Category: Festival Foodie
iii Points 2021 Recap: The Good, The Bad, and The Ugly
If you’re unfamiliar with Miami music festival iii Points, it’s quite singular as far as US-based festivals go. Gates run from 5 pm to 5 am, reminiscent of many EU-based fests, many of the acts identify with the dance music genre, and there’s a heavy emphasis on local and international talent. On paper, this should be the festival that fills the void of the late-night city festivals, like the now-defunct Day for Night (which in all honesty, good riddance), providing us rave-seekers an outlet to work out all this pent-up energy in the knees. But iii Points has been plagued with a slew of issues ranging from hurricanes to artist cancellations via the pandemic (RIP Zenker Brothers and Special Request). Regardless, promoters were dead set on a return to Wynwood in 2021 and they made it happen. It wasn’t all peaches and cream, more on that later, but I would like to think most that made the trek left with smiles on their faces.
The Good – The Music
In my humble opinion, this should be the main reason that anyone attends iii Points. The booking team provides a jaw-dropping curation of genres, house to techno to hip-hop to indie, second to only Coachella for my US dollars. If you don’t particularly care for a highly-detailed set of acts and are just looking to party with your friends, this probably isn’t the fest for you.
The first day was hectic. Rushing into the festival after a poorly-communicated rain delay, I was able to catch the tail end of Vegyn, who put a smile on my sullen face after transitioning a Playboi Carti leak into “Miss the Rage”. After Vegyn came Objekt, who tore down the Main Frame stage with a mix of breakbeats, 909’s, and an unexpected amount of groove. Kelly Lee Owens marked the point in which Main Frame became filled to the brim but managed to keep the crowd moving in the stew of sweat, smoke, and other smelly aromas. Yves Tumor blew my damn mind with a glammy opening of the hits, “Gospel For A New Century”/ ”Jackie”/”Noid”/ etc., before being rudely interrupted by a torrential downpour. However, I don’t think the band and it’s frontperson were too pressed as they almost summoned the rain and reveled in it before being told off by fest coordinators. This rain delay did give me a chance to stumble into a crowd of rollers and trippers dancing violently to local DJ’s, Coffintexts, hammering of breakbeats. Romy gave an unexpected dance party of a mix, fitting in perfectly before Peggy Gou, whose mix was everything and more than I had hoped for. She focused on techno for the Miami audience and kept the pace at 140 for the entirety of her set until crowd favorite and smash-hit “Starry Night” got everyone’s phone up in the air. Jamie XX ended the early-morning with a mix of bass, disco, and soul samples.
Day two was less hectic. I was only able to catch three/four sets: Virgil Abloh, John Tejada, Johnny from Space, and AceMoma. Virgil made the hour and a half time slot worth the price of admission with a full mix of his unreleased “Ibiza (Won’t Be Late)” and a mix of Cardi B’s “Bodak Yellow”, a unashamed favorite of mine, into Overmono’s “So U Kno” (shout out to those of you keeping up with VM’s weekly playlists). My friends and I couldn’t have asked for a better 1-2-3 punch from the Celebrity DJ. Next was John Tejada on the tucked away Isotropic stage whose techno mix strayed from his more minimal works, but perfectly soundtracked the news that the Braves had made it to the world series. After shotgunning a Stella Artois, I made the short trek to the S3QUENC3 stage, which by the way, was one of the coolest designs for a festival stage I’ve ever seen. Johnny from Space was currently keeping the party going for those who were preparing for my most anticipated and favorite set of the weekend, AceMoma. The New-York based duo did not waste anytime in getting the crowd to go nuts. Track after perfectly-mixed track turned the entire crowd’s clock to zero as a surprised yet over joyous MoMa Ready informed the audience that “We’ve only been playing for 30 minutes!”. The boys just about threw every genre, from house to Drum and Bass to Techno to what sounded like Mario Kart music, that the 4 CDJ’s could handle. To say it was a religious experience would be an understatement and I had to fight off tears at the end of the set. Magical.
The Bad – The Weather
Every festival promoter’s worst nightmare is rain. iii Points has a combative history with rain and 2021 was no exception. And boy, did South Florida have a lot of it to offer Friday evening. Gates were pushed back an hour and a half as faith in the 15-minute Florida shower theory dwindled to nill. No communication from the iii Points staff was sent out to attendees other than a wildly optimistic Instagram story stating “Clear skies ahead!”… yeesh. Once in to the festival the grounds weren’t too muddy as much of the venue was atop of concrete, yet the 5pm acts were unable to perform. As mentioned before, another Yves Tumor summoned storm hit around 11:30 pm, delaying all current sets, sauf pour Coffintexts, and funneling majority of attendees out of the fest or into the cover of the Main Frame (so much for getting close at Peggy Gou). Shoes were soaked, shirts ruined, and illness likely filled the lungs of attendees but unfortunately there’s none to blame other than mother nature. Hopefully, iii Points communication/decision making team learned a thing or two from the fiasco.
