The Chipotle chefs have been hard at work coming up with new recipes just for Cultivate. Each dish will be created around fresh, responsibly grown ingredients from local farms.
Soft corn tortillas with grilled chicken or Sofritas™, fresh tomato salsa, and shredded cheese.
Grilled flat bread with steak or braised pork, escabeche, sour cream, and queso fresco.
A salad of charred corn, shredded cabbage, and crispy tortillas, tossed with roasted tomatillos, sour cream, pickled onions, and cotija cheese.
Jasmine rice with pork & chicken meatballs or organic tofu, charred green beans, green curry and green papaya slaw. ShopHouse Southeast Asian Kitchen is Chipotle's new concept in DC and opening soon in L.A.
Whether you want to sample some of the best craft brews in the region or treat your palate with top quality wines, we've got you covered.
Take one giant tent, fill it wall to wall with delicious samplings from an amazing collection of regional, artisanal food, add in a hungry crowd of Cultivate attendees, and voilà!
If the Tasting Hall doesn't meet your needs, we'll have a variety of other beverages to quench your thirst.
Superior ingredients deserve excellent preparation. Watch as these expert chefs and stars of the culinary world prepare a variety of dishes in our on-site kitchens. They’ll demonstrate different cooking techniques as well as share their knowledge and love of working with local farms and suppliers.
Co-owners & Chefs, Trois Mec
Executive Chef, The Spence
Executive Chef & Owner, Bottega
Chef & TV Personality
Executive Chefs & Owners, Rich Table
Culinary Manager, Chipotle
Co-founders, Wise Sons Deli
Co-founders, Big Gay Ice Cream
Founder, Hodo Soy
Nothing rounds out a day of amazing food and drink like amazing (and free) live music. Five unique, national acts, plus Chipotle's very own DJ will be performing on the Music Stage throughout the day, adding a layer of groove to the celebration.
Cultivate is a celebration of delicious, sustainably raised food, where it comes from and the farmers who raise it. To that end, the farmers that are supplying the food for Cultivate are here as well − because it is essential to understand the connection between farms and the food we eat in order to create a better food supply and a more sustainable future.
WITH CHEFS RICHARD BLAIS
WITH CHEFS MICHAEL CHIARELLO, Amanda Freitag AND LUDO, JON, & VINNY
WITH CHEFS SARAH & EVAN RICH
West Tent, 11:30 AMCulinary superstars Ludo Lefebvre, Jon Shook and Vinny Dotolo are no strangers to collaboration. This spring marked the opening of their latest endeavor, Trois Mec, Ludo’s first brick-and-mortar. Ludo is best known for his series of pop-ups, LudoBites, which began in 2007. Among other TV appearances, Ludo’s role as celebrity judge on ABC’s The Taste helped thrust his “Mad Genius” cuisine into the international spotlight. In 2008, Jon and Vinny opened Animal, a meat-centric restaurant lauded as the most influential restaurant in L.A. Their seafood concept, Son of a Gun, followed in 2011 and was named one of Bon Appétit’s best new restaurants.
West Tent, 4:00 PMPerhaps most recognizable as the winner of Bravo’s Top Chef All-Stars, Richard Blais is a graduate of The Culinary Institute of America in Hyde Park, NY and has studied under the likes of Thomas Keller, Daniel Boulud, and Ferran Adria. In 2000, Blais established Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated some of Atlanta’s most popular eateries including Flip Burger Boutique, HD-1, and The Spence-—a new restaurant concept in Midtown Atlanta. His debut cookbook was published by Clarkson Potter in the spring of 2013. Blais has appeared on Food Network, Discovery Science and CNN and in numerous publications including The New York Times, InStyle and Food & Wine magazine.
West Tent. 5:30 PMMichael Chiarello is an award-winning chef and owner of critically acclaimed Bottega restaurant in the Napa Valley. He made his mark by combining his Southern Italian roots with the distinctive hallmarks of Napa Valley living. This spring, Michael will open Coqueta, a Spanish restaurant on San Francisco's waterfront and release Live Fire, his latest and most personal book about cooking with fire and entertaining outdoors. While not in the kitchen, Michael is an avid cycler and enjoys spending time in his Napa Valley vineyard with his wife and children.
