Vanity Fair's "The Retreat"
This past weekend The FareTrade curated all of the culinary aspects of Vanity Fair's second annual "The Retreat" in Palm Springs during Weekend 1 of Coachella. Spanning all three days of Coachella, we brought in a new chef each day to provide brunch for The Retreat's high profile guests.
Chef Josh Henderson of Seattle's Huxley Wallace Collective not only kicked off day 1 with a mouth watering spread (see below), his team also previewed his new restaurant, Vestal, alongside bar group Tenant of the Tree's new concept - Baby - for a select group of 40 VIP guests AND a curated cocktail hour hosted Suki Waterhouse for Amazon's Style Code Soiree after service on Friday evening. Busy guy.
Preview Josh's Brunch Spread
L.A.'s own Zak Walters from Salt's Cure rocked day 2. Boasting both a breakfast and a more lunch-friendly spread, Zak featured some of his most sought after creations such as his oatmeal griddle cakes with cinnamon butter + his infamous cheeseburgers. Off-set with some lighter fare including a chilled tomato soup, house-cured gravlax and a full salad bar - perfect for the desert heat.
Capping off Day 3, Marcel Vigneron - from the freshly opened Wolf - finished of The Retreat with a bang. Boasting a "No-Waste" mentality, Marcel and his team dished up seriously delicious eats that drew some of the biggest lines of the weekend. From extra-crispy breakfast potatoes with a chive aioli and fresh shaved horseradish, Tortilla Espanola - a Spanish-style omelette - with pimenton and aioli, and a baby kale salad that has been heralded as the best in L.A. - to name a few.
In addition to curating all the meals at The Retreat, we also curated the in-room mini-bars for the celebrity guests on site with a few of our favorite artisan makers. Three Jerks provided their original Filet Mignon Beef Jerky; AG Standard included an assortment of their silver smoked almonds; le Bon Garcon provided succulent caramels + Juice Served Here keep everyone hydrated with a selection of lemonades.
In addition to mini-bar curation, we also shared delicious artisan goods with the guests of The Retreat in the gift bags they received at the end of each day. With Rosemary Truffle Popcorn from Pop Art Snacks, an assortment of fruit leathers from Peaceful Fruits - an amazing company helping to raise the standard of living for the people of the Amazon - QUIN Candy threw in some fruit candy chews. There was even customized cotton candy from Sugar and Spun! Lucky guests.
Oregon based Salt & Straw joined us to provide the perfect cool-down for the blazing sun - creamy and delicious ice cream. From our personal favorite Salted Caramel to traditional chocolate and even a dairy-free strawberry swirl (that tastes just like strawberry cheese cake), we found ourselves back at this stand again and again.
And last but not least, we also brought together a selection of artisan makers to round out The Retreat's Bloody Mary Bar. Rim a glass in a variety of Hepp's Salt Co.'s sea salts - from standard ocean flake to Chipotle or Sriracha. Add The Real Dill's Bloody Mary Mix - fortified with their house-made pickle brine - (and your booze of choice) and finish it off with a strip of Three Jerks Filet Mignon Beef Jerky for The Ultimate Bloody Mary.