A few days ago I was in our nation’s capital for a quick visit with my dear friend Ashley. We met while at Clemson and immediately bonded over our love for food. Every week we would get together to cook some new dish. This made for some wonderful memories. So when she suggested that I come up to D.C. and experience Outstanding in the Field I couldn't resist. Here's Ms. Ashley to tell you more about our couple of days...First off, I’m so excited to be the first guest blogger in what is sure to be varied and exciting blog. I always enjoy seeing Stef because she reminds me of how important it is to keep in touch with friends. We had a great time eating and having girl talk.
On the day she arrived we went to the mall to see the monuments and visit the Julia Child exhibit at The Smithsonian. Of course we followed that tribute with a my first viewing of “Julie/Julia.” It’s still marinating in my head. Then for the main event we drove an hour and a half into Northern Virginia for Outstanding in the Field. See this: www.outstandinginthefield.com
Before our dinner, we found an obscure winery and did a quick tasting. Then headed to our destination. The event included a fun tour of the farm and petting of the animals (horses, cows and piglets), delicious food, great conversation and a meeting the creator of the series who gave us the inside scoop of what it was like to be on CBS Sunday Morning.
Here’s the menu. Key: * = items I have never tried and liked.
x = items I did not care for.
~ = items Stef liked.
Location: Ayshire Farms in Upperville, VA
Chef: Bryan Moscatello of Zola and Potenza
MENU
Course 1
brioche wrapped oysters (didn’t get to try)
spicy fried popcorn sweetbreads (look this up) *
heirloom tomato jam on cheese bread with micro-arugula ~
chicken liver cream puffs with herb fondant x
2008 White Hall Viognier, Monticello, VA ~
2008 Vitiano Rosato, Umbria Italy ~
Couse 2
heirloom tomato and mascarpone ravioli with riesling braised leeks and shaved bourree cheese x ~
2005 Kluge Estate Sparkling Rose, Albemarle County, VA ~
Course 3
summer chicken salad with shaved farm vegetables, peppercorn-honey gastrique, boiled egg with cracklings
2006 Dutton Goldfield Chardonnay Dutton Ranch, Russian River Valley, CA
Course 4
the whole hog:
braised belly of the pig* ~, sliced porchetta*, smoked hocks*, sage sausage x, mustard BBQ ribs~, local greens, vegetable pickles and mustard crackers
2006 Rappahannock Cellars Claret, Huntley VA
Course 5
sous vide lamb shoulder*, roasted fennel and peppers, goat cheese potato tots*~
2006 JC Cellars Syrah, CA
Course 6
creme fraiche cakes *~, corn ice cream *~, black salt caramel corn*, chili caramel*
Overall, a dinner for the record books and any foody’s dream.
