For a link to the full article I wrote about Devil's Gulch Ranch for
Heritage News click here (page 10):
Heritage News Vol 38, No 2
The mission...to attend one of Outstanding in the Field's farm to table dinners. The reward...an amazing outdoor culinary experience that guests called "inspired". It all started off with a whim of an idea, to figure out this sense of place thing and see what is already being done. I contacted the press coordinator for the organization and they readily accepted my offer to write an article about how their events encourage urbanites to experience the agricultural landscapes they are otherwise completely disconnected from as a means of connecting to the landscape and to understand essentially where their food comes from.
The event was held at the Devil's Gulch Ranch, a pig and rabbit farm/vineyard in the hills above Nicasio. What a place! The view actually says it all:
I attended the event with a few hundred other guests, but was lucky to not only act as a guest, but also as an astute observer; talking with the winemakers, the farmer, the guests, the OitF staff, the chef and his assistants, the waitstaff and others. Everyone I met was not only 100% enthusiastic about the event and its overarching concept, but also very open to discussing food and how they came to be connected to OitF. It was wonderful to be engaged in a whole new world of people, who not only enjoy and appreciate food, but also are making great contributions to the sustainable food movement.
Is Devil's Gulch Ranch a cultural landscape? absolutely. So then what did I learn that was a new concept or discovery? The most important lesson was just seeing so many different types of people come together to put on an event like this, as well as who the guest were (the type who had no issue paying the $200 pricetag), and how everyone was connected via this intricate web of professional connections and personal relationships.
Now I must work on the actual article, but in the meantime...here are a few photos.

The vineyard
The Farmer (Mark Pasternak)
The residents
The guests and the table
The outdoor kitchen
A small sampling of the food