West Tent, 1:00 PMThe former executive chef of New York City's The Harrison, Amanda Freitag has battled Bobby Flay on Iron Chef America and has a recurring role as a judge on the wildly popular Food Network series, Chopped. In the fall of 2009 she competed for the title of Next Iron Chef. Currently, you can find her as a contributing chef on Unique Eats, a weekly program on The Cooking Channel. Now, after almost 20 years of being a groundbreaking, highly acclaimed Chef in New York City, Amanda is proud to be working on her passion project; a restaurant of her own.
East Tent, 11:30 AMSarah and Evan Rich met in New York while both cooking at Bouley. Sarah went on to spend three years cooking at Mas (farmhouse) and Evan joined the team at Sumile. In 2007, the two moved to San Francisco, where Sarah cooked at Michael Mina and at Coi, and Evan at Quince and Coi.The Riches created Chefs’ Night Off in 2011, a pop-up menu series, in advance of opening their restaurant. Rich Table, their first venture as joint restaurant owners and co-executive chefs, has garnered national attention and a recent 3.5-star review from the San Francisco Chronicle. The Riches continue to push the envelope with their creativity and precision.
West Tent, 2:30 PMNamed a Rising Star Chef by the James Beard Foundation and a Food & Wine Magazine Best New Chef, Appleman has worked in critically acclaimed kitchens in California and New York before joining Chipotle in late 2010. Nate is working to improve cooking techniques, restaurant operations, and ingredient sourcing across the company. He has also been at the forefront of menu development for ShopHouse Southeast Asian Kitchen, Chipotle's new restaurant concept in Washington D.C. and opening soon in Los Angeles. Nate recently starred on Food Network's Next Iron Chef: Redemption and is the winner of the first season of Chopped: All Stars.
East Tent, 4:00 PMJoel has worked as a chef for 22 years, learning his trade at Spago, Chinois, and Nobu. He then launched Restaurant Terroir and Koshu to critical acclaim before becoming a consultant to Chipotle Co-CEO and Founder, Steve Ells in 2006. He joined the Chipotle team full-time in 2009 and is involved with many aspects of Chipotle's food, kitchen, and suppliers. He also assisted with the opening of Chipotle's London and Paris locations and helped launch ShopHouse Southeast Asian Kitchen in 2011. He enjoys baking breads and canning and jarring everything.
East Tent, 2:30 PMWise Sons Deli was born in the the backyard, where co-founders Evan Bloom and Leo Beckerman smoked their first pastrami. While searching for a permanent home in San Francisco, Wise Sons started a weekly pop-up, providing deli staples such as matzo ball soup and corned beef reubens every Saturday for a year before joining the Ferry Plaza Farmers Market on Tuesdays. After landing in the Mission District, Wise Sons opened its doors in February 2012 serving up Jewish soul food, made from scratch using the highest quality ingredients, to hungry Bay Area residents and visitors.
East Tent, 5:30 PMSince their debut at Brooklyn Pride in June 2009, Doug Quint and Bryan Petroff have established their brand – Big Gay Ice Cream – as a New York favorite among locals and critics alike. Utilizing a wide variety of ingredients, their interpretation of the traditional Mister Softee truck takes soft-serve ice cream to new heights. Toppings range from the fun and sweet (pumpkin butter and key lime curd) to the eccentric and daring (sriracha and wasabi pea dust). Doug has appeared on Rachael Ray, and the truck has been featured in numerous publications such as The Huffington Post, Vanity Fair, Vogue Living, NPR, Time Out New York, and The New York Times. The truck will also be in San Francisco 6/7 at Heath Ceramics.
East Tent, 1:00 PMAs a child in Vietnam, Minh often took a morning stroll with his grandpa to the neighborhood tofu shack. The freshness and artisan-quality of the soymilk, tofu, and yuba of his childhood eluded Minh for many years. Finally, in 2004, he founded Hodo Soy with the simple mission of crafting the highest quality, best-tasting, freshest soymilk, tofu, and yuba (tofu skins) possible. These days, Minh's favorite roles are recipe developer and tofu ambassador, working with chefs and his customers to re-introduce delicious tofu to the public. You can find Minh teaching classes on tofu making, recipes development, and business operations throughout the Bay Area.
Mayer Hawthorne grew up in Ann Arbor, Michigan, just outside of Detroit, and vividly remembers, as a child, driving with his father and tuning the car radio into the rich soul and jazz history the region provided. Hawthorne has produced music and played instruments for much of his life, but never intended to become a singer. What he became, however, was a new school soul sensation, touring globally and earning accolades from Playboy, NPR and Entertainment Weekly. Hawthorne has been heralded by the likes of Snoop Dogg, Kanye West, Justin Timberlake, and John Mayer.
