{"id":9880,"date":"2016-02-24T16:14:26","date_gmt":"2016-02-24T16:14:26","guid":{"rendered":"https:\/\/thefoodconnoisseur.co.uk\/?p=9880"},"modified":"2016-02-24T16:19:46","modified_gmt":"2016-02-24T16:19:46","slug":"further-future-2016-festival","status":"publish","type":"post","link":"https:\/\/thefoodconnoisseur.co.uk\/events\/further-future-2016-festival\/","title":{"rendered":"Further Future 2016 Festival"},"content":{"rendered":"
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\"FrankGorriceta_BlackCodMiso\"<\/a><\/p>\n

\"DWBistro_chick\"<\/a><\/p>\n

Further Future Announces Expansive Plans for 2016 Food & Beverage Program<\/strong><\/p>\n

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After an award-winning debut, innovative boutique festival Further Future<\/a> <\/strong>returns this spring with a groundbreaking food and beverage lineup that features luminary chefs, renowned mixologists, and culinary experts. The highly-anticipated second voyage continues to distinguish itself as a forward-thinking and pioneering event, bringing visionary leaders in music, tech, wellness, and gastronomy for a lavish camping and guest-centric festival experience at the Moapa River Reservation beyond Las Vegas from April 29 – May 1st, 2016<\/strong>. Watch the trailer here<\/a>.<\/p>\n

With some of gastronomy’s biggest names participating and presented by Food and Beverage Director Jolene Mannina <\/strong>of Relish LCC, FF002\u2019s brilliantly curated gourmet offerings range from lobster pho and open-fire grilled meats to unique coffee concoctions, omakase sushi, locally-sourced produce, artisanal gelato, molecular recipes, and numerous vegetarian and vegan options — all set against the Mojave Desert\u2019s stunning backdrop. Guests are also presented with a standout, internationally renowned music lineup<\/a> that includes Nicolas Jaar<\/strong>, Four Tet<\/strong>, Caribou<\/strong>, Lee Burridge<\/strong>, DJ Tennis, Leftfield, The Pharcyde<\/strong> and 50+ more artists across multiple stages.<\/p>\n

\"arthur_1\"<\/a><\/p>\n

The featured chefs include Frank Gorriceta<\/strong> (Nobu), Jason Neroni<\/strong> (The Rose), Arthur Tsui <\/strong>(Three Dice Kitchen), Michael Bryant<\/strong> (The Larchmont) and returning from FF001, Sam Marvin <\/strong>(Echo & Rig), who will host unforgettable pop-up dinners throughout the weekend with dishes like Moroccan spiced lamb shoulder, charred octopus, and king crab amazu ponzu. Seats are limited and must be purchased in advance online<\/a>. Further Future will also offer a slew of choices to satisfy the festival-goer\u2019s appetite 24 hours a day in the Vendor Village<\/strong> with delectable bites and drinks from SLO-Boy<\/strong>, District One<\/strong>, Makers & Finders Coffee<\/strong>, QFS Tacos<\/strong>, Poutine Your Mouth<\/strong>, Grassroots<\/strong>, Dragon Grille<\/strong> and more.<\/p>\n

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In addition to world-class cuisine, no Futurist will go thirsty with consummate libations from Richie Hawtin\u2019s <\/strong>own ENTER.Sake, <\/strong>Oaxaca-made and Damiana-distilled Mezcal selections from Gem & Bolt<\/strong>, and elegantly crafted cocktail offerings from The SPKMN Group<\/strong>. FF002 will also host bartender takeovers from revered Las Vegas establishments Herbs & Rye<\/strong> and Velveteen Rabbit <\/strong>presented by King Hippo<\/strong>, a 24-hour bar, and craft beers on tap in the Vendor Village. View the full roster of chefs, mixologists and vendors here<\/a>.<\/p>\n

\"Sam\"<\/a><\/p>\n

Further Future also offers a diverse range of camping and accommodations<\/a> to suit the needs of each guest. Choose between self-camping, RV camping, or boutique options. This includes a Fest Pod <\/strong>with reflective shade netting, air conditioned Bell Tents<\/strong> furnished with mattresses, luxurious Airstream trailers<\/strong>, and 200 square foot luxury domes <\/strong>with wooden flooring. Off-site accommodations are available through partner hotels: MGM Grand<\/a>, Hard Rock Hotel<\/a> and Oasis At Gold Spike<\/a>.<\/p>\n

