Baja Sur Farm & Beach

The sleepy coastal village of Todos Santos at the southern end of the Baja Peninsula is one of Mexico’s 36 pueblos mágicos or “magic towns.” It’s also a world-class fishing and surfing destination known for fresh-as-it-gets fish and sought-after swells. The semi-tropical waters are brimming with mahi mahi, yellowtail, marlin, and mackerel. Not far from the lapping waves is the Paradero, an austerely luxurious eco resort designed to immerse the visitor in the beauty of the surrounding landscape, with views of the sea, distant mesas and cactus studded desert, all set within 160 acres of family owned farms. Guest chef Eduardo Rios is at the helm of the property’s fine dining restaurant, where his farm-to-table menu makes use of the local harvest and the Paradero’s own market garden. Eduardo uses a traditional Oaxacan clay oven to turn out simple yet sophisticated dishes showcasing coastal Mexican cuisine. In our beach kitchen, Eduardo will cook us a feast of fresh fish and shellfish caught just beyond our seats—along with a bounty of indigenous vegetables and tropical fruits. While Eduardo tends to the meal, OITF founder Jim Denevan will be busy crafting his own version of beach art in the sand along the sparkling Pacific. If you’re looking for the ultimate Valentine’s Day experience, this may be it.


El tranquilo pueblo costero de Todos Santos, en el extremo sur de la península de Baja California, es uno de los 36 pueblos mágicos de México. También es un destino de pesca y surf de categoría mundial, conocido por su pescado fresco y su codiciado oleaje. Las aguas semitropicales de arena suave están repletas de dorado, cola amarilla, marlín y caballa. No muy lejos de las olas se encuentra el Paradero, un lujoso y austero resort ecológico diseñado para sumergir al visitante en la belleza del paisaje que le rodea, con vistas al mar, a las lejanas mesetas y al desierto cubierto de cactus, todo ello dentro de 160 acres de granjas familiares. Eduardo Rios es el chef invitado y está al frente del restaurante de alta cocina de la propiedad, donde su menú de la granja a la mesa hace uso de la cosecha local y de la propia huerta del Paradero. Eduardo utiliza un horno de barro tradicional oaxaqueño para elaborar platos sencillos pero sofisticados de la cocina mexicana de la costa. En nuestra cocina de playa, Eduardo nos preparará un festín de pescado y marisco fresco capturado justo al lado de donde nos sentaremos, junto con una gran cantidad de verduras autóctonas y frutas tropicales. Mientras Eduardo se ocupa de la comida, el fundador de OITF, Jim Denevan, se dedicará a crear su propia versión de arte playero en la arena del resplandeciente Pacífico. Si buscas la mejor experiencia para San Valentín, ésta puede ser la tuya.

Vinedo San Miguel

We cannot wait to return to San Miguel de Allende, where we’ll be setting our long table this January at a new central highlands locale — a beautiful vineyard property just 10 minutes from the heart of San Miguel’s Centro. Plan to take some time to soak in the culture and history of one of Mexico’s most vibrant and beautifully restored colonial cities. Donnie Masterton will be back in the field kitchen serving his global comfort food, a staple of San Miguel’s thriving culinary fabric since 2008. Masterton earned his stripes in some of the United States’ most renowned kitchens before moving to Mexico for a slower pace of life. Expect this meal to be muy deliciosa.

Kaseholm Castle

We never imagined we would host an event at a European castle. Joakim and Jamie attended an OITF event a few years ago, hosted by a farmer friend of theirs. Their artistic sensibility and Jim’s are perfectly in sync. At the time, Joakim and Jamie were operating a luxuriously rustic eco-resort in northern California. Then they moved to Sweden and stepped it up a bit. They bought a 17th century estate in a stunning area of far-south Sweden known for its rolling hills, gorgeous scenery and large population of resident artists and writers. With great care, they have converted Kåseholm Castle into an amazing property devoted to food, art and agrarian culture. They also curate dining experiences with our very special guest chef, whose eponymous restaurant is just down the road. Chef Daniel Berlin’s New Nordic cuisine has earned him two Michelin stars. Depending on the day, we will set our table either in the expansive courtyard or the wide open fields of Österlen, or perhaps in the hay barn.

Rancho Santana

OITF’s first visit to Nicaragua! We’re bringing our table to the beautiful Emerald Coast, about two hours from the capital city of Managua. Here the creators of Rancho Santana have built an elegantly low-key community along two miles of Pacific shoreline. Nestled in rugged hillsides overlooking sandy beaches that boast year-round warm water and epic offshore breaks, this is a perfect destination for nature lovers, surfers and yogis. And bring your appetite. Guest chef Jorge Alvarez’s L.A. street-side taco stand, run with fellow Tijuana native Victor Delgado, has provoked adoration from food critics in L.A. and across North America. We first met Chef Alvarez at Coachella, and we were smitten. A few years ago, he spent some time at Rancho Santana making tacos on the beach. We’re bringing him back.

Hayters Hill Farm

We’re making our first trip to Australia, and with its bohemian beach vibe, we think we’ll feel right at home in Byron Bay. The table will be set above the vast Pacific, where Hereford Brahman cattle graze on rolling green hills studded with eucalyptus and evergreens. Fourth-generation farming brothers Hugh & David take good care of their animals, rotating the cattle daily and paying close attention to regeneration of their pastures. Chef Josh Lewis opened Fleet in the New South Wales village of Brunswick Heads in 2015. Today, it’s firmly on the map as one of Australia’s finest restaurants. Come to the table and taste for yourself.

La Ferme des Quatre-Temps

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.


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.