G&G Presents Outstanding in the Field in Bermuda

An extraordinary culinary experience on the beaches of Bermuda

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    G&G presents Outstanding in the Field on the beaches of Stonehole and Chaplin Bays in Bermuda.

    Gavin Howarth

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    Christian C. Bryant (right) with Jim Denevan, owner of Outstanding in the Field, a farm-to-table events platform celebrating local purveyors and food artisans around the world.

    Gavin Howarth

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    Chef Douglas Sisk of the Reefs Resort & Club leads the team of local culinary talent in preparation of the meal.

    Gavin Howarth

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    A Bermuda classic, the Dark ’n Stormy: Goslings Black Seal Rum and Ginger Beer, and lime.

    Gavin Howarth

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    The Honorable Michael M. Fahy, JP, welcomes the crowd to beautiful Bermuda.

    Gavin Howarth

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    Guests pose on the pink sand beach before sitting for dinner.

    Gavin Howarth

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    Guinea chick lobster and wahoo with chorizo, greens, sweet potatoes, and a sauce duo.

    Gavin Howarth

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    Local saxophonist Miles Manders performs for guests during the reception.

    Gavin Howarth

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    Chef Keith DeShields of Cambridge Beaches Resort & Spa perfects the evening’s hors d’oeuvres.

    Gavin Howarth

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    Gombey Evolution dancers surprise the crowd with a traditional performance as guests are seated for the meal.

    Gavin Howarth

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    Guests enjoy Wild Hogge Tree Frog Cabernet Sauvignon-Syrah—an artisanal line of California wines produced specifically for the Bermudian market.

    Gavin Howarth

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    The sun sets as dessert—a Goslings Old Rum cupcake with white chocolate mousse and gingersnap cookies—is served on the gorgeous Outstanding in the Field table.

    Gavin Howarth

On October 29, 2016, Garden & Gun and Bermuda Tourism Authority hosted an unforgettable Outstanding in the Field experience celebrating the local chefs, farmers, and fishermen who are cultivating Bermuda’s land and sea. Executive chef Douglas Sisk of the Reefs Resort & Club partnered with several of the island’s purveyors to produce an exclusive beachfront evening featuring festive cocktails and local live music followed by a seasonal supper made with the island’s freshest and finest culinary offerings.

Special thanks to:
Bermuda Tourism Authority
Douglas Sisk, Executive Chef of the Reefs Resort & Club
Fairmont Southampton
Goslings
Kamilah Cannonier, Owner and Head Baker of Sweet
Saak Bakery
Keith DeShields, Executive Chef of Cambridge Beaches Resort & Spa
Kevin Rhyno, Sommelier, Burrows Lightbourn
Martin Hatfield of
Bermy Fresh
Miles Manders, Local saxophonist
Outstanding in the Field
Phil Barnett, Owner of Dockyard Brewing Co

Steve Cabral, Local fisherman and lobsterman
The Reefs Resort & Club
Tom
Wadson of Wadon's Farm
Tucker's Farm Goats Cheese

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