On a perfect August evening in late summer the restaurant was invited to cook for over 130 guests in a beautiful field at Moose Hill Farm in Sharon, MA with roving event company, Outstanding in the Field. The experience proved to be exceptionally memorable for the culinary team.
Summer months were spent developing the menu for this unique challenge. Working without electricity, refrigeration, or conventional kitchen facilities required extensive advance preparation. The team relied on a wood grill and small propane grill for cooking, with most ingredients prepared ahead and transported in coolers.
The evening commenced with beer from Notch Brewing and wine from Wild Child/Rebel Rebel, accompanied by passed hors d'oeuvres served beneath the farmhouse.
The bluefish pate on crunchy toast featured herb salad and foraged goldenrod sourced from the surrounding field.
While guests toured the farm, the kitchen team completed preparations for the first course: a charcuterie board showcasing smoked lamb bacon, melon, whipped feta, and signature buttermilk biscuits.
Once seated, diners began with roasted beets accompanied by charred greens, basil pistou, candied walnuts, and creamy burrata.
The subsequent course featured cornmeal encrusted skate wing with grilled green bean and corn succotash, finished with cherry tomato conserva. This dish required firing up the grill with hot oil pans for frying.
The meal concluded with beef tongue and brisket skewers served alongside duck fat roasted carrots and foraged blackberry barbecue glaze.
Dessert consisted of earl grey chiffon cake paired with wine poached pears, dark chocolate, and whipped cream.
The team expressed gratitude to their staff, the Outstanding in the Field organization, and all attendees for making the day exceptional.