Outstanding in the Field Dinner in Dane, Wisconsin at J. Henry Bourbon Farms with Chef Dan Fox and Heritage Catering. What an experience!
Outstanding In The Field is a unique farm-to-table dining experience that travels the globe, setting long communal tables at the source of ingredients. From seaside dinners in Bermuda to vineyard feasts in Burgundy, they bring people together to celebrate food, farmers and place. When I learned they were returning to Dane, Wisconsin, I snapped up tickets right away. This event was hosted at J. Henry Bourbon & Sons and prepared by Chef Dan Fox and the team from Heritage Catering.
The evening began with warm hospitality the moment we arrived. Guests were welcomed by the Outstanding In The Field team, given time to mingle, enjoy cocktails and take a short farm tour before sitting down. The bar team from Heritage Tavern — led by Alex Kjell and Roger Allen — mixed inventive bourbon cocktails highlighting J. Henry’s spirits. One standout cocktail, “Currantly at The Henry’s,” featured red currant–infused bourbon, port and tart cherry cordial balanced with lemon and basil.
Heritage Catering, led by Chef Dan Fox, supplied a remarkable menu built around local producers. Heritage Tavern has long been one of my favorite restaurants in Madison, and seeing Chef Dan and his crew execute a multi-course farm dinner for more than two hundred guests confirmed why: thoughtful flavors, meticulous plating and a service team that was attentive and warm the entire night.
One highlight of the evening was meeting Jim Denevan, the founder and CEO of Outstanding In The Field. Jim started the project in 1999 to connect diners directly with the farmers and landscapes that produce our food. He has a fascinating background as a chef, artist and entrepreneur, and his vision clearly shapes the thoughtful, place-driven nature of these dinners.
Passed appetizers opened the meal. Squash blossoms stuffed with chèvre and hickory nuts were a divine start — light, creamy and perfectly seasoned. Another passed bite combined summer melon from Leroux Produce with coppa picante, toasted hazelnut, bonito and a touch of togarashi for a salty-sweet umami punch.
The plated courses were impressive for both scale and flavor. A rainbow trout paupiette from Rushing Waters featured smoked Alsum Sweet Corn and a summer corn emulsion, topped with Fox Heritage Farms bacon lardons and a delicate whitefish mousse. The corn stalk cream sauce added a sweet, grassy depth that tied the dish to the farm’s produce.
The show-stopping main course featured a J. Henry & Sons bourbon-brined Willow Creek Farms pork chop accompanied by charred pork belly, crispy pork shoulder and a raclette-studded boudin. Grilled cabbage, sauce périgord and stone fruit from Door County complemented the pork, balancing richness with brightness and acidity.
The communal table setting is part of what makes Outstanding In The Field special. With roughly 225 guests seated together, conversation naturally flowed across the table. I met friendly people from Illinois who return to these dinners repeatedly, and the discussions ranged from TED Talks and social media to raising children and living a longer, more fulfilling life. The evening encouraged real human connection — phones were set aside and people engaged in meaningful conversation.
Dessert, crafted by Chef Jamie, closed the night on a high note: brown butter pâte sucrée filled with toasted hazelnut frangipane and Door County sour cherry compote, finished with Alsum Sweet Corn–bourbon whipped cream. It was so good I couldn’t resist licking my plate.
If an Outstanding In The Field farm dinner is coming near you, I highly recommend attending. Come hungry, bring an open mind and be ready to enjoy local, thoughtfully prepared food, flowing wine and great company. The experience is a celebration of farm-to-table dining, community and the care that goes into producing exceptional ingredients.