Prepare - Eat & Drink

Whether you prefer to cook your own food, or prefer to let our world-class queer chef teams do the cooking, there are plenty of ways to stay nourished.

Meal Plan

Let our incredible chef teams handle your main meals throughout the festival with a Campout Meal Plan. Buying a Meal Plan provides two meals per day (Brunch & Dinner), from Thursday through Sunday. An optional Wednesday Dinner is available as an add-on, or a la carte, if you are coming earlier with a Wednesday Arrival Pass.

Brunch Hours: 9am-1pm
Dinner Hours: 4pm-8pm

At each meal, you’ll have your choice between three chefs, each presenting their own meal option for the day. Their Thursday and Friday menus will be identical, as will be the Saturday and Sunday menus. This gives you a second chance to snag a certain dish if you end up missing it or want a repeat.

Each chef team takes common dietary restrictions into account, and our menus show ingredients as well as possible dietary modifications.

If you want to ensure a full selection of choices, it’s crucial to arrive early. To minimize food waste and excessive costs, our chefs cook the exact number of meals needed to feed guests during a meal period. The total number is split evenly amongst the three vendors for each meal period. Offerings are available on a first-come, first-served basis. The inevitable result is a reduction in menu choices as options sell out over the meal period.

During Brunch, one hot coffee per person is included.
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We're proud to announce our lineup of Meal Plan Chef teams for 2026!
Hover, click, or tap to reveal descriptions about each chef on the below cards.

Baba's Pantry

Palestinian Food of the Diaspora

Kamal Kamal & Omar Kamal

Kansas City, MO

In 2021, Baba’s Pantry opened as a family restaurant. Our food reflects the Palestinian diaspora, rooted in tradition, shaped by adaptation, and alive with cross-cultural influence. More than a restaurant, Baba’s Pantry is a celebration of culture, resilience, and community,honoring where we come from while making space for what’s next.

BabyDudes

California Comfort

Hannah Jacobs & Tali Petschek

Central Coast, CA

Partners in business and in life Hannah Jacobs and Tali Petschek have been cooking together since 2017. After closing their Brooklyn coffee shop in 2020, they took their passion for creating queer third spaces to the central coast of CA and opened a sandwich and burger joint with beer, wine and pinball. Maintaining and growing a vibrant community through planet and people focused sourcing and community events are cornerstones of babydudes.

Kreung

Khmer Cuisine

Chinchakriya Un

Brooklyn, NY

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.

La TropiKitchen

Colombian Street Style

Stephanie Bonnin

New York, NY

Colombian-born chef Stephanie Bonnin is the founder of LaTropiKitchen. In 2017, she and her husband Pablo launched the project by hosting intimate dinners for friends from their home in New York City. Stephanie worked in acclaimed kitchens before dedicating herself to exploring the migrant and ancestral food pathways of Colombia’s tropical landscapes. Her work blends nostalgia for fellow migrants with bold, innovative expressions of Caribbean and Latin American flavors. In 2025, Steaphanie was featured in The Maldon Salt 50 as one of the world’s most boundary-pushing chefs. She now leads Studio Tropical NYC (home to Patio Tropical) in Brooklyn—a vibrant culinary studio and community space offering chef residencies, workshops, private events, and an ever-changing menu that captures the lively spirit of tropical “patio” culture.

Neng Jr's

Filipino-American Barbecue

Silver Iocovozzi

Asheville, NC

Silver Iocovozzi is the chef-owner of Neng Jr.'s—Asheville, North Carolina's Filipinx restaurant. A recurrent James Beard Finalist nominee a New York Times and Bon Appetit Best Restaurant. As a second generation Filipino and lifelong Southern resident, Silver's food celebrates a deep love for Filipinx cuisine, cooking with fire, the histories and foodways of barbecue in the American South and its application globally

Queenies

Homestyle Street Food

Matthew Yee

Brooklyn, NY

Matthew Yee is a New York–based chef and founder of Queenie’s, a traveling pop-up shaped by his Chinese and Jewish heritage—what he calls “Chewish” cuisine. It’s a space to explore identity, and memory through food, blending nostalgia with something a little more playful and personal. His work is grounded in seasonality, sustainability, and a deep respect for where food comes from. He studied Food Science and Sustainable Agriculture at UMass Amherst, beginning on an organic farm before moving into food systems work focused on reducing waste and strengthening local supply chains. Since 2022, Matthew has been the Head Chef at Farm to People in Bushwick, Brooklyn.

Wednesday Dinner

On sale May 1

For Wednesday Arrival Passholders, we're excited to announce two distinct meal options from from our Meal Plan chefs. Joining us for Wednesday Dinner this year are Kreung and La TropiKitchen!

In the Meals section of the Campout Tixr page, you’ll find an optional Wednesday dinner – available 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.

Wednesday Dinner

Kreung

Khmer Cuisine

Chinchakriya Un

Brooklyn, NY

Wednesday Dinner

La TropiKitchen

Colombian Street Style

Stephanie Bonnin

New York, NY

Main Camp

Pick-Me-Ups!

8am-8pm

Pick-Me-Ups! is Honcho's curated Coffee & General shop, conveniently located opposite the Meal Plan Food Court, stocked with everything you need.

Food & Snacks

We’ll sell a limited number of our Meal Plan meals a la carte at the beginning of each meal period (9am for Brunch and 4pm for Dinner). In addition, we’ll have other salads, sweets and snacks available.

Coffee Bar

Basic hot, cold, and specialty coffee drinks.

Non-Alcoholic Drinks

An assortment of our favorite canned, bottled, and boxed non-alcoholic drinks will be available.

General Store

Toiletries, ice, towels, bug spray, etc.

Firewood & Fire Rings

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.

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Hemlock Hole

1pm-6pm

Chance In Hell SnoBalls

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.

New Camp

Critters Lounge

Coffee & Espresso Bar, à la Carte snacks, Specialty Drinks, Late Night Snacks. More details will be announced soon.