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

By Food & Wine Updated April 19, 2016

Skip gallery slides

Credit: © Brent Butler

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.

Start Slideshow

1 of 13

The Host

Credit: © Brent Butler

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.

Advertisement

Advertisement

2 of 13

First Course

Credit: © Brent Butler

Fresh and warm flatbread.

3 of 13

The Second Course

Credit: © Brent Butler

Headcheese with Asian flavors served with County Line South herb salad and charred snap peas.

Advertisement

4 of 13

Second Course Plating

Credit: © Brent Butler

Headcheese prep for the second course.

5 of 13

Second Course Salad

Credit: © Brent Butler

Local produce sourced from David Retsky’s County Line South Farm.

6 of 13

Second Course Prep cont

Credit: © Brent Butler

Preparing the citrus vinaigrette.

Advertisement

Advertisement

Advertisement

7 of 13

Third Course

Credit: © Brent Butler

Arctic char steamed in a banana leaf.

8 of 13

The Arctic Char

Credit: © Brent Butler

Garnished with smoked citrus vinaigrette from Rising C Ranches & Polito Farm.

9 of 13

Coachella Cocktails

Credit: © Brent Butler

The Xanadu — Avion Blanco tequila, pineapple, ginger, lime, mezcal bitters and fresh sage.

Advertisement

Advertisement

Advertisement

10 of 13

The Fourth Course

Credit: © Brent Butler

Marinated and grilled Kalbi with kimchi polenta.

11 of 13

The Vegetarian Option

Credit: © Brent Butler

Kimchi polenta with stone fruit, grilled fennel, and fresh local produce.

12 of 13

The Fifth Course

Credit: © Brent Butler

Grilled stonefruit, shortcake, and chantilly cream.

Advertisement

Advertisement

Advertisement

13 of 13

The Four Chefs

Credit: © Brent Butler

Left to right- Kris Morningstar, Terrine; Josh Graves, pastry chef at Faith and Flower; Michael Hung, Viviane; Chris Oh, Seoul Sausage.

Up Next

By Food & Wine