Back At The Table: Outstanding In The Field’s Roving Meals Are Back
There’s nothing like the sounds of well-fed friends around a table. Clinking glasses, laughter, dribbles of sauce splattering, new stories being told and old ones repeated. This summer, maybe more than ever, we’re all looking forward to these shared meals at barbecues, pool parties and and picnics again with those we love. But, what we’ve also missed so much this past year is the opportunity to meet new people — the delight of sitting across from an interesting stranger.
Now, after a year hiatus due to the pandemic, Outstanding in the Field is back with all new farm fresh meals to enjoy with other local foodies. Founded back in 1999, OITF’s “pop-up restaurants in a farm field,” are designed to connect diners to the origin of their food while “celebrating the hardworking hands that feed us.”
At any one of their meals — whether it’s on a rooftop farm in Brooklyn or the foothills of Mount Fuji — you’ll be introduced to some of the areas best chefs, farmers, vinters, brewers, cheesemakers and more. Their signature, a long table with a white table cloth in an epic setting like a vineyard, beach, meadow or fishing dock.
Hosted in all 50 states and 16 countries so far, the organization is excited to be back on the road this summer, bringing together people who have a shared passion for food and the artisans who work so hard to create top-quality products in their region.
“It’s been a long time away from the table. A long time away from the field,” founder Jim Denevan, said in a statement. “The outlook is looking better each day and we are so excited to welcome you back to the table this season.”
This summer, OITF is mostly taking on the United States, with one pop up in England. But with an incredibly loyal fanbase, many of the dinners were booked up quick. Lucky for you, we went through and picked out a hand full of amazing meals that still have seats at the table this summer.
Tickets for Outstanding In The Field start at $285 per person and include wine, an appetizer reception, a farm tour, and a four-course meal with wine pairings.
While Outstanding In The Field is kicking back off this summer, they’ve also got a lineup for the autumn that’s worth checking out.
Temecula Olive Oil Company
Aguanga, CA | Friday, August 06, 2021
Catherine and Thom from the Temecula Olive Oil Company have been hosting OITF’s culinary escapades since 2013, and after a hiatus in 2020, are back for the 2021 season. Come August, guests can look forward to a memorable meal under their ripening olive trees. The event also includes a farm tour to the olive press where you’ll see firsthand how that spicy, flavorful olive oil makes its way from field to bottle. The highlight of the evening is Chef Leah Di Bernardo, founder, and chef of E.A.T Marketplace, a farm-to-table style eatery renowned for its locally sourced food and ethically procured provisions. Passionate about the politics of food, Leah will regale you with stories about these artisanal heroes.
Lower Town Farm
Halwill, UK | Saturday, August 21, 2021
OITF’S roving restaurant is also making its appearance in Cornwall this August. The event will be hosted by farmer Matt Chatfield who has pushed boundaries in sheep farming through his Cornwall Project. A proponent of the regenerative agriculture movement, Matt has been instrumental in helping London’s star chefs source their ingredients directly from the farmers of Cornwall and Devon. Unhappy with how ewes past their prime were destined for the abattoir, Matt decided to instead fatten them up and came up with ‘cull yaw’ mutton. He now works with butcher Philip Warren to age the meat until succulent and tender. The event will also feature Cornwall’s top chef Ben Quinn, an expert in outdoor, wood fired cooking. A sumptuous cull yaw feast waits this summer in Southwest England.
Sage Farm Goat Dairy & Market Garden School
Stowe, VT | Tuesday, August 24, 2021
To take advantage of those magical New England summer nights, OITF’s tables are headed to the family-owned Sage Farm in Stowe, Vermont. Sisters Katie and Molly ensure that the Alpine goat herds are well-taken care of, a fact easy to ascertain, going by the premium, artisanal cheeses on offer. Meanwhile, husbands Bob and Dave take care of operations and have a wonderful maple production on site. Come meet the industrious team behind Sage Farm at an evening that will feature award-winning Chef Cara Chigazola who’s hosting a flavorsome Mediterranean feast under Vermont’s summery skies.
Dandelion Spring Farm
Bowdoinham, ME | Thursday, August 26, 2021
Alongside the Kennebec River in Maine farmer Beth Schiller runs Dandelion Spring Farm, where she’s passionate about bringing culinary and medicinal herbs to the kitchens and plates of the local community. She also oversees the production of thousands of tons of vegetables, some of which you’ll get the chance to dine on. The illustrious farmer also sells her produce to Portland’s top chefs, including Damian Sansonetti of Picolo, and Ilma Jeil Lopez of Chaval. Both will be present at OITF’s event to cook up a storm — expect hints of Spanish, French, and Italian cuisine. Chef Ilma, a proponent of zero waste operations, even uses leftover charcuterie bones to rustle up ham-scented ice cream.
Finger Lakes Farm Dinner
Finger Lakes, NY | Sunday, August 22, 2021
Towering waves of grain make for a splendid backdrop at this eagerly awaited farm-to-table event on New York’s Finger Lakes. Guest chef Dan Martello, who comes from a line of Italian immigrants, champions the food to share concept. As such, tapas-style dishes and entrées made from locally sourced ingredients are his forté. Martello’s latest venture, cheekily called, ‘Good Luck’ also encourages interactive dining. The menu doesn't actually specify the evening's dishes, only cluing diners into the five main ingredients used.
