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Outstanding in the Field

On Saturday, November 9th, the girl & the fig took part in what was truly a spectacular and magical night with Outstanding in the Field.

Outstanding in the Field is a self titled “roving restaurant without walls.” The organization focuses on truly farm to table experiences; serving meals from the hands of the harvesters, at the location of the harvest, all while connecting strangers over a fantastic meal.

With a circular table set for 480 on the picturesque shores of Stinson Beach, the fig family set to work prepping a gorgeous, fresh, local dinner right on the sands, just steps away from the ocean. It was the perfect day; mild, with not a cloud in the sky and the most gentle of sea breezes. It only got more beautiful as the sun dipped down on the horizon. The dinner benefited One Tam, the community campaign of the Tamalpais Lands Collaborative, which helps ensure a healthy future for Mt. Tamalpais.

Using fresh fish from local fisherman Hans Haveman of the H&H Fresh Fish Company, bread from Sonoma’s Mike The Bejkr, and local Sonoma produce, a 3 course meal, plus appetizers, was created for the guests.

Once guests arrived, plates in hand, they were greeted with wine from Bonny Doon and Claypool Cellars, as well as passed appetizers, which included H & H Fresh Fish Rockfish Ceviche, Smoked Salmon Rillettes, Crispy Marin Sun Farms Pork Belly, and The Patch Easter Egg Radishes. First course was a Fall Harvest Salad with County Line Farm chicories, Paul’s Produce Delicata Squash, Wine Forest Wild Foods Native Toasted Pecans, Laura Chenel Chevre, Pomegranate Seeds, and a Persimmon Vinaigrette. Next came Wood Plank Roasted H & H Seafood Halibut, with Paul’s Produce Spigarello, McEvoy Ranch Olive Oil, garlic, and capers, accompanied by Wine Forest Wild Foods Mushroom & Coke Farm Sunchoke Ragout. Finally, dessert was an Oz Farms Ashmead’s Kernel Apple & Almond Tart, with Dried Cherry & Cranberry Compote and Chantilly Cream.