A Look at The 5 Course Menu of Outstanding in the Field at Coachella
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.