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Jim Denevan

Jim Denevan
Did you know?

Jim makes drawings on the sand, earth and ice. These temporary drawings are inevitably erased by waves, weather and temperatures.

Jim Denevan
Jim's Featured Recipe
Grilled Squid with Corn, Cherry Tomatoes, and Marjoram

Click here for recipe

Jim is a chef, surfer, and renowned beach sand artist. He also is the founder and organizer of a worldwide moveable feast called Outstanding in the Field

 

He is the author of a cookbook called Outstanding in the Field.

 

Outstanding in the Field is a restaurant without walls with a purpose to reconnect diners to the land and the origins of their food. The gatherings also honor local farmers and food artisans.

 

These culinary events have been held since 1999. At most, a long table is set up in various locations, which range from farms and mountaintops to refurbished barns and stately museums. A meal is prepared by a celebrated chef from the region and is served to farmers, producers, culinary artisans, and other guests.

Latest Recipes

Grass-Fed Beef Skirt Steak with Artichoke and Asparagus Salad

This Grass-Fed Beef Skirt Steak with Artichoke and Asparagus Salad is a great beef recipe if you're conscious about where your food comes from. Perfect for spring, the light vegetable salad is the perfect accompaniment to this savory steak, which is slow-cooked on the grill for a smoky taste and tender texture. This dish would be delicious eaten outside on a breezy spring evening, or served at a dinner party with family and friends.

(1 Votes)

Goat Cheese Crostini with Sweet Pea Pesto

When spring is in full swing, there is no substitute for fresh peas in pods, These pretty crostini show them off to best advantage highli...

(1 Votes)

Grilled Squid with Corn, Cherry Tomatoes, and Marjoram

Corn, cherry tomatoes, marjoram, and even squid all have a degree of natural sweetness that is enhanced in this dish by the way each is c...

(1 Votes)

Bread Salad with Peppers, Radicchio and Black Olives

We served this bread salad at one of our first dinners, held at Greg Beccio’s Happy Boy Farm in Hollister, California. We had a small num...

(1 Votes)

Corn Chowder with Marjoram

I find the milk or cream usually added to chowders to give them their thick, creamy texture also gives them an unpleasant heaviness and m...

(1 Votes)

Pumpkin and Persimmon Soup

Pumpkins and persimmons ripen at about the same time of year and the first glimpse of them at farmers’ markets signifies to me that summe...

(1 Votes)

Farro Soup with Greens

Related to spelt or emmer wheat, farro has a fantastic nutty taste and chewy texture, which in this soup play very well against the sharp...

(1 Votes)

Beet Greens with Lemon Juice and Extra Virgin Olive Oil

Beets greens are the gift you get with almost every bunch of fresh beets you buy, but how often do they end up in the compost heap (or, w...

(1 Votes)

Wild Rice Baked with Chicken, Fennel, and Porcini

This one-pot main dish can be made using fresh, meaty porcini mushrooms when they are ripe in the fall. When fennel’s season extends beyo...

(1 Votes)

Poached Petrale Sole with New Potatoes, Green Garlic and Watercress Puree

Petrale sole is a Pacific flounder; use whatever mild sole or flounder is available. This supremely elegant dish is deceptively simple to...

(1 Votes)

Chicken Saltimbocca

Saltimbocca, also made with veal cutlets, is usually served rolled up with the meat completely enclosing the filling. This has always str...

(1 Votes)

Chicken Stock

(1 Votes)
Cookbooks, etc

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