Slim's Pickins: Out, standing in the field

Wednesday, July 28, 2010

By Tyler Alford

Jackson Hole, Wyo.-Combine local produce, Mead Ranch beef, a spectacular view, a traveling group of foodies with gypsy swagger and a well-loved Jackson Hole chef and you get an incredible dining experience. Outstanding in the Field’s hosted dinner last Thursday was a chance to be reminded that Jackson dining isn’t always ground meat between two buns and that local produce and sustainable foods don’t have to come with a side of quinoa.

Nor did the dishes prepared by Chef Jeff Drew of the Snake River Grill contain any glutens or starches. Not one potato or rice grain anywhere. At the opening reception, some apps were served on artisan breads and the Mead Ranch bite-size taco would have been difficult to eat without a shell, though my editor did pull it off.

After the hayrides and a quick history of the event from Outstanding in the Field director Leah Scafe, 75 excited and hungry gluttons made our way to the feast, stationed on a long white linen topped table in a section of freshly mowed grass behind the Mead family’s modern farmhouse.

I sat with a group of locals, some of whom I knew by name, some by reputation and others whom I had really only seen once or twice in passing.

We all quickly made friends and good conversation over the Niner Wine Estates sauvignon blanc and a fresh summer salad. One woman at my table wondered why Outstanding in the Field would want to come to Jackson and why Drew would want to use his staff and time to work such an event. She also argued that the “Jackson Hole lifestyle” didn’t have time for such an event and wouldn’t ever see the $200 ticket price as worthy.

If taking a break from the see-and-be-seen restaurants of Jackson, or romping up and down the King, to sit in a historical field and share drinks and food hosted by a leader in the “keep it local” movement and prepared by one of Jackson’s top chefs doesn’t sound appealing, then you are missing the point. The price tag may be high, but it’s more of a contribution to a message and to support local farmers.
The entree was the highlight of the meal – Mead Ranch ribeye sliced thin, stacked high and served with fresh haricots verts and garlic scapes with a cabernet demi reduction.

The fatty meat was paired perfectly with the high-tannin and high-alcohol Niner Wine Estates “Fog Catcher” Bordeaux-inspired blend. Served family-style with an additional side of the demi-glace, the dish caused everyone at the table to marvel and take a deep breath as the servers two-handed this dish onto the table. All the produce were described with the name of the farm from which they came and where that farm was located, reminding us at each course of the hard work that went into this specific dish.

Having the chance to attend a special event like this should be looked forward to and come as a privilege. For Drew, this was a chance to get out of the kitchen he spends five days a week in and do something unique. The dinner was like a perfect rehearsal dinner without the toasts, brides, bills or bullshit. Scafe said there was no reason why Outstanding in the Field wouldn’t return next year and if anything, tickets will sell out quickly. I encourage anyone that enjoys fresh food and a truly unique dining experience to keep Outstanding in the Field on your radar for next year’s event. But please, don’t buy a ticket if you “don’t get it,” you’ll be eating into everyone else’s second helpings. JHW

COURTESY OUTSTANDING IN THE FIELD
Views featured with local foods at Outstanding in the Field.

PERMALINK:
Slim's Pickins: Out, standing in the field | Planet JH News Article: Restaurants And Dining

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