Stepping onto the stunning grounds of Kualoa Ranch feels like going back in time, or into the world of Jurassic Park (probably because the movie was filmed there). Between the grassy hillsides where cattle graze, tropical fruit orchards bursting with guava, papaya and dragonfruit and ancient Hawaiian fishponds, we may never tire of the views from this expansive seaside ranch. The Morgan family have been stewarding this land for six generations, making it a nature preserve for all to enjoy. We’ll enjoy colorful Kualoa Grown produce and the farm’s seed-to-market oysters (some of the only ones in Hawaii) during a Mediterranean feast by mother-daughter duo Ahu Hettema and Nili Yildirim from Istanbul Hawaii. They’ve spent the last few years working to build the best Turkish restaurant in Hawaii, and have gained a reputation for crafting warm Mediterranean flavors from the freshest island ingredients.
A portion of the proceeds from this event will be donated to support Maui wildfire relief efforts.
We’re beginning our Winter Tour with spectacular sunset views. The Kona Sea Salt Farm is set on the westernmost point of the Big Island’s volcanic coastline, at Keāhole Point. The unique combination of underwater topography and ocean currents that made this an especially fertile fishing ground prized by ancient Hawaiians also creates perfect conditions to harvest sea salt from 2,200 feet below the surface. Sample their salt during reception with a cold water foot soak while you sip a welcome cocktail and take in the ocean views. After we learn a bit about the salt harvesting process, we’ll head to the beach for a collaborative meal by Justine Ma and Vitaly Paley. These two renowned chefs have trained in some of the world’s best kitchens, and now use their talents to celebrate Hawaiian ingredients. Chef Justine is excited to show off the goods from the farmers, hunters and fishermen on the Big Island, including ingredients from her own one-acre homestead. Chef Vitaly will surely bring some Hawaiian Kanpachi sustainably sourced from the waters around Keāhole Point by Blue Ocean Mariculture. Together, they will create an artful celebration of the unique and expansive Hawaiian pantry.
A portion of the proceeds from this event will be donated to support Maui wildfire relief efforts.
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!
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!
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 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.
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.
Oaxaca is the capital of mezcal. As complex and nuanced as fine wine, mezcal can be made with more than three dozen types of agave, each contributing its own flavor to the finished blend. Many of these maguey species grow in the wild, and some take up to 20 years to mature. Mezcal Real Minero is one of the only female-owned palenques in the state, and Graciela and her brother Edgar are considered some of the world’s finest producers. Their great grandfather, Papa Chico, was one of the town’s early palenqueros. We will taste through several smoky mezcals before our meal from guest chef Rodolfo Castellanos. He was the first winner of Top Chef Mexico and is very much a local culinary celebrity here. At Origen, Chef Rodo’s menus honor the native ingredients and traditional cooking techniques of his Oaxacan homeland.
Oaxaca es la capital del mezcal. Tan complejo y lleno de matices como un buen vino, el mezcal puede elaborarse con más de tres docenas de tipos de agave, cada uno de los cuales aporta su propio sabor a la mezcla final. Muchas de estas especies de maguey sólo crecen en estado salvaje, y algunas tardan hasta 20 años en madurar. Mezcal Real Minero es uno de los únicos palenques propiedad de mujeres en el estado, y Graciela y su hermano Edgar están considerados como unos de los mejores productores del mundo. Su bisabuelo, Papa Chico, fue uno de los primeros palenqueros de la ciudad. Degustaremos varios mezcales ahumados antes de la comida del chef invitado Rodolfo Castellanos. Fue el primer ganador de Top Chef México y es toda una celebridad culinaria local. En Origen, los menús del chef Rodo honran los ingredientes autóctonos y las técnicas culinarias tradicionales de su tierra natal, Oaxaca.
Gorgeous and picturesque Nazaré Harbor is the site of our very first Portugal event. Nazaré is famous for having the world’s largest rideable waves nearby, and the adjacent land and waters are home to key ingredients for a sustainable seafood-centric feast. Our guest chef Sebastião Castilho has devoted his adventurous culinary practice to exploring the significant heritage of food in Portugal. With his special portable cooking rig, named “The Trawler,” he has the ability to move about the entire country and realize his culinary aspirations and dreams in just about any kind of location.
Joining us at the event is famed big wave surfer and noted environmentalist João Macedo. João will give an overview of efforts toward environmental preservation and responsible stewardship of fisheries. João is a resident of both California and Portugal, and as a representative of Save the Waves, presents a global and local perspective on environmental issues.
O belo e pitoresco Porto da Nazaré é o local do nosso primeiro evento em Portugal. A cidade da Nazaré é famosa por ter as maiores ondas surfáveis do mundo, e a terra e as águas circundantes fornecem os principais ingredientes para um banquete sustentável centrado no marisco na praia. O nosso chef convidado Sebastião Castilho dedicou a sua prática culinária aventureira à exploração do significativo património gastronómico de Portugal. Com seu equipamento de cozinha portátil especial chamado “The Trawler”, ele tem a capacidade de se movimentar pelo país e realizar suas aspirações e sonhos culinários em praticamente qualquer tipo de local.
Juntando-se a nós para o evento está o famoso surfista de ondas grandes e conhecido ambientalista João Macedo. João dará uma visão geral dos esforços para preservação ambiental e gestão responsável da pesca. João é residente na Califórnia e em Portugal e, como representante da Save the Waves, apresenta uma perspectiva global e local sobre questões ambientais.
This is our first visit to the beautiful Loire Valley, where we will set the table in the verdant grounds of the breathtaking Château de la Bourdaisière, which dates back to the 14th century. This is a place of superlatives, and we’re eager to experience it all. Set in the midst of 136 acres (55 hectares), the castle is a classic limestone block edifice with soaring turrets and spiers. The estate’s extensive parterre gardens are a collection of sculpted topiaries, lush flowerbeds, and bounteous kitchen crops, all laid out in exquisitely intricate patterns that will make OITF founder/artist Jim Denevan deliriously happy. The chateau’s mini-farm is an ambitious experimental project of agroecology, and is home to the National Tomato Conservatory, a unique collection of 700 varieties of tomatoes. The farm will provide ingredients for our table;
***Guests have the opportunity to stay at Château de la Bourdaisière , in one of the hotel’s 29 rooms and apartments. Bookings can be made directly through their website.
This is our first visit to the beautiful Loire Valley where we will set our table in the verdant grounds of the breathtaking Château de la Bourdaisière, which dates back to the 14th century. It’s a place of superlatives, and we can’t wait to experience it all. Set amidst 136 acres (55 hectares), the castle is a classic limestone block building with countless turrets and spiers. The estate’s expansive gardens are a collection of sculpted topiaries, lush flowerbeds, and lush kitchen crops all arranged in exquisitely intricate patterns that will drive OITF founder/artist Jim Denevan delirious. The castle’s mini-farm is an ambitious experimental agroecological project. It houses the National Tomato Conservatory, a unique and amazing collection of 700 varieties of tomatoes. The farm will provide the ingredients for our table; the surrounding vineyards of the Loire Valley will fill our glasses.
***Guests have the option of staying at Château de la Bourdaisière in one of the hotel’s 29 rooms and apartments. Reservations can be made directly on their website.
