I hated to miss this event but you can't be everywhere at once. Here's hoping Outstanding in the Field returns to Utah next year...Our special correspondent for the evening, Dessi Price, who is letting us use her photographs, says, " The event was absolutely amazing and, as Pete Rasmussen from Sandhill Farms called it an absolute "spiritual food experience." Take a look...
Guests toured Pete Rasmussen's Sandhill Farms where the eventâ€”a seated dinner with a menu of local culinary treasures for 120 peopleâ€”was held.
After months of planning followed by last minute adjustments according to what was in season and what local food producers could provide
Chef Michael Richey of Pago, along with Pago owner Scott Evans,Â created this menu:
Devilled Clifford Farmâ€™s Eggs House cured Utah trout roe
Pago Farm Cherry Wood Smoked Trout House smoked Utah trout, pea flan, greens, crostoni
High West whiskey lemonade
Starter Sandhill Farms Cinnamon Beets Nut crunch, goatâ€™s milk yogurt, truffled Utah wildflower honey, Peteâ€™s greens, Beehiveâ€™s â€œBarely Buzzedâ€Â Cheddar Gougeres
Pasta Morgan Valley Lamb Gnocchi Soft garlic cream sauce, cherry tomatoes, fava leaves
Squatters â€œBig Cottonwoodâ€ Amber Ale
Main Pleasant Creek Ranch Ribeye Sandhill chimichurri, Peteâ€™s heirloom garlic scapes
Kiler Grove Zinergy â€™07 Zinfandel blend
Dessert Panguitch cherry tarts with caramel
At the end of the evening, everyone turned to look at the last guests as they arrivedâ€”
A perfect evening.