Field Day

An orig­i­nal din­ner se­ries that’s pro­mot­ing lo­cal pro­duc­ers around the world

Bespoke - - WHOA! -

Well be­fore farm dinners be­came a part of the foodie’s lex­i­con, there was Out­stand­ing in the Field. Cre­ated by a for­mer chef in 1999, the idea was sim­ple yet pro­found. “I knew that vis­ually, a ta­ble in the field where food comes from would be pow­er­ful,” says the man be­hind OITF, Jim Denevan, who is cred­ited with hav­ing drawn at­ten­tion to many ex­cel­lent lo­cal pro­duc­ers over the years, and also get­ting over 80,000 din­ers to think about where their food’s com­ing from. Since his fate­ful first event in North­ern Cal­i­for­nia, Denevan has grown OITF into a trav­el­ling ex­pe­ri­en­tial din­ner se­ries whose itin­er­ary this year alone in­cludes nearly 90 farm feasts pre­pared by top chefs in 27 US states, four Cana­dian prov­inces and a vine­yard in Bur­gundy, France.

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