On a perfect August evening in late summer we were 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. Later, Chef Erin would state it was one of the best professional experiences in her career as a chef.
We spent the summer working on menu development for this event. It was an interesting challenge, given that we would not have access to electricity, refrigeration, and only had a wood grill and small propane grill for cooking. Most of the prep was done in advance in our kitchen and by the end of the week our walk-in was stuffed to the gills! We packed it all in coolers and headed out to the field.
The event started with beer provided by Notch Brewing, wine provided by Wild Child/Rebel Rebel, and passed hors d'oeuvres in the shade of the farm house.
Our bluefish pate on crunchy toast with herb salad and foraged goldenrod from the field surrounding the farm.
Guests took a tour of the farm while we put the finishing touches on our first course, a charcuterie board with smoked lamb bacon, melon, whipped feta and of course our famous buttermilk biscuits.
Once guests were seated we started with our roasted beets with charred greens, basil pistou, candied walnuts and creamy burrata.
Our next course required us to fire up the grill with hot oil pans for frying our cornmeal encrusted skate wing with grilled green bean and corn succotash with cherry tomato conserva.
We ended the meal with beef tongue and brisket skewers served with duck fat roasted carrots and foraged blackberry bbq glaze.
Dessert was an earl grey chiffon cake with wine poached pears, dark chocolate, and whipped cream.
We had the most amazing day. Thanks to our incredible team, the team at Outstanding in the Field, and all our guests!