Hungry concert-goers in the Food Forest–open to all–divided a Midnight Moon grilled cheese with goat gouda and caramelized onions from the Big Cheese food truck. Photograph by Dakota Fine.
Chef RJ Cooper of Rogue 24 manned the pop-up kitchen he built for the festival in the VIP area. Photograph by Dakota Fine.
Cooper’s popular tacos came stuffed with slow-roasted pork in adobo sauce, shredded cabbage, and jalapeño peppers. Photograph by Dakota Fine.
Damp, cold concertgoers were loving Erik Bruner-Yang’s shoyu-style ramen—which may be making an appearance at Toki Underground soon—a combo of dashi broth, chicken, shiitakes, scallions, and beni shōga (pickled red ginger). Photograph by Dakota Fine.
Rogue 24 “chef-tender” Bryan Tetorakis shows off a Rogue 24 signature, the whiskey-based Smoked Highball. His favorite band, Marcy Playground, wasn’t part of the lineup, but he still paid tribute to the singers with a flowery hibiscus cocktail named after their song, “Ancient Walls of Flowers.” Photograph by Dakota Fine.
Sweetgreen cofounder Nicholas Jammet takes a break from the music to hang with friends. Photograph by Dakota Fine.
The “soul” dog with Sriracha mayo and garlicky kimchi, one of five “haute dogs” from Rogue. Jamie Stachowski, who should be opening his Georgetown shop any day now, provided all the beef dogs. Photograph by Dakota Fine.
Back in the Food Forest, Bev Eggleston of EcoFriendly foods puts the finishing touch on his “Divine Swine” pork sandwiches, a crunchy cabbage slaw. We plan on re-creating this sandwich at home using slow-cooked pork from the EcoFriendly farmers market stalls. Photograph by Dakota Fine.
A pristine-looking Maine lobster roll from the Luke’s Lobster stand. The signature knuckle-and-claw-meat roll includes a swipe of both mayo and butter and a sprinkle of seasoning. Photograph by Dakota Fine.
The Serious Eats stand made muffuletta sandwiches based on a Serious Eats recipe and stuffed with meat from Salumeria Biellese in Manhattan, as well as Italian and French charcuterie. Photograph by Dakota Fine.
Brooklyn-based Roberta’s, considered one of New York’s top pizza makers, brought a portable wood-fired oven and marble pizza-making station to reproduce pies the way you’ll find them in the restaurant. Seen here: the Speckenwolf, with mozzarella, mushrooms, smoked speck, and onions. Photograph by Dakota Fine.
