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.