Post Malone Shakes Up Coachella Sunday: Highlights and Country Vibes You Can’t Miss!

Diego Argoti remembers his first Coachella experience vividly. He was just 15 years old, driven there by his mom. While she stayed at a hotel, he explored the festival alone. The next day, they went together and caught a show by Rage Against the Machine.

Fast forward to now: Argoti is back at the Empire Polo Club, but this time he’s not just a festival-goer. He’s in charge of a dinner event with Outstanding in the Field. The dinner hosts 200 guests, but he’s unfazed; after all, he has served hundreds through his Estrano pop-up kitchen.

Argoti expresses his desire to create an unexpected dining experience. “I want to do a sort of steakhouse version of Estrano,” he says. Instead of the usual options like salmon or short rib, he focuses on unique, large-format dishes that prompt diners to engage with the food in a new way, ensuring everything tastes delicious.

Previously the chef at Poltergeist, a bar that closed last December, Argoti uses pop-up menus to explore various culinary ideas. He’s known for blending different styles and themes, even bringing in some of his signature metal-goth elements into the meal. One preview of the dinner showcases cow tongues, smoke-blackened and hanging from hooks, which he likens to elements from the horror film “House of 1000 Corpses.”

Outstanding in the Field celebrates California’s rich agricultural landscape by featuring local producers with dishes inspired by Argoti’s past menus. The meal features a seeded loaf from Clark Street Bakery with Fresno chile butter and battered frog legs served with endive and potatoes topped with crispy chicken gizzards and Sichuan sauce.

The highlight is the duck leg confit, beautifully served with pickled blueberries and cucumber salad. Guests are encouraged to use spongy green garlic lahoh bread to combine every element in one bite. Wine pairings are thoughtfully chosen for each course, making the experience even more enjoyable.

As the meal unfolds, it offers a wonderful opportunity for connections. While attending Coachella, guests can bond over the food and conversation. One diner even encountered two women from Berlin who were eager to experience their first Coachella.

For the Sunday dinner, Tara Monsod, executive chef of Le Coq and Animae in San Diego, will take the helm. This rotating line-up of chefs adds a unique touch to each night, keeping the dining experience fresh and exciting.

Dining at Outstanding in the Field isn’t just about enjoying good food; it’s about community and surprise at one of the world’s most vibrant music festivals. The blend of flavors and creativity mirrors the festival’s overall spirit, making it a feast for both the stomach and the senses.

To explore more about the journey of chefs like Diego Argoti, you might want to check out California’s culinary scene. It’s a world where food innovations meet local history, highlighting the richness of California’s food culture.

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