Outstanding in the Field: A Photo Tour
Photography by Lindsay Borden
Full Circle Farm owner Andrew Stout (he shares the farm with wife Wendy Munroe) confessed a fetish for vintage tractors.
Photography by Lindsay Borden
Full Circle grows over 200 varieties of produce.
Photography by Lindsay Borden
Photography by Lindsay Borden
Photography by Lindsay Borden
Photography by Lindsay Borden
Photography by Lindsay Borden
Every farm needs a dog.
Photography by Lindsay Borden
Griffin Creek runs through the farm and ends up in the Snoqualmie river.
Photography by Lindsay Borden
The sun was blazing at 4pm when guests arrived at the farm garden to drink wine from Chatter Creek winery and snack on apps (get ready for some food porn).
Photography by Lindsay Borden
Beet tartare, heated up with a hit of Tabasco, was served on cucumber rounds (pictured) and crunchy spears of fresh endive. Not pictured: the profiterole appetizer, which came stuffed with a choice of herbed goat cheese or fava bean mousse.
Photography by Lindsay Borden
Outstanding in the Field asks guests to bring their own plates to dinner.
Photography by Lindsay Borden
Fresh radishes
Photography by Lindsay Borden
The mingle.
Photography by Lindsay Borden
The signature Outstanding in the Field goes-on-forever communal dining table. Staffers planned to camp out for the night at Full Circle; the next day they would head to Oxbow Farm up the road, where chef Matt Dillon was scheduled to cook.
Photography by Lindsay Borden
Photography by Lindsay Borden
Photography by Lindsay Borden
Given how calmly they went about things, you’d think Laurie Riedeman and her small staff cooked four-course meals for 145 people in the middle of a field every day.
Photography by Lindsay Borden
Photography by Lindsay Borden
Photography by Lindsay Borden
The smokin’ first course: sockeye salmon, grilled escarole and treviso drizzled in agrodolce, (an Italian sweet and sour sauce), and wild porcini mushrooms from Foraged and Found Edibles.
Photography by Lindsay Borden
After a farm tour led by Andrew Stout, the guests strolled down to the berry fields for dinner.
Photography by Lindsay Borden
The dinner march continued.
Photography by Lindsay Borden
This 92-year-old woman made her way gamely through the field and was most stoic about the heat. Love her.
Photography by Lindsay Borden
Guests were encouraged to pick gooseberries and blueberries directly from the bushes.
Photography by Lindsay Borden
One of the hardworking Outstanding in the Field servers. We all envied his sun hat.
Photography by Lindsay Borden
Well, those of us who had the presence of mind to bring our own hats didn’t have to resort to envy.
Photography by Lindsay Borden
Photography by Lindsay Borden
A bowl of pickled sea beans, a new and mysterious food to some of the diners, greeted us as we sat down to dinner.
Photography by Lindsay Borden
Chatter Creek served a 2008 Grenache (yum. If you can get your hands on a case, do so), a 2006 nebbiolo, and a 2007 viognier.
Photography by Lindsay Borden
The salmon is served.
Photography by Lindsay Borden
Photography by Lindsay Borden
Full Circle Farm baby beets, carrots, and turnips were glazed with honey and ale from Fish Tale Brewery, and served alongside pork shoulder and tenderloin from Skagit River Ranch.
Photography by Lindsay Borden
Here, piggy, piggy.
Photography by Lindsay Borden
Photography by Lindsay Borden
After the pork, Riedeman served a Full Circle greens salad topped with Seastack cheese from Mt Townsend creamery. While guests waited for dessert, they took to the fields to pick berries.
Photography by Lindsay Borden
Photography by Lindsay Borden
There’s no need to get fancy with dessert when you are serving guests in a berry field. Riedeman sprinkled lemon balm on the Full Circle berries and served them with goat cheese ice cream from Port Madison. Perfect.
Photography by Lindsay Borden
The Outstanding in the Fieldmobile. You’re either on the bus or off the bus.
Photography by Lindsay Borden
Photography by Lindsay Borden
