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Photos: The Classy Farm-To-Table Dining Of Oldchella
Who says you have to settle for pizza, tacos and beers at a music festival? Not that there's anything wrong with any of those things, but when you're at a music festival with the greatest artists of rock and roll, you'll perhaps opt for some classy dining before going on a nostalgia trip.
Now a mainstay at Coachella, the boomers of Oldchella wined and dined with Outstanding in the Field before seeing Bob Dylan on Friday night. The farm-to-table "roving culinary adventure" and their artsy canopy provided a little bit of precious shade under the Indio sun, as diners enjoyed refreshing pre-meal cocktails before the four-course meal.
While Friday's meal got off to a bit of a late start, we at least got to cool off with the cocktails (concocted by L.A.'s Houston Brothers and Cedd Moses) which were pleasantly on the light side—leaving you some wiggle room for the wine that came paired with each course. The strawberry G&T and the Harvest Moon (Jameson, apple shrub, and hard apple cider garnished with a cinnamon stick and mint sprig) were both especially delightful.
Long, parabolic tables provided seating for hundreds and the family-style serving encouraged strangers to mingle. Each table would have their own unique menu, created by some familiar names in Los Angeles' dining scene and beyond. I was seated for a meat-heavy meal by Christian Page (Cassell's) and Elia Aboumrad (Gorge), featuring a hearty cassoulet of Toulouse sausage and red snapper. A rabbit rillette was one of the starters, which was a welcome snack in an unusual setting.
For lighter fare, New York's Scott Conant (Impero Caffè, Mora Italian), Ray Garcia (Broken Spanish) and Jamie DeRosa (Miami's Izzy's Fish and Oyster) collaborated for a meal featuring a perfectly spicy carne asada, as well as a truffled pea Caesar salad that a friend said she was "obsessed" with.
Unfortunately since my table was running a little behind schedule, I had to skip dessert in order to make it to my seats to catch Bob Dylan. I'm sure the chefs understand.
Click here for more information about Outstanding in the Field at Desert Trip.
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