Guests sit down to the Outstanding in the Field dinner during the first weekend of the Coachella Valley Music and Arts Festival. (Jenn Harris / Los Angeles Times)
The first course of big eye tuna crudo with a smoked eggplant puree and caponata. (Jenn Harris / Los Angeles Times)
The second course of pasta with duck liver ragu and black truffle. (Jenn Harris / Los Angeles Times)
The sous vide then grilled lamb with wilted greens and Pecorino. (Jenn Harris / Los Angeles Times)
Olive oil cake for dessert with ricotta and blood orange. (Jenn Harris / Los Angeles Times)
Steve Samson grills the lamb shoulder on the charcoal grill. (Jenn Harris / Los Angeles Times)
Samson cooking pasta for the second course with the Sahara Coachella tent in the background. (Jenn Harris / Los Angeles Times)
One of the Outstanding in the Field crew about to bring olive oil to the table. (Jenn Harris / Los Angeles Times)
Short Order’s Christian Page helps out in the kitchen. (Jenn Harris / Los Angeles Times)
One of the Outstanding in the Field crew serving the first course to diners. (Jenn Harris / Los Angeles Times)
Samson holding the two pounds of truffles he purchased for the dinner. (Jenn Harris / Los Angeles Times)
Slices of big eye tuna for the first course. (Jenn Harris / Los Angeles Times)
From left, an Outstanding in the Field crew member, founder Jim Denevan and another member. (Jenn Harris / Los Angeles Times)
The dinner table. (Jenn Harris / Los Angeles Times)
A place setting for the dinner. (Jenn Harris / Los Angeles Times)