The Ugly – $6+ Water
Liquid Death. An incredibly stupid idea to can water that has been slowly gaining popularity within festival bars since 2018. Leading up to the festival, it became apparent there would not be free water stations and to that I ask… why?? Event coordinators should know that it is extremely dangerous to not have immediate access to free water and that waiting in the lengthy bar lines could be detrimental to the well-being of attendees. It would just seem to me that having water stations would be cheaper in the long run-in avoiding potential for lawsuits… profit should not be taking priority over the safety of attendees. Despite the ethical dilemma of no free water, the pricing on the trendy liquid death is abhorrent. $6 for water plus the 18% Miami service charge plus tip adds up quickly when combining it with other drinks/food. I guess there’s an argument to be made for the “Don’t attend the fest if you can’t afford it” but to those critics I’d politely retort “Fuck off”. So yeah, a Liquid Death sponsorship, which I should clarify is not problematic as long as there are alternative free water stations, awards iii Points with the title for “Most Expensive Water Options”. Coachella, you’re up next.
Overall, the good outweighed the bad and ugly at iii Points 2021. I left with memories to cherish for years and a smile on my face. As long the booking team can continue to provide a European-style electronic experience in South Florida, I see no reason why I wouldn’t return to iii Points, hopefully with a deeper wallet next time!
Funk, Food & Friends
With the new Feast of Funk & Soul Food happening right before Thanksgiving at Sprit of Suwannee Music Park, you might be loosening your belts a little earlier this November. Not only is this two day event serving up some of the best funk and soul music, but headlining this fest will be, of course, the food.
The food lineup is headlined by five internationally acclaimed chefs including James Beard Award winner Art Smith, (cookbook author and former private chef for Oprah Winfrey), Harrison Sapp (owner of Southern Soul BBQ, St. Simons Island and Live Oak, FL), Chris “Shaggy” Davis (New Orleans Crawfish Boil King), John Minas (The Edison, Tallahassee) and Samuel Forbes Edwards (Edwards Brothers BBQ). Foodies will be able to purchase tickets that include meals prepared by each of these culinary legends.
Additionally, Feast of Funk & Soul Food will welcome two of Florida’s best breweries to the show – Dunedin Brewery and 81Bay
Combining funky music, delicious soul food, and these Florida breweries, Feast of Funk and Soul Food will raise money for local charities Love Inc., Hope Notes and Suwannee Spirit Kids Music Camp. It’s the prefect opportunity to come together with friends and family at an intimate Spirit of the Suwannee event, giving thanks and love the weekend before Thanksgiving.
A Feast of Funk & Soul Food Music Lineup:
Earth Wind & Power (the music of Earth Wind & Fire performed by The Nth Power featuring Jennifer Hartswick, Skerik, Farnell Newton, James Casey, Daniel Sadownick, Brian Thomas)
The Nth Power
Jennifer Hartswick Band
The Roosevelt Collier Band
The Groove Orient
Leisure Chief
Scott Campbell Band
Bonnaroo’s BonnaROOTS Community Dinner 2016
Prior to six o’clock on Thursday, Friday and Saturday evenings, a farm table is assembled under the winding pergola of Planet Roo, smack in the middle of Centeroo. Lace table cloths are draped, place settings are set, and behind the scenes volunteers are preparing a meal for 150 attendees. This is the scene of Bonnaroo’s BonnaROOTS annual locally-sourced, feast under the stars.
The BonnaROOTS Community Dinner helps support two nonprofits: Oxfam America and Eat for Equity. “Oxfam’s mission is to help with poverty and injustice,” stated Eat for Equity’s Executive Director and co-founder Emily Torgrimson.
“They work in 90 different countries to provide water, sanitation and housing where disaster strikes. They also do a lot of policy work nationally. Come up with solutions for poverty and injustice. And Eat for Equity is based in Minneapolis and addresses inequity. Not just organizations that revolve around food, but organizations that help better the environment.”
Bonnaroo supports these dinners in so many ways, including paying for all of the food costs so 100% of the proceeds from each ticket sold go directly back to these organizations.
