This is our third visit to scenic St. Catharines, Ontario and Whitty Farm. We are happy to say we haven’t changed a thing. The art-filled garden reception area where guests first gather, Farmer Doug Whitty’s passionate and thoughtful walk around the farm (one of our favorite farm tours), Chef Treadwell’s talent in the field kitchen. It’s nice to do it again, but of course it’s never really the same on the farm. Every season is different, every harvest a unique picture of that year, every dinner a new interpretation of that bounty.
Archives: Events
Events
Mezcal Real Minero
Oaxaca is the capital of mezcal. As complex and nuanced as fine wine, mezcal can be made with more than three dozen types of agave, each contributing its own flavor to the finished blend. Many of these maguey species grow in the wild, and some take up to 20 years to mature. Mezcal Real Minero is one of the only female-owned palenques in the state, and Graciela and her brother Edgar are considered some of the world’s finest producers. Their great grandfather, Papa Chico, was one of the town’s early palenqueros. We will taste through several smoky mezcals before our meal from guest chef Rodolfo Castellanos. He was the first winner of Top Chef Mexico and is very much a local culinary celebrity here. At Origen, Chef Rodo’s menus honor the native ingredients and traditional cooking techniques of his Oaxacan homeland.
Oaxaca es la capital del mezcal. Tan complejo y lleno de matices como un buen vino, el mezcal puede elaborarse con más de tres docenas de tipos de agave, cada uno de los cuales aporta su propio sabor a la mezcla final. Muchas de estas especies de maguey sólo crecen en estado salvaje, y algunas tardan hasta 20 años en madurar. Mezcal Real Minero es uno de los únicos palenques propiedad de mujeres en el estado, y Graciela y su hermano Edgar están considerados como unos de los mejores productores del mundo. Su bisabuelo, Papa Chico, fue uno de los primeros palenqueros de la ciudad. Degustaremos varios mezcales ahumados antes de la comida del chef invitado Rodolfo Castellanos. Fue el primer ganador de Top Chef México y es toda una celebridad culinaria local. En Origen, los menús del chef Rodo honran los ingredientes autóctonos y las técnicas culinarias tradicionales de su tierra natal, Oaxaca.
Nazaré Harbor
Gorgeous and picturesque Nazaré Harbor is the site of our very first Portugal event. Nazaré is famous for having the world’s largest rideable waves nearby, and the adjacent land and waters are home to key ingredients for a sustainable seafood-centric feast. Our guest chef Sebastião Castilho has devoted his adventurous culinary practice to exploring the significant heritage of food in Portugal. With his special portable cooking rig, named “The Trawler,” he has the ability to move about the entire country and realize his culinary aspirations and dreams in just about any kind of location.
Joining us at the event is famed big wave surfer and noted environmentalist João Macedo. João will give an overview of efforts toward environmental preservation and responsible stewardship of fisheries. João is a resident of both California and Portugal, and as a representative of Save the Waves, presents a global and local perspective on environmental issues.
O belo e pitoresco Porto da Nazaré é o local do nosso primeiro evento em Portugal. A cidade da Nazaré é famosa por ter as maiores ondas surfáveis do mundo, e a terra e as águas circundantes fornecem os principais ingredientes para um banquete sustentável centrado no marisco na praia. O nosso chef convidado Sebastião Castilho dedicou a sua prática culinária aventureira à exploração do significativo património gastronómico de Portugal. Com seu equipamento de cozinha portátil especial chamado “The Trawler”, ele tem a capacidade de se movimentar pelo país e realizar suas aspirações e sonhos culinários em praticamente qualquer tipo de local.
Juntando-se a nós para o evento está o famoso surfista de ondas grandes e conhecido ambientalista João Macedo. João dará uma visão geral dos esforços para preservação ambiental e gestão responsável da pesca. João é residente na Califórnia e em Portugal e, como representante da Save the Waves, apresenta uma perspectiva global e local sobre questões ambientais.
Château de la Bourdaisière
This is our first visit to the beautiful Loire Valley, where we will set the table in the verdant grounds of the breathtaking Château de la Bourdaisière, which dates back to the 14th century. This is a place of superlatives, and we’re eager to experience it all. Set in the midst of 136 acres (55 hectares), the castle is a classic limestone block edifice with soaring turrets and spiers. The estate’s extensive parterre gardens are a collection of sculpted topiaries, lush flowerbeds, and bounteous kitchen crops, all laid out in exquisitely intricate patterns that will make OITF founder/artist Jim Denevan deliriously happy. The chateau’s mini-farm is an ambitious experimental project of agroecology, and is home to the National Tomato Conservatory, a unique collection of 700 varieties of tomatoes. The farm will provide ingredients for our table;
***Guests have the opportunity to stay at Château de la Bourdaisière , in one of the hotel’s 29 rooms and apartments. Bookings can be made directly through their website.
