Yesterday we were honored to cook for Outstanding in the Field at our friend Lee Hudson's farm. Virtually all of our produce came from Hudson Ranch - garlic, beets, radishes, carrots, mesclun, suckling pigs and guinea hens - which made this an honest farm-to-table event.
The gorgeous setting, a grove bound by rows of Chardonnay grapes and a pond of wallowing hogs. Notice the mobile chicken coop on the left.
Roasted Hudson Ranch vegetables, awaiting mesclun, soft-boiled egg and shaved tuna heart, served family-style.
Mounds of squash risotto.
And the clear highlight, spit-roasted "guinea pig." Chefs Di Fede and Rodde deboned five suckling pigs, sewed them up, and stuffed them from snout to tail with about a hundred pounds of pork and guinea hen meat, essentially turning each into a supersized sausage that took five hours to cook and could feed forty.
Our thanks again to Outstanding in the Field and Lee Hudson for putting on a beautiful event.