Field of Greens 2011

Field of Greens is one of my very favorite food events of the year.  More than anything, I think it is because of the people it attracts.  We gather on the farm not to look nostalgically but to look forward to sustainability and celebrate local food with the partnerships between chefs and farmers. Many of the restaurants involved base their menus around the week's harvest.

Like last year, the day was as gorgeous as if we had ordered the perfect day.  Before the tasting tent opened I strolled around the market area and picked up some goodies:  tomatoes from a local farm, a jar of Wedgies and Rasta beans from Phickles Pickles and bacon from Pine Street Market. I headed over to the silent auction area to place a few bids to help farmers in need.  While bidding I could check out the vendors nearby. I tried a bit of High Road Craft Ice Cream and smelled the delicious Jittery Joe's coffee while friends bought caramels from Sugar-Coated Radical.

The aromas emanating from the tasting tent was too much and I made my way in. Restaurant areas were well spaced and I never had much a of a wait for a bite. 



Delicious house-made lamb sausage with blueberry pickled onions
 from Duane Nutter of One Flew South

Butterbean hummus with pepper jelly on sweet potato chips
from Leon's Full Service

 



From Brickstore Pub-I could have eaten 10

One Midtown Kitchen goodness from Drew Van Leuvan

#246 African squash soup with pumpkin seeds





Pork pate from Parish

Ryan Smith from Empire State South--deviled ham roulade with pickled veggies and radish on bacon-mustardd crackers.



Robert Phalen from Holy Taco/One Eared Stag
made this trotter terrine. (I may have had more than my fair share)



Nick Melvin of Rosebud serving up some comfort (chicken and biscuits)

Muss and Turner's/Local Three meatballs. ( I had seconds)

Food 101's pork belly slider with kimchee

Chef Justin Burdett preparing  house-made pork sausage, stewed greens, shaved radish
over chestnut puree. I thought he said he drizzled something with thyme over the top. It was
perfect.



Huitlacoche Quesadilla with poblano from Taqeuria del Sol
Huitlacoche is a fungus that grows on corn. It is expensive
and delicious.



 



My favorite dish, Tennessee Hot Chicken from Linton Hopkins
of Holeman and Finch and  Restaurant Eugene.
So hot, so tender, so wonderful. Do you know about Price's Hot Chicken in Tennesee? Watch this

After all the yummy bites and bowls I headed to the  F'n' Chef Competition

emceed by my favorite radio personality, Mara Davis.  Three chefs, Terry Koval (Farm Burger), Nick Melvin (Rosebud) and Eric Ottensmeyer (Leon's Full Service) battled it out with White Oak Pastures' beef and local veggies. 

 Ottensmeyer took the win!

Master of ceremonies, Ron Eyester of Rosebud.

All in all, a beautiful day on delightful Whippoorwill Hollow Farm with delicious food, smiling people, great market items and silent auction winnings. All this fun in the the name of good will towards farmers in need and promoting local food. Can't wait to hear how much money was raised for Slow Food Atlanta.