The duo known for whole-animal cooking will source ingredients from the fields of host Sloans Creek Farm and neighboring producers as part of the pioneering Outstanding in the Field farm-dinner series. Sloans Creek, about 80 miles northeast of Dallas, is an organic, sustainable, grass-based farm where owners Ellen and Nathan Melson tend pasture-raised cattle, sheep, goats, pigs and chickens.
Guests settle into communal tables and feast on four courses prepared with farm-fresh ingredients sourced within miles of the dinner plate.
During this in-the-field adventure, guests settle into communal tables dressed with white tablecloths. Johnson and O’Hare prepare four courses with farm-fresh ingredients sourced within miles of the dinner plate. The outdoor feast also includes wine pairings.
“Our past events in the Dallas-Fort Worth area have been filled with enthusiastic diners,” said OITF founding chef and artist Jim Denevan in a statement. “Here, local food means Texas food, and everybody can get behind that.”
Culinary caravan OITF has been hosting pop-up dinners since 1999, in places as unlikely as the rooftop of the Smithsonian in Washington, D.C., mountaintops and sandy beaches. Everywhere they go, the mission is the same: to reconnect diners with the origins of their food and introduce them to the farmers and artisans who bring nourishment to the table.
Now in its 13th season, Outstanding in the Field has staged more than 300 farm dinners for nearly 40,000 guests in nine countries. To reserve a seat at the table, visit the OITF website.