consciouseating T
he flip side of enjoying farm to table is taking the table to the farm. So-called “pop-up feasts”
are booming at farms throughout the country during growing and harvest seasons. While the format varies, dinners are typically hosted on working rural or urban farms, last about three hours and include aperitifs and a tour before the meal. Wine pairings or beer tastings and live music may be among the enticing activities offered. Gabriele Marewski, owner of
FEAST IN THE FIELDS
The Rise of Pop-Up Organic Dining by John D. Ivanko and Lisa Kivirist
PERFECT LOCATION for Your Next Event! You Have Just Found the
Health Touch NC LLC has classrooms and meeting spaces in a variety of formats to meet every practitioner’s need, and the Conference Center is available to both practi- tioners and the public to use for gatherings, workshops, private events and movement classes. The Conference Center provides more than 750 square feet of comfort- able space.
Amenities include tables, chairs, massage tables, white boards and markers, student cubicles, CD and TV/DVD players, filtered water, restrooms and convenient parking.
Call now to schedule your tour and discuss how you can include your health care ser- vices, holistic education classes and life-enriching events in the wide range of offer- ings that make Health Touch a must destination for so many health care clients. Learn more at
www.healthtouchnc.com.
www.healthtouchnc.com • 919.490.4656 HealtH toucH Nc llc • 3500 Westgate Drive, suite 405, DurHam, Nc 27707
42 NA Triangle
www.natriangle.com
Paradise Farms, near Miami, Florida, was a pioneering forerunner of the trend. For 10 years prior to retirement, she hosted more than 50 chefs, served thousands of guests an organic Dinner in Paradise and raised more than $50,000 for area charities. Periodic onsite dinners continue (
ParadiseFarms.net). “Many chefs are active in farm-to-
table dinners on the West Coast. We also see participation among wineries, orchards, cheese makers and breweries,” says A.K. Crump, CEO of TasteTV, in San Francisco, which also supervises
PopUpRestaurants.com. “People like to meet the meal maker and know more about the origin of what they eat.” “I started Dinner on the Farm nine
years ago to create unique experiences that connect people to the places their food is grown and the people that grow them,” says Monica Walch, whose pop-up dinners are served picnic-style for friends and families that bring their own tableware. Her company’s Midwest events, usually offered on Minnesota and Wisconsin farms, always feature local chefs, food ingredients and breweries (
DinnerOnTheFarm.com). “There’s nothing like being com-
fortably seated in the field where your food is growing and having the oppor- tunity to enjoy it just hours after it’s been picked. Then, add in one-on-one conversations with your chef, brewer and farmer, as well as like-minded community members,” observes Walch, who grew up on an organic dairy farm in Minnesota. Setting the bar for high-end, white
tablecloth, adults-only communal events, Outstanding in the Field tours
photos by John D. Ivanko
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