On a golden October day, a group just shy of two hundred gathers round a serpentine table winding its way through the tree-lined pasture of Wedge Oak Farm, near Nashville, Tennessee. Soon, the mingling aromas of the evening meal will bring a momentary hush in the spirited conversation as guests behold the feast before them.
Text Karen Callaway
Photography Mac Jamieson
A flurry of preparatory activity accompanies each Outstanding in the Field (OITF) gathering. At this October event, displays of pumpkins, squash, and chrysanthemums underscore both the time of year and the rural setting. As guests arrive at the farm, they mingle over cocktails and hors d’oeuvres as the final details are put in place.
As the culinary team prepares the meal, Wedge Oak Farm proprietress Karen Overton, above left, leads guests on a tour of the property, which has been in her family since 1904.
Weatherworn outbuildings and fall florals punctuate the rustic scenery. The framing timbers for the old-fashioned farmhouse, above, were cut from trees growing on the grounds.
Many of the guests at OITF gatherings are repeat patrons who crisscross the country to sample the local fare presented in various regions. Above right: Although the surroundings may be informal, table settings are anything but—china, crystal, and crisp white linens lend a sophisticated feel to the occasion.
See the full story on this thriving farm-to-table enterprise in our October issue, on newsstands and available for purchase online.
