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Hangover Observations: Sweetlife
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Chef RJ Cooper hangs the restaurant's menu board for the day, which featured festival fare, including corn on the cob, cheese steaks and arancini balls.
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Takorean was one of the food trucks in attendance. Photo: Sweetgreen.
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Erik Bruner-Yang said the staff from Toki Underground and Woodberry Kitchen had been preparing for weeks for this event. The menu was planned as a cross collaboration between the two restaurants.
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Food truck lines. Photo: Sweetgreen.
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Sweetgreen food stands were scattered throughout the festival grounds. More than 75 of the franchise staff were on-hand to serve salads.
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Two of the Sweetgreen founders, Nicolas Jammet (left) and Nathaniel Ru (right). The goal of Sweetlife Festival is to bring many experiences together, Ru said. "Food, art and music, each adds to the overall experience of the event."
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Vigilante Coffee held demonstration coffee pours throughout the day.
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The festival included more than 20 musical acts, including headliners Phoenix, Passion PIt and Kendrick Lamar, plus dozens of food vendors and chefs, including Toki Underground's Erik Bruner-Yang, Rogue24's RJ Cooper, and Woodberry Kitchen's Spike Gjerde.
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This is the Sweetlife Festival's fourth year. Organizers estimated 20,000 were on hand Saturday. Photo: Sweetgreen.
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Yeah, Yeah, Yeah's front woman Karen O. Photo: Sweetgreen.
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The festival started with an instructional yoga session run by DC yoga instructors, Leti Franchi and Shawn Parrel.
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Erik Bruner-Yang puts a finishing sauce over shrimp wrapped around sugar cane.
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Servers prepare and chop ingredients for the summer rolls served at Toki Underground and Woodberry Kitchen.
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Bakery de France produces the buckwheat bread found in Sweetgreen salads.
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One of the bargains of the day, 4 for $5 Rappahannock Oysters.
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The favorite dish at the Toki Underground and Woodberry Kitchen's collaboration: a fried corn dog with handmade sausage, then deep-fried, covered in crushed pork rinds and topped with Woodberry's signature "snake oil" sauce, a spicy hot sauce.
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On the menu at Rogue 24 a two cheese blend, mac and cheese, and a crab cake sandwich.
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Rappahannock Oyster Co. served jumbo-lump crab cakes made from Chesapeake Bay blue crabs.
