Our first dinner!

Farmer Greg Rawlings of Blue Moon Organic Farm was overjoyed to host an Outstanding in the Field dinner in his fields. He told us it was something he'd been thinking about for years. Chef Jim Denevan, founder of Outstanding in the Field, arriving fresh from a successful art-making expedition in Northern Nevada, gathered the Spring goodies at Blue Moon and once again composed a spontaneous menu of the moment. The forecast called for a very hot day cooling in the early evening. Preparations were made with extra tenting and umbrellas as ingredients were harvested fresh from the field. Jim had help in the kitchen with Outstanding bus driver and chef Caleb Coe and chef Anthony Kresge, a long-time fellow surfer from Jim's favorite break Pleasure Point. The three cohorts cooked up a creative collaboration. The dinner guests arrived and quickly made their move to the cool shade tent adjacent to the greenhouse. Chris Banthien arrived to contribute her Aptos-grown olive oil to the first course. After a heat-shortened farm tour guests comfortably settled in beneath cool white umbrellas. Jean and Jerry Thomas of nearby Thomas Farm joined us at the table contributing their meyer lemons, garlic and fresh herbs. Rebecca Thistlethwaite from TLC Ranch shared the story and photos of her pigs from nearby Aromas. Pamela and Steve Storrs of Storrs Winery attended and poured wines, including their Christie Vineyard Chardonnay made with grapes grown just across the way. A memorable day and evening at Blue Moon Organics in Aptos, California.

Smiling service staff, happy to be back in the field

John Thurmond grilling Blue Moon Organics veggies

TLC Ranch Porchetta with roasted Blue Moon Organics veggies