Ojai Roots Field Dinner with Diego Moya

A farm-to-table dinner at Ojai Roots

Outstanding in the Field is organizing this Ojai Roots dinner as a roving culinary event, with the program described as an outdoor communal field dinner. The format includes farm tours, wine and beverage pourings, passed appetizers, and a multi-course family-style seated meal at a long table.

Diego Moya’s vegetable-forward coastal California menu

Guest chef Diego Moya of Little Mountain leads the cooking. The culinary focus is described as wood-fired, seasonal, vegetable-forward coastal California cuisine using Ojai Roots estate ingredients, including leafy greens, greenhouse-grown tomatoes, stone fruits, citrus, pasture-raised beef, and estate extra-virgin olive oil.

Mountain Valley Spring Water is named as the guest beverage producer for the dinner. The event format also includes wine and beverage pourings before the family-style seated meal.

Reiana Onglengco and Evan Graham Arango host the farm

Host farmers Reiana Onglengco and Evan Graham Arango represent Ojai Roots. The farm is described as regenerative, rooted in the Ojai Valley, and known for dense plantings, pasture-raised beef, estate olive oil, and produce grown with attention to soil health and ecological balance.

Moya joins from Little Mountain in Montecito. His background includes kitchens in Lima, Bangkok, Paris, and New York, with tenures at Astrid y Gastón, Nahm, Le Comptoir, and Racines.

Transfers and vegetarian requests

Tickets are not refundable or creditable if a participant cannot attend, but they can be transferred to someone else. The organizer asks for the new guest’s information at least 24 hours before the event, or for the guests using the reservation to give the original reservation name at arrival.

Because the meal is served family style, the organizer says it can only guarantee accommodations for vegetarian requests. Guests can enter vegetarian information during checkout for themselves or their party.