Taxonomy: Upcoming Events

Every chef wants to cook at Big Sur. Adam Dulye, who has joined us in several states and a few countries, finally gets his turn. This is as far as you can get from a normal kitchen, and for Adam that’s only a positive. A professional challenge feeds a chef’s passion. Adam has taken on some of our most challenging events, and this one high on the ocean bluffs along Big Sur’s rugged coast is no exception. He’ll cook the evening’s meal while staring out into a view of rolling golden hills above a sea swallowed by fog. We’ll have the same view as we dine. As the evening progresses, we’ll get a sweeping sunset over the ocean while the waxing moon rises in the East.

We return to Markegard Family Grass-Fed for an autumn meal in their lush pastures overlooking the Sonoma coast. Erik and Doniga Markegard are deeply dedicated and knowledgeable ranchers and it’s a joy to hear them speak about their story and their practices while staring into sweeping views of happy grazing cows, chickens, pigs and lambs. Through their regenerative grazing system, the Markegards aim to boost the health of their soil and their animals. This leads to some very nutritious and delicious meat, which guest chef Byron Hughes knows just what to do with. He’s the culinary powerhouse behind Last Supper Society in Sacramento, a custom culinary experience aimed at forging connections and celebrating cultural differences. Byron and his team cooked us for us at Markegard last year and is cooking earlier this year at Forlorn Hope as well. We are thrilled to have him back for another round. Expect an unforgettable meal featuring Afro-Asian flavors, flame-grilled Markegard meat and fall vegetables from surrounding farms.

Make a turn off Highway 1 and head uphill. Soon you’ll find yourself in a world that feels miles away from famous beaches and seaside mansions. This is the Thornes’ place, a 25-acre farm where three generations have worked the land since Larry’s parents purchased the property in 1938. Local restaurant chefs rely on the lovingly tended produce grown here, from dry-farmed tomatoes that really taste like tomatoes, to all manner of vegetables and the juicy berries – strawberries, ollaliberries, blueberries – that Thorne Family Farm is famous for. Guest chef Joshua Gill will make great use of Larry Thorne’s lovingly grown produce in the field kitchen. His Beverly Hills restaurant Mírame is known for its creative, ever-changing menu of Mexican flavors and seasonal ingredients from area farms, ranches, and fisheries. Before opening Mírame in 2020, Joshua made his mark as Chef de Cuisine at Joe’s Restaurant in Venice, helping it earn its first Michelin star back in 2008. Then he opened Tacos Punta Cabras, a shining star of L.A. ‘s Alta California cuisine, before traveling the world for many years as a restaurant consultant and chef. Expect a creative feast of contemporary Mexican fare — like salmon skin chicharron, parsnip al pastor tacos, and pressed pig face tostadas. Yum.

We can’t wait to get back to the garden. Robert and his dates and citrus make regular appearances at Outstanding’s table at Coachella. After the enforced hiatus, this year was our seventh gig at the fabulous festival of music and art, and we look forward to bringing the table to Robert’s mystical place in the fall season. In October, the desert weather has cooled and it’s the perfect time to visit the magical garden, where date palms are interplanted with rows of citrus trees. Guest chef Gabriel Woo will cook an Autumn feast in the field kitchen. He’s a Coachella Valley native and the chef behind Bar Cecil, a modern American bistro in Palm Springs known for its indulgent and colorful menu featuring lots of locally sourced seasonal produce. Before opening Bar Cecil last year, Gabe gained an enthusiastic following for his communal dinners at boutique hotels Sparrow’s Lodge and Holiday House. We first worked with Gabe earlier this year and we are thrilled to welcome him back for a very special meal beneath the whispering palms.