Formed in 2002 by members of celebrated indie rock bands Jonathon Fire*Eater and The Recoys, The Walkmen burst through New York City's crowded garage rock scene with their debut album Everyone Who Pretended To Like Me Is Gone. Recorded in the band's analogue Harlem studio, Marcata Recording, the album captured public and critical attention for its freshness, use of atmosphere, and vintage instrumentation. Where the debut focused on restraint and sonic exploration, the band's highly anticipated follow-up Bows & Arrows tightened their sound and reached for grandeur.
This past June, Seattle news and culture blog Seattlest.com posted a review of a show by Walk The Moon. It read like this: "Walk The Moon hit the stage with so much energy that the crowd immediately pushed forward and started dancing. It's refreshing to see a band that's having as much, or more, fun than the people there to see them. They took us back to the days of basement dance parties on hot summer nights, where everyone's just happy to be alive and among friends." Nicholas Petricca (vocals, keyboards) / Kevin Ray (bass, vocals) / Eli Maiman (guitar, vocals) / Sean Waugaman (drums, vocals)
It’s simple: Once you see and hear LP, you remember. She’s a gripping performer, a curly-headed force of nature looking kind of like a cross between a young Bob Dylan and Marc Bolan, albeit often wielding a ukulele. A rockin’ ukulele, in front of a dynamic, versatile band, that is. And her voice is instantly ear-catching, a natural instrument of power and grace.But there’s much more to it. There’s just something about the Los Angeles-based singer-songwriter-artist that grabs hold—a spirit, an exuberance, a belief in her gifts as a musician and in the power of music to reach people.
When Matt Costa first started writing for his fourth full-length album, he envisioned the end result as a stripped-down selection of rootsy folk songs. But once he plunged into the songwriting process something much more grandiose and sonically adventurous began to emerge. Soon Costa found himself in the midst of a highly unanticipated yet deeply expansive evolution of artistry as a singer, songwriter and multi-instrumentalist. “The songs started morphing and twisting and taking on a more mystic sound,” says Costa, “and at the same time I began opening up my sense of what’s possible with melody.”
Spinning between bands
The groovin' soundtrack of the Chipotle in-restaurant experience is curated by Christopher Golub, owner of Studio Orca in NYC. He will be hosting the main stage and spinning the Chipotle program between sets.
Petaluma, CAFounded in 1913, the Creamery has been an integral part of the farming tradition in the Sonoma County. Larry Peter's purchase of the Petaluma Creamery provides a facility for other local dairies to process their milk in value added products. Its revival is part of Larry Peter's dedication to providing a base for local dairy farmers to continue and develop the rich tradition and heritage of Sonoma cheesemaking.Larry produces homestead cheese from his own herd of pasture-grazed Jersey cows on the Spring Hill Dairy just west of Petaluma in Sonoma County. The milk of Jersey cows contains a high butterfat content, resulting in an incomparably rich and creamy flavor. Larry began his dairy in 1987 and started producing Spring Hill Jersey Cheese in 1998.
Bakersfield, CABolthouse Farms, started in 1915, is located in California's fertile San Joaquin Valley, known for high-quality consumer brands and innovative products. Bolthouse Farms is a market share leader in growing and distributing carrots. In addition, Bolthouse Farms produces and sells super-premium juices, smoothies, protein shakes, and cafe beverages under the Bolthouse Farms brand name. In recent years, Bolthouse Farms diversified its offerings by launching a line of premium refrigerated yogurt dressings and extra virgin olive oil vinaigrettes. The Bolthouse Farms mission is to Inspire the Fresh Revolution™ and change the way people consume healthy foods and beverages. To learn more about the company's mission and see the entire line of current products, visit www.bolthouse.com.
Salinas, CAChurch Brothers, LLC is a family-owned and -operated farming company in Salinas, California. Tom & Steve Church grew up in the Salinas Valley and actively became involved in farming during the Sixties. Today they farm over 30,000 acres annually and we service customers throughout North America. They grow, ship, and process iceberg, romaine, green leaf, red leaf, butter leaf, broccoli, cauliflower, celery, spring mix, spinach, arugula, green onions, cilantro, parsley, kale and many other products seasonally in California, Arizona, and Mexico. Operating under the Church Brothers umbrella today are its own farming, harvesting, processing, food safety, and trucking entities that will secure the safest and highest quality produce year-round. By controlling all factors of production, from field to fork, they can implement fully integrated traceability and quality assurance systems in an efficient and cost-effective manner.
