At the end of October, Melissa and I were lucky enough to gather another amazing group around the dinner table for our third Field + Foundry event. The event brings our summer and fall series full circle, with our first dinner in Virginia, our second in Maryland, and now our third in DC, and we left feeling energized and excited to see where Field + Foundry goes from here.
It was hard not to be energized… I have to say, it would be hard to top our Virginia event (the farmhouse, the candlelight, the fireflies…) but this dinner might have been my favorite yet.
We gathered at the Loft at 600 F, who were gracious enough to host us in their beautiful space for a dinner of shrimp with cream cheese grits, blue corn bread with handmade honey butter, and so many more amazing items that still have me drooling today.
In the evening, Cullen and Jonas of Union Kitchen and Blind Dog Cafe led us in a conversation that was even more inspiring than we could’ve hoped, detailing their philosophy and the growth of their business and encouraging others, as they do every day, to turn their dreams into reality with a little good sense and a lot of hard work.
In addition to good food and good conversation, we treated folks to a little lesson in salt infusion and invited them to create their own sriracha salt, ginger lime salt, or lavender salt to take home. (We’ll be sharing the recipes over on West Elm’s blog soon!)
But even with all of that said, I’m nowhere near done — Reema’s photos were just too pretty to fit into one post this time, so I have many more details (plus recipes) on the way.
In the mean time, enough talk, I can’t wait for you to see what’s below…
Event sponsorship: Bing // Location: The Loft at 600 F // Dinnerware and serveware: West Elm // Photography: Reema Desai // Letterpress invitations and menus: Moxie Press Co. // Calligraphy: Lindsay Ponta of Shrimp Salad Circus // Speakers: Cullen Gilchrist and Jonas Singer of Union Kitchen and Blind Dog Cafe // Workshop leader: Laicie Heeley // Dinner: Mark Heeley & Dough Uprising (With a huge shoutout – again – to Jonathan Bollhoefer for all of his help!)// Salts for workshop and dinner pairing: The Meadow // Florals and styling: Laicie Heeley // Organizing and promotion: Laicie Heeley & Melissa Hope // Pies and bread: Dough Uprising // Gift bags: Bing, Artifact Uprising, Field Notes, Shrimp Salad Circus
Ingredients for the evening were sourced from FireFly Farm, Cherry Glen Farm, Full Cellar Farm, South Mountain Creamery, Allen’s Apiary, Trouts Supreme Seafood, Glen Manor Vineyards, DC Brau Brewing Company, Baugher’s Orchards, Rock Hill Orchards, and The Common Market