For those interested in being a guest chef in our camp, some more info:
Our camp is new this year: Emerald City. We are 3 of the 4 founders of Tree Ring Circus, which you may have visited last year at 7:30 and Esplanade. We had a climbing wall out front, a large parachute held up by handmade iron trees, and a mister system. Last year my playa cookery resulted in a 3 course vegan meal for 35+ during Feed the Artists, muggins (vegan egg muffin sammiches) and mimosas for around 200, and smoothies made from 50 lbs of frozen fruit plus soy milk.
This year we'll be over by 4:30 and B with a camp structure heavily influenced by the emerald city in the Oz movies and featuring haircuts and styling by internationally trained stylists in addition to our supper club. Which, by the way, could potentially be a brunch situation or a lunchtime affair if that's more your speed. As long as we plan it well enough in advance so it can get listed in the W?W?W? Guide I am fine with switching it up to suit the particular skills of a guest chef.
For your meal with us you will dictate the menu and thus your ingredients. If you've never cooked on the playa before or want to talk through the possibilities I am more than happy to help. We'll have staples and basic spices and oils on hand, will provide the kitchen infrastructure and take care of the pesky licensing and kitchen inspection issues, and also advise you as you source donations and funding for your ingredients, so all you have to worry about is your meal for the night.
We'll be inviting around 35 guests for each meal we serve. You can bring a sous chef with your or work alone, your choice. I will also be on hand to provide support and familiarize you with our setup, of course! The kitchen lives in a 10x20 structure and you will have a 4 burner propane grill with an optional griddle top to work on. It's a pretty sweet piece of equipment! I'll probably be bringing a 2 burner backup for small orders and for when we're using the griddle top.
If this sounds good to you why don't you PM me with a possible menu plan. I'd love to see what you would come up with for a 3 course meal for 40: starter, main, and a dessert or second course. The sky is the limit, really. And nothing is more rewarding than serving amazing food to appreciative playa people.