Nearly 90 table-to-farm dining events across the U.S. and Canada – and Burgundy, France!
Outstanding in the Field, the pioneer of pop-up dinners set in the places where the food on the plate was harvested, is doing nearly 90 table-to-farm events across North America in 2017. Ticket sales opened the first day of Spring – March 20 – and many events sold out within hours.
The OITF 2017 Tour schedule includes farm feasts prepared by top regional chefs in 27 U.S. states, four Canadian provinces and a vineyard in Burgundy, France. The #OITF2017 Tour itinerary features 30+ new farm venues and 40+ new chefs.
The Outstanding in the Field 2017 #TabletoField Tour schedule runs May through November from coast to coast, with a hop across the pond for an August event in Burgundy, France. The season starts with May/June dinners up and down OITF’s home state of California before they hit the road to circumnavigate North America. With their vintage cherry-red bus leading the caravan, OITF will head north to Washington, Oregon and British Columbia, east across the top of the U.S. to Quebec and Ontario, then zigzag down the eastern seaboard before wending their way back home across the south and southwest.
The 2017 schedule includes places Outstanding in the Field hasn’t been to in a while — like Montana and New Mexico — and places they’ve never been to before — including downtown Detroit, Cape Cod and Prince Edward Island. Along the way, they’ll visit creameries and saltworks, abalone farms and vegetable farms, ranches and olive groves. Farms on the coasts and in the heartland, farms on islands and on city rooftops. All the places where the food on the plate comes from, introducing diners to the people who grow the ingredients for the menu.
“Our mission is to get folks out to the farm and honor the people whose good work brings nourishment to the table,” says Outstanding in the Field founder, chef/artist Jim Denevan. “From the beginning, we set out to inspire an appreciation for local farmers, and the food culture has traveled right along with us. Now that farm dinners have become a ‘thing,’ we’re proud to be the hardworking roadies who set the stage for America’s rock-star farmers.”
About Outstanding in the Field
In the summer of 1999, OITF founder, chef/artist Jim Denevan, came up with the idea of setting a table on a farm and inviting diners to an open-air meal in celebration of the farmer and the gifts of the land. He called it Outstanding in the Field.
Since that first dinner on a farm in Santa Cruz, Calif., Outstanding in the Field has staged table-to-farm events in all 50 states across the US and 13 countries around the world, welcoming more than 100,000 people to its long table set in vegetable fields and fruit orchards, on beaches and mountaintops, in barns and greenhouses. Hundreds of talented chefs — including dozens of Top Chefs and James Beard award winners and nominees — have cooked in OITF’s traveling kitchen. The group stages 100+ events every year as part of their May through November tour and a smaller winter tour in January/February to warm-weather locales like Florida, Hawaii and Mexico.
Guests at an Outstanding feast may find themselves sitting next to a local farmer who grew the greens, a fisherman who reeled in the fresh catch or a cheesemaker who separated curds from whey. Fellow diners at the long table may have traveled from across town or across the country. Many loyal “fieldheads” follow OITF as it travels, using an Outstanding event as the centerpiece for a visit to a place they’ve never been before or to experience a favorite spot from a fresh perspective. One couple attended 13 OITF dinners in one season!