Another Outstanding year has come to a close. A year of celebration at the table but 2017 was also a tough year for many of us. We organized several benefit OITF events in response to natural disasters that affected many parts of the USA. A special thanks to all the Outstanding guests, chefs, farmers and OITF Crew that contributed to the effort. We look forward to a calmer 2018! Winter tour 2018 soon begins, as we visit several states...including Texas (above).

Donnie Masterton is a badass chef and we can't wait to visit him in San Miguel this February! outinthefield.at/BodegaOrganica https://www.youtube.com/watch?v=iIzuPwobP5A

We'll be at beautiful North Kohala Ranch with host farmers Jessica and Jim of Primal Cuts and guest chef Noah Hester from The Puako General Store to set the table on January 7th. Join us somewhere warm!

A cool forested tea farm, a green grassy volcanic caldera, a remote white sand beach... This time, we'll be at beautiful North Kohala Ranch with host farmers Jessica and Jim of Primal Cuts and guest chef Noah Hester from The Puako General Store http://www.outstandinginthefield.com/event/a31905da555b487937ac107403dd273d

Ever wondered what to expect at one of our events? Thanks for the post Serious Eats! http://www.seriouseats.com/2013/08/what-to-expect-at-an-outstanding-in-the-field-farm-dinner-branched-oak-farm-nebraska.html

Join us in Hawaii this winter. There are still a few tickets left for our event on the Big Island in North Kohala with Primal Cuts and The Puako General Store outstandinginthefield.com http://www.sfgate.com/travel/article/Islands-small-towns-are-rich-in-Old-Hawaii-12164599.php

Host Farmer: Luc Monzies, Bodega Organica, San Miguel de Allende, Guanajuato, MX Guest Chefs: Donnie Masterton, The Restaurant, San Miguel de Allende, Guanajuato, MX | Eduardo García, Maximo Bistrot Local, lalo!, Havre 77, Mexico City, MX Chef Donnie Masterton is known for bringing the party with him wherever he goes! Donnie and his team cooked with us at Coachella last year and showed us a great time. We are thrilled to be back in Mexico for dinner at Bodega Organica, an urban farm in the middle of this beautiful colonial city in Mexico’s central highlands. Travel & Leisure magazine chose San Miguel as the best city in the world to visit, so you’ll have lots to do here before and after dinner with OITF. Chef Donnie has invited his friend Eduardo García, profiled in the New York Times, to come out from his trio of celebrated restaurants in Mexico City to help with the feast in the field. Chef Eduardo was born in Guanajuato so this is a homecoming for him, and a celebration for OITF and our guests. Photo credit: Emily Hagen

Host Farmers: Robert Lower & Christina Kelso, Flying Disc Ranch, Thermal, CA (Palm Springs) Guest Chef: Carlo Guardado, Ace Hotel & Swim Club: Palm Springs, CA Our first-ever event at a date farm! Flying Disc Ranch produces many varieties of citrus and dates from beautiful medjool palm trees. Farmer Robert has worked with these trees for many years - climbing them, pollinating them, harvesting them. He knows the idiosyncrasies of each tree, so the farm tour is bound to be fascinating. Our long table will be set in the shade of the date palms and citrus trees. The feast will be prepared by Chef Carlo of nearby desert oasis, Ace Hotel & Swim Club.

Host Farmer: Erich Schultz, Steadfast Farm, Queen Creek, AZ (Phoenix) Guest Chef: Gio Osso, Virtù, Scottsdale, AZ Erich Schultz is one of those farmers you can’t help but want to learn from. He has taught us about fruits and vegetables; soil and compost; the chicken and the egg. He has also introduced us to many of Phoenix’s top chefs who use his incredible produce in their restaurants. This year, Gio Osso of Virtù will be back in the OITF kitchen with his big smile and even bigger Mediterranean flavors.

Host Farmers: Michael & Leslie Marchand, Whitehurst Heritage Farms, Brenham, TX (Houston) Guest Chef: Bart Black, Black's Market Table, Houston, TX We found Michael and Whitehurst Heritage Farms at a recent dinner in Houston. Michael introduced us to Bart Black and his Southern roots. Michael and his wife Leslie raise animals and plants with respect and integrity; Bart adds his skill and passion in the kitchen. We can’t wait to see this duo in action under that big ol’ Texas sky. Photo credit: Neringa Greiciute

Host Farmers: John & Nancy Bartlett, Bartlett Farm, Folsom, LA (New Orleans) Guest Chef: Martha Wiggins, Sylvain, New Orleans, LA There’s nowhere like Louisiana, and there’s nowhere like Bartlett Farm. Farmers John and Nancy grow beautiful vegetables on their land in St. Tammany Parish, just 90 minutes from New Orleans via the causeway over the wide waters of Lake Pontchartrain. Chef Martha Wiggins will head over from her French Quarter kitchen to cook up a proper NOLA feast. Sylvain is one of the most inventive restaurants in New Orleans, and Martha’s menus are a beautiful reflection of tradition, with a modern flair.

Host Farmer: Tommy Ward, 13 Mile Seafood, Apalachicola, FL (Pensacola) Guest Chefs: Melvin Myers & Cassie Gary, Owl Cafe, Apalachicola, FL This is an oyster lover’s dream. Our slightly curving table will hug the edge of a mountain of oyster shells as tall as the eye can see. As the sun sets, oyster mountain will glow and glimmer, wine glasses will clink, and the calm waves will splash against the shore. We love 13 Mile Seafood and oyster farmer extraordinaire Tommy Ward. This dinner is as unique as they come, and we can’t wait to see what Melvin and Cassie prepare from the bounty of Florida’s Gulf Coast.