Fresno, CAThe Baloian family has been cultivating the rich, fertile soil of San Joaquin Valley of California since 1923. Four generations of family farming have blessed the Baloian family, and in a few more years, the fifth generation will contribute to the legacy. Baloian Farms currently grows green bell peppers, and organically grows zucchini and hard squash in the summer months. The Baloian family is very passionate about upholding a sustainable relationship with the land, and is dedicated to providing consumers with the most wholesome, healthful, and nutritious vegetables possible.
San Juan Batista, CABack in 1984, Earthbound Farm started growing organic food in a 2½ acre garden. Today, you’ll find them in kitchens, restaurants, supermarkets and corner stores across the country. But no matter how they’ve grown, it’s always been about growing the right way — nourishing people, nourishing the land, and nourishing happiness. Find them on Facebook, Twitter, and EBFarm.com.
Salinas, CATheir story began right here in the Salinas Valley, affectionately called America’s Salad Bowl. Bruce Taylor set out to change the fresh produce business. While the rest of the industry focused primarily on the retail grocery consumer, Bruce saw an opportunity to bring new bagged salads and fresh produce items to the foodservice consumer. In 1995, Taylor Fresh Foods, a new company with a new vision was born.Dobler and Sons (pictured) have been farming in the Salinas Valley since 1953. Their family has been working with Taylor Farms for over eleven years and the two companies have established a superb business relationship. Steve Dobler stated, "Taylor Farms has great communication and it always feels like we are dealing with a family operation."
Point Reyes Station, CADavid Evans, founder and owner, oversees operations of his ranch properties in Marin County and also co-produces livestock with ranches within the Bay Area Food-Shed who are critical in filling in his own seasonal gaps and limitations in production. Marin Sun Farms (MSF) is an extension of his families’ farming heritage, nestled in the rolling grasslands of the Point Reyes National Seashore in Northern California.
Firebaugh, CAWith deep roots in farming that took hold over a hundred years ago, third-generation farmer David Peri, owner of Peri & Sons Farms, and his family still take a heart-felt, hands-on approach to every aspect of the business which grows, packs, and ships a premium line of white, yellow, red, sweet, and organic onions in Yerington, Nevada and Firebaugh, CA.Since their humble beginnings, farming 100-acres back in 1979, Peri & Sons Farms has grown into a 7,500-acre operation in Nevada and expanded to California. The company’s reputation as one of the most well-run and well-respected family-owned onion farms in the industry is based upon years of doing business with honesty and integrity.
Napa, CAHudson is a ranch and vineyard located in Napa Valley that tends to mean different things to different people. For some, Hudson is related to the picturesque landscape. For others, it describes their enigmatic energy. For the owners and farmers, it is a place, a feeling, and an idea. Hudson is the sense of possibility and enthusiasm with which they start every day. It is the passion and dedication they have for everything they do. Above all, it is a commitment to hard work, growing the highest quality products made with the highest level of intent. Hudson produces twenty varieties of grapes, Berkshire heritage pigs, lambs, eggs, as well as olive oil and vinegar.
Wastonville, CATomatero Farm is located in the Pajaro Valley, just south of Santa Cruz and 5 miles inland of the California coast. Their farm has been C.C.O.F. certified organic from the start in 2004. They began to farm out of a youthful aspiration to be inspired by what they do for a living. They borrowed a neighbor’s tractor and had a credit card to begin their adventure on 4 leased acres in Santa Cruz County. Throughout the year, Tomatero grows amazing tomatoes, basil, chard, kale, lettuce, and strawberries, in addition to raising pastured hens.
Visit the six experiences around the festival, learn from what they have to offer, and get your program stamped. Once you've completed at least four, bring your program to the Info Tent and you'll receive a coupon for a FREE burrito, bowl, salad or order of tacos at any Chipotle.
CALIFORNIA AVOCADO EXPERIENCELearn how California Avocados are grown, talk to the growers, and pick up ideas on how to use them in delicious recipes.
FRESH VS. PROCESSED EXPERIENCESee what's being served up in typical fast food compared to what is served at Chipotle.
CINEMA EXPERIENCE PRESENTED BY SOUTHWEST AIRLINESEnjoy several short films that speak directly to the journey toward better food and a healthier environment.
FARM FACTS EXPERIENCELearn about the differences between raising animals on pasture and raising them in confinement.
TABASCO® MASH TASTING EXPERIENCEGet a glimpse into the production process of making TABASCO® Brand Pepper Sauce and taste their pepper mash.
