August 15–18
Four Quarters – Artemas, PA
Hours: 5pm-9pm
We're excited to welcome DILA and Yardy World for Wednesday Dinner!
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.
Harana Market is excited to make their return to Hemlock Hole, slinging Filipino treats under the hemlocks with an expanded menu of sweet and savory goodies! Come see them just outside the dance floor for your afternoon pick-me-up.
Chef Lj Almendras grew up in Cebu, Philippines. His cooking calls upon the taste memory of childhood and applies the skills and experiences he’s learned in the kitchens of New York—cultivating culinary experiences that reflect the joyous dynamism of Cebuano and broader Pinoy food culture through the lens of an insatiable expat. Inspired by his time at Rolo’s, Ammazzacaffè, and his role as food designer for the fast-casual Chinese chain Junzi Kitchen, Almendras caters to an unabashedly omnivorous palate. Most recently, he was the Chef de Cuisine at Monsieur Vo, a Vietnamese concept in the East Village.
Pure Grub is an organic, gluten free and plant-based catering and special event food service business based in Pittsburgh, PA. They were born out of a passion to find healthy food options that were still flavorful and exciting. With wellness and good food in mind, they honor and highlight various dishes from around the world while adding love to everything they offer.
Corey Jamison is a Professional Pastry Chef with training in classical French cuisine and a professional background in Michelin-starred restaurants. He is the CEO and Founder of Urban Chefs Table, a restaurant in Washington, DC that presents traditional southern flavors while elevating them with contemporary techniques. Born and raised in Brooklyn, NY, Corey’s passion for cooking started at age nine, inherited from his grandmothers Doris Elaine Barlow and Janette Jamison. He is an alumnus of Johnson & Wales University. Chef Corey is dedicated to sharing his talents and flavors with the culinary community through Supper Club Events, Chef Engagements, and Culinary Classes to inspire the next generation of culinary experts.
Stuntpig is a food truck based in Pittsburgh, PA, operated by co-owners Ariel Alexander and Cody Maze. These two chefs specialize in smoked meats accompanied by an array of bright and punchy flavors. Their styles are molded by their diverse culinary backgrounds, spanning everything from fine dining to whole animal butchery. Stuntpig is excited to be bringing in some surprise guest heavyweights from the Pittsburgh food scene to round out their team and compliment their flavors.
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.
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 while appearing in publications like Interview Magazine, Bon Appétit, and The 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.
Dacha 46 is a Brooklyn based traveling pop-up made up of chef couple Trina Quinn and Jessica Quinn. Dacha 46 explores Eastern European cuisine through the lens of the Queer Jewish experience as well as two chefs having spent their careers in the restaurant industry. Their existence and ability to share their story through food is their way of reclaiming their culture and cuisine while welcoming anyone who has ever felt excluded to the table. Taking one of the main pillars of Eastern European culture, Dacha 46 is a way to celebrate the everyday.
Harana Market is excited to make their return to Hemlock Hole, slinging Filipino treats under the hemlocks with an expanded menu of sweet and savory goodies! Come see them just outside the dance floor for your afternoon pick-me-up.
Harana Market is excited to make their return to Hemlock Hole, slinging Filipino treats under the hemlocks with an expanded menu of sweet and savory goodies! Come see them just outside the dance floor for your afternoon pick-me-up.
Chef Lj Almendras grew up in Cebu, Philippines. His cooking calls upon the taste memory of childhood and applies the skills and experiences he’s learned in the kitchens of New York—cultivating culinary experiences that reflect the joyous dynamism of Cebuano and broader Pinoy food culture through the lens of an insatiable expat. Inspired by his time at Rolo’s, Ammazzacaffè, and his role as food designer for the fast-casual Chinese chain Junzi Kitchen, Almendras caters to an unabashedly omnivorous palate. Most recently, he was the Chef de Cuisine at Monsieur Vo, a Vietnamese concept in the East Village.
Chef Lj Almendras grew up in Cebu, Philippines. His cooking calls upon the taste memory of childhood and applies the skills and experiences he’s learned in the kitchens of New York—cultivating culinary experiences that reflect the joyous dynamism of Cebuano and broader Pinoy food culture through the lens of an insatiable expat. Inspired by his time at Rolo’s, Ammazzacaffè, and his role as food designer for the fast-casual Chinese chain Junzi Kitchen, Almendras caters to an unabashedly omnivorous palate. Most recently, he was the Chef de Cuisine at Monsieur Vo, a Vietnamese concept in the East Village.
Pure Grub is an organic, gluten free and plant-based catering and special event food service business based in Pittsburgh, PA. They were born out of a passion to find healthy food options that were still flavorful and exciting. With wellness and good food in mind, they honor and highlight various dishes from around the world while adding love to everything they offer.
Pure Grub is an organic, gluten free and plant-based catering and special event food service business based in Pittsburgh, PA. They were born out of a passion to find healthy food options that were still flavorful and exciting. With wellness and good food in mind, they honor and highlight various dishes from around the world while adding love to everything they offer.
Corey Jamison is a Professional Pastry Chef with training in classical French cuisine and a professional background in Michelin-starred restaurants. He is the CEO and Founder of Urban Chefs Table, a restaurant in Washington, DC that presents traditional southern flavors while elevating them with contemporary techniques. Born and raised in Brooklyn, NY, Corey’s passion for cooking started at age nine, inherited from his grandmothers Doris Elaine Barlow and Janette Jamison. He is an alumnus of Johnson & Wales University. Chef Corey is dedicated to sharing his talents and flavors with the culinary community through Supper Club Events, Chef Engagements, and Culinary Classes to inspire the next generation of culinary experts.
