Outstanding in the Field returns to Hawaii this Winter to stage five family-style feasts at five farms on Maui, Kauai, Hawaii and Oahu. The roving farm-dinner troupe, which has inspired pop-up supper clubs across North America and around the world, is partnering with four island chefs and an Oahu-born chef who’s made his mark in San Francisco’s culinary scene.
“Each time we come to Hawaii, we’re blown away by the variety of exotic fruits and vegetables that grow on the islands,” says OITF founding chef and artist Jim Denevan. “We always discover something new, and once again we’re looking forward to working with some of Hawaii’s most exciting chefs. And we’re excited to bring one of our favorite San Francisco chefs back home to the islands!”
Outstanding in the Field’s Winter 2014 Hawaii schedule:
Wednesday, January 29 ~ Kauai Kunana Dairy, Kilauea, Kauai ~ Guest Chef Ron Miller, Hukilau Lanai, Kapa’a
A long graceful table set on a farm on the Garden Isle. Last year at Olana Farm, guest chef Ron Miller of Hukilau Lanai served a dessert that several guests said was the best thing they’d ever tasted. This year, we set up Ron’s field kitchen at the Wooten family’s Kunana Goat Dairy, a source for some of the ingredients of that perfect dessert. ($190 pp)
Saturday, February 1 ~ MA’O Organic Farm, Wai’anae, Oahu ~ Guest Chef Ed Kenney, Town, Honolulu
Chef Ed Kenney of Town and farmers Gary and Kukui Maunakea-Forth present a collaboration that nourishes both our guests at the table and the island community. MA’O Organic Farm on Maui’s western side grows good food in service of great ideals. Our feast in the field will help sustain their good work. ($200 pp)
Sunday, February 2 ~ Kualoa Ranch, Kahaluu, Oahu ~ Guest Chef Mark “Gooch” Noguchi, Pili Group, TASTE Table and Hawaiian Airlines’ LunchBox, Honolulu
Two Outstanding events on Oahu! This year we’ve added an event on the other side of the island at Kualoa Ranch, the source of fabulous grass-fed beef. Rich in Hawaiian cultural history, this is where Jurassic Park was filmed. We’ll find a spectacular site for the table and Chef Gooch will send out a meal rich in ‘aina. And maybe Gooch will tell us what he’s planning for his next project after TASTE closes to make way for a parking lot. ($200 pp)
Wednesday, February 5 ~ Kupa’a Organic Farms, Kula, Maui ~ Guest Chef Ravi Kapur, Liholiho Yacht Club, San Francisco
Ravi Kapur is surely among the top 5 chefs of the 300 or so that have cooked an Outstanding in the Field dinner,* and he’s made a name for himself as the creator of San Francisco’s Liloliho Yacht Club. Ravi grew up on Oahu, and we’re excited to bring him back to the islands to cook at one of our favorite Maui farms. Kupa’a Organic Farms has everything for the meal growing all around you – including the coffee. Farmers Gerry Ross and Janet Simpson will show us around before we sit down to eat. ($190 pp)
Saturday, February 8 ~ Big Island Abalone Farm, Hawaii ~ Guest Chef Edwin Goto, Village Burger, Waimea
Two years ago on the Big Island, we set our table at Kekela Farm near Waimea. Chef Edwin Goto and his crew put together a feast that was as spectacular as the scenery. Before opening Village Burger, Edwin was executive chef at Mauna Lani Bay Hotel. Now at his own little place, he takes special care in sourcing local ingredients, and he knows everyone. Edwin suggested we visit Hiroshi Arai’s abalone farm and we can’t wait to savor the sweet mollusks. ($190 pp)
Outstanding in the Field stages outdoor dining events across North America and around the world, placing its long signature table at country farms and ranches, in urban gardens and sea caves, on mountaintops and sandy beaches. Wherever it goes, OITF’s mission is the same: To re-connect diners to the land and the origins of their food and introduce them to the local farmers and food artisans whose good work brings nourishment to the table. Ingredients for the meal are often sourced within inches of diners’ seats. After a tour of the host site, everyone settles in: farmers, ranchers, fishermen, food artisans and guests serving each other at the communal table.
Since 1999, when Denevan did his first farm dinner in his hometown of Santa Cruz, Calif., Outstanding in the Field’s culinary caravan has staged more than 500 “table to farm” events, welcoming nearly 60,000 guests for family-style feasts in the U.S. and Canada as well as Europe and South America.
Outstanding in the Field events start with a glass of wine and welcome hors d’oeuvres, followed by a tour of the host farm and a four-course meal paired with wines. Ticket prices are all inclusive. Events start at 2pm and end after sunset.
For more information and to reserve a seat at the Outstanding table, visit www.outstandinginthefield.com