Instead of bringing food to guests in a traditional restaurant setting, Jim Denevan brings diners to their food, creating what Alice Waters has called “the restaurant I always imagined.” His innovative organization, Outstanding in the Field, sets up dinner tables in fields, ranches, dairies, vineyards, and community gardens across the country for alfresco meals that truly reconnect us with the land and people that produce our food.
In Outstanding in the Field, Denevan presents a cookbook full of seasonally inspired dishes from his farm-fresh dinners, sharing more than 100 recipes with home cooks and food lovers everywhere. Celebrating local ingredients at their height of freshness, favorites include Haricot Vert and Early Girl Tomato Salad with Summer Savory; Burrata Cheese with Nectarines, Mâche, and Hazelnuts; Sea Scallops with Sugar Snap Peas and Chervil; Pure Maple Syrup–Braised Short Ribs; Green Tomato Marmalade; and Upside-Down Fresh Fig Cake. All of the recipes present opportunities to use the most flavorful produce, meats, and cheeses in the area where you live — and suggestions for substitutions when necessary.
America’s appetite for organic and local food has never been stronger, and there is no better guide to this growing movement than Jim Denevan. With inspiring recipes, beautiful photographs throughout of farms and food across the country, and information on finding local ingredients and helping community-supported agriculture and community gardens, Outstanding in the Field is a cookbook that celebrates the pleasures of raising, preparing, and enjoying good food.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
The Food Corps co-founder
Flatbreads from around the continent
Beyond a supporting role