outstanding in the field

Astounding in Their Field

How a dedicated chef and artist led a world of foodies to the fields.

Lizbeth Scordo Restaurants

FOOD By now, any foodie worth his weight in black truffle salt knows all about farm-to-table fare and pop-up dinners. But the idea of combining the two — creating a feast focused on seasonally inspired ingredients sourced from farms where guests would actually dine — was rather novel when artist and chef Jim Denevan first attempted it in 1999. Denevan,