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Since football season is over and basketball hasn't started, spend Saturday out standing in a field eating good food

by Dave Cathey Published: October 16, 2013

Well, both the Sooners and Cowboys have had their season’s marred by defeat, deflating fans enthusiasm for pig skin immortality, and the Thunder are still weeks from ripping the chords for real, so conditions couldn’t be more perfect to take part in a super cool culinary event in Hinton. Chef/artist Jim Denevan returns to Oklahoma on Saturday for an “Outstanding in the Field” event. This time, the festivities will be at Sandy Springs Farms, at 28580 Oklahoma Highway 37 in Hinton, near Red Rock Canyon State Park.

I first read about the roving farm dinner series in Esquire Magazine more than a decade ago. Since then, it’s inspired interest in the farm-to-table movement across the country. Denevan’s concept began in 1999 in Santa Cruz as an attempt reconnect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.

Denevan came to Crestview Farms in Edmond last fall. This year’s event begins at 2 p.m. with a wine and hors d’oeuvres reception and guided tour with host farmers James and Sandy Stepp, followed by a 4-course, family-style meal with our own farm-to-fork champions from Ludivine, Jonathon Stranger and Russ Johnson who will be guest chefs.

Chefs and co-owners Jonathon Stranger and Russ Johnson at Ludivine's, 805 N Hudson, in Oklahoma City Friday, Nov. 16, 2012.  Photo by Paul B. Southerland, The Oklahoman
Chefs and co-owners Jonathon Stranger and Russ Johnson at Ludivine's, 805 N Hudson, in Oklahoma City Friday, Nov. 16, 2012. Photo by Paul B. Southerland, The Oklahoman
“It’s uncommon for the series to come back to the same place, two years in a row, so it’s a huge honor for Oklahoma and for our local ranchers and growers,” Stranger said.  “Last year’s event was such an incredible experience for all of us, and they said they’d come back.  Exciting that it’s happening again so soon.”

The menu will feature bonfire-roasted lamb with watermelon and yogurt salad, autumn rabbit and vegetable stew, roasted bison rib eye with rajas and fresh horseradish, and fire-baked apple tarts with semifreddo and hot buttered rum.

Wines are paired with each course. During the meal, the local producers who provided ingredients for the menu talk about their respective crafts and diners are encouraged to ask questions.  Seating is limited to 150 guests.  Dress is informal.

Tickets are $180 per person.  Purchase online in advance here. For more information about “Outstanding in the Field,” go here.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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