Sunday, I had the absolute pleasure of experiencing Outstanding In The Field with my Sweet Friend, Deb.

If you are a foodie, you will LOVE OITF. The brainchild of chef Jim Denevan, OITF,
brings together local organic producers, in yesterday’s case, Johnson Backyard Garden Denton, and a local chef, Dallas’ Matt McCallister of FT33, and about a 50 guests for an outstanding meal…in a field.

It was my first experience with OITF and I had a ball! The food was Ab.So.Lute.Ly incredible!

We started with appetizers: chicken liver bon bon with stone fruit jam (I know, I know…chicken liver, but it was fabulous); rocky radishes, with black butter bagna cauda (garlicy anchovy somethin-somethin) that was to die for & my favorite; and chili honey popcorn with
winter squash slaw. These were paired with a choice of Deep Ellum Brewing company ales or a very nice sparkling wine. We were able to visit and get our bearings, take a few pics and then took a tour of the farm, hearing about how JBG Denton started and how it works. (They use volunteers, it you’re interested.)

Then we got to sit down at the table! It’s an opportunity to meet some of your fellow diners. We had folks from St. Louis, Phoenix, Boston and NYC; all come to eat dinner in Denton TX. There were 5 nurses at our table! Retirees, new parents, restaurants owners, pharmacists.

Deb had encouraged me to bring my own plate, one that meant something to me. I brought my grandmother’s pink floral china (not pictured) and told them the story about my grandfather coming in from the field one day and getting on the phone. When he got off, he announced that he’d bought the Terrell House!! Paid cash! The china came with the house. I may never use this (it’s pink), but I have it and it reminds me of her. (BTW her birthday is this week. Happy birthday, MM. She would be 100 years ornery.)

The meal is four courses:

Salad – was a fantastic watercress salad with heirloom grains and potatoes with this divine dressing, very tart and tasty from the FT33 garden with a delightful vermentino from the Texas High Plains.

On to JBG embered (roasted) beets with apples, pecans and baked goat cheese – delightful!

Main course was two styles of pork, roasted and pulled, and the BEST collard greens I have EVER tasted (I had 2 helpings!) and creamy grits.

Dessert was an apple cake with spiced cream and fall fruit compote. This was the only thing I shared…kind of accidentally.

All in all, I had a delightful time. Thanks, Deb, for taking me! It was foodie heaven.

P.S. Deb & I shared photos, so some of the photo credits go to her.