Full Circle Farm owner Andrew Stout (he shares the farm with wife Wendy Munroe) confessed a fetish for vintage tractors.
Full Circle Farm owner Andrew Stout (he shares the farm with wife Wendy Munroe) confessed a fetish for vintage tractors.
Full Circle grows over 200 varieties of produce.
Full Circle grows over 200 varieties of produce.
Every farm needs a dog.
Every farm needs a dog.
Griffin Creek runs through the farm and ends up in the Snoqualmie river.
Griffin Creek runs through the farm and ends up in the Snoqualmie river.
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).
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).
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.
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.
Outstanding in the Field asks guests to bring their own plates to dinner.
Outstanding in the Field asks guests to bring their own plates to dinner.
Fresh radishes
Fresh radishes
The mingle.
The mingle.
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.
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.
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.
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.
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.
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.
After a farm tour led by Andrew Stout, the guests strolled down to the berry fields for dinner.
After a farm tour led by Andrew Stout, the guests strolled down to the berry fields for dinner.
The dinner march continued.
The dinner march continued.
This 92-year-old woman made her way gamely through the field and was most stoic about the heat. Love her.
This 92-year-old woman made her way gamely through the field and was most stoic about the heat. Love her.
Guests were encouraged to pick gooseberries and blueberries directly from the bushes.
Guests were encouraged to pick gooseberries and blueberries directly from the bushes.
One of the hardworking Outstanding in the Field servers. We all envied his sun hat.
One of the hardworking Outstanding in the Field servers. We all envied his sun hat.
Well, those of us who had the presence of mind to bring our own hats didn’t have to resort to envy.
Well, those of us who had the presence of mind to bring our own hats didn’t have to resort to envy.
A bowl of pickled sea beans, a new and mysterious food to some of the diners, greeted us as we sat down to dinner.
A bowl of pickled sea beans, a new and mysterious food to some of the diners, greeted us as we sat down to dinner.
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.
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.
The salmon is served.
The salmon is served.
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.
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.
Here, piggy, piggy.
Here, piggy, piggy.
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.
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.
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.
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.
The Outstanding in the Fieldmobile. You’re either on the bus or off the bus.
The Outstanding in the Fieldmobile. You’re either on the bus or off the bus.
On Thursday, July 15, Seattle Met photographer Lindsay Borden and I had the chance to head out of town on a blazing hot summer afternoon and check out a dinner produced by Outstanding in the Field. It all went down at Full Circle Farm, an organic veggie farm in Carnation. (You’ve no doubt perused Full Circle greens at the farmers market.) The 150-odd guests were treated to…
|
|
|