Dinner with the Stars – Outstanding in the Field, Leicester, NC and The Ultimate Critic’s Dinner, Charleston, SC
Seating themselves on the greensward, they eat while the corks fly and there is talk, laughter and merriment, and perfect freedom, for the universe is their drawing room and the sun their lamp. Besides, they have appetite, Nature’s special gift, which lends to such a meal a vivacity unknown indoors, however beautiful the surroundings. ~ Jean-Anthelme Brillat-Savarin
The frequency of food and wine festivals and culinary events in the country continues to escalate as does our preoccupation with food. Every week there is an opportunity to attend a local event or to travel to a unique destination to experience food in a different way. Outdoor dinners have become very popular, especially in the South, where the temperatures allow for almost year-round dining. They afford an opportunity to reconnect with your surroundings and provide a romantic backdrop, especially on a beautiful evening. We had the pleasure of taking part in two of these dinners in October: The Outstanding in the Field dinner in Leicester, North Carolina and the Ultimate Critic’s Dinner in Charleston, South Carolina.
Outstanding in the Field Dinner – Gaining Ground Farm – Leicester, North Carolina
Chef William Dissen – The Market Place, Asheville, North Carolina
Jim Denevan, Founder of Outstanding in the Field, has been credited with creating a movement of connecting people with farmers and chefs while dining under the stars. Jim and his team travel the United States with tables, chairs, cooking equipment, and serving pieces in tow to destinations from coast to coast (and beyond), to work with local chefs to put on these events.
Outstanding in the Field at Gaining Ground Farm
Founder, Jim Denevan, Leah Scafe, and Chef William Dissen (in background)
William Dissen, Chef-Owner of The Market Place restaurant in Asheville, NC was the chef for this event. Hosted at Gaining Ground Farm, Anne and Aaron Grier’s family farm outside of Asheville, on a gorgeous evening in early October, it was our first time attending one of these dinners.
Chef William Dissen with Leah Scafe
Anne & Aaron Grier
While guests enjoyed champagne and appetizers in the barn, Jim Denevan and Leah Scafe, Jim’s partner and assistant, talked about their “mission to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.” The Griers talked about their challenges and successes of owning a small farm. Chef Dissen shared his philosophy and commitment to sourcing and cooking with only sustainable and local ingredients.
Chefs Tim Peters and William Dissen preparing appetizers
Guests enjoying appetizers and champagne in the barn
One of the guests in the barn
Following this gathering, there was a brief farm tour, culminating with dinner in the field.
Outside the barn
If you have never been to an outdoor dinner like this, there is something very special about fellowship with new friends while dining under the stars with the moon and candles providing the light. There were 140 guests at the farm that evening, all with the same philosophy around supporting local farmers and chefs who have a mission to do the same.
Guests can donate plates to use at the dinner for an eclectic mix of table settings
Spit Roasted Brasstown Farm Sucking Pig with Honey and Apple Chutney
Two of our dinner companions for the evening
The wine pairings were excellent
Roasted Squash and Heirloom Farro, Shaved Fennel Salad with Orange Thyme Vinaigrette
With the breeze blowing and the sun setting, we dined on beautifully prepared and freshly harvested vegetables and local meats and fish. Guest chef, Tim Peters of Motor Supply Company in Columbia, South Carolina, worked alongside chef Dissen and his team to prepare four courses from these locally sourced ingredients. One of the dishes featured beef from the farm where the event was hosted, Wood Grilled Gaining Ground Farm Beef Brisket with Tomato Jam, Farm and Sparrow Roasted Garlic Spoonbread, served with Rainbow Swiss Chard with Braised Radish. Paired with some lovely wines, this was truly a memorable evening.
The sun would soon set and we then dined under the stars
It all looks so elegant and I love the historical aspects of it, such as the property, the 1800’s cookbook, and the pairing of modern and farm. Keeping the historical items in mind, are there any more layman’s dinners or festivals that would be available for a vegetarian residing in Fay.,NC?
The squirrelly soup…..no can do. And when I looked at the horses I thought keep your health boys! ha!
Hi Doris,
I agree with you on the squirrel soup. I can’t do that either.
I assume you live in Fayetteville, NC? If so, I know that there are some culinary events, dinners, and charity events (with a culinary focus) that take place in Raleigh, Charlotte, and Chapel Hill and it looks like that is not too far from you. I am not as familiar with your town. If you are on Facebook, you could follow some of the restaurants in those cities and that would give you updates on events.
You had mentioned the horses at Ashem Farm. They are all rescue horses, so they are completely safe. The former owner of the property, Emily Ravenel Farrow, was a great lover of horses, and these horses were guests for the evening from the Livestock and Equine Awareness and Rescue Network (LEARN).
Thank you so much for your comment and please let me know if you have any other questions about culinary dinners or events in North Carolina.
Gwen
Gwen,
Thanks for the wonderful article about our event at Gaining Ground Farm for the Outstanding in the Field dinner series. This was my 3rd year hosting the event here in Asheville and we were fortunate to have a great turnout of amazing people from all across the US.
As always, it is a pleasure to dine with you and Roger. I look forward to seeing more of you in Western North Carolina in 2013.
Best,
Chef William Dissen
The Market Place Restaurant & Lounge
You ferret out and attend the absolute best food events and this does look like one of the best. Maybe you are simply lucky to live in a foodcentric part of the country where so much happens, where so many are farming and creative amazing basic products as well as inventive cuisine. It is funny that more types of this event don’t happen in France.
I also remember being at college in Philadelphia where one of our neighbors was a dental student. One weekend he went home to spend with his family and to hunt – his hobby and passion. He came back with 3 squirrels he had shot wrapped in freezer wrap. He kept them for a while in his freezer, not knowing what to do with them, and once in a while we would take them out and look at them, fascinated.
Was looking at Google images of these farm dinners and was instantly drawn to Roger’s photo of the table…on my way to Hollywood today for my first Outstanding in the Field Dinner at Wattles Farm! Hope you guys are well – congrats on the cookbook collaboration!