“We started working with Bonnaroo on this a few years ago,” Torgrimson said. “We did a pop-up test four years ago in the campground right outside of Centeroo with everything that I could fit into a Prius, driving down from Minnesota. So we did three dinners for 30 people. Bonnaroo knew that we were doing it and heard good things about it and they invited us to do something more formal. So that’s what started a couple of years ago and is what we now call BonnaROOTS.”
This concept is based on bringing back the roots of America and local farming culture. It’s also a rare opportunity for Bonnaroovians to sit at the same table together, in the middle of all the festival chaos, and connect on a deeper level over one of the most unique meals they will ever enjoy.
Four course meals were served on both Thursday and Friday nights. The first course included fresh pickles (cucumbers, carrots, cauliflower), local pimento and Sequatchie Nickajack cheeses, Benton’s aged ham, Grilled Bread, and beet caviar.
The second course was a beautiful colorful mixed greens salad with herbs from the Bonnaroo herb garden, flowers, cucumbers, radishes, and drizzled with golden dressing.
For the main course, barbeque Sea Island peas were served over parmesan grits, along with Benton’s pulled pork with a buttermilk herbed slaw on top.
Last, but not least, the best course. We will never again have pies like the ones served that evening at the BonnaROOTS Community Dinner. Ice cold berry buttermilk pie, banana cream pie with the freshest and lightest whipped cream, and Coffee Country cream pie.
On Saturday, there was a special salad-only course that was a visual feast and an unforgettable way to eat your vegetables. The rainbow of vegetables, greens, cheese, nuts and flowers come from as far away as 200 miles from Bonnaroo, to as close as a few steps away in the Bonnaroo Learning Garden.
“I always like to try something new every year,” said Torgrimson. “This is what we’re calling the ‘World’s Longest Salad.’ The salad is stretched from end to end of the table and is a really beautiful, artistic and fun way to get your vegetables.”
These unique meals were prepared by volunteers, not a team of professional chefs.
“A team of artists and furniture makers, college recruiters, and people coming together and volunteering their time, coming together to make a meal. People coming together regardless of their skill set because they love cooking and they love bringing people together,” Torgrimson stated. “It’s a very rare experience, everybody is at the same table, enjoying the same meal. It really is accessible. And even through $50 can feel like a lot, it’s a lot of great food, a lot of great local food, and there are other ways you can get a seat at the table too, by giving a gift of your time.”
Hangout 2016: Chef Wesley True & Chef Ford Fry x Festival Foodie
Behind two security checkpoints, past the VIP oasis of stage-side pools, up the stairs through more security and onto an even more exclusive deck area (fully equipped with private hot tubs), we made our way to the inconspicuous white tent that housed Hangout Fest’s ultra private Super VIP dining room.
A rush of air-conditioning blasts you as you open the door to the blue hued area. Palm trees tower over communal and intimate barn wood tables. In the center of the massive tent space there are comfortable couches where you can put your feet up as you sip on the cocktail of your choosing. Tucked away in the right front corner are white cabana pods for anyone seeking more privacy, but to the left you will find the main feature of this heavenly paradise: the gourmet food bar.
Gourmet food bar seems like a more fitting description because the dishes served here are unlike anything you would find on your average buffet line, or at any other music festival. Each day a menu is crafted by some of the Southeast’s most acclaimed chefs. On Friday, Chef Wesley True, Executive Chef of Atlanta’s The Optimist and two-time semifinalist for the James Beard Award for “Best Chef of South,” (you may also recognize him from Bravo’s ‘Top Chef’ Season 13) fired up his Big Green Eggs and served an impressive menu featuring grilled tuna, roasted Chilean sea bass, and a cascading raw bar of shrimp, oysters, and snow crab claws. Chef Ford Fry, chef-owner of Atlanta’s Jct. Kitchen, No. 246, The Optimist and Oyster Bar, King + Duke, St. Cecilia, and founder of Ford Fry Restaurants, took over the culinary stage on Saturday with an impressive lineup of poached lobster deviled eggs, Gulf Coast cioppino, roasted chermoula leg of lamb, and pan seared Ahi Tuna, just to name a few…
This year marked Chef True’s second Hangout appearance; a couple of years ago, he joined forces with Chef Martie Duncan. For Chef Fry, this was his first time at the festival.