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Join us in the Further Future and get your tickets now by visiting <\/strong>FurtherFuture.com\/tickets<\/strong><\/a>. The first two ticket tiers have sold out, with the third tier remaining in addition to Saturday access passes. Sign up for The Further Futurist newsletter<\/a> to receive additional updates, and stay tuned for more news of secret pop-ups and food offerings.<\/p>\n

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Connect with Further Future:<\/strong><\/p>\n

FACEBOOK<\/a> | FF002 EVENT PAGE<\/a> | SOUNDCLOUD<\/a> | INSTAGRAM<\/a> | TWITTER<\/a> | WEBSITE<\/a><\/p>\n

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About Further Future <\/strong><\/p>\n

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Brought to you by the forward-thinking minds behind Robot Heart, Further Future<\/a> is an innovative boutique festival in its second year, taking place in the desert beyond Las Vegas from April 29 – May 1, 2016. The highly-anticipated second voyage brings together visionary leaders in music, tech, wellness, and gastronomy for a lavish camping and guest-centric festival experience with the goal of creating an ecosystem where amazing people from all walks of life and skill sets can collaborate to push mankind forward. Their stacked lineup showcases world-renowned artists including Nicolas Jaar, Caribou, Four Tet, Lee Burridge, Leftfield, The Pharcyde and 50+ more alongside an equally diverse selection of gastronomy, workshops, wellness sessions, and speakers.<\/p>\n

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VENDOR VILLAGE<\/strong><\/p>\n

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SLO-Boy, Maison du Coq, Intuitive Forager, District One, Le Pho, Makers & Finders Coffee, Gelatology, Grassroots, Dragon Grille, QFS Tacos, Three Dice Kitchen, King Hippo, Poutine Your Mouth<\/p>\n

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POP-UP SERIES <\/strong>
\n<\/strong>Must Be Booked in Advance<\/em><\/strong><\/p>\n

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Chef Frank Gorriceta, Nobu<\/strong> \u201cFurther Future Omakase\u201d – one seating, five-course tasting menu, family style dinner with Enter Sake tasting. $250 per person Nobu dinner, finish the meal with Japanese Whiskey shot.<\/p>\n

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Chef Sam Marvin of Echo & Rig<\/strong> – This year Sam is focused on seafood with an oyster bar, fresh fish, lobster and crab served as the coursed meal. $150 per person including welcome cocktail and add wine tasting for $30.<\/p>\n

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Dinner with Jason Neroni, The Rose <\/strong>in Venice – Four-course meal from 9:30pm – 11:30 PM on April 30th for $150 per person with rigatoni with pistachio pesto, country grilled chicken, and more.<\/p>\n

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Chef Michael Bryant of The Larchmont <\/strong>– Family style dinner, four courses from 6:30pm-8pm. $150 per person including welcome cocktail and add wine tasting for $30.<\/p>\n

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Sunday Brunch<\/strong> – one long table filled with pastry, charcuterie, caviar, quiche and more. Feast at your own pace and enjoy champagne and bloody mary\u2019s while the party continues. Dishes by DW Bistro and Forte Tapas & Bar. $125 per person includes one bloody mary and one mimosa or $150 for bottomless mimosas.<\/p>\n

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LIBATIONS<\/strong><\/p>\n

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ENTER.Sake Bar & Bar Gyu+, Mezcal Alter by Gem&Bolt, Japanese Whiskey Tastings, Craft beer on tap, VOID BAR, The SPKMN Group (Francis Harris of Frank & Tony), King Hippo presents Velveteen Rabbit and Herbs & Rye<\/p>\n<\/div>\n<\/div>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Further Future Announces Expansive Plans for 2016 Food & Beverage Program   After an award-winning debut, innovative boutique festival Further Future returns this spring with a groundbreaking food and beverage…<\/p>\n","protected":false},"author":3,"featured_media":9882,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Further Future 2016 Festival","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[30],"tags":[1616,457,1618,1772],"powerkit_post_featured":[],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/thefoodconnoisseur.co.uk\/wp-content\/uploads\/2016\/02\/jkh_3.jpg","jetpack_shortlink":"https:\/\/wp.me\/p4yLt2-2zm","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/posts\/9880"}],"collection":[{"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/comments?post=9880"}],"version-history":[{"count":0,"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/posts\/9880\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/media\/9882"}],"wp:attachment":[{"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/media?parent=9880"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/categories?post=9880"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/tags?post=9880"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/powerkit_post_featured?post=9880"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}