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