Oxbow Farm & Conservation Center grows organic vegetables, herbs and flowers on 12 of their 240 acres along the Snoqualmie River. The rest they leave as forestland for ecological restoration projects and agricultural research. What they grow they source to local groceries, restaurants, hunger relief agencies and schools—in addition to their vibrant farmstand and CSA. This is a supremely inspiring place, and we are thrilled to return to celebrate their work. We’re also thrilled to invite Victor Steinbrueck back to the field kitchen after cooking one of our crew’s favorite meals last summer. Victor’s family is deeply connected to Seattle – his grandfather (and namesake) is known for fighting to save Pike’s Place Market over 50 years ago. Now, Victor credits the market with giving him a passion for seafood, which he shows off through his locally-focused cuisine at Local Tide.
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Events
Scenic Isle Farm
Our good friend and famed Seattle farmer Georgie Smith from Willowood Farm recommended we visit her neighbors on Whidbey Island this year. Alix and Brandon Roos recently took over this historic property, making Alix the fifth generation (and her daughter Zayne the sixth) to farm this land. They’re best known locally for their winter squash and fall pumpkin patch, but we think the views of Ebey’s Landing are worth the visit any season—not to mention their wealth of beautiful summer produce that will be hitting its peak. Georgie will be in attendance, of course, ready to reunite old friends and introduce new ones too.
Secret Sea Cove
A truly magical table set in the narrow strip where the rocky coast meets warm, wiggle-your-toes-in-it sand. Tide, sea breeze, galumphing elephant seals— a beach dinner puts us right in the middle of it all. The Muzzis almost never allow access to the property and the beach; tourists and tourism are considered something of a plague for the generations that have raised families nurtured by this fertile land. Needless to say, we feel very lucky to be here. We will enjoy dinner with the soundtrack of crashing waves and spectacular ocean views while Brad Briske from Home cooks us an Italian-inspired, hyper-locally-sourced feast focused on the freshest and best of the season—with plenty of Pacific seafood caught just feet from our seats.
Tira Nanza
Tira Nanza means to “pull forward” in the Italian dialect of the hillside towns of Greg Hill’s grandparents. After traveling and working in several of the world’s most noted wine regions, Greg and Sydney decided to settle down and make their own wine. Last year, shortly after our event, Greg and Sydney got married on their sprawling ranch, where cows graze between rows of organic grapevines and native owls and hawks float above to offer natural pest control. We’ll start our afternoon at the wine cave, built into a rocky hillside overlooking the ranch. Then we’ll head to the table along a ridge line with sweeping views of the Carmel Valley to enjoy dinner from Jessica Yarr of Chicken Foot, who also brings inspiration from her family’s roots. Her take on modern Eastern European cuisine is inspired by her grandmother. Think pelmini, pierogi, and zakuski—all featuring the finest local ingredients from Bay Area farms.
Markegard Family Grass-Fed
The Markegard family welcomes us back to their home ranch! This year’s drought-breaking winter rains have brought bright green grasses to the Markegard’s gorgeous property overlooking the vast Pacific, and their herd of black and white Belted Galloway cattle (whimsically known as ‘’Oreo cows’’) will once again be roaming the landscape where we’ll dine. Host farmer Doniga, ranch hand Sue and the Markegard kids will be at the table to show off both their horses and horsemanship along with their fabulous ranch fashion. And our own Jim Denevan, chef and founder of Outstanding in the Field, will head the OITF culinary team in the field kitchen. We’ll see if Doniga can get Jim to climb up on a horse again for a meet and greet after dinner is served.
Hearst Ranch
For most, it is a once-in-a-lifetime opportunity to dine on the Hearst family’s private ranch, where cattle graze freely with zebras and African deer on the grassy hillsides along the coast of San Simeon. We are lucky enough to be returning to serve dinner on the ranch for the third year in a row. We’ll start the afternoon at the winery with Jim and Debi Saunders before a healthy stroll to the table set on San Simeon Point. While we take in the 360-degree views of the ocean and the ranchlands, Joe Hou from San Francisco’s Tenderheart will craft a playful meal inspired by his Chinese-American roots, and utilizing the best of California’s bountiful early summer produce. The walk to this table is sure to work up a healthy appetite — make sure to wear your walking shoes!
Oxbow Farm & Conservation Center
One night at this inspiring farm simply isn’t enough, so we are sticking around for a second day. Last year, a sprinkle of rain led us to set the table under their romantic pergola. This year we may end up under twining vines, on the beautiful green lawn alongside the treeline, or tucked into their vibrant rows of summer vegetables. We’ll have to see what each day calls for. Either way, we’ll have Mutsuko Soma to delight us with her Japanese cooking in the field kitchen. This may be her first time cooking with us, but this master chef has plenty of accolades already, including the title of “Seattle’s Soba Master” and a spot on the James Beard “Best Chef: Northwest” short list for 2023.
