lack of better words, it looked outstanding.



    Yes, seems very similar

    Yeah, though I don't recall the rosemary . . . but as good as the accompaniments were, the pork itself stole the show. Jason Hammel knows what he's doing.
  • Post #68 - August 7th, 2019, 2:44 pm
    Post #68 - August 7th, 2019, 2:44 pm Post #68 - August 7th, 2019, 2:44 pm
    I have 4 tickets to tonight's event in Pullman at Gotham Greens that I cannot use. If you are interested let me know. Since it is last second, you can have them for half price.

    Send me a PM

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