
I’d like to get a poll of people who have not only remembered the details of an occurrence in life but can also recall the things going on around them at the time, the senses, you know like temperature, where the sun was sitting, the prevailing scent in the air, how your shoes felt while walking down a path, even the laugh of someone standing close by, a warm feeling. (I’m such a sap.) I can remember such details from times as a kid but as I get older such memories seemed to just slip by like the leak in my bike tire, slow but steady.
Not long ago however I was part of something that I won’t soon forget and will get goose bumps thinking about it well into my eighties. That significant occurrence was being part an Outstanding in the Field dinner. Some of you might have heard or even been part of one of their outdoor dining experiences. The best way I can describe the company is a combination of Chez Panisse, Cirque de Soleil and the Traveling Wilburys. They’re a group of folks from Santa Cruz who travel through the country in an old air stream bus setting up outside dinners utilizing local food producers, growers, ranchers and chefs to produce extraordinary culinary experiences.
Rootsy, down-to-earth, good people who produce dinners that makes sense. They make sense because it directly connects the farmer to the diner in real time. The events are usually hosted by a farm or ranch where most if not all of the food comes from.

The one Molly and I attended with our good friends Jason and Cary was at Devils Gulch Ranch in Nicasio, California (West Marin). The top dog, rancher and farmer is Mark Pasternak. He bought the land sometime in the 70’s and has done an amazing job of growing grapes, raising rabbits, hogs and lamb. They also grow a limited supply of produce (like the asparagus in our rabbit salad!)
Our dinner took place on May 23rd. We chose the option to camp overnight so that we could enjoy the wine without worrying about taking the curvy roads home at night. After pitching our tents in the cherry orchard our group walked up the hill to the vineyards where the reception took place. The whole group of 175 all met up for wine and apps before heading off down a path to the main table.

After we gathered at the main table, the first course of rabbit was served. Then came the pork, lamb and strawberry tart. All the meat as well as the grapes for the wine came from the farm! It was as amazing as it gets. It was kind of like eating fish right off the boat. There’s nothing like eating something so close to its harvest. I had a chance to talk to the chef and many of the servers. It was apparent that all of them were committed to the same philosophy of down-to-earth dining.
Yes, yes, all the food and service was truly amazing but I don’t want to do a blow-by-blow of the dinner but rather focus on the underlying, not so obvious, opening of the senses. It wasn’t about fine dining it was about connecting. It was about connecting with community and nature. It was a reminder of where our food comes from. It was allowing ourselves the indulgence of letting go in a crowd of people in the middle of nowhere. It was a gust of wind or smell of smoke from the grill that I most remember. It was the rustle of the leaves.

The point I’m trying to convey is that experiences sometimes have different messages. Sure we all might interpret them differently but no one can escape the power of nature - the power of our roots. We’re all part of it so the sooner we realize it and run away from our computers and flat screens the better! And look at me now spell checking… oh well..
This is Chef Stephen from HOG hoping for long summer nights and happy dreams.













