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Outstanding in the Field dinner at Johnson’s Backyard Garden
For 10 years, Outstanding in the Field founder Jim Denevan and a small crew have traveled around the country hosting farm dinners that feature an entirely locally sourced menu.
Outstanding in the Field served its 170th dinner yesterday — its fifth in Austin — at Johnson’s Backyard Garden, Brenton and Beth Johnson’s ever-growing farm near the airport.
Before the dinner started, the Johnsons, left, and Jim explained the roots of both the touring supper club and the farm to about 150 guests, most of whom traveled from Dallas, Houston and other Texas cities to enjoy a five-course meal cooked by Dai Due Supper Club chef Jesse Griffiths. Wines from McPherson Cellars in Lubbock and Stone House Vineyard in Spicewood were paired with each course.
(Many Central Texans might have shied away from the $180 per person meal because Griffiths, who shared the recipe for his famous apple cider-braised pork belly in today’s paper, serves similar locally sourced, family-style meals for $55-100 a person several times a month at his supper club.)
After the first courses of fish soup, cucumber and tomato salad and a charcuterie plate, Carol Ann Sayle and Larry Butler of Boggy Creek Farm made the rounds to explain to the diners how Griffiths uses their produce in his meals, including yaupon honey in a spicy mustard.
Just as the sun started to close in on the horizon, servers delivered massive bowls of perfectly grilled quail and antelope sausage that had even the only occasional meat eaters going back for seconds.
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By Vonnie
October 8, 2009 10:03 AM | Link to this
I heard all about the event from my twin, Lisa, who was there. I’m so jealous! What a great way to showcase local food and wine. There’s no better setting than the Texas Hill Country!