Regions: Midwest

Our second night at Tantré Farm, dining amongst 100 varieties of vegetables, herbs, berries, melons and flowers lovingly grown by farmers Richard and Deb. They’ve grown this place from 40 acres to 115 acres over the last twenty-something years, and their working farm is now surrounded by lush woods and wetlands that make for very beautiful scenery when dining al fresco. On night two, we’ll feast on a meal from guest chef Omar Anani of award-winning Moroccan bistro Saffron de Twah. During the pandemic, Chef Omar converted his restaurant into a community kitchen, serving over 100,000 meals to hospital workers and community members in need. Now the restaurant is back open and busier than ever, so we are thrilled to have him on a night off in the field kitchen. Expect a feast featuring Moroccan flavors and many fruits (and vegetables) of Tantré Farm’s loving labor.

This event is as good as it gets: a table wrapped around the tall trees in the Thaxtons’ charming backyard with over twenty varieties of garlic hanging in the barn. The Thaxtons are our family, and a seat at this table welcomes guests into the fold. Every summer we look forward to the long journey to Ohio, knowing we’ll be welcomed into the loving arms of Chris and Fred. Guest Chef Vinnie Cimino — whose restaurant Cordelia is opening later this year — will do delectable things with all of their lovingly grown garlic. We are honored to have him back to the field kitchen after an unforgettable meal last year.

After three years away, we’re thrilled to return to the fine state of Iowa and catch up with our friends at Grade A Gardens. At our dinner in 2018, farmer Jordan proposed to Whitney while standing on the apple box at reception and introducing the farm. She said yes and now we return to their growing farm and growing family. They have two kiddos now and recently expanded to a larger property in Earlham that they’ve turned into farmland from scratch. This will be our first time seeing their new spot, and we have no idea where we may choose to set the table. What we do know is that guest chef James Arbaugh will be cooking a delectable feast with the farm’s summer bounty. James ran the kitchen at Michelin-starred spot Plumed Horse in the Bay Area for many years before joining the team at Lua Brewing, where he cooks a “melting pot of American cuisine” with high-quality seasonal ingredients to pair with the brewery’s selection of carefully made craft beers. Lua has already made waves in the Des Moines dining community since opening in 2019—so we feel quite lucky to have James and the team for a night off in the field kitchen.

This 140-acre property in the Minneapolis suburbs has become one of our favorite places to set the table over the years. Farmer Dean runs an impressive operation of flower beds, food crops, farm animals, bee hives and aquaponic koi ponds and is bursting with knowledge and passion for regenerative farming, soil health and biodiversity. There’s always something new to learn from Farmer Dean at the table, which is often tucked between tall rows of blooming sunflowers. We are thrilled to host guest chef Jorge Guzmán in the field kitchen for the first time. He’s a three-time James Beard award semifinalist and the man behind the very popular Petite Léon in Minneapolis—where he crafts creative seasonal menus with globally inspired flavors, including nods to his childhood in the Yucatan peninsula. Think adobo-grilled pork, arroz con leche, and broccolini with mole verde and miso vinaigrette.

We love Tangletown Gardens so much, we’ve decided to spend two nights this year. Farmer Dean’s farm tour is always one of the most informative and inspiring of the season, and there’s plenty of pretty places on the farm to set the table. On night two, we have guest chef Niki Heber cooking the feast. He’s a good friend of OITF and no stranger to the field kitchen — he was our kitchen expeditor on the 2012 traveling tour crew, working closely with our roster of celebrated chefs. Since then, he’s run the kitchens at some of the best restaurants in Minneapolis including Libertine and 4 Bells. He’s also a self-proclaimed Yakitori enthusiast, so there’s a good chance we’ll see some wood-fired skewers on the menu.

Summer in Door County is a sight to be seen, smelled and savored. In August, Hidden Acres will be in full bloom, bursting with fragrant herbs and a colorful variety of heirloom vegetables. A passion for home gardening and healthy cooking led host farmers Tom and Carolyn to build a large community garden for locals and supply regeneratively grown produce to Door County’s host of talented chefs — including guest chefs Gretchen Geurts and Robert Van Egeren. Gretchen has worked on our front of house team at several events over the years and we are delighted to host her and her partner Robby in the field kitchen for the first time! They’re both Wisconsin natives with a wealth of diverse culinary experience. Together, they run Ohana Hospitality in Sister Bay, where they craft unique private dining experiences and locally sourced seasonal menus influenced by their collective travels around the world. You can expect a late summer meal as stunning as the scenery.

We’re thrilled to spend two nights at this regenerative produce farm in Door County, where an abundance of heirloom vegetables and herbs grow amongst lush woods and nature preserves near the rugged shores of Lake Michigan. Farmers Tom and Carolyn are passionate and conscientious growers who put great care into tending the land. And guest chef Ian Milosek will put great care into the evening’s meal. At Hotel Washington, Ian works with many local farms, foragers and purveyors on the island including Hidden Acres. We can’t wait to see what he does with all of the summer goodness growing near the table.