Outstanding In The Field

What follows are some descriptions and photographs of meals hosted by "Outstanding in the Field". Here is a short explanation of what this is:
"Outstanding in the Field is a roving culinary adventure - literally a restaurant without walls. Since 1999 we have set the long table at farms or gardens, on mountain tops or in sea caves, on islands or at ranches. Occasionally the table is set indoors: a beautiful refurbished barn, a cool greenhouse or a stately museum. Wherever the location, the consistent theme of each dinner is to honor the people whose good work brings nourishment to the table.Ingredients for the meal are almost all local (sometimes sourced within inches of your seat at the table!) and generally prepared by a celebrated chef of the region. After a tour of the site, we all settle in: farmers, producers, culinary artisans, and diners sharing the long table."


I believe this idea coincides with taking it "slow", enjoying the bounties of life, good food, good times and communion with your neighbors. This is my dream dinner (someday). I wanted to share this kind of event with you. (reservations for upcoming events on website listed below)
Nantucket island

It was approaching 6 o’clock by the time the hay wagon was loaded up and the guests trucked over to the - now extended - table between the corn rows. Seth Raynor and his kitchen crew had little daylight to prepare this wonderful menu and ended up grilling the swordfish – still to perfection – by candle- and lantern-light. The wine, provided by Lolonis Vineyard in Medocino, flowed along with the meal, which included Erin’s antipasti assortment, a delicious lobster & corn chowder, savory ratatouille a perfect finale of pound cake with peach compote and ice cream.

City Farm ingredients included throughout: turnips, greens, tomatoes, beans, herbs and other goodies.

Out in the field event even in big cities like "Chicago" . Food supplied by City Farm ( is a tremendous effort by farmer Tim Wilson to reclaim and rehabilitate abandoned spaces in the city of Chicago. Productive green fields of vegetables are surrounded on all sides by the bustle of the city.)

Friday dawned with a deep blue sky as we made our way to Cedar Summit(Minnesota). Cedar Summit is Jim’s dream come true for a dinner site: a big green grassy field. We’ve seen every kind of site over the past nine years, but never a field of green grass. Truly we would be “Out Standing in the Field”.

" the shore of the west side of the Okanagan Lake Dale and Donna’s farm. The views were spectacular on the 135 km (84 mile) long lake. Dale Ziech farms the lakefront property, growing lettuces, carrots, tomatoes and herbs. Dale’s wife Donna Denison produces her famous Little Creek Garden salad dressings right on the farm. Guest chefs Dana Ewart and Cameron Smith have come to the Okanagan from eastern Canada, where they worked with some of Canada’s most honored chefs."

Plating meals for family style eating

Allandale Farm in Boston, MA.

Athens, Georgia Full Moon Farms

A vegetarian feast set in the Napa mountainside farm/garden that supplies Ubuntu Restaurant.

" What to expect at an Outstanding in the Field dinner... As guests arrive, they're welcomed by our team and enjoy a cool glass of wine. When everyone has congregated, we begin with a guided tour of the host farm. Tours generally run 30 to 45 minutes. Guests then sit down at our long table for a meal composed by the guest chef in our nomadic al fresco kitchen. Dinner is served family style (or farm style) with wines paired to each course. During the meal, the local producers who provided ingredients for the menu talk a bit about their respective crafts and diners are encouraged to ask questions."

Some History:

"Chef Jim Denevan began staging Outstanding in the Field dinners at organic farms around his hometown of Santa Cruz, California back in 1999.* The idea: To dine at the source on the very soil that nourished the bounty on the plate, in the company of the farmers who cultivated it.
Word of Denevan's dinners spread among the food community. Eager to support the small farmers who provide just-picked produce for their menus, many of the San Francisco Bay area's top chefs joined us in our al fresco kitchens, including Traci Des Jardins of Jardinière, Craig Stoll of Delfina, Charles Phan of the Slanted Door, and David Kinch of Manresa. " *Note the popularity of this theme has grown over the years. They are now hosting events around the world.

All photos and information was taken from the "Outstanding In The Field" Website and Blogsite listed below. Visit these places for a more in depth look at a wonderful phenomenon.
http://www.outstandinginthefield.com/

http://www.outstandingontour.blogspot.com/