Secret Sea Cove hosted by Outstanding in the Field 2011

Secret Sea Cove

I felt like I was preparing for a big race but in reality I just wanted a much-coveted seat at the Secret Sea Cove event hosted by Outstanding in the Field. Computer on and mouse in hand I was at the ready and anxiously watching the clock the day tickets went on sale. When the time clicked to “start” I quickly dove into the foodie frenzy and as the dust settled I emerged victorious – I was going to dine on the beach!

The premise of Outstanding in the Field is to “re-connect diners to the land and the origins of their food and to honor the local farmers and food artisans who cultivate it.” Every year the crew publishes a schedule of events across the country (soon to be Canada and Europe) where diners and vendors alike share a meal served in an unbelievable setting. Locations range from the beach to a vineyard or country barn

Dining and sharing “family style” allows for engaging conversation (mainly about food!) and an instant connection with those at the table. Add in an all-star meal prepared by a local chef (in our case, a chef from the Claremont in Berkeley) and you can pretty much count on a memory to savor far into the future.

The Secret Sea Cove event is by far the most popular (just take a look at the setting and table!) and, despite the +$200 per ticket price was sold out in about 10 minutes. We, the lucky attendees, dined on dishes that incorporated local seafood such as Hog Island oysters, crab cakes, Halibut, and cedar-planked King salmon. A dessert of “s’mores on the beach” featuring local chocolate artisan Tcho Chocolate made for a sweet ending indeed.

As we lingered beside the bonfire with our newfound friends I had to marvel at the vision of a crew devoted to fresh, locally sourced food and their ability to pull off such a dining feat. Hat’s off to you and hopes to see everyone next year (at a different event!)

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I’m a tech marketer by day and a wannabe cook once my laptop powers down. These days, the line between quitting time and play is pretty thin. It's why I like a little discovery in the kitchen— creativity in prep and ingredients—to take the edge off the mundane and make food and feasts fun. Because let’s face it, if it’s not fun, then somewhere, somehow, you’re doing it wrong.

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