Batali & Bastianich Hospitality Group’s Chef Jason Neve to Headline as Guest Chef at Outstanding in the Field Farm-to-Table Dinner
National Roving Culinary Adventure’s first-ever event in Nevada will take place on Oct. 24
Chef Jason Neve of Batali and Bastianich Hospitality Group (B&BHG) will be the guest chef for Outstanding in the Field’s (OITF) first farm-to-table dinner in Nevada. OITF will be setting the table at Quail Hollow Farm in the Moapa Valley, 50 miles north of Las Vegas in Overton on Friday, October 24.
This event will mark the 50th state OITF has visited in its 15-year history as a nomadic “restaurant without walls” staging multi-course meals in farm fields and orchards, on beaches and mountaintops, in barns and greenhouses. More than 300 talented culinary artists — including dozens of Top Chefs and James Beard award winners and nominees — have cooked in OITF’s traveling kitchen.
“We’re excited to do our first dinner in Nevada and celebrate visiting all 50 US states,” says OITF founder, chef/artist Jim Denevan. “How people think about food has changed so much since the Outstanding bus first crossed the country. Over the years, we’ve discovered innovative, passionate farmers and regional chefs with national reputations using ingredients in fresh new ways to create exciting meals for adventurous diners. From the beginning, we set out to inspire an appreciation for local farmers, and the food culture has traveled right along with us!”
Chef Jason Neve has created a delicious four-course meal to showcase the best flavors of Fall. The first course consists of a Mixed Field Green Salad with radishes and pomegranate, Roasted Beet Salad with pumpkin and Rabbit Terrine with corn relish and tatsoi. The next course is Moapa Squash Ravioli served with brown butter and sage. For the third course, guests will enjoy Navajo Churro Lamb. This course will include herb marinated pit roasted leg, grilled loins with salsa verde and stewed shoulder and shanks with anasazi beans accompanied by Mexican june corn polenta, braised kales, hearty greens and grilled potatoes. The fourth and final course is a decadent Dutch Oven Apple Cobbler with cinnamon cream.
“I’m honored to have been selected as the guest chef for such a unique and organic dining experience,” said Chef Jason Neve, Culinary Director of B&BHG’s Las Vegas operations. “The menu I came up with was inspired by fresh farm ingredients and flavors similar to those that I incorporate in my B&BHG restaurant menus.”
Tickets for this event are $210 per person and can be purchased by visiting http://www.outstandinginthefield.com/event/las-vegas-area-farm/. For more information on OITF, please visit http://www.outstandinginthefield.com/.
About Batali & Bastianich Hospitality Group
Mario Batali, Joe Bastianich and Lidia Bastianich are the distinctive forces behind B&B Hospitality Group: an eclectic group of critically acclaimed, unanimously adored restaurants in New York, Las Vegas, California, Singapore and Hong Kong. What started as a small cadre of downtown Manhattan staples has expanded to an international fleet of neighborhood favorites. Each restaurant offers its own culinary identity but has a signature combination of thoughtful and memorable food, intelligent wine lists, and an emphasis on living life to its absolute fullest. For more information visit www.bandbhg.com.
About Outstanding in the Field
Outstanding in the Field is a roving culinary adventure – literally a restaurant without walls. Since 1999 we have set the long table at farms or gardens, on mountain tops or in sea caves, on islands or at ranches. Occasionally the table is set indoors: a beautiful refurbished barn, a cool greenhouse or a stately museum. Wherever the location, the consistent theme of each dinner is to honor the people whose good work brings nourishment to the table. The mission is to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it. Ingredients for the meal are almost all local (sometimes sourced within inches of your seat at the table!) and generally prepared by a celebrated chef of the region. After a tour of the site, we all settle in: farmers, producers, culinary artisans, and diners sharing the long table. For more information visit www.outstandinginthefield.com.