October 2nd, 2012
Outstanding In The Field, Farm Dinner, Guest Chef, Matt Haley, SoDel Concepts, Plate Catering, Host Fisherman, Tim Sughrue, Congressional Seafood, Good Earth Market Farm, Nassau Valley Vineyards, Fenwick Wine Cellars, Indian River Inlet, Southern Delaware, “A Roving Culinary Adventure” from Beginning to End
Arriving at the Indian River, my friend, Debbie and I followed the signs. We were full of expectations. Phrases like a roving culinary adventure, a restaurant without walls; on the menu, were fresh caught fish, oysters, just picked apples, lettuce…wait and see.
Why on earth did I worry about what food we were going to be served? As the SoDel Concepts’ chefs started to arrive, I could not help to notice how relaxed they were. Not a trace of stress showed on their faces. Cool as a cucumber!!
Check Jen Blakeman, she looked ready.
So did Doug Ruley and Jesse Howell.
The list of ingredients for this “family farm” dinner were:
The venue was the Indian River Inlet & Marina in Southern Delaware.
The Guest Chef was Matt Haley of SoDel Concepts. Matt Haley is a restauranteur with many years of experience and plenty of restaurants to attest to his culinary expertise. Plate Catering is his catering company. Websites? http://www.sodelconcepts.com and http://www.plate-catering.com. This is the second time that Matt Haley has been chosen to be the Guest Chef.
The Host Fisherman was Tim Sughrue from Congressional Seafood, also with many years in the seafood business. Website? http://www.congressionalseafood.com
Good Earth Market Farm in Ocean View (http://www.goodearthmarket.com), Nassau Valley Vineyards in Lewes (http://www.nassauvalley.com), and Fenwick Wine Cellars in West Fenwick (http://www.fenwickwinecellars.com).
Outstanding In The Field….and its crew!!
Outstanding In The Field’s mission is to “reconnect diners to the land and the origins of their food”. Website? http://www.outstandinginthefield.com.
And, last but not least….us, our “family” of diners that came from Philadelphia, Washington, Dover, Virginia and Southern Delaware. I think we were all foodies at heart.
The reception was being held right by the inlet. Views from the new bridge and the boats passing by.
Outstanding In The Fields has a tradition. Guest can bring their plates to the farm dinner. They will be returned to you, cleaned, after dinner. As you arrived you were to set your plates down.
A wine bar was serving 2011 Cape Rose by Nassau Valley Vineyards.
The SoDel Concepts’ chefs were busy preparing our hors d’oeuvres.
Smoked Indian River Inlet Bluefish, bacon, horseradish, shaved green onion and pickled mustard seeds.
Grilled Popped Oysters, heirloom tomato marmalade. The oysters were so easy to eat..toss the shells into the inlet.
We were a friendly bunch. Plenty of mingling…no strangers in this group.
Chef Matt Haley chats with guests.
A brief introduction from Outstanding In The Field’s founder, Chef and artist, Jim Denevan, who started this movement in the late 90’s.
And a few words from Leah Scafe of Outstanding In The Field, who wears many hats.
Off we went to the northern side of the marina. A brief stop to hear our host fisherman, Tim Sughrue, give us interesting information regarding aquaculture. Information about some of the fish that once seemed threatened but now are thriving, for example, rockfish. And for all of us that love crabs…a great season ahead for next year.
From a distance I could see the table being set. What a beautiful spot! Right between the inland bays. It would be perfect for all of us to get to know one another, even better.
The SoDel Concepts’ chefs were ready for us; in the tent and cooking outdoors.
The butter was from Good Earth Market. Fresh herbs from the market; slightly sweet.
And then, the table was filled…
Courtesy of Amanda Panko, SoDel Concepts
We quickly became good friends. Krisan, our server and fellow diners, Eric and Russ, kept us laughing along with the rest of our group and the ones next to us, as well; Cathy and Chris.
Laughter was prevalent throughout the event.
The menu
First Course
Paired with Fenwick Wine Cellars Pinot Grigio.
Second Course
Good Earth Market Rabe, White Bean & Sweet potato Hash, Bethany Beach Smoked Sea Salt and that garnish…oh, so delicious. Garlic, thinly sliced and for the looks and taste of it, probably lightly fried.
Paired with Nassau Valley Vineyards 2011 Pinot Grigio.
Third Course
Seared Fluke (summer flounder), lemon, Good Earth Market herb butter.
Courtesy of Amanda Panko, SoDel Concepts
Paired with Nassau Valley Vineyards 2010 Estate Grown Chardonnay.
Our table was still having so much fun….it seemed like we had known each other forever. The table looked good. But there was one more course.
Last Course…a Sweet Ending.
Fenwick Wine Cellars Poached Pears, sweet plum syrup, Maytag blue cheese, walnuts, herb, and sea salt.
Paired with Fenwick Wine Cellars High Tide Port.
The sun was setting over Southern Delaware and there was a hush in the air. The sky was so pretty. It was getting dark. We were seizing the moment in this restaurant without walls.
Outstanding In The Field, SoDel Concepts Chefs and Matt Haley celebrated the end of a beautiful meal with a walk around the table.
Plate-Catering was closing shop and so were we….until next time.
Tags: Congressional Seafood, Delaware, Delaware Beaches, Events, Farm Dinner at Indian River Inlet, Farm Dinner Event, Fenwick Wine Cellars, Good Earth Market, Indian River Inlet, Indian River Intet Marina, Matt Haley, Nassau Valley Vineyards, Outstanding in the Field, Plate Catering, SoDel Concepts, Southern Delaware, Things to do at the beach, Tim Sughrue, What to do at the beaches
Great post for a fun evening of good food, wine and company. Next time, The Smithsonian !