We catch the seasonal ferry to beautiful Lilleo (Lilleo means ‘small island’ in Danish) to visit Hans Lund Farm. Last year on an Outstanding in the Field scouting trip we took a tour of the island. It was mid winter and a bitterly cold day. Farmer Hans Lund showed us around giving us a fascinating look at the property. We imagined warmer days to come; a table set among the apple trees and grape vines surrounded by the warmth of the harvest season. Guest chef Anders Selmer of Fiskebar Restarant in Copenhagen will set up a rustic field kitchen alongside the table and showcase a menu with ingredients sourced from the island and beyond.
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Events
Trealy Farm
On a scout of potential European dining sites last winter Outstanding in the Field founder Jim Denevan was able to take a lengthy tour of Wales artisan charcuterie maker Trealy Farm. A walk around the winter landscape revealed green hills and healthy animals. Inside was another tour, a delicious display of charcuterie that has been judged among the best on the continent. We will place the table near the site of the last battle between the Welsh and the British. Chef Stephen Terry of The Hardwick will display Trealy Farm’s best to accompany a feast prepared with the finest ingredients of the region.
Ballymaloe Cookery School
Irish cook Darina Allen has worked for years to put herself as close as possible to her ingredients. At her Ballymaloe Cookery School, she is surrounded by not only the school’s very own 100-acre organic farm but also a group of spirited staff and students who harvest, chop, and serve such slow, delicious foods daily. At this dinner, consider yourself a student of Allen’s as you munch upon a menu of seasonal, Southern Irish fare. Or, go the extra step and enroll in an on-site short course while there. In either case, your belly and brains are sure to leave satisfied.
Remelluri Estate Vineyard
The Remelluri Estate & Vineyard is practically an historic relic of Spain’s renowned region of La Rioja. The site dates back to the 10th century and the working operation from the 1970s, when the Remelluri family made it their mission to uncover the glory of the location’s past. Today, the estate juxtaposes an ancient necropolis and hermitage with a farm and winery. On this Saturday in September, take part in the experience as the father Remelluri estate and sons Compania de Vinos Telmo Rodriguez provide wines paired with a meal prepared by the estate cook Alzira using produce and meats from the estate garden.
Pie Ranch
Every year, we finish out the summer tour season with a foraging dinner at Pie Ranch. Our host forager and king of mushrooms, Todd Spanier, will take us on a tour of the surrounding forests looking for autumnal treasures amongst the redwoods, while host farmers Nancy Vail and Jered Lawson show off their heirloom wheat and organic vegetables. To keep it all in the family, we’re inviting an alumnus of our Tour Crew to celebrate our 2023 Crew’s achievements. Carlo Espinas was our kitchen manager for the 2019 tour, before launching several of his own acclaimed projects throughout the Bay Area — and we are thrilled to have him back in the field kitchen to cook this year’s feast.
Richardson Ranch
This family-owned historic timber and cattle ranch rarely allows outside visitors, so we are honored to be invited back for a second year to set the table in their pastures on the craggy bluffs over the Pacific Ocean. The spirit of the Wild West still reigns strong here, where surfers and cowboys feel equally at home and the cows graze on grasses dewy with salty sea air. This cinematic site also happens to have some extremely personable hosts. The Falk family (and their many dogs) can’t wait to welcome us back to enjoy the incredible sunset views from the table. Better yet, we’ve invited some of our favorite chefs to craft a meal in their honor. A16 is a staple of the San Francisco restaurant scene, known both for their wonderful Italian cuisine and owner Shelley Lindgren’s phenomenal wine program. Chefs Yosuke Machida and Charlie Guyard will tow their pizza oven up the tight corners of Highway 1 in order to serve us wood-fired pizza at reception, before a meal you’ll surely think is worth the drive yourself.
Mt. Tamalpais
This stunning site never ceases to amaze. Whether we’re cliffside looking at the clouds over the redwoods or staring straight down to the Pacific on a sunny day, the views are nothing short of breathtaking. And the table – stretching majestically along the cliffside road – is pretty splendid on its own. We are honored to set the long table in partnership with One Tam, the community campaign of the Tamalpais Lands Collaborative, who help ensure a healthy future for the mountain that so many cherish. Chef Jeremy Zimmerman of the girl and the fig is an OITF alumnus and knows exactly what he’s getting into. Cooking (or dining) on a mountainside thousands of feet above the ocean is for the genuinely adventurous and not for the faint of heart.
Peeler Farms
The Peeler family has been in the cattle business for over 100 years. Their 3,000-acre ranch is home to hundreds of Wagyu cattle, goats, sheep, horses and water buffalo who happily graze on green and golden grass—and we’ll be dining right in the middle of it all. If we’re lucky, hosts Marianna and Peter may show off their horsemanship skills by the table, but they will definitely welcome us with their signature Southern hospitality. Patrick Jackson of Austin’s Paperboy and San Antonio’s exciting new addition, Full Goods Diner, will be joining us as guest chef for the night. He has become well known in the area for his seasonally-driven cuisine that artfully blends Mexican and American flavors, a true reflection of Southern Texas style. We can’t wait to see what he does with Peeler Farms’ meat, showing us firsthand why they’ve become a favorite of chefs across the San Antonio restaurant scene.
Kleinood Farm & Winery
Kleinood Farm & Winery was our first-ever table in Africa last year, and we haven’t stopped thinking about it. This little farm grows wine grapes and olive trees on the side of Helderberg Mountain, just outside of Cape Town. Their name means “something small and precious”, and we’ve never seen a better argument that good things come in small packages – the soft scent of perfume roses wafting through the air, the flavors of their house verjus, honey and olive oil and the surrounding mountains that turn purple with the setting sun. There are so many good things tucked into this little place. We can’t wait to return for another visit, and we are excited to have Chef Jenny Ward from Makers Landing back in the field kitchen for the second time. This time, she is bringing friend, collaborator and Makers Landing incubator graduate Strone Henry from Kos Gangsta to help create the menu. Together, they’ll celebrate the diverse array of flavors in South African cuisine with a focus on the unique influences of Cape Town.
Sausalito Waterfront with Heath Ceramics
Regardless of where we set it, we serve the long table with family-style platters from Heath Ceramics. They hold the abundance of each farm feast in style. As we wind down our tour season we simply have to stop by to celebrate at the source, the Heath Factory in Sausalito. We’ll start the evening in the factory yard to get a peek behind the scenes before seeing their ceramics in action at the table, set on the iconic Sausalito waterfront at the Clipper Yacht Harbor. Guest chef Matthew Accarrino of SPQR & Mattina will bring his soulful, Michelin-starred Italian cuisine to the table while showcasing the freshest catch from our host fisherman, Zander Budge.