Aug 14–17, 2025
Four Quarters – Artemas, PA
5pm-9pm
$28
For Wednesday Arrival Passholders, we're excited to announce a tropical themed Khmer-Viet-Colombian take on Nasi Bungkus. It's a collaboration dinner from Bé Bẽp, Kreung, and LaTropiKitchen!
In the Meals section of the ticketing page, you’ll find an optional Wednesday dinner for $28 – with OR without the Meal Plan. If you’re coming early and would rather not stress about dinner on the first night, this is a great option.
Bé Bếp celebrates the diversity of Vietnamese cuisine. Drawing from traditional cooking methods and family recipes, chef and founder Phoebe Tran creates dishes that aim to capture the flavors of her childhood and travels across Vietnam. Her distinct approach to Vietnamese food centers seasonality and community, and she carries this ethos through all of Bé Bếp’s popups and events. As a farmer, Phoebe is focused on trialing Southeast Asian herbs and vegetables as a means to preserve culturally relevant seeds and remain rooted in her practice on land.
Kreung celebrates the joy of Khmer cuisine. Inspired by a history of recipe sharing, with dishes steeped in generations of traditional cooking methods, founder + chef Chinchakriya Un (she/her) also draws inspiration from community connections and the biodiversity of whatever landscape she's in — be it woods, farm, family garden, supermarket — creating vibrant, memorable food unique to every setting. Based in Brooklyn, NY, Chakriya brings her distinct approach to Cambodian food to spaces and places all across the United States + the world through pop ups and events.
Stephanie Bonnin and her husband started their food project LaTropiKitchen in 2017 by serving friends out of their home in New York. Stephanie is a Colombian born and raised Chef. Since founding LaTropiKitchen, Stephanie has become a self-taught food ethnographer studying the intersecting migrant and food pathways of the tropical landscape. LaTropiKitchen offers a nostalgic experience for migrants and a unique gastronomic expression for the culturally curious.
$225
Thursday – Sunday
Brunch: 9am-1pm
Dinner: 4pm-8pm
We continue to refine the Meal Plan after a major overhaul in 2022.
The menus on Thursday and Friday will be identical, and the same will apply for Saturday and Sunday menus. This will give you a second chance to snag a certain dish if you end up missing it or want to repeat.
To minimize food waste and excessive costs, we allocate the exact number of meals needed to feed guests during a meal period. Meals are split evenly among the three vendors for Bunch and Dinner. Offerings are available on a first-come, first-served basis. The inevitable result is a reduction in choice as options sell out. If you want to ensure a full selection of choices, it’s crucial to arrive early.For Brunch, one hot coffee per person is included.
During Brunch, one hot coffee per person is included.
Get to know this year's chefs!
Nate Smith of Brooklyn’s Allswell and his sister Charlotte Kamin, are teaming up to bring you dishes inspired by their California roots. After over 20 years in Brooklyn, and 30 years in kitchens, together they are excited to provide a nourishing taste of their home.
Bé Bếp celebrates the diversity of Vietnamese cuisine. Drawing from traditional cooking methods and family recipes, chef and founder Phoebe Tran creates dishes that aim to capture the flavors of her childhood and travels across Vietnam. Her distinct approach to Vietnamese food centers seasonality and community, and she carries this ethos through all of Bé Bếp’s popups and events. As a farmer, Phoebe is focused on trialing Southeast Asian herbs and vegetables as a means to preserve culturally relevant seeds and remain rooted in her practice on land.
Yardy World is a Black, queer-owned culinary studio based in New York that specializes in creating immersive food experiences and reimagining Caribbean cuisine. Yardy World has created chic, sensual meals and events in partnership with companies such as HBO, Nike, and Converse and appeared in publications like Interview Magazine, Bon Appétit, and New York Times. Yardy World was founded by DeVonn Francis in 2017 as a way to become more connected with his Jamaican roots and the island’s food and agriculture.
Baba’s Pantry is a family-owned and operated Palestinian-American Deli based in Kansas City, Missouri that specializes in using the diaspora culinary experiences as a way to build community and honor the family’s Palestinian homeland. Brothers and co-founders, Kamal Kamal and Omar Kamal have supported the family dream since they opened shop with their father, Baba, in 2021. Their mission centers around highlighting authentic Palestinian hospitality and recipes that have come from living in the diaspora. Baba’s Pantry continues to gain local and national recognition and has become a beloved hot spot in the Midwest culinary scene.
