Malibu Pier with L.A. Times Food Bowl

The Malibu Pier is a dream. Our table stretches down wind-worn wooden planks, seagulls surfing the breezes overhead while surfers ride the waves below. The iconic white towers have been a beacon for fishing charters and folks looking to hang a pole off the pier (or hang around to people watch) since it opened to the public in the 1930s. Join guest chefs Sammy Monsour (of newly opened Joyce) and Tony Messina (of the Surf Clam) for a sampling of the Pacific’s freshest catch. These two acclaimed chefs will marry their influences from across the US, braiding together the flavors of East Coast clam shacks and Southern soul food with a decidedly Californian outlook to create a truly memorable meal celebrating California’s coastal waters.


We are proud to partner with our friends at the L.A. Times Food Bowl presented by City National Bank for this event, benefitting the L.A. Food Bank!

Coleman Family Farms with L.A. Times Food Bowl

We stopped at Coleman Family Farms on our first traveling tour in 2003, setting our first table in Southern California in their rows of famous greens. This farm isn’t just important to the history of Outstanding in the Field, though. The founder, Bill Coleman, was an advocate for small farmers throughout his life and one of the foundational vendors at the iconic Santa Monica Downtown Farmers Market. His son, Romeo, now carries on the family business, still setting up at the farmers market each week to sell their beautiful produce. The chefs behind this menu hail from the seashore to Echo Park, from Chinatown to Downtown LA, celebrating the city’s most amazing restaurants and their inspiration — the stunning produce available just outside their doors.


We are proud to partner with our friends at the L.A. Times Food Bowl presented by City National Bank for this event, benefitting the L.A. Food Bank!

Wattles Farm with L.A. Times Food Bowl

This community garden still contains century-old citrus and avocado trees from when it was part of the hillside estate of Gurdon Wattles. Now, those trees line garden paths winding between colorful community plots nestled against the historic Wattles mansion. You could walk down the streets of Hollywood and pass by these garden walls every day without ever knowing the magic that grows inside. Our host, Tobey, will open the gates for the afternoon to welcome us into this members-only community for a Peranakan dinner crafted by Michelin-starred Chef Malcolm Lee of Candlenut in Singapore. Los Angeles culinary creative (and fellow Michelin recipient) Chef Minh Phan of beloved local comfort food staple Porridge + Puffs, and fine dining experience Phenakite, will join Chef Lee in the field kitchen for a feast inspired by his Singaporean heritage and her love for L.A.’s multicultural influences.

We are proud to partner with our friends at the L.A. Times Food Bowl presented by City National Bank for this event, benefitting the L.A. Food Bank!

Elawa Farm

Elawa Farm was initially developed in 1917 as a gentleman’s farm for the A. Watson Armour family. It has been restored and preserved as a unique farm-garden and historical site with a mission to educate the community on local food. We’ll tour the property’s stunning manicured grounds, then sit down to dinner with the team from Asador Bastian. Chef Christian Eckmann and chef/owners Doug Psaltis and Hsing Chen have teamed up to create a Basque-inspired concept in another piece of Chicago history — a beautifully restored townhouse called the “Flair House”. We can expect them to bring their signature flare to the long table, honed over years traveling around the world, working in Michelin-starred kitchens, before starting their growing culinary empire in the Windy City.

Barrier Island Oyster Co.

The city of Charleston is so charming and the draw of Lowcountry oysters is so strong that we’ve decided to come a day early for another night at Barrier Island Oyster Co. with hosts Josh Eboch, Kendra Tidwell and Hamlin Auld. Their oysters all grow in floating cages at the mouth of the ocean, creating a crisp, clean, tide-tumbled flavor. We’ll watch the tides change around the oyster beds before sitting down for dinner from Top Chef alum Jamie Lynch of Church and Union and Tempest, located right next door (and voted 2020’s Best New Restaurant by USA Today’s 10 Best). Chef Jamie’s commitment to local ingredients led him to start his own farm to supply his restaurant in 2019. Maybe we’ll see his home-grown produce alongside some Barrier Island oysters at the table.

McCabe Ranch | FOOD & WINE Classic in Aspen

We’re celebrating the FOOD & WINE Classic in Aspen with a dinner of our own. Whether you are joining the sold-out festival or want to enjoy the festivities outside of the Grand Tasting Pavilion, come celebrate Colorado’s agricultural community — and the event’s 40th year — at McCabe Ranch. We will provide shuttles from downtown Aspen to the verdant hillsides of this sprawling cattle ranch at the foot of the Elk Mountains. At the table, Chef Mattia Agazzi from Gucci Osteria da Massimo Bottura in Beverly Hills will delight us with his take on produce-driven Italian cuisine. Chef Mattia brings a resume of culinary excellence and a deep appreciation for Italian tradition to the Colorado Rockies, where he will be greeted with some of the region’s most exciting seasonal ingredients. We are lucky enough to set the table for his creations. Guests will be greeted with Napa Valley estate wines by John Anthony Vineyards, whose exclusive, single-varietal and single-vineyard wines will also be paired with the menu.

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.

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.

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.

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.