I have always thought that there could be no better farm-to-table experience than a dinner hosted by Outstanding in the Field, an organization that brings chefs and farmers around the country together to experience the connection to the land via local and sustainable produce and artisan food-makers. The image of the long rectangular table stretched out across an open field has always represented to me the most fitting way to celebrate the fruit of the earth.
That is, until I attended Chef Michael Solomonov’s Sukkot Harvest Supper: A Celebration of Nature’s Bounty in support of Hazon, the largest Jewish environmental organization in the world, this past Sunday. In the middle of a field at Judy and Mark Dornstreich’s Branch Creek Farm in Perkasie, Pennsylvania, under a giant herb- and flower-filled sukkah, approximately 150 folks gathered to bless wine and challah. They were of course also there to enjoy the bounty of the farm’s harvest in a five-course meal designed to highlight the best local produce, Hazon’s local CSAs, and organic sustainable gourmet products from the Negev desert.
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