Bonnaroo Music & Arts Festival in Manchester has come to a close, hosting some incredible artists and their yearly BonnaROOTS sunset meals. For the many years that I have covered Bonnaroo, I always passed by the giant communal table where I watched festival goers enjoying some amazing looking meals, so for the past two years I took the time to learn more about it and found myself at the communal table once again this year. It has now become of my highlights to look forward to every Roo.
BonnaROOTS are annual and locally-sourced evening feasts that support causes like Oxfam