brbr totes squeezed my buns after we shared a hug after the POBPAH set.Originally Posted by munkivelli
brbr totes squeezed my buns after we shared a hug after the POBPAH set.
Let the healing begin
Every time I see this thread all I see is Clown Town.
http://www.bizbash.com/menu_preview_...go/story/23604
Lollapalooza returns to Grant Park August 3-5, bringing with it the Red Hot Chili Peppers, Black Sabbath, and a variety of muffuletta sandwiches. For the third consecutive year, Designed Cuisine, a Catering by Michael's company, will handle catering for all V.I.P. areas including the Lolla Lounges and the private cabanas.
"The focus [of the menus] is very much fun and summery," said the catering firm's director of operations, Jeff Ware. "[Festival producer] C3 Presents really stresses that they use us because we're not a 'wedding caterer.' It is very important to [them that their vendors] understand the festival experience and challenges that can be present when planning menus."
Those challenges include navigating a tricky load-in schedule. Ware said that staffers—there are as many as 50 a day, sometimes fewer—are on festival grounds from 5 a.m. to 11 p.m. each day. "We cannot access the site by vehicle after 9 a.m., so we have to load in all product for the day and double-check and correct any errors by that time," he said. The August weather is also notoriously steamy or soaked (or both) throughout the festival's run. "Last year, the rain on Sunday made for an interesting load-out experience," Ware said. "Our kitchen areas were pretty much only accessible by swimming at the end of the night."
For this year's Lolla Lounges—areas that host an assortment of V.I.P. guests, including festival sponsors—Designed Cuisine will serve daily lunches, happy hour snacks, hospitality buffets, and dinners. Though menus are still being finalized, the preliminary lunch options include California-style and Cajun chicken muffuletta sandwiches, corn on the cob, and miniature mint julep cupcakes. Lunches will be served from three double-sided buffets in each of the lounges, which are stationed on the northern and southern ends of the park.
Happy hour snacks, served from dedicated "snack shacks" with single-sided buffets, will include nachos, bite-size candy bars, jumbo soft pretzels, and M&Ms in the festival's signature orange and turquoise hues. Dinners, served till 7:30 p.m. nightly, will include a custom fajita station, chicken piccata, and jumbo Chicago-style hot dogs.
The private cabanas, rented out by corporate groups and located on the west side and south end of the park, will get lunches, a selection of "Mid Day Munchies," and dinners each day. Lunch options will include Cuban-style chicken paninis, fried chicken with sweet potato tamales, and turkey burritos.
Midday snacks include pulled-pork sliders, Lou Malnati's deep dish pizzas, and tacos stuffed with marinated pork shoulder and grilled pineapple salsa. For dinner, served in the cabanas until 8 p.m., items will likely include lemon-jasmine-rice salad, Vietnamese summer rolls, and cheese enchilada casseroles.
For the cabana meals, the catering team will prepare enough food for roughly 320 guests at each mealtime; the lounge groups are larger, with more than 1,100 guests for the lunches and 2,200 for dinner.
The most fun part of working on the legendary festival is the "multi-day aspect," says Ware. "That's something we don't do very often in high-end catering."
WEST OCEAN, BITCHES
I wish they'd find a way to throw some M&Ms in my direction (the peanut ones though, fuck plain M&Ms).
Let the healing begin
They always got slimy and gross in the humidity.
mind of a bear
I've got a move you're gonna like this year. I call it the "Alabama Shake."
roll tide
Let the healing begin
My girlfriend and I enjoyed the food last year but weren't overly impressed by anything. I've had better food at other festivals, but the selection is pretty awesome.
Favorite thing about Lolla is being able to walk around with a tall can. Not forced to stand in a "beer garden" and drink like Coachella.
Wine list for Lolla this year seems a little bigger
Diseno – Malbec
Ruffino Lumina – Pinot Grigio
Primal Roots- Red and White blend
Blufeld Sweet Riesling
Nobilo -Sauvgnon Blanc
I got the list from this link
http://winechanneltv.tv/video/wines-...-lollapalooza/
that red and white sounds god awful.
I'm looking forward to seeing you in action. Jack says you've got a great big cock.
Agreed I think I will be sticking with the Nobilo.
Agreed, probably the best bet. Haven't tried Ruffino pinot grigio... their Riserva chianti is okay for the price, but I'm not sure I trust their whites. Anyone?
Edit: Good find, btw.
I've had Diseno Malbec and Ruffino Chianti before and they are both decent enough....and yea, a red and white blend sounds gross...
oh wait..that was Ruffino Pinot Grigio...never mind..never tried that.
I'll be drinking a lot of Malbec, i guess
"IT'S LIKE I CAN TOUCH YOU!"
looked it up, and the Red and White blends are separate things... Primal Roots makes a Red Blend and a White Blend..they don't sell them mixed together
Red blend is Merlot, Syrah, and Zinfandel.
White blend is Viognier, French Colombard, Riesling, and Gewurztraminer. ... sounds like it will be too sweet...
Last edited by munkivelli; 07-24-2012 at 09:54 PM.
"IT'S LIKE I CAN TOUCH YOU!"
The red blend sounds ok, but I generally stick with white wine at Lolla, so it will be the Nobilo and Ruffino Lumina for me.
The map is up and it lists the locations of the food vendors
Pretty sure that Kuma's moved this year
Reading that just gave me a hangover.
Sport bottles of Nobilo it is!
Edzo posted an interesting blog post that gives a little insight into the planning a restaurant goes through to put together a stand at lolla:
http://automaticburger.blogspot.com/
also, the real good news for chicago people is that there is apparently a location opening in the near future in lincoln park.
Alright, so first time at Lolla...where do I get the Lobster Corn Dog that I keep hearing about?
graham elliot's food stand, i believe
"IT'S LIKE I CAN TOUCH YOU!"
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