Feasting in the Field

Spirits were high in the crisp September air Friday night, when 100 guests gathered at Greenvale Vineyards for the third annual Feast in the Field.

Tucked away in the middle of the vineyard, guests were treated to delectable hors d'oeuvres consisting of cured salmon, beef tartare and oysters that were paired with local wines from Sakonnet, Newport and Greenvale Vineyards.

As soon as the sun went down, partygoers strolled down the hill towards the main building and were greeted with a lavish spread of local fare, consisting of five mouthwatering courses, all of which were prepared by the talented chefs of the Newport Restaurant Group. The chattering grew louder and louder as bids for the auction rose.  

Towards the end of the evening, Stu Nunnery, the executive director of Rhode Island Center for Agricultural Promotion and Education, urged the guests to stay involved with the local farming movement.

Proceeds from the event went towards New England FarmWays.