“[The festival] called me the past three years,” stated Chef Fry. “I didn’t even know anything about it when they first started calling. We’ve opened a bunch of restaurants in the past few years, so each year they’ve asked us to come and do this and I haven’t been able to. This year they asked Wesley, I guess they stopped asking me, so Wesley said [to them] ‘you should ask Fry now’ and I’m like okay, if Wesley’s going I’ll come down.”
While both chefs have notable careers, Chef True and Chef Fry share similar culinary beginnings.
“About 15 or 16 years ago I was at Oxford, Mississippi” shared Chef True. “I was a collegiate pole vaulter, believe it or not, but I didn’t really know what I wanted to do, so I decided to try cooking. People said I was good at it cooking at home, so I went and worked for the best restaurant in Oxford and the rest is history.”
“Well it’s funny because I’m learning a lot now,” stated Chef Fry. “Simply there are two different ways to learn. I was never someone who could actually focus, I was only interested in what I was interested in. So I went to college, joined a fraternity, lived in the fraternity house, majored in business, and I had no idea what I wanted to do. I always loved cooking but never thought about it, that was back in the 90s where being a chef wasn’t necessarily ‘cool.’ But my parents suggested that since I loved to cook I go to culinary school, so I did that in Vermont and loved it ever since. That’s how I got in.”
Chef True and Chef Fry also shared a comparable culinary belief: the older you get, the more simple the food.
“A few months ago [Chef True] was ‘Mr. Intricate’ and wanted to something really crazy for this weekend, but today he was like, ‘I just want to cook over coals, and I just want really simple food,” said Chef Fry.
“I used to be into… well, I’m still into the really “chefy” type food that’s kind of weird and doesn’t make sense typically, but it still works somehow. But I think the older we get, the simpler we get,” shared Chef True. “I just like simplistic stuff. We’re burning things now, burning carrots, and taking the char off and serving those. We had a dish last year that was burned turnips, buried in charcoals, cut the top off, and you eat it with a little spoon. Just doing really simple food. I heard that as you get older, you want more simple food. That’s really true. I just want simple, clean flavors. But boldness too. I love bold flavors like coriander and things like that.”
Chef Fry agrees. “I think as I get older I get more minimal, more less and less. So for this I had to think because it’s like for 500 people, all at one time so I tried to think about something I could do that’s really big boosts of flavor. So I wanted something really strong on the flavor side, plus it’s right on the Gulf so I wanted to do some outdoor grilling and showcase a lot of the seafood from around here as well.”
Not only did the menus for the weekend showcase outdoor grilling, local Gulf Coast seafood, and the pure creativity of Chef True and Chef Ford, but they also highlighted some talent we may have not been introduced to yet.
“I was talking to Ford the other day about accomplishments and ‘where you are in your career,’ and I think it used to be that I wanted to show everybody how much bad ass food I could make. And after you get nominated for awards, and being on ‘Top Chef’… you do all this stuff to feel like you proved it, but you don’t feel any different,” shared Chef True. “So I’m like what’s next? What do you do now? You accomplished all these things, you don’t feel any different. You wanted to prove to the world you’re some great chef and you start doing that and you still feel the same, I think the next step and what I’m doing now is teaching other people how to do this stuff. One of the dishes that we’re doing today my sous chef came up with. And I would have never done it before, and it’s a great dish. It’s one of the better dishes on the menu right now. So just showing other people how to work their stuff is the next step, and that’s where I am.”
When our conversations had ended and cocktails were finished, Chef True and Chef Fry exited to man their outdoor grills and continue preparation for that evening’s meal. Fortunate Super VIP attendees with wide eyes and hungry stomachs began to enter the dining room and formed a line. As we opened the door to exit the the blue hued tent we were once again hit with that Alabama sunshine and the mouthwatering aroma from Chef True and Chef Fry’s grills.
MAYfest Food Vendor Preview
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Set in the picturesque Hudson Valley, MAYfest returns to Cold Spring, NY, this Memorial Day Weekend for three days of music, art, yoga, and, of course, delectable eats. With a musical lineup including the likes of Trevor Hall, Turkauz, Pink Talking Fish and American Idol contestant Elise Testone, and the return of some high profile instructors like Sadie Nardini, Marti Nikko, and Elena Brower, there will be no shortage of activities at this festival. To keep all “MAYfesters” fueled between the music, yoga, and mediation time, MAYfest’s food vendors are there to bring a delicious balance to the day.
