Two days after experiencing Staffan Terje at Perbacco, we had the opportunity to experience his cooking at Outstanding in the Field at Devils Gulch Ranch in Nicasio, CA (Marin County). Treje is a returning chef to Outstanding and he knows his way around an outdoor temporary kitchen. For this meal, he has been able to find diverse and bucolic heirloom fruits and vegetables, heritage breed livestock, biodynamic wine, artisan cheeses, and local honey.
Before the meal even started, Chef Terje was gracious enough to let us help in the preparation of the meal. We did some of the basic activities such as slicing strawberries, using a sharp madonline to cut paper thin French radishes and hand shredding rabbit confit. We also were able to share a beer with the Perbacco Team (Carl and Jimmy) and learn about their passion for truly outstanding food.
Our meal was extraordinary! Here’s the breakdown:
We stared with the three different appetizers; the first was a crushed fresh pea with mint and Ricotta. The other two were with two spreadable salumi from Devil’s Gulch, both made from the farm’s hogs. Appetizers were served with a Pey Marin Riesling which complemented the appetizers.
Next came an amazing confit of rabbit from Devil’s Gulch (the same one we hand shred earlier in the afternoon) and grilled asparagus. Afterward, we had a truly amazing ricotta gnocchi (very similar to the one we had two nights earlier at Perbacco but slightly different). The gnocchi was beautifully light and airy; it was complemented with romps and wild mushrooms and paired with a Pey Marin 2007 Pinot Noir. The main course was slow-roasted pork from the Devil’s Gulch farm, served with artichokes and spring onion with olive-oil crushed potatoes.
The entire meal was phenomenal – great food, made of fresh ingredients and enjoyed in the field – it was indeed an outstanding in the field experience.
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