Each night of the festival, three celebrated chefs took to Outstanding in the Field's pop-up kitchen to prepare a four-course menu featuring local organic farms in the Coachella Valley, including produce sourced from County Line South Farm located just a few blocks from the festival grounds. A welcome cocktail, beer and wine were included with the meal.
The chefs were:
Lincoln Carson, Lincoln Heavy Industries, Los Angeles
Steven Fretz, The Church Key, West Hollywood
Brendan Collins, Birch, Los Angeles