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We cooked at the Outstanding in the Field event at Domaine Serene Winery. The bus rolled up and set up the table in the middle of the vineyard, then we showed up and cooked on the hillside. Adam and Chef shucked over 200 oysters while the rest of us cut up melons. Soon after I cut my finger opening a bottle of truffle oil for the confit garlic and mushrooms. The sun baked us as the guests toured the vineyard and the servers scurried to ready the wines. The scene was set for an epic five course, including great food, wine pairings, and good company. As always we came prepared. We served up herbed melon salad with goat cheese and prosciutto. We heated the duck confit and cherry farro in a nearby oven, everything else was precariously perched on screaming hot grills. Chef seared of the duck tits and I grilled the pork loins. Our farmer from Sweet Briar Farms double fisted the meat as it was sliced up, gleefully telling all it was one of her pigs they were about to eat. It was as sweetly serene service, I drank chilled red wine and nibbled on everything. After the pork and lyonnaise potatoes we chatted and drank. People came up and clapped us on the backs and cheersed us as we watched the sun settle low on the trees. One guest was quoted “…fucking fantastic,” she would travel the country for three more Outstanding meals. A sepia coated everything as Chef told me to start the dessert. Everybody quickly plopped the cheesecakes on the plate while I mixed the berries and balsamic reduction. People ate, the elation was audible.