Ampelos Cellars

Guest chef Clark Staub loves cooking in the field kitchen. He’s always up for anything – ask him about ferrying all his ingredients out to a sand spit in Morro Bay for dinner a few years back – and we love any excuse to bring him along with us. This will be Chef Clark’s tenth dinner with us (we’ll also see him earlier this season in Big Sur), and that doesn’t count his appearances at Coachella. He’s definitely an OITF favorite. We’ll be returning to set the table with our friends at Ampelos Cellars again this year. Host vintners Rebecca and Peter are always a welcoming site to a crew that has traveled the country for five months. The Santa Rita hills have the climate and soil that leads to very good wine — there will be no shortage of that as we dine together beside the vines.