20TH ANNIVERSARY EXPERIENCEIn celebration of Chipotle's 20th birthday, find the fun facts about our history scattered around the festival.
Join several of our favorite companies as they present special experiences for your enjoyment at the festival.
Enjoy samples of IZZE Sparkling Juice and discover an alternative to traditional soda that you can FEEL GOOD about. With 70% real fruit juice, no added sugar, and no high fructose corn syrup it’s easy to say yes to the distinctively bubbly flavors of Clementine, Pomegranate, Grapefruit, or Blackberry!
Meet Chef Mike, Wüsthof's executive chef, who will be demonstrating new and essential precision forged cutlery from various Wüsthof collections. He’ll also expertly demonstrate knife skills and proper care of fine cutlery, including how to sharpen the blades.
Join Executive Chef Sarah LaCasse for a salsa demo, samples, recipes, coupons and more! Learn about Earthbound Farm's nearly 30-year commitment to organic food and farming and how they keep 19 million pounds of conventional agricultural chemicals out of the environment every year.
Make a fashion/environmental/personal statement with our stylish line of responsibly produced apparel and accessories designed by Loomstate for Chipotle. Chipotle and Loomstate are working together because both food and clothing ultimately start from the same place, the farm. Get a preview at the Chipotle Store.
Chock-full of plant-derived ingredients and essential oils, Mrs. Meyer's Clean Day household products clean like the dickens and smell like a garden. Stop by to wash your hands while experiencing the simple joys of garden-inspired fragrance. Be sure check out our Grow Inspired video at the Cinema Experience. Home, clean home.
Stop by the Google+ Local Lounge where you can take a break from the crowds and share your thoughts on local places for sustainable, wholesome and delicious food. You could walk away with some sweet swag as a thank you. Plus each new, high-quality review you write will count as an entry to win free Chipotle for a year!
Learn how and where California Avocados are grown and pick up ideas on how to use them in recipes. Meet California Avocado growers and learn about their passion for the fruit they grow. Make sure to grab a coupon for free guacamole made with California Avocados on your next visit to a Chipotle restaurant.
Get a glimpse into the production process of making TABASCO® Brand Pepper Sauce. See the barrels where Tabasco pepper mash is aged for up to three years before it is turned into the world famous Tabasco original pepper sauce. Take a small taste and you'll be rewarded with a special silver spoon.
The Kids' Zone is filled with fun, educational activities that teach kids where their food comes from and why it's important.
PLANT THE SEEDGet those kids gardening by decorating biodegrable pots and planting some seeds to start their very own salsa garden at home.
CREATE-A-TEEKids provide the artistic ability, we'll provide the rest. Take home a fun t-shirt complete with animal and plant stencil artwork.
INTERACTIVE CHALK BOARDGiant chalk boards and colored chalk will inspire kids to share their thoughts and drawings about their favorite fresh foods.
ORGANIC VALLEY MILKOur dairy farming friends at Organic Valley will be providing free organic milk for the kiddos.
Try our new recipes created just for Cultivate. Learn more here
Six experiences, created to help make learning about food & sustainability not only palatable, but more enjoyable. Complete at least four and get a FREE burrito card. Learn more here
No car? No problem. Golden Gate Park is accessible by a number of public transportation options.
BUSESWe suggest entering the park from the North for easiest access to the festival. The best option will be the #5 Fulton Street Line to the 25th Ave. stop. Other options include the 18, 29 and 31 lines. For more information, please consult 511.org.
CABSIf you can't flag down a cab, here are a few companies to call:
Making a road trip out of it? Here’s the best way to park that car of yours.
Enter the park from the North side at the 25th and Fulton or 30th and Fulton entrances. From the 25th and Fulton entrance, bear right onto the the Transverse Drive off ramp. Then, turn right onto JFK Drive. From the 30th and Fulton entrance, turn left onto JFK Drive.
The best parking option is on JFK Drive on either side of the street. If this area is full, there is parking available on Middle Drive and MLK Drive.
Make the green and healthy choice by biking to the festival.
We will provide a number of bike racks at the festival site. Please bring your own lock.
There are plently of paths in the park and the festival is located right along bike route 830. For more detailed route information, check out the bicycle trip planner
Cultivate likes to keep good company— so there are lots of other things to see and do around Golden Gate Park.
ADA accessible parking will be available on John F Kennedy Drive near an accessible entrance. For any inquiries regarding accessibility, please contact us.