A Look at The 5 Course Menu of Outstanding in the Field at Coachella
One of the best meals you will ever eat is served next to a tent blasting both Run the Jewels and confetti at a crowd of screaming blissed-out Millennials. Welcome to Outstanding in the Field. Each night at Coachella, three high profile chefs partner with a local farmer for a spectacular five course meal and wine pairing.
This oasis of culinary civility was started by Jim Deneven in 1999 in order to connect people to the source of their food and the farmers who grow it. It has expanded to events across the globe and for the third year calls Coachella home.
Reservations are a must at the hottest, and longest, table Coachella. Here is what we devoured the night we attended Outstanding in the Field.
Jim Deneven hosting this year’s Outstanding in the Field in the Rose Garden. Jim founded OITF in 1999 in order to connect people to the source of their food and the farmers who grow it.
Fresh and warm flatbread.
The Second Course
Headcheese with Asian flavors served with County Line South herb salad and charred snap peas.
Second Course Plating
Headcheese prep for the second course.
Second Course Salad
Local produce sourced from David Retsky’s County Line South Farm.
Second Course Prep cont
Preparing the citrus vinaigrette.
Arctic char steamed in a banana leaf.
The Arctic Char
Garnished with smoked citrus vinaigrette from Rising C Ranches & Polito Farm.
The Xanadu — Avion Blanco tequila, pineapple, ginger, lime, mezcal bitters and fresh sage.
The Fourth Course
Marinated and grilled Kalbi with kimchi polenta.
The Vegetarian Option
Kimchi polenta with stone fruit, grilled fennel, and fresh local produce.
The Fifth Course
Grilled stonefruit, shortcake, and chantilly cream.
The Four Chefs
Left to right- Kris Morningstar, Terrine; Josh Graves, pastry chef at Faith and Flower; Michael Hung, Viviane; Chris Oh, Seoul Sausage.