Chef Lordfer Larikon’s approach is farm-centered.
And if Kaya’s Michelin Green Star won’t tell you that, the local colors on the plates of this James Beard Award finalist certainly will.
Laricon sources locally sourced ingredients. That means oysters farmed from Central Florida producers like Frog Song Organics, Sugar Top Farms and Kelley Seafoods, a short drive away like New Smyrna Beach’s Mosquito Lagoon, and of course Orlando’s urban gem Everoak Farms, where he and farmers Mike Garcia and Nikki Garcia will be treating guests to an all-new, and of course, locally sourced, amazing dinner.
Established in 1999, these beautiful, outstanding-in-the-field events set up tables in orchards, waterfronts, and among America’s lush farm stands, connecting diners with the places where their food is served, and showcasing the origins of the fresh food they enjoy.
Guests at the January 20th event will enjoy dinner on the grounds of Everoak, a beautiful 3-acre family-owned farm in the heart of Orlando. You can also enjoy a tour with owner-operators Mike and Nikki Garcia, who grow a variety of seasonal fruits and vegetables using modern technology and regenerative methods.
“I’ve been following ‘Outstanding in the Field’ for years and was very excited that Everoak was being considered as a filming location,” said Mike Garcia, who was contacted by the company last year after an unremarkable visit.
That excitement extends to talking about the Everoak ethos with future guests during our extensive tours.
“They will learn about the practices we practice and the rhyme and why of farming,” he says.
“We talk about all of our different systems and practices and how we incorporate cyberecology on the farm and through that biointensive market farming, agroforestry and poultry programs.”
The Garcia family designed Everoak as an agricultural ecosystem, he explains. Guests can see what they are doing to go beyond sustainability and actually regenerate the land. Bonus: Their market garden is in full swing at this time of year, so you’ll see lots of delicious things growing.
“Cabbage, collards, cauliflower, broccoli, bok choy,” Garcia rattled out. “They will see the different herbs in the garden blocks and the bunches of supports and fruit trees such as bananas, avocados, mangoes, citrus and lychees. They will see the complex system we have developed. They will see our small egg-laying flock and learn how we raise meat chickens and how poultry is integrated into a system that regenerates the land. They will also talk about our composting system.”
On top of all this, there will be a James Beard/Michelin level dinner prepared by Everoak aficionado Laricon. Laricon is planning a “Filipino Farm Forward” dinner featuring farmed Florida oysters, mushroom sisig tarts and Palabok deviled eggs, where guests will enjoy a multicourse meal outdoors on the farm.
Pairing is included in the $385 per person price.
“I love these events because of what they represent,” says Laricon. “We work with farms, we work with chefs who care about farms, and we put them in front of our guests.
“You can see this in our restaurants, but being on the farm allows people to really see what it takes to get these items on the table, and in the case of Everoak, all the hard work they put into their beautiful farm and practices.
Want to lend a hand? Find me on Facebook, Twitter, Instagram @amydroo or the OSFoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com. For more fun, join our Let’s Eat, Orlando Facebook group.
If you go
For more information and tickets, visit shop.outstandinginthefield.com/products/january-20-2026-everoak-farm. For more farm dinners at Everoak (2335 Carrington Drive in Orlando), visit gofarmhand.com/shop/everoak-farm#category–farm-events.
