As part of Eco-Libris' ongoing content partnership with Green Options Media, we feature a post that was originally published by Beth Bader on July 31 on Eat.Drink.Better. Today's post is a review of a new green cookbook of chef and artist Jim Denevan. Yummy!
If buying local is the way to lower your carbon footprint and enjoy foods at their peak, then you likely can’t get any more local than chef and artist Jim Denevan’s “farm-to-table” dinners. You see, for Denevan’s events, the table is usually just a few feet from the very crops that are being served.
Denevan’s unique concept, dubbed Ouststanding in the Field, began with a few such on the farm dinners and has expanded over the last nine years into a country-wide tour of dinners. Denevan and his team travel in a 1953 bus dubbed “Outstanding.” They follow the harvest season, hosting dinners at farms, and even in sea caves, anywhere that the best of ingredients can be sourced — just feet away from the table. The dinners feature the farmers, fisherman or local food artisans whose harvest comprises the menu, alongside the efforts of local chefs.
The dinners themselves are set up like works of art, arching tables, candles in the earth, each diner’s plate brought from home to give him or her a way to add a personal touch to the event. The events, held for one night only, then whisked away to being anew in another locale have a fleeting beauty to them, not unlike Denevan’s own sand sculptures, some of which stretch for miles, and last only hours.
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