Preparing for the dinner. From left to right: Tom Zippelli, Beau Vestal, Oliver Crawford (behind), Doug Higley

Last Thursday evening, on a gorgeous summer night in Westport, Massachusetts, I had the joy of photographing New Rivers‘ Executive Chef Beau Vestal and his team as they prepared a dinner outdoors in a vineyard for 160 guests. This was the second year Vestal was invited to be part of the Outstanding in the Field tour (photos from last year can be seen here). The diners in Westport were treated to truly a bounty of Rhode Island and Massachusetts food and drink.

The produce, meat, seafood and dairy came from a number of local sources, including: Eva’s Garden in Dartmouth, Plum Point Oysters in North Kingstown, ‘Round the Bend Farm in South Dartmouth, Four Town Farm in Seekonk, Steve Ramos Organic Produce in Bristol, Narragansett Creamery in Providence, Barden Family Orchard in North Scituate, Schartner Farms in Exeter, The Good Earth Gardening Center in Cranston, Big Train Farm in Cranston, Yacht Club Bottling Works in North Providence and North Star Farm in Westport.

The beer was provided by local “gypsy” brewers Pretty Things Beer & Ale Project and the wine was all locally grown as well, produced by Westport Rivers Vineyard & Winery where the dinner was held. Ultimately, from this invited observer’s point of view, it was a perfectly picturesque evening as you can see from this sampling of the many photos that were made.

Grilling Plum Point Oysters and 'Round the Bend Farm pork & wild foraged pine sausage

'Round the Bend Farm pork & wild foraged pine sausage

Grilled Plum Point Oyster with a lemon and summer savory butter

Outstanding in the Field table is set along the Westport Rivers grape vineyard

Elizabeth LaMantia grilling 'Round the Bend Farm Tamworth pork loins

Seasoning the grilled squash

Slicing heirloom tomatoes

Heirloom tomatoes

Slicing heirloom tomatoes

The guests are seated for dinner

Smoked Rhody bluefish pâté, grilled garlic country bread, fried shallots and Eva's Garden flowers

Cool salad of RI grains & Eva's Garden herbs and purslane with Narragansett Creamery yogurt tzatiki

Heirloom tomatoes, cucumbers, onions & Narragansett Creamy Salty Sea Feta

'Round the Bend Farm Tamworth pork loin, grilled and sliced

Vestal demonstrates how the meat course comes together

'Round the Bend Farm Tamworth pork loin, grilled squash & torpedo onion, tomatillo & charred corn chow chow

A section of the table from the vineyard looking west

Guests through the grapes

Blueberry

Plating tarragon & lavender shortcakes with lemon curd & Barden Orchard peaches

Back row (from left to right): Elizabeth LaMantia, Beau Vestal, Tom Zippelli, Oliver Crawford. Front row (from left to right): Christian Morales, Matt Blanchette, Doug Higley, Walter Aldana

Outstanding in the Field

Elizabeth LaMantia & Beau Vestal catching a bite to eat at the end of the night

heirloom tomatoes "vierge," Narragansett Creamery fresh mozzarella, mixed herbs & flowers, house smoked salt

On Tuesday evening, August 24th, the Outstanding in the Field bus was parked outside a huge barn at Aquidneck Farm in Portsmouth and the invited chef, Executive Chef Beau Vestal of New Rivers in Providence, prepared a multi-course local food dinner right there at the farm. Over 160 people arrived at Aquidneck Farm around 3:00 p.m for a tour of the farm, along with Vestal’s hors d’oeurves course. After the tour the guests were seated inside a barn, because of some pesky late summer downpours, where the Outstanding team had set up their beautiful dining area. Vestal and his team, along with some of the traveling Outstanding staff, set up under some portable canopies outside the barn and the feast commenced.

Outstanding in the Field’s “mission is to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it. . . . Wherever the location, the consistent theme of each dinner is to honor the people whose good work brings nourishment to the table.” The New Rivers crew couldn’t have done a better job at fulfilling Outstanding’s mission, serving ingredients sourced from right there at Aquidneck Farm to Narragansett Creamery cheeses, local oysters, Portsmouth wines and vegetables from several RI farms. I sampled several items and loved the pork & garlic terrine wrapped in ‘Round the Bend Farm bacon. It was a perfect example of how to take local ingredients and transform them into something delicious. On the other hand, the heirloom tomatoes “vierge,” Narragansett Creamery fresh mozzarella, mixed herbs & flowers, house smoked salt was a textbook case of choosing the right ingredients and not transforming them at all, just knowing what combination would bring out the best of those fresh flavors.

The evening ended with what Outstanding in the Field creator Jim Denevan thought was the biggest ovation a chef and his staff had ever received at an Outstanding dinner. As darkness fell, everything that was brought to the farm was packed up and taken away, and I’m sure on Wednesday morning the cows of Aquidneck Farm never knew there was even a party there the night before. Before the rest of the photos I wanted to paste in an e-mail I received from Vestal when I asked him to send me his staff’s information for this post:

me, Florida raised, exec chef, dummy, handler of lists, pan slinger
elizabeth lamantia, Cleveland girl, grill chef, baker, pasta wrangler, all things cookies, Beau’s life partner
kyle kerstetter, grill chef, beau’s day off fill in, chocolate manipulator, PA expat
doug higley, salads and cold things, baby face, NH native, Kerstetter co-habitor and BFF
nate silver, mercenary cook, moses brown class president of 2006, did senior project with NR, just graduated from vassar, flew in from NYC just to do event, onto chicago to pursue theater, catering, mischief

Vestal also added, “we don’t take ourselves too seriously!! as you can tell!” That may be true, but their food, oh their food, seriously excellent.