Dining Out


Oct 29, 2019

Our Chef John Brand created a feast in a Peeler Farms pasture. He and his crew cooked al fresco for 130 guests of Marianne and Jason Peeler, hosts of the sold-out “Outstanding in the Field” event in mid-October.

John knows the Peelers from way back — they’ve supplied Supper with lamb and Wagyu beef since 2015. This was the second Brand-Peeler collaboration to provide guests with a dining experience that literally brings them back to the land. The extensive menu featured Peeler Farms Wagyu tenderloin and sirloin, plus dishes using Texas-sourced ingredients from nearly 25 farms, ranches, dairies, orchards, mills and apiaries. Wine and spirits also originated in Texas, as did the ice-cold Pearl beer.

“Outstanding in the Field” began in California 20 years ago to showcase local farms and ranches. The feasts always feature a single, elegantly-appointed table, locally-sourced ingredients and a guest chef. OITF events have taken place in all 50 US states and in 15 international locations.

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