live fire experience

New this year on the main festival grounds is The Cookout, a live fire cooking experience, curated by Chef Justin Kingsley Hall of The Kitchen at Atomic, located near the Huntridge Stage. The Cookout will feature a rotating list of chefs cooking over roaring wood fires with a new menu every day with each dish offered in limited quantities and only available until sold out.

CHEFS' MENUS

Chef Brian Howard
Sparrow + Wolf

Black Beer Garlic Chicken

Marinated Jidori chicken served with green onion pancake, Peri Peri sauce

Chef Khai Vu
District One

Golden Hen and Green Field Salad

Grilled Cornish hen marinated with 5 spices, honey and lemongrass served with green field salad and ginger soy dressing

Chef Mike Minor
BBQ Mexicana & Border Grill

Burnt Ends Burrito

Texas brisket, chipotle coleslaw, manchego cheese, crispy chips, habanero BBQ sauce, chipotle aioli wrapped in a flour tortilla

Chef Roy Ellamar
Harvest

Carne Asada Lettuce Wraps

Cape Grim Beef marinated in spicy Asian flavors, charred on open fire and served with a cool fresh salad of green papaya and crunchy vegetables tossed in a lemongrass salsa verde with its roots in southeast Asia

Chef Hemant Kishore
Toddy Shop

Malabar `Dum’ Biriyani

Fragrant basmati rice, chicken masala, ghee, roasted cashew, raisin, crispy onion

Chef Vincent Rotolo
Good Pie

Wood Fired Vegan Pizza

Personal pizza with vegan cheese, San Marzano tomato sauce, pickled red onions, and vegan meatballs

Chef Justin Kingsley Hall
The Kitchen at Atomic

Roasted Squash Salad

Coal roasted butternut squash, goat fromage blanc, toasted seeds, pea shoots and olive oil

Shaved Tri-Tip Torta

Slow cooked grass fed tri-tip, black bean purée, charred pineapple and marinated onions, avocado, on brioche

Fire Roasted Stone Fruit and Citrus

Stone fruit and citrus roasted over wood fire, honeycomb, cardamom cream and peanut granola

Chef Johnny Church
Golden Entertainment

Ōra King Salmon

Served with variations of fire roasted squash, cashew-raisin soy butter