The 13th edition of Lightning In A Bottle is going down Memorial Day Weekend, May 23-28, 2018 and features a stellar music lineup that includes Anderson.Paak & The Free Nationals, Sofi Tukker, Zhu, Tune-Yards and numerous others. What makes LiB unique is the numerous lifestyle activities and events that keep with the ethos of “sustainability, harm reduction, cultural respect and unique experiences.” The experiences for festival attendees to explore in between musical performances or in lieu of, include Grand Artique that features a one-of-a-kind town of Frontierville, featuring a fully immersive Trading Post/General Store, hotel, gypsy encampment and a music line up of its own. The annual Soap Box Derby and the Must-Dash 5K Run is an experience that any attendee must participate in at least once, as everything from the aspect of preparation to competition will create memorable moments.

Finally, the food aspect of LiB is something that makes it stand out from any other festival. Numerous music-focused festivals have added and augmented their food offerings with unique delicacies and cuisines indigenous to their region, while some offering celebrities and musicians participating in cooking lessons. LiB has numerous workshops focused on sustainability and learnings for environmentally-concious cooking. The festival is also offering a wide variety of food vendors from locally-sourced farms, as well as multiple farm-to-table food, curated from top chefs at Dub Gypsy Kitchen, The Rancho, and The Last Supper Club.

This year, Last Supper Club will feature Mexican delicacies from Chef Noah Palmer, who is offering a five-course meal, paired with cocktails made with Madre Mezcal. Along with the food, Last Supper Club will offer live music, storytelling, and visual performances. Dub Gypsy Kitchen will hosted in a Moroccan/Bedouin-inspired gathering space that will offer a new menu every day, showcasing flavors and techniques from around the world, created by Chef Brian Vaccarella. Lightning in a Plate by The Rancho will be curated and executed by Chef Luca Crostella and Chef Marco Manca. Dinner guests will be able to provide input of the menu that will feature ingredients from local farmers and allow the chefs to showcase their “culinary spontaneity”.

Each of the food offerings can be reserved ahead of time via the festival’s website, which also details the available menus, pricing and seating schedules.