Corey Jamison is a Professional Pastry Chef with training in classical French cuisine and a professional background in Michelin-starred restaurants. He is the CEO and Founder of Urban Chefs Table, a restaurant in Washington, DC that presents traditional southern flavors while elevating them with contemporary techniques. Born and raised in Brooklyn, NY, Corey’s passion for cooking started at age nine, inherited from his grandmothers Doris Elaine Barlow and Janette Jamison. He is an alumnus of Johnson & Wales University. Chef Corey is dedicated to sharing his talents and flavors with the culinary community through Supper Club Events, Chef Engagements, and Culinary Classes to inspire the next generation of culinary experts.
Stuntpig is a food truck based in Pittsburgh, PA, operated by co-owners Ariel Alexander and Cody Maze. These two chefs specialize in smoked meats accompanied by an array of bright and punchy flavors. Their styles are molded by their diverse culinary backgrounds, spanning everything from fine dining to whole animal butchery. Stuntpig is excited to be bringing in some surprise guest heavyweights from the Pittsburgh food scene to round out their team and compliment their flavors.
Stuntpig is a food truck based in Pittsburgh, PA, operated by co-owners Ariel Alexander and Cody Maze. These two chefs specialize in smoked meats accompanied by an array of bright and punchy flavors. Their styles are molded by their diverse culinary backgrounds, spanning everything from fine dining to whole animal butchery. Stuntpig is excited to be bringing in some surprise guest heavyweights from the Pittsburgh food scene to round out their team and compliment their flavors.
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.
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.
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 while appearing in publications like Interview Magazine, Bon Appétit, and The 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.
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 while appearing in publications like Interview Magazine, Bon Appétit, and The 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.
Dacha 46 is a Brooklyn based traveling pop-up made up of chef couple Trina Quinn and Jessica Quinn. Dacha 46 explores Eastern European cuisine through the lens of the Queer Jewish experience as well as two chefs having spent their careers in the restaurant industry. Their existence and ability to share their story through food is their way of reclaiming their culture and cuisine while welcoming anyone who has ever felt excluded to the table. Taking one of the main pillars of Eastern European culture, Dacha 46 is a way to celebrate the everyday.
Dacha 46 is a Brooklyn based traveling pop-up made up of chef couple Trina Quinn and Jessica Quinn. Dacha 46 explores Eastern European cuisine through the lens of the Queer Jewish experience as well as two chefs having spent their careers in the restaurant industry. Their existence and ability to share their story through food is their way of reclaiming their culture and cuisine while welcoming anyone who has ever felt excluded to the table. Taking one of the main pillars of Eastern European culture, Dacha 46 is a way to celebrate the everyday.
Brunch Hours: 9am-1pm / Dinner Hours: 4pm-8pm.
Our Meal Plan is a great way to take the hassle out of your Campout experience. The plan includes Brunch and Dinner, from Thursday through Sunday. Three different vendors will be available to choose from during each meal service, and there will always be vegetarian options available.
2023 Meal Plan improvements include having drip coffee available during Brunch, and larger portion sizes. The Meal Plan is $210, and available to purchase until the end of July.
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.
Dacha 46 is a Brooklyn based traveling pop-up made up of chef couple Trina Quinn and Jessica Quinn. Dacha 46 explores Eastern European cuisine through the lens of the Queer Jewish experience as well as two chefs having spent their careers in the restaurant industry. Their existence and ability to share their story through food is their way of reclaiming their culture and cuisine while welcoming anyone who has ever felt excluded to the table. Taking one of the main pillars of Eastern European culture, Dacha 46 is a way to celebrate the everyday.
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 while appearing in publications like Interview Magazine, Bon Appétit, and The 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.
Pure Grub is an organic, gluten free and plant-based catering and special event food service business based in Pittsburgh, PA. They were born out of a passion to find healthy food options that were still flavorful and exciting. With wellness and good food in mind, they honor and highlight various dishes from around the world while adding love to everything they offer.
Stuntpig is a food truck based in Pittsburgh, PA, operated by co-owners Ariel Alexander and Cody Maze. These two chefs specialize in smoked meats accompanied by an array of bright and punchy flavors. Their styles are molded by their diverse culinary backgrounds, spanning everything from fine dining to whole animal butchery. Stuntpig is excited to be bringing in some surprise guest heavyweights from the Pittsburgh food scene to round out their team and compliment their flavors.
Corey Jamison is a Professional Pastry Chef with training in classical French cuisine and a professional background in Michelin-starred restaurants. He is the CEO and Founder of Urban Chefs Table, a restaurant in Washington, DC that presents traditional southern flavors while elevating them with contemporary techniques. Born and raised in Brooklyn, NY, Corey’s passion for cooking started at age nine, inherited from his grandmothers Doris Elaine Barlow and Janette Jamison. He is an alumnus of Johnson & Wales University. Chef Corey is dedicated to sharing his talents and flavors with the culinary community through Supper Club Events, Chef Engagements, and Culinary Classes to inspire the next generation of culinary experts.
Hours: 1-7pm at Hemlock Hole
Harana Market returns for 2023 to Hemlock Hole with an expanded a la carté menu of Philippino treats to satiate your afternoon cravings.
They are Queer and AAPI-owned Asian grocery, Filipino deli, and community space located in the Hudson Valley, NY. They offer lutong bahay (homestyle) Filipino Food based on Chef Chris’ family recipes and a curated selection of Asian essentials. Follow along on what they're doing @haranamarket and Eat Food That Makes Your Heart Sing!
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.
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.
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 Lion345 N Pennsylvania Ave, Hancock, MD 21750
You must leave and return during gate hours, and there is a $10 re-entry fee. Cash only:
WED: 10am–7pm
THU-FRI: 10am–7pm
SAT: 10am–2pm
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, 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, just like Burning Man. Waste bins will be placed throughout camp – please use them. Our Site Maintenance volunteers 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.
