Our wedding wasn’t the only local food event going on this month (more on that later), the amazing people of Outstanding in the Field came to town and teamed up with Chef Brandon Johns of Grange Kitchen & Bar, Back Forty Acres, and Tantré Farm. Since 1998, chef and artist Jim Denevan of Outstanding in the Field has been realizing his mission to re-connect diners to the land and the origins of their food by creating restaurants without walls across the country where local chefs and food artisans come together to create a one night dinner in the field for guests. My hero.
“I hope this event gave diners a real taste for the sense of community, collaboration and flexibility that are part of being connected to the sources of our food,” said Brandon Johns, chef and partner at Grange Kitchen & Bar. ”The food is just better, we know that. But what I’ve learned as I continue down this path is that it’s about more than food, it’s about a real and deep connection between what we eat, where and how it’s grown and who grows it for us.”
Read more to hear the delicious menu, warning, you will be hungry after…
As guests arrived they were greeted with flaky Michigan pasties filled with Tantré Farm beef and rutabagas, tiny Tantré Farm tomatoes stuffed with house made mozzarella (from Calder Dairy milk) and fresh picked basil, crostini with pickled strawberries and house made ricotta, and Grange’s signature fried pig’s head, paired with Sandhill Crane Vineyards Chardonnay and Arbor Brewing Company’s Tree Fort Summer Ale.
The first course of house made charcuterie made from a Back Forty Acres Tamworth pig featured pork rillettes, lonzino, salami and pickled pig skin, served with house made mustard, pickles and beet chutney. The charcuterie was followed by salad made with Tantré Farm’s fresh greens and red onions, pickled eggs and duck paté from Back Forty Acres’ chickens and duck, and crostini from Mill Pond Bread.
The main course of crispy chicken, tomato jam, shitake mushrooms and fresh potato salad with green beans and house smoked ham consisted entirely of ingredients from within two miles of the dinner table.
And for dessert guests were treated to a delicate cornmeal cake with chamomile poached apricots and ricotta cream.