The innerworkings of dinner on the farm

Today I met with two of my favorite fellow food ladies to discuss the logistics of hosting a dinner on the farm for a crowd of hungry Savannah locavores. Can four amateur chefs really pull off a 5-course dinner for 40 people using locally-sourced produce and limited kitchen accommodations in less than a month? We’re determined and truly inspired…mainly by the beautiful photos from a group of devoted culinary adventurists in California who started Outstanding in the Field back in 1998. Today, they travel around the country and Europe hosting dinners on the farm with their signature white linen tables that extend for what seems like miles.

Aside from grappling with numbers, costs, distribution, accommodations, and the like…we’re also wondering what do we want to get out of this “project?” What should people experience? What should they take away? Is this even possible, or is it just too difficult to source meals locally and make it affordable – and that’s why people  don’t do it on a regular basis? If nothing else, this will be one of those tried and true learning experiences. The first attempt may not be outstanding, but it will be an outstanding effort. Stay tuned!

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