At Field to Table, every season brings new growth, new flavors, and new lessons. Chef Dierdra’s culinary garden is more than a source of ingredients—it’s a living classroom for regenerative agriculture. With tester beds planted each year to explore what thrives in Oklahoma’s climate, the garden is a dynamic space where tomatoes, beans, and other crops rise and fall with the weather.
Guests are drawn not only to the vibrant produce but to the deeper story behind it: why organic matters, how regenerative practices restore the land, and why food tastes better when it’s harvested fresh from the vine.
Organic gardening at Field to Table is fueled by nature’s own recyclers. Chicken, rabbit, goose, horse, cow, and worm castings all contribute to the rich soil that supports the garden. Chef Dierdra’s composting system is a masterclass in nutrient cycling, turning waste into abundance.
Pollinators play a vital role too. With active beehives on-site, the garden flourishes under the care of buzzing workers. Guests with beekeeping experience shared insights, while others discovered a new passion for protecting these essential creatures.
Partnering with Outdoor Solutions, Field to Table hosted a group of passionate learners for an immersive experience in sustainable living. The exchange of ideas—successes, failures, and best practices—created a collaborative environment where everyone grew.
From garden tours to hands-on harvesting, guests engaged deeply with the land and each other, forming connections rooted in shared values and curiosity.
One of the most impactful moments came during the guinea fowl harvest. Guests participated in every step—from humane processing to plucking, chilling, and preparing the birds for dinner. Chef Dierdra guided them through the process with care and precision, emphasizing food safety and respect for the animal.
The brining process included citrus peels and garlic, infusing the meat with bright, aromatic flavors. Guests learned how to break down the birds, make stock from necks and feet, and prepare dishes that honored the harvest.
Dinner was a celebration of the day’s work and the land’s bounty. The menu featured:
Each dish told a story—from soil to supper—and guests tasted the difference that care, intention, and regenerative practices make.
The learning didn’t stop at poultry. Guests also participated in the full breakdown of a bison, learning how to identify and separate muscles like the sirloin tip, tri-tip, top round, and mock tender. Chef-led instruction covered tenderness, grain direction, and preparation methods—from steaks and roasts to grind and stew meat.
Cuts like the outside bottom round were highlighted for their versatility—perfect for roasts, pastrami, chicken-fried steak, or corned beef. Tougher cuts like the shank and heel were transformed into flavorful dishes through slow cooking, brining, and smoking.
Everything was vacuum sealed, labeled, and packed for guests to take home, reinforcing the Field to Table philosophy: nothing is wasted, and everything has a purpose.
The final day was all about cooking and celebration. Guests prepared:
Each course was a tribute to the land, the animals, and the hands that prepared them. The flavors were bold, the techniques refined, and the experience unforgettable.
Field to Table is more than a destination—it’s a movement. Chef Dierdra’s passion for regenerative farming, organic gardening, and culinary education shines through every experience. Guests leave not only nourished but inspired, ready to bring these practices into their own lives.
Whether you’re a seasoned grower or just beginning your journey, Field to Table offers a place to learn, connect, and taste the future of food.
Ready to experience the journey from soil to supper for yourself? Whether you're passionate about regenerative farming, curious about culinary techniques, or simply love great food with a story, our Field to Table events offer a one-of-a-kind opportunity to learn, connect, and feast.
Reserve your spot today and become part of a growing community that’s changing the way we think about food—one harvest at a time.
www.fromfieldtotable.com/events
