Yesterday, I posted an update from farmer Pete Rasmussen, whose Sandhill Farms will be the site of Utah's Outstanding in the Fields dinner party in July. Now I have the latest menu ideas from Pago owner Scott Evans and chef Michael Richey. Besides figuring out how best to showcase Utah's wonderful artisanal and local foods, and partner with those food producers, Scott's had to wrangle with permits and licensing and LOTS of paperwork. He writes:
"So we have had a ton of discussion about this so I will update you with a couple menu items we are talking about. We have definitely wanted to wait and see what would be ready for us from Sandhill before the dishes were finalized.
Current menu plans:
- Clifford Farms Deviled Eggs with House Cured Roe
- Cherry Wood Smoked (from Pago Farm) Utah Trout, Remoulade, Sandhill Haricot Verts
- Stuffed Squash Blossoms
- Beehive Cheddar Gougeres
- Pago's Classic Cinnamon Beets with Sandhill Farms Heirloom Beets, Edible Flowers, Clifford Farms Truffled Honey, Nut Crunch, Yogurt
- Grilled Morgan Valley Lamb or Pleasant Creek Ranch Beef with Heirloom Fava Beens, Roasted Sandhill Porcelain Garlic
We still plan to incorporate Strawberry Peak or Kings Peak Cheese in the mix too.
Just some ideas for now."
I also have heard that Kiler Grove, Utah's first and only urban winery, will be providing wines, and that High West may be working on a signature cocktail.
Outstanding in the Field is dedicated to re-connecting diners "to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it." A restaurant without walls, its organizers travel across the country and host dinners in various communities, bringing together local food resources and chefs to showcase a region's best. Long dinner tables have been set up in fields, barns and orchards.
Order tickets to the Utah event here.