artisan chefs began helping Jim to prepare the cuisine on site, sometimes while guests toured the farm.
In 2003, Katy Oursler became Jim’s co-conspirator and right hand gal. (Today, she is in charge of Outstanding’s private events.) Tey began taking the show on the road and traveling the US, finding top quality local chefs to cater sumptuous meals on the farms of local producers. A gorgeous, if funky, red bus became part of the entourage in 2004.
I talked with Leah Scafe, who is today Director of Outstanding in the Field, to find out exactly what it’s like to attend one of their events. She may likely be the person to greet you upon arrival and direct you through activities, including what to do with the plate you’ve brought along. “We usually collect the plates at the beginning, setting them all on a side table, while guests say hello and get to know each other. Tey often go with the farmer on a tour to see his produce, fields, animals and products. When they return, they find their plate and head to the long tables where they choose wherever they’d like to sit.” She commented that the dining tables take on a really artistic, eclectic feel once the diners have contributed their own unique touch from home. Te more we talked, the more I realized what a genius idea is symbolized by that hodge-podge of platters. Not only is there now a visual representation of community and what each person has “brought to the table” but they are often great conversation pieces and help to break the ice.
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