Because farm products are seasonal, so are these pop-up gatherings. Tour the 113-year-old family-owned dairy overlooking Tomales Bay, then enjoy brunch (Aug. 5) or dinner (July 13, Aug. 17 and Sept. 14) in the culinary kitchen and salon near the cow barns. To help fund the acquisition and maintenance of its current 48,738 acres, MALT hosts periodic field-to-fork meals at its member properties. Other stops include oyster and cheese tasting in the private boathouse on the Nick’s Cove wharf, a tasting of smoked oysters, bacon oysters and oysters Rockefeller at the Marshall Store, and a finale tasting of grilled oysters with wine pairings at Nick’s Cove restaurant. Founder Jim Denevan seeks to reconnect diners with the origins of their food, while honoring independent farmers and food artisans. Since he began in 1998, he has organized 800-plus alfresco dinners across the United States and around the world. The group’s largest dinner ever will cater to 300-plus people at one long table, and possibly involve helicopters to get the table and equipment up to the peak. [...] far, the Mount Tam dinner is sold out; spokeswoman Lisa Supple recommends guests email reservations@outstandinginthefield.com with waiting list requests.