Taxonomy: 2023 Tour

Stepping onto this cattle ranch winery feels a little bit like stepping back into time. Rugged hillsides dotted with cows frame rows of grapevines leading up to the ranch’s historic barn and the nearby chapel, standing just outside the gates since 1875. We can’t wait to bring the table here for the first time. The Flood family has been on this land for six generations, and the youngest members still practice their riding skills with the ranch’s cowboys. Meanwhile, they’ve produced award winning estate wines since the 1970’s, with stunning labels illustrated by the family artist, Betty. Elizabeth’s daughter, Brett, is an old friend of OITF. We often set the table at her farm, Hillside Grain, in Bellevue, Idaho. Maybe we can convince her to join us at her family’s table this time around. Maeve McAuliffe from Rory’s Place in Ojai will put together a playful feast for us to enjoy on the ranch’s hillsides. She cooked with us for the first time this past winter, and we are very excited to see what she comes up with for her second turn in the field kitchen.

It’s impossible not to marvel at the views of the Pacific from up in these coastal mountains, where we set the table on a ridge line above the clouds. The drive up always leaves folks guessing why they agreed to come, but we promise everyone leaves knowing it was worth it for this once-in-a-lifetime view. For our first night of three on this epic cattle ranch, we’re inviting our good friends from Kettner Exchange up from Southern California to enjoy the scenery. Chef Brian Redzikowski will bring his innovative cuisine and signature sense of humor to the field kitchen above the clouds.

This location is a secret we love to share. This grass-fed cattle ranch with panoramic views up and down California’s Central Coast is one of our favorite sites, and certainly one of the most exciting vistas. For our second night above the clouds this fall, we’re inviting Jacob Burrel from Niner Wine Estates back for the second year in a row. He’s traveled and worked in kitchens around the world, but has roots right here in Big Sur with stints at Post Ranch Inn and the Big Sur Bakery. At Niner Wine Estates, he keeps an innovative menu inspired by the wines and wealth of fresh ingredients on California’s Central Coast.

We’re kicking off a fall series of dinners at our favorite stretch of California shoreline. We can’t wait to see where on the beach we end up placing the table; maybe somewhere near the tidepools or up against the scrubby bluffs overlooking the waves. Don’t be surprised if the incoming tides lap against your toes before dessert is served. Gonzalo Guzmán will be in the field kitchen, creating something beautiful with the freshest catch from H&H Fresh Fish. Chef Gonzalo has joined us at the beach several times before, and will surely serve a delicious dinner inspired by the Mexican flavors he showcases at his restaurant, Nopalito.

We love this secret beach because it has a little bit of everything. It’s accessed through a historic farm, where the fields stretch to the edges of bluffs overlooking sandy coves and tidepools. Crashing waves and cloudy skies add a sense of drama, while a sunny day lends a sense of relaxation. We’re inviting our good friend Adam Dulye from the Brewer’s Association back to cook dinner in one of his favorite spots featuring plenty of H&H Fresh Fish caught just beyond our seats. Fisherman Hans will surely entertain us with a few stories from the sea. Perhaps he’ll even point out a passing whale or a pod of dolphins, all while chef Adam cooks up a seafood-focused feast.

For our final dinner at this stunning site, we’ll set the table in the sands of one of the best beaches in the country. In the fall, it is warm and windless as you walk from the bluffs down into a hidden cove, where the symphony of the waves echoes off the cliff sides. Host Fisherman Hans Haveman will delight us with his passionate take on sustainable fishing and stories from the waters lapping at our feet before we sit down to dinner from San Francisco chef Pujan Sarkar of ROOH.

Hog Island Oyster Company is high on the must-stop-to-eat list when our new Tour Crew arrives in the Bay Area each spring. They offer a taste of Northern California’s finest seafood (including, of course, some really great oysters). We’re excited to make our relationship more official, bringing our long table to their ranch overlooking Tomales bay for the first time. We’ll take a stroll to our table site above the oyster beds and learn about the positive environmental impact of oyster farming. Husband-wife duo Stuart Brioza and Nicole Krasinski from Michelin-starred, James Beard Award-winning State Bird Provisions will be joining us in the field kitchen, where they are excited to show off the wealth of ingredients the Bay Area is known for. Stuart and Nicole have joined us several times as guest chefs in the early days of OITF. We are excited to have them back!

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 cook dinner 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 dinner you’ll surely think is worth the drive yourself.