Field to Vase Tour Promises a Delightful Al-Fresco Experience

An interesting twist on the farm to table movement is taking place this Saturday, July 18th, as the national Field to Vase tour arrives in the Boulder area. Enjoy an evening of al-fresco dining, seated directly in the fields where your dinner ingredients were sourced while also incorporating the beauty and elegance of floral arrangements from the surrounding fields. With a NY Times write up and Food & Wine Magazine lauding the tour as one of the top dining experiences in the country this summer, you might just want to check it out yourself.

imageThis leg of the tour is taking place at the Fresh Herb Co in Longmont with floral designer Lisa Weddel, Chef & Farmer Lyle Davis and Dessert Artisan and author Miche Bacher. About 100 guests will be treated to a four course meal including locally sourced wine and beer pairings as well as an informal talk with prolific author Debra Prinzing, who originated the Slow Flower movement with her book and podcast series.

As a food and wine writer, I was lucky enough to be extended a press pass for the event so, I will be working for my supper this Saturday. And, at $175 per ticket, this is a pretty swank (and pricey) outing to attend. I asked the organizers to share a few thoughts about the intention and philosophy behind the Field to Vase concept and why the ticket will be worth it.

imageThe evening itself is designed to be a truly spectacular experience, leaving a lasting impression on the attendees, who they hope will carry a message back to friends and family. Generally speaking, that message is that we, as consumers, don’t often consider the flower industry as “big business” – but it is. Especially during our (culturally ginned-up) holidays like Mothers Day, anniversaries and Valentines Day. Consumers don’t fully realize the carbon footprint attached to such a large-scale demand for out-of-season bouquets and arrangements that often come in on planes and trucks from South America and other countries.
Do we have to send roses because it’s Valentines Day? Actually, no, we don’t.  The Field to Vase team is hoping that participants in these events are so impressed by the local artisans that they not only enjoy the evening but learn from the event and purchase their next bouquet from a local farmer while taking advantage of what’s currently in-season, much as our local chefs do throughout the year.
I’m looking forward to an interesting and beautiful evening as we take in the outdoors and slow down to enjoy what looks to be quite a promising event.

 

Jennifer ONeil

About Jennifer ONeil

Jennifer covers the Gunbarrel beat for all things food, wine and beer related. Having immersed herself in many different cultures over the years, Jennifer is a passionate traveler with an uncanny ability to look into the heart of a city or town and find authentic places to eat, drink, and hang out -- or simply pass time blissfully. She has recently earned her status as Sommelier through the International Wine Guild but, even so, she knows her personal journey exploring wine has only just begun.

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