North Arm Farm
If you’re looking for a show-stopping view from the table, this event should be high on your list. Located in the Pemberton Valley just outside of Whistler, BC, this 54-acre farm stretches underneath the majestic Mount Currie. It truly earns its nickname as the Sea to Sky Farm Experience. Trish and Jordan Sturdy will tour us through their rotating array of seasonal fruits and vegetables (they may even let us pick a surprise or two) before we sit down in the shadows of the towering green peaks that have made British Columbia famous. Phil Scarfone will join us in the field kitchen for a second time. The Top Chef Canada runner-up will bring out the best of what the valley has to offer; he may even share something he foraged from the nearby mountains if we’re lucky.
Hacienda Subin
Henequen, a type of agave used to make sisal as well as a fiery spirit, was once the major source of wealth throughout the Yucatan. About 15 miles from the center of Merida, our host Laura Kirar and her husband de ella Richard Frazier have transformed an abandoned, former 17th Century henequen plantation into an elegantly rustic estate, the perfect setting for our long table. Laura Kirar is a renowned furniture and interior designer who collaborates with skilled artisans in Mexico to create work combining ages-old techniques infused with a modern sensibility. For your event, she will stage a pop-up shop of her de ella tableware collection made from local materials including henequenes and jipi japa, a palm leaf. Chef Roberto Solis is a Mérida native who honed his craft in kitchens around the world, working with celebrated chefs in London (The Fat Duck), Copenhagen (Noma), New York (Per Se) and Tokyo (Narisawa). After years abroad, Roberto returned to Mérida with a mission to honor and elevate traditional Yucatecan cuisine, itself a smoky melange of indigenous Mayan foods and the international influences brought by the Dutch, French, and Spanish to the peninsula’s many port cities.
Henequen, a type of agave used to make sisal and a spirit, was once the main source of wealth throughout the Yucatan. About 15 miles from downtown, our hostess Laura Kirar and her husband Richard Frazier have transformed an abandoned 17th-century former henequen plantation into an elegantly rustic estate, the perfect setting for our long table. Laura Kirar is an artist and designer who has collaborated closely with skilled artisans from Mexico to express her practical and conceptual work. For this event, she will stage a pop-up store of her tableware collection. Chef Roberto Solís is a native of Mérida and has honed his art in kitchens around the world, working with celebrity chefs in London (The Fat Duck), Copenhagen (Noma), New York (Per Se) and Tokyo (Narisawa). After years abroad, Roberto returned to Mérida with a mission to honor and elevate traditional Yucatecan cuisine, which is a smoky blend of indigenous Mayan foods and the international influences brought by the Dutch, French and Spanish to the many port cities of the peninsula.
Baja Sur Farm & Beach
The sleepy coastal village of Todos Santos at the southern end of the Baja Peninsula is one of Mexico’s 36 pueblos mágicos or “magic towns.” It’s also a world-class fishing and surfing destination known for fresh-as-it-gets fish and sought-after swells. The semi-tropical waters are brimming with mahi mahi, yellowtail, marlin, and mackerel. Not far from the lapping waves is the Paradero, an austerely luxurious eco resort designed to immerse the visitor in the beauty of the surrounding landscape, with views of the sea, distant mesas and cactus studded desert, all set within 160 acres of family owned farms. Guest chef Eduardo Rios is at the helm of the property’s fine dining restaurant, where his farm-to-table menu makes use of the local harvest and the Paradero’s own market garden. Eduardo uses a traditional Oaxacan clay oven to turn out simple yet sophisticated dishes showcasing coastal Mexican cuisine. In our beach kitchen, Eduardo will cook us a feast of fresh fish and shellfish caught just beyond our seats—along with a bounty of indigenous vegetables and tropical fruits. While Eduardo tends to the meal, OITF founder Jim Denevan will be busy crafting his own version of beach art in the sand along the sparkling Pacific. If you’re looking for the ultimate Valentine’s Day experience, this may be it.
El tranquilo pueblo costero de Todos Santos, en el extremo sur de la península de Baja California, es uno de los 36 pueblos mágicos de México. También es un destino de pesca y surf de categoría mundial, conocido por su pescado fresco y su codiciado oleaje. Las aguas semitropicales de arena suave están repletas de dorado, cola amarilla, marlín y caballa. No muy lejos de las olas se encuentra el Paradero, un lujoso y austero resort ecológico diseñado para sumergir al visitante en la belleza del paisaje que le rodea, con vistas al mar, a las lejanas mesetas y al desierto cubierto de cactus, todo ello dentro de 160 acres de granjas familiares. Eduardo Rios es el chef invitado y está al frente del restaurante de alta cocina de la propiedad, donde su menú de la granja a la mesa hace uso de la cosecha local y de la propia huerta del Paradero. Eduardo utiliza un horno de barro tradicional oaxaqueño para elaborar platos sencillos pero sofisticados de la cocina mexicana de la costa. En nuestra cocina de playa, Eduardo nos preparará un festín de pescado y marisco fresco capturado justo al lado de donde nos sentaremos, junto con una gran cantidad de verduras autóctonas y frutas tropicales. Mientras Eduardo se ocupa de la comida, el fundador de OITF, Jim Denevan, se dedicará a crear su propia versión de arte playero en la arena del resplandeciente Pacífico. Si buscas la mejor experiencia para San Valentín, ésta puede ser la tuya.