Outstanding in the Field 2011 - Secret Sea Cove

Secret Sea Cove table - for 175 guests!

I felt like I was preparing for a big race but in reality I just wanted a much-coveted seat at the Secret Sea Cove event hosted by Outstanding in the Field. Computer on and mouse in hand I was at the ready and anxiously watching the clock the day tickets went on sale. When the time clicked to "start" I quickly dove into the foodie frenzy and as the dust settled I emerged victorious - I was going to dine on the beach!

First figs of the season with Laura Chenel goat cheese and aged balsamic

The premise of Oustanding in the Field is to "re-connect diners to the land and the origins of their food and to honor the local farmers and food artisans who cultivate it." Every year the crew publishes a schedule of events across the country (soon to be Canada and Europe) where diners and vendors alike share a meal served in an unbelievable setting. Locations range from the beach to a vineyard or country barn.

Guests bring their own plates for a fun, colorful tabletop!

Dining and sharing "family style" allows for engaging conversation (mainly about food!) and an instant connection with those at the table. Add in an all-star meal prepared by a local chef (in our case, a chef from the Claremont in Berkeley) and you can pretty much count on a memory to savor far into the future.

The Secret Sea Cove event is by far the most popular (just take a look at the setting and table!) and, despite the +$200 per ticket price was sold out in about 10 minutes. We, the lucky attendees, dined on dishes which incorporated local seafood such as Hog Island oysters, crab cakes, Halibut and cedar planked King salmon. A dessert of "s'mores on the beach" featuring local chocolate artisan Tcho Chocolate made for a sweet ending indeed.

Dungeness crab cake, heirloom tomato salad and basil aoli paired with a 2010 Joyce "Steele" Chardonnay

Cedar planked salmon (as luscious as it looks!) paired with a 2009 Joyce Pinot Noir

Tomales Bay "clam bake"

Halibut with morels, sweet English peas, asparagus, spring onions and truffle

As we lingered beside the bonfire with our newfound friends I had to marvel at the vision of a crew devoted to fresh, locally sourced food and their ability to pull off such a dining feat. Hat's off to you and hope to see everyone next year (at a different event!)