Rancho el Mogor
You may think you’re in Napa Valley, but you’re not. Valle de Guadalupe is a buzzy wine country destination less than two hours from San Diego. Host vintner Natalia Badan’s wines are among the valley’s most critically acclaimed, with a portfolio ranging from Sauvignon Blanc to Nebbiolo. And the splendor in the glass will be matched by the splendor on the plate. Guest chefs Drew Deckman and Sheyla Alvarado are two of the region’s very best. A Michelin-starred chef, Drew worked with such greats as Paul Bocuse and Madeleine Kamman before opening the vineyard’s on-site restaurant Deckman’s. Sheyla’s restaurant Lunario was quickly named one of the region’s best after opening in 2019. Together, they’ll craft a meal with ingredients grown right here on the estate and other nearby farms and ranches. Not to mention seafood caught fresh from the waters of the Pacific just a half-hour to the west. Deckman’s was named to San Pellegrino’s 50 Best Discovery list. We invite you to join us on your own voyage of discovery to experience the terroir of the Baja Peninsula.
You may think you are in Napa Valley, but you are not. Valle de Guadalupe is a winery less than two hours from San Diego. Winemaker Natalia Badán’s wines are among the most acclaimed in the valley, with a portfolio that ranges from Sauvignon Blanc to Nebbiolo. And the splendor in the glass will be accompanied by the splendor on the plate. Guest chefs Drew Deckman and Sheyla Alvarado are two of the best in the region. The Michelin-starred Drew worked with great chefs such as Paul Bocuse and Madeleine Kamman before opening the vineyard’s Deckman’s restaurant. Sheyla’s Lunario restaurant was quickly named one of the best in the region upon opening in 2019. Together, you’ll craft a meal using ingredients grown right here on the farm and on other nearby farms and ranches. Not to mention shellfish caught in the Pacific waters just a half hour to the west. Deckman’s was named to San Pellegrino’s Top 50 Discoveries list. We invite you to join us on your own journey of discovery to experience the terroir of the Baja California 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.
Kaseholm Castle
We never imagined we would host an event at a European castle. Joakim and Jamie attended an OITF event a few years ago, hosted by a farmer friend of theirs. Their artistic sensibility and Jim’s are perfectly in sync. At the time, Joakim and Jamie were operating a luxuriously rustic eco-resort in northern California. Then they moved to Sweden and stepped it up a bit. They bought a 17th century estate in a stunning area of far-south Sweden known for its rolling hills, gorgeous scenery and large population of resident artists and writers. With great care, they have converted Kåseholm Castle into an amazing property devoted to food, art and agrarian culture. They also curate dining experiences with our very special guest chef, whose eponymous restaurant is just down the road. Chef Daniel Berlin’s New Nordic cuisine has earned him two Michelin stars. Depending on the day, we will set our table either in the expansive courtyard or the wide open fields of Österlen, or perhaps in the hay barn.
Hayters Hill Farm
We’re making our first trip to Australia, and with its bohemian beach vibe, we think we’ll feel right at home in Byron Bay. The table will be set above the vast Pacific, where Hereford Brahman cattle graze on rolling green hills studded with eucalyptus and evergreens. Fourth-generation farming brothers Hugh & David take good care of their animals, rotating the cattle daily and paying close attention to regeneration of their pastures. Chef Josh Lewis opened Fleet in the New South Wales village of Brunswick Heads in 2015. Today, it’s firmly on the map as one of Australia’s finest restaurants. Come to the table and taste for yourself.
Rancho Santana
OITF’s first visit to Nicaragua! We’re bringing our table to the beautiful Emerald Coast, about two hours from the capital city of Managua. Here the creators of Rancho Santana have built an elegantly low-key community along two miles of Pacific shoreline. Nestled in rugged hillsides overlooking sandy beaches that boast year-round warm water and epic offshore breaks, this is a perfect destination for nature lovers, surfers and yogis. And bring your appetite. Guest chef Jorge Alvarez’s L.A. street-side taco stand, run with fellow Tijuana native Victor Delgado, has provoked adoration from food critics in L.A. and across North America. We first met Chef Alvarez at Coachella, and we were smitten. A few years ago, he spent some time at Rancho Santana making tacos on the beach. We’re bringing him back.
Vinedo San Miguel
We cannot wait to return to San Miguel de Allende, where we’ll be setting our long table this January at a new central highlands locale — a beautiful vineyard property just 10 minutes from the heart of San Miguel’s Centro. Plan to take some time to soak in the culture and history of one of Mexico’s most vibrant and beautifully restored colonial cities. Donnie Masterton will be back in the field kitchen serving his global comfort food, a staple of San Miguel’s thriving culinary fabric since 2008. Masterton earned his stripes in some of the United States’ most renowned kitchens before moving to Mexico for a slower pace of life. Expect this meal to be muy deliciosa.