This one will be on the beach in Half Moon Bay, this Saturday June 18th.
For those of you that don’t know about OSITF, it all started with Founder Jim Denevan, a chef and landscape artist, who launched the series back in 1999. Outstanding in the Field guests receive a guided tour of the “host farm,” (or ranch, vineyard or beach) . Then guests arrive at a long table for a meal created by the guest chef (Me in this case) in a “nomadic al fresco kitchen.” Meals are typically from three to four hours. Dinner is served family style with wine pairings for each course.
For our menu there will be HUGE spread—- The reception with be highlighted by Hog Island Oyster farm owner John Finger, ( www.hogislandoysters.com )who will be shucking and telling the story about their amazing Oysters as well as enjoying mini Lobster Rolls. The dinner will consist of Dungeness Crab, Local Halibut, Morels, English Peas, Salmon & a Tomalas Bay “Clam Bake”, Castroville Artichokes. The seafood will be fished from the seas by Santa Cruz fisherman Hans Haveman. To top it off Tcho Chocolate President Jane Metcalfe ( www.tchochocolate.com ) will help me make S’mores!