Kreung celebrates the joy of Khmer cuisine. Inspired by a history of recipe sharing, with dishes steeped in generations of traditional cooking methods, founder + chef Chinchakriya Un (she/her) also draws inspiration from community connections and the biodiversity of whatever landscape she's in — be it woods, farm, family garden, supermarket — creating vibrant, memorable food unique to every setting. Based in Brooklyn, NY, Chakriya brings her distinct approach to Cambodian food to spaces and places all across the United States + the world through pop ups and events.
Stephanie Bonnin and her husband started their food project LaTropiKitchen in 2017 by serving friends out of their home in New York. Stephanie is a Colombian born and raised Chef. Since founding LaTropiKitchen, Stephanie has become a self-taught food ethnographer studying the intersecting migrant and food pathways of the tropical landscape. LaTropiKitchen offers a nostalgic experience for migrants and a unique gastronomic expression for the culturally curious.
Chance In Hell SnoBalls
Hours: 1-7pm at Hemlock Hole
Icy treats for a world on fire! Chance In Hell SnoBalls was born on a front porch in New Orleans by queer married drag/burlesque duo Kitten N’ Lou when all of their shows were canceled during the summer of 2020. Their artisanal, inventive, all-natural take on this iconic New Orleans classic has developed a cult following as an obsession-worthy treat and a beloved community hub. Fluffy soft shaved ice (get a spiked one!) and an assortment of other NOLA snacks make this a must.
“Icy treats for a world on fire!” Chance In Hell SnoBalls was born on a front porch in New Orleans by queer married drag/burlesque duo Kitten N’ Lou when all of their shows were canceled during the summer of 2020. Their artisanal, inventive, all-natural take on this iconic New Orleans classic has developed a cult following as an obsession-worthy treat and a beloved community hub. Fluffy soft shaved ice (get a spiked one!) and an assortment of other NOLA snacks make this a must.
Hours: 8am-8pm
This is Honcho's curated Coffee & General shop, conveniently located opposite the Meal Plan Food Court. It'll be stocked with everything you need:
À la carte food selections, packaged snacks, toiletries, ice, and firewood.
Hot, cold, and specialty coffee drinks.
A Pittsburgh and Campout staple, they will be serving an expanded menu of their draft specialty cocktails and mocktails.
An assortment of our favorite canned, bottled, and boxed non-alcoholic drinks will be available.
Fire rings are required for bonfires at your camp, but are free to borrow. We'll also have firewood for sale. Please do not bring your own firewood onto the property, as it can carry invasive species.
This is Honcho's curated Coffee & General shop, conveniently located opposite the Meal Plan Food Court. It'll be stocked with everything you need:
À la carte food selections, packaged snacks, toiletries, ice, and firewood.
Our favorite coffee purveyors from Pittsburgh will be on hand with hot, cold, and specialty coffee drinks.
They're back for 2023, and will be serving an expanded menu of their draft specialty cocktails.
An assortment of our favorite canned, bottled, and boxed non-alcoholic drinks will be available.
Fire rings are required for bonfires at your camp, but are free to borrow. We'll also have firewood for sale. Please do not bring your own firewood onto the property, as it can carry invasive species.
Food Lion
345 N Pennsylvania Ave, Hancock, MD 21750
You must leave and return during gate hours, and there is a $10 re-entry fee. Cash only.
GATE HOURS:
WED: 10am–7pm
THU-FRI: 10am–7pm
SAT: Appointment Only
SUN: GATE CLOSED
Campers can bring and prepare their own food. There are no grills on-site, so you will need to bring a small camp stove / grill or be able to cook over your campfire. Fires are permitted at camp sites and around camp in general. Four Quarters loans fire rings (required) at Pick-Me-Ups, where we'll also be selling firewood. You must use a fire ring if you’re creating a fire.
Coolers are essential to keep perishables chilled and fresh. We'll be selling ice at Pick-Me-Ups, Hemlock Hole Bar, and The Grove Bar.
Our successful in-house beverage program returns this year, offering alcoholic and non-alcoholic drinks. Bars will be located at the main stages, with additional beverages available at Pick-Me-Ups.
You can bring your own alcohol for your campsite or any other areas without bars. No personal booze can be brought into areas with bars due to liquor licensing restrictions.
Four Quarters and Campout are both leave no trace. Waste bins will be placed throughout camp – please use them. Our Site Maintenance staff will be servicing the bins. There will also be a large dumpster accessible for use upon arrival/departure.
All attendees are responsible for their trash. Please keep your camp clean. This includes cigarette butts. Anyone caught flicking cigarette butts will be called out and asked to pick them up. Please have a baggie or small container with you at all times to put them in.
