Imagine eating a gourmet, four-course meal from an award-winning Bay Area chef — all while sitting in the middle of a professional sports stadium... ⚽
This is the unique experience that Field to Table is bringing to San Jose’s PayPal Park from Sat., Oct. 15-Sun., Oct. 30.
Field to Table began as a way to support local chefs during the pandemic, but has evolved into a traveling dining series that spotlights each region’s diverse restaurant culture. 🥘
Each day features a different chef + menu, with dinners priced at $150 per person. In San Jose, some proceeds will benefit Hunger at Home and La Cocina . 💸
Chef Gonzalo Guzmán has his game face on.
Photo by Melissa Gayle Photography
🍽️ Meet the chefs
Get a taste of the 11 chefs from SF, Oakland, Santa Cruz, and beyond — and their menus .
Crystal Wahpepah, Wahpepah’s Kitchen
| Sat., Oct. 15
- Cuisine: Indigenous foods
- Menu highlight: Cedar-smoked, slow roasted bison roast
Nite Yun, Nyum Bai
| Sun., Oct. 16
- Cuisine: Cambodian
- Menu highlight: Kampot shrimp banana blossom salad
Nelson German, alaMar Kitchen
+ Sobre Mesa
| Wed., Oct. 19
- Cuisine: Afro-Dominican + pan-African
- Menu highlight: Urfa-glazed sweet platano with braised game hen
Chef Tyagi’s fermented lentil chaat.
Photo by Chef Manish Tyagi
Manish Tyagi, Aurum
| Thurs., Oct. 20
- Cuisine: Central + North Indian
- Menu highlight: Gulab Jamun cheese cake
Jessica Yarr, Chicken Foot
| Fri., Oct. 21
- Cuisine: Eastern European with a California twist
- Menu highlight: Vadouvan curry chickpea cake
Robert Hernandez, Private chef
, formerly of Octavia
| Sat., Oct. 22
- Cuisine: Seasonal Californian
- Menu highlight: Gnocchi with mushroom ragout
Byron Hughes, Last Supper Society
| Wed., Oct. 26
- Cuisine: West African diasporic cuisine
- Menu highlight: 48-hour jerk short rib with oxtail dirty rice
Monique & Paul Faybesse, Tarts de Faybesse
| Thurs., Oct. 27
- Cuisine: Modern French
- Menu highlight: Opéra Tart 2.0
Alexander Hong, Sorrel
| Fri., Oct. 28
- Cuisine: Seasonal Californian
- Menu highlight: Citrus-cured ocean trout
Chef Reem Assil’s food draws on her Palestinian and Syrian heritage.
Photo by Angelina Hong, provided by Field to Table
Reem Assil, Reem’s California
| Sat., Oct. 29
- Cuisine: Arab
- Menu highlight: Chocolate-braised lamb with cocoa-nib dukkah, spiced Palestinian pearled cous cous, and a winter squash medley
Gonzalo Guzmán, Nopalito
| Sun., Oct. 30
- Cuisine: Mexican
- Menu highlight: Birria de res con chilindrina
🍽️ Save your seat
Is your stomach already growling? Reservations are still open — two seatings will be offered each night at 5:15 + 8:30 p.m.