Imagine Fest 2018

A four-course catered Farm to Table Picnic prepared by celebrated local chef, Caspar Poyck.  Join us for a moment of respite, reflection, community and culinary delight in the heart of the festival, featuring a menu of delicious, organic, locally sourced vegetarian cuisine.  After a morning full of yoga and adventure, enjoy the company of other festival goers for a fun, sit down meal before our evening musical line up.
PICNIC MENU 
~ Coconut Cauliflower Curry Soup anti-inflammatory with turmeric, black pepper and ginger 
~ Quinoa with Green Goddess Dressing featuring heirloom carrot and sprouted greens
~ Green lentils on a bed of cabbage and bruschetta
~ Mixed Greens Salad with cherry tomatoes, beets, cucumber, Ojai pixie tangerines and a home-made dressing
~ Baskets of Bread regular and gluten free served with butter, olive oil and balsamic vinegar
~ Chocolate Ganache Tart on a Hazelnut Crust