Outstanding in the Field

Elite '08

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186

Kristy R.

Oakland, CA

Outstanding in the Field (OITF) is a roving restaurant of sorts, they do dinners at farms and other locations.  The want to get people closer to their food so they bring in high caliber guest chefs, farmers, vintners, fishermen (fisherpeople?), etc. who are responsible for the dinner you'll consume.  
My friend Shan and I went to an OITF dinner in half moon bay last summer.  After paying on-line I thought  to myself, "wait, why did i just spend a boatload of money on a dinner with a bunch of people i don't know, where i have to bring my own plate??".  However, those thoughts were unwarranted as it was an incredibly stunning location, interesting, sweet, and super fun people, a beautiful meal (Jennifer Biesty was the guest chef) and a definite all around feel good experience.  And the plates, yup, you bring your own, they pool them and you wind up with someone else's, then get your clean plate back at the end of the evening.  It makes the table setting kind of fun/eclectic.  
Shan and I and an extended group are going to the New Orleans dinner (John Besh as the guest chef) this fall and I can't wait.  At first I was a little tentative as it was such a beautiful experience last time I don't want anything to discolor that first experience.  But i figure I can leave that one intact and additionally make room for another.  My guess is that it will be another truly memorable food and community experience.

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Jerry C.

San Jose, CA

I too was at the 2007 Half Moon Bay dinner that Kristy attended (although I don't know Kristy).  Other than the TV camera crew from NBC's Today Show (they were a bit invasive), the dinner was wonderful.  There were six courses (3 of which were seafood) and 4 wine parings (see pictures for menu) -- Jen Biesty (Coco 500) did a tremendous job.

Kristy's description of OiTF's mission ("They want to get people closer to their food") is spot on, but deserves a bit of elaboration.  Jim Denevan and Katy Orsler (the pair behind OiTF) are focused on bringing the meal to the source of the meal's ingredients.  Typically, these dinners are hosted at a farm or an orchard and the table (often only one long white table-clothed table) is actually IN the rows of vegetables or AMONG the trees.

The Half Moon Bay dinner was a seafood dinner and the table was on the beach underneath a cliff -- and yes, one side of the table was set extremely close to the surf.  The fisherman (fish monger, actually) is shown in the pictures (he in the blue shirt playing with his kid) was a joy to speak with -- as was his wife.  We were really able to learn more about the local fishing industry from him (the joys, the challenges, etc.) -- and that is really what these OiTF dinners are all about.

The first 1/2 of the book Omnivore's Dilemma (by Michael Pollan) spends quite a bit of time presenting the way North Americans normally eat -- quite separated from the source of our food.  In fact, when we eat at a fast-food chain, we often don't even know what food is actually contained in the food-stuff that we eat.  OiTF is the absolute opposite of this.

At a typical OiTF table, the distance between the ingredients and the table is extremely short -- in many cases, just a few yards.  Diners get to look into the eyes of the producers / gatherers of the food and into the eyes of the staff that is preparing the food.  We get to ask questions like "if you don't use pesticides, how do you control insects?" and then we get to listen to the answers and judge those responses for ourselves.

My wife and I have attended 4 dinners over the last two years -- a dinner in an apple orchard, the 2007 Half Moon Bay dinner, and two of the Foraging Feast dinners.

I cannot commend this group to you yelpers enough.

Yes, I wish the price were lower, but I have a couple of important comments to add on the price.  First, while my wife and I have been lucky enough to attend dinners within driving distance of our home, we have sat with others that have flown from Seattle or LA just to attend the dinner -- it really is that good of an experience.  And second -- no, this is not just an "elite thing."  I have dined with plenty of folks that would describe themselves as "blue collar."  And in one instance at our first OiTF dinner, one of these folks (in describing her mid-west roots) exalted "this is the way we used to eat when I was growing up...I miss this."

And so it is.

I hope to see you at an OiTF table soon.  5 stars.

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susan m.

Soquel, CA

Out scamming in the fields is more like it. This is a for profit scam that rips off the local farmers that it is represents. Don't waste your time. If you want to support outstanding farmers go to the farmers markets or the farm stands.

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