Our hosts are Jean-Martin Fortier, whose book The Market Gardener has a dedicated following worldwide; Danny Hadley, the farm’s livestock manager, and Maxime Bilet, co-writer of Modernist Cuisine who heads up La Ferme’s on-site culinary lab. Jean-Martin has been described as a rockstar farmer. This might suggest some musical ability. Regardless, we’ll be pleased to see his acclaimed methods in the field. And we expect Jean-Martin and his team will be in perfect harmony with Marc Cohen, chef/butcher/co-owner of Lawrence, whose attention to the best quality ingredients is central to his approach.
Archives: Events
Events
Bermuda
We return to Bermuda! Pink sand, blue water, puffy white clouds and a table set on a remarkably beautiful coastal promontory that overlooks it all. Bermuda abounds with fresh produce, seafood, and great chefs, several of which will be on hand to prepare our meal.
Emiliana Organic Vineyards
Farmer Bill Denevan (brother of OITF founder Jim Denevan and one of Jim’s inspirations to start Outstanding in the Field) has spent part of every year here over the past two decades in his work with developing organic agriculture in Chile. In these years of preparing the soil, lasting friendships have grown around tables shared and wine poured. We’ll start with a visit to one of the original apple orchards Bill worked with. We’ll then travel a short distance to set the table with Bill’s friends at Emiliana Organic Vineyards. The table in the vines will be set in celebration of accomplishments in the field.
Corazon del Sol at The Vines of Mendoza
We are very pleased to bring our table to Mendoza and Corazon Del Sol. Argentina has a reputation for fine wine, exceptional beef and an extraordinary outdoor cooking tradition. With our dinner at Corazon del Sol we will experience and recognize all three.
Bullock Lake Farm
We have been setting our table at farms around British Columbia for more than ten years. Over that time, we’ve been told ‘’you should head out to Salt Spring Island’’ more than quite a bit. We finally listened. The crew at Hawksworth is coming out to the island with us. Last year they joined us at North Arm Farm in Pemberton for a fabulous event that will be hard to top. (link to readymag) But we know they’ll try. For OITF fans wondering where they should go this year…You should come here! Our dinner site, Bullock Lake Farm, is a small, first-generation family farm specializing in organic produce, flowers and pastured meats. The farm spans 24 acres of rolling pastures, wetlands, historic orchard and forest. Established in the late 1800s, it’s one of the oldest agricultural properties on Salt Spring Island. We can’t wait to be there.
Pearl Morissette
It’s been a few years since we set the long table in lovely Ontario, and what better venue to host our return than a stunning winery and farm just 20 minutes from Niagara Falls. The farm grows grapes, raises animals and grows vegetables. And has a hugely majestic and very old chestnut tree; perhaps we’ll put the table under it. Our guest chef is Ariel Coplan from Toronto’s Thoroughbred. Ariel has cooked and traveled all over the world. We’re excited to see what he creates in the field, and taste the wines that pair perfectly with his dishes.
Victoria Potato Farm
Potatoes are beautiful. It has probably been said by someone at some time. Maybe that’s why Mr. Potato Head has such a following. The real beauty of potatoes is the potato field, and especially a potato field on a forested island with a view of the water. Then there is the famous beauty of the potato flower and the story of how Sir Walter Raleigh brought potatoes to Queen Elizabeth’s table from the New World. Chef Emily Wells has lived in England, Germany, Sweden, and now Canada. All have a hearty culinary relationship with potatoes. Chef Emily will source from land and sea.
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.
Fujisan Winery
OITF Founder, Jim and Director of Public Events, Anna were brought to tears by our event at Fujisan Winery last September. Between the epic view of one of the world’s most iconic mountains, the heartfelt speech by winery owner Ernie Singer, and the incredible meal cooked by chef John in collaboration with Japanese master chefs from the region, this was one of our most memorable events to date. So we’re doing it again! Local wine and sake. Mushrooms foraged from the foothills of Mount Fuji. The freshest seafood we’ve ever tasted. Most of all, guests coming together from near and far to celebrate Japan and the magic of the mountain.
Outstanding in The Field の創立者であるジムとイベントディレクターのアナは、去年9月に富士山ワイナリーで開催されたイベントで流した涙を忘れません。世界が誇る山の雄大な景色、ワイナリーのオーナー、シンガー氏の温かなスピーチ、シェフのジョンが地元シェフとのコラボレーションで創り出した素晴らしい料理。これらすべてが融合し、これまでで最も印象深いイベントになり、今年の再開催の決め手となりました。地元のワインと日本酒、富士山の麓で穫れるキノコ、新鮮な海の幸。そして何よりも、日本の山の神秘を一緒に祝うために、国内外から集まっていただく参加者の皆さまのプレゼンス。今年も富士山にて、お待ちしています。
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La Petraia
Late September will take you to Chianti, Italy – and for good reason. No wine that is bottled and exported from that much-acclaimed region could ever taste as good as when it is opened and aired amongst the hills of Tuscany. Internationally renowned master butcher Dario Cecchini of Antica Macelleria Cecchini in Panzano in Chianti and chef Susan McKenna Grant of the host farm for the evening, La Petraia, are sure to do the place – and your palate – justice.