Whether it's your first Bonnaroo or you’re a music festival veteran, we welcome you to Inforoo.
Here you'll find info about artists, rumors, camping tips, and the infamous Roo Clues. Have a look around then create an account and join in the fun. See you at Bonnaroo!!
Post by heyisthataninja on Jun 9, 2008 12:09:53 GMT -5
So my first roo is very near!!! The one thing I am most concerned with is food! I am most likely going the whole 5 day cooler w/ dry ice and a cooler on the side route.. but I am a little concerned with food going bad. Specifically: eggs, cheese, meat & produce. so I think I may bring more canned stuff just to be safe. Obviously soup (italian wedding), spagettios, corn... can anyone think of good canned meals that I could prepare with a small propane stove & a mess kit? Thanks alot!
One suggestion not listed (or maybe I missed) is canned fruit like mandarian oranges and all the different cocktails. They are really really good just to eat right from tha can.
One suggestion not listed (or maybe I missed) is canned fruit like mandarian oranges and all the different cocktails. They are really really good just to eat right from tha can.
we don't bring them in the cans - we get the plastic single serve cups and keep them in the freezer - yum - easy to grab and go also
For an opening meal, we will be enjoying pan seared foie gras with a gooseberry gastrique and white truffle seared scallops. I've chilled a bottle of Chateau Y'Quem to accentuate both dishes.
On the second evening, we'll be moving to a fine Chateaubriand and asparagus tips. I've selected a nice 1997 Opus One to accompany the dish.
On the third night, I'll be whipping up Lobster Thermidore with anise scented fingerling potatoes and asparagus tips. I think we'll have a fresh bottle of White Burgundy that night.
To close out the weekend will be Escargot Bordelaise and rack of lamb with a rosemary scented jus. Sides will be truffle pomme puree and rainbow baby carrots. To start, I've hand picked a selection of artesinal cheeses. We'll be toasting the night with a bottle of Perrier Jouet Fleur De Champagne, and following it with Dominus and Caymus Special Selection.
For an opening meal, we will be enjoying pan seared foie gras with a gooseberry gastrique and white truffle seared scallops. I've chilled a bottle of Chateau Y'Quem to accentuate both dishes.
On the second evening, we'll be moving to a fine Chateaubriand and asparagus tips. I've selected a nice 1997 Opus One to accompany the dish.
On the third night, I'll be whipping up Lobster Thermidore with anise scented fingerling potatoes and asparagus tips. I think we'll have a fresh bottle of White Burgundy that night.
To close out the weekend will be Escargot Bordelaise and rack of lamb with a rosemary scented jus. Sides will be truffle pomme puree and rainbow baby carrots. To start, I've hand picked a selection of artesinal cheeses. We'll be toasting the night with a bottle of Perrier Jouet Fleur De Champagne, and following it with Dominus and Caymus Special Selection.
To Excelsior!
Can I come eat at your camp? that sounds ridiculous
Venison sausage, eggs, blue corn chips, salsa, guac, OJ, sardines, spring mix, toasted walnuts, goat cheese, olive oil, cider vinegar, Herba Mare, coffee, grinder, french press, milk, cereal, sugar, honey, butter, greens n more, vitamins, water, banana bread,.....I'm sure there will be more.
I love me some good food! I plan on eating there mostly... I always enjoy trying new/different things and festivals like this are a great place for that. I do have a vision of myself ending up like Templeton the Rat from the (cartoon) Charlotte's Web movie.... I hope Bonnaroo is a smorgasbord!
Jambalaya, dirty rice, spaghetti and meatballs, all one pot meals. And they'll be plenty for you, Boom. Just find us in Access camping. Lime green flag and pink flamingos
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