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MENU:
BREAKFAST
Wake-n-Bake Breakfast Frittata
Breakfast Sandwich
Coffee
LUNCH/DINNER
Slow Smoked Pulled Pork
Smoked Beef Brisket
Grilled Chicken Leg Quarter
Burger
Cajun Bacon Mac N Cheese
BBQ Loaded Tater tots
Baked Beans
Slow Smoked Pulled Pork
Smoked Beef Brisket
Grilled Chicken Leg Quarter
Burger
Cajun Bacon Mac N Cheese
BBQ Loaded Tater tots
Baked Beans
Southern Ground Festival 2016 Eats
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Contributions by Laura Burnett & Megan Provost
Over the past five years, Southern Ground Music & Food Festival has become a music and foodie paradise in Charleston, SC. From the unique dining experiences of the Stage Boxes, to the gourmet and local food vendors, to farm-to-table (or tent, if you will) options, at times it seems like you may only be at Southern Ground for the food. We tried a multitude of delectable dishes over the course of the weekend, and some eats even had us coming back for seconds.
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Leon’s Fine Poultry & Oysters : Fried Oysters Rockefeller & Day Tripper
Festival Foodie Rating: 
Southern Ground Festival: Chef Rusty Hamlin x Festival Foodie
Ingenuity can strike at a moment’s notice and creativity can show up in the most unexpected places. For Zac Brown, an average visit to get an oil change inspired what just might be the most unique dining and music experience in today’s festival scene.
In the early 2000s, through their shared love of music and food, friends Zac Brown and Chef Rusty Hamlin began a conversation that has since changed the standard of artist meet and greets and music event dining. “We just started talking about how we could make everything that we do a step above anything that’s ever been done before.” said Chef Hamlin. “How could we go out of the box and how could we give a better experience, whether it’s music, food, all the way down to the restrooms…what can we do to make everything amazing, and over serve and really, really bring our guests into a new experience?”
This new experience for guests became Southern Ground Music & Food Festival’s Stage Boxes. The perfect blend between chef-driven fine dining and the concert experience, attendees in these Stage Boxes enjoy gourmet meals designed and prepared by Chef Hamlin and other award-wining chefs all while practically sitting on the main stage.
“Zach actually came up with the stage box idea,” shared Chef Hamlin. “One day he was like ‘Rusty, I was sitting and I was getting my oil changed. You know you pull up in this auto shop and it’s all clean and nice and beautiful, and all the guys you look at are clean, but there are some crazy things going on underneath you, where they’re changing your oil, they’re getting all messy and it’s probably like 40 or 50 people running around down there just trying to get your oil changed as quick as possible.’” Thus, the Stage Boxes were born.
Set upon seven foot tall scaffolding, ten boxes, five jutting out from stage left and five on stage right, each holds four tables of six guests who will experience an incredible three-course meal each night of the festival.
Influenced from Brown’s oil change experience, Brown and Chef Hamlin designed a dumbwaiter system at the center of each box. Unbeknownst to the attendees, “staff are running around down below them trying to plate up all these beautiful plates and sending them up underneath this 7ft scaffolding,” explained Chef Hamlin. “You push a button and all of a sudden, BOOM, you have the wait staff up there in the stage boxes and they’re very calm and quiet, they grab the plates and put them on the table and there’s amazing food. So people that have no idea what’s going on, which we don’t want them to. We want them to relax and enjoy their time, so that’s where the stage box idea came from.”
Helping Hamlin serve these guests is a lineup of renowned chefs including Chef RJ Cooper, a James Beard award winning chef who has has recently moved to Charlotte, NC, where he has been tapped to create a new culinary experience for the Charlotte Marriott City Center. Local Chef Craig Deihl with his passion for preserving meat. He is a founding member of the Butcher’s Guild, a network of meat professionals that promotes responsible butchering through education and community, and to date, he has produced over 90 types of charcuterie which have been prepared, stored and cured in-house at Charleston’s Cypress. Chef Patrick Owen’s southern roots run deep in his cuisine and he is no stranger to the Charleston food scene, as he grew up working his way through various kitchens in Charleston. He currently owns Langdon’s Restaurant + Wine Bar in Mt. Pleasant, earning the only AAA Four Diamond award East of the Cooper every year since opening, and Opal Restaurant + Wine Bar. Local Chef Mike Perez will also be joining this culinary lineup bringing his pasta expertise, along with members of the the Southern Ground Family, resident baker Nicole Crane with her gluten-free and allergen friendly baking, Chef Joshua Butler who has lent his culinary expertise as Executive Chef of Zac Brown’s restaurant, the Southern Ground Social Club, as well as with Zac Brown Band’s Eat & Greets, and Chef Collins Woods with his southern flare.
In addition to locally sourced talent to contribute to the Southern Ground experience, Chef Hamlin also prides himself on using regional ingredients, farm-to-tent (or Stage Box), if you will. Pork is big menu item this weekend and Hamlin will be cooking over 550 pounds of regional Carolina pork. Most of the produce will either be from South Carolina or Georgia, along with some fresh Florida strawberries.
“I would say that 90% of everything we are going to use, in hopes to feed somewhere between 5,000-6,000 people over the course of the weekend, is local,” stated Chef Hamlin.
Chef Hamlin will be serving two of his own dishes to Stage Box guests. On Saturday, he will be connecting with his Louisiana roots as he serves risotto balls stuffed with crawfish, tasso ham, and cheese, served with a local okra creole tomato stew. On Sunday, Chef Hamlin will be pulling 275 portions of burrata cheese which will be plated with a roasted balsamic strawberry and arugula pesto with crispy baguette. “Oh my gosh, think about this. Think about a beautiful burrata ball, just for you, you cut it open in the middle and it’s like beautiful amazing salty, ricotta cheese coming out of the middle of it, oh my gosh it’s gonna be amazing,” Chef Hamlin shared.
The Southern Ground Grub concession that will be open to the general public will also be headed by Chef Hamlin and will be turning out two dishes and a dessert by baker Nicole Crane. First is a family creole jambalaya recipe with chicken and andouille sausage. The second dish is a GochuJang Korean smoked pork shoulder, fermented Korean chili base marinated smoked pork shoulder with a green mango kimchi on top with a crispy wonton. And for a sweet ending, Crane’s gluten free, dairy free, and egg free oatmeal chocolate chip cookies.
For the past five years, Southern Ground Music & Food festival has been bringing top talent, quality dinning, and lifetimes of memories to Charleston. The attention to detail by Zac Brown and Chef Rusty Hamlin is unparalleled. For Chef Hamlin, the ability to share his art and interact with guests via Southern Ground experiences has been incredibly rewarding.
“There have been so many special moments,” Chef Hamlin shared. “And that’s why chefs do it. We do it because it’s very rewarding to us. We’re not going to be millionaires, I promise you that. So we do it for being rewarded by smiles and happiness, and making people happy by feeding them.”
Festival Foodie: Southern Ground Festival, Food Vendor Preview
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This weekend, Zac Brown Band’s Southern Ground Music & Food Festival returns to Charleston, SC, for two days of top notch music and exquisite artisan food. The lineup is impressive as it boasts the likes of Tedeschi Trucks Band, Thomas Rhett, Marshall Tucker Band, Hunter Hayes, Michael Franti & Spearhead, Kacey Musgraves, Sam Bush, and Bruce Hornsby & the Noisemakers (just to name a few). Even more exciting are the gourmet concessions which will include offerings from favorite local Charleston restaurants.
The menus are set are set and Festival Foodie is excited to serve up a preview of some of this year’s food vendors at Southern Ground Music & Food Festival.
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BEES KNEES GRILL
Bees Knees will serve classic grilled cheese, grilled cheese with bacon,and three signature gourmet sandwiches:
The Come Up – cheddar, avocado, bacon and ranch grilled on artisan sourdough
The Fat Apple – granny smith apple, havarti, baby greens and a housemade champagne vinaigrette
Kimchi Tempeh Reuban – lactofermented raw kimchi, three grain tempeh, russian dressing and swiss cheese on marble rye
Botanical Fresh Squeezed Lemonade:
Elderberry
Hibiscus
Lavender
Peppermint
Bees Knees encourages mixing flavors and getting creative! All of the herbs have a unique flavor and they all have lovely medicinal qualities as well, if you’re into that sort of thing.
Festival Foodie: Las Vegas Eats, The String Cheese Incident’s March Madness Tour
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Viva Las Vegas and Viva La Cheese! The String Cheese Incident closed out their March Madness tour with a three night run at Brooklyn Bowl Las Vegas. Festival Foodie was front and center all three nights, but by day we were chowin’ down on some serious Vegas eats.
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The Flamingo Hotel & Casino
Festival Foodie Rating: N/A
Festival Foodie: SXSW 2016 Eats
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There’s no other place in the world like Austin, TX, especially during SXSW. And there’s definitely no other place to get your eat on than Austin during SXSW. We ate our way through SXSW 2016 and here’s what we chowed down on!
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Topo Chico Mineral Water
Festival Foodie Rating:
