Outstanding in the Field Event at Brooklyn Grange Farm

Outstanding in the Field (OITF) is a group that runs farm-to-table dinners right at the source of a local farm.  They set up large tables, where guests from all over can dine and enjoy the food as it was meant to be served.  Straight from the ground, and onto their plates.  They want their guests to have an experience which makes them feel closer to the land, and to the people who's hard work brings food to the table.

On August 30th, ABC Kitchen was asked to participate in one of the OITF events at Brooklyn Grange Farm.  Brooklyn Grange (which is not based out of Brooklyn) is located in Long Island City, Queens.  Wait, a farm in an urban setting?  That's correct.  Brooklyn Grange is a start-up, organic urban farm growing their vegetables on a NYC rooftop.

The man behind the greens is Ben Flanner.  Ben is a trained engineer, with a background in finance.  He did not grow up a farmer, nor was he really exposed to a farming lifestyle.  A few years ago he decided to follow his passion for food and food production, and started Brooklyn Grange with Anastasia Plakias.

Brooklyn Grange's message is simple.  They want to connect people of an urban setting to those of a rural one.  Although they just have one one-acre farm in production at the moment, their goal is to eventually have rooftop farms all over the city.

At this particular event, ABC Kitchen was asked to cook for 144 guests right on the farm.  The guests included Food Network's Chopped Host Ted Allen, and even though I met him for the first time, did not manage to get a camera shot with him.  Sorry folks!

Two of the three dinner tables set up on the farm for the guests

The setting for the event was beautiful.  We couldn't have asked for a nicer day.  The weather was perfect, and we were surrounded by fresh plants.  Our "kitchen" was set up under a tower which you could climb up and see the whole city.  The view was amazing.  The people in attendance were cordial.  Working together we were able to feed all the guests ten dishes over a seven hour period.

Kale and other greens

The views of Long Island City from the farm 

The staff hard at work

Our make-shift kitchen, eqipped with dishwashing, hot boxes, portable burners, and a grill

Chicken coup!

OITF's photographer, sniping shots from above

And the food:

Hors d'oeuvres

Roasted Eggplant and Bell Pepper Toasts - One of the popular "toasts" on the menu at ABC Kitchen.  The eggplant is roasted, then topped off with roasted, marinated bell peppers.  The crunch of the toast, the earthiness of the eggplant, then the pop of the peppers.  Vegetarian with a Mediterranean twist.  We definitely know how to treat our vegetables at ABC.

Spinach and Goat Cheese Pizza - Spinach, basil, goat cheese, and fontina over an organic whole-wheat flour crust.  The pizzas were cooked in our wood-burning oven beforehand at the restaurant and transported to the event site.  After warming through in a hot box we then set then on top of a grill to crisp up the bottom.  Hot pizza, crisp crust, couldn't have asked for anything smoother.

Parmesan Squash with Lemon and Chilies - The summer squash is roasted with parmesan cheese, then marinated in lemon juice and zest, market chilies, olive oil, and black pepper.  This was the final of the passed three hors d'oeuvres.

First Course

Heirloom Tomato Salad with Basil and Chilies - The tomatoes were picked that morning at Brooklyn Grange.  They were incredibly fresh.  We honored the produce by marinating them in champagne vinegar, basil, market chilies, and aged balsamic.  So refreshing for the guests on an 80 degree day.

Macerated Strawberry Salad with Goat Cheese and Arugula - This salad is so straightforward, but its the freshness of the berries which throws it over the top.  Strawberries are marinated in strawberry vinegar, and set atop arugula with specks of goat cheese.  It is still one of the best berry salads I may have ever had.

Grilled Chicken & Pork Sausage over Warmed Field Greens - Yes!  Bring on the pork!  We make the sausage in-house, and grilled them to finish at the event site.  Wilted field greens (think bitter greens) were dressed with a sherry-mustard vinaigrette, crispy prosciutto (yes!), cheese, and toasted bread crumbs.

Second Course

Steamed Halibut with Roasted Squash and Pumpernickel Croutons - Making a make-shift steamer using disposable foil pans and a hot box, we were able to successfully steam all the halibut with a little olive oil and water.  Served over roasted summer squash, a goldbar squash puree, oregeno, chilies, pumpernickel croutons, and a nasturtium (think fresh flowers) vinaigrette.  This set-up is such an incredible dedication to summer.  

Grilled Broccoli Rabe with Ginger and Scallions - The broccoli rabe was grilled lightly, then topped off with a ginger, miso, scallion vinaigrette.  

Third Course

Fried Chicken over Potato-Mustard Salad - The chicken was fried beforehand and purposely served at room (err...outside?) temp.  Fresh fingerling potatoes, radishes, serrano chilies, and a mustard vinaigrette.  This was the favorite course of many.  

Roasted Corn with Lime and Manchego - My favorite item on the current menu.  Roasted corn is treated with a touch of butter, and served with lime juice and zest, market chilies, jalapenos, and manchego cheese.  I can not tell you how much this dish will make your palate sing.  Come try it at the restaurant before it goes out of season.  

Final Course

Ashley eating a rasberry-frosted donut

Sadly I forgot to take pictures.  But our Pastry Chef Melody brought it home with platters of house-made rasberry and chocolate donuts, and a fresh berry crostata with creme fraiche.  

The ABC Kitchen staff (from left back row to center) - Sous Chef Ross Mendoza, Ashley, Andy,  Mark, Sandra, Zia, Jan, and Pastry Chef Melody Lee

Sun sets on LIC

The guests enjoying their final course in the sunset

We couldn't have asked for any of the courses to go out any smoother.  The guests were happy, we were happy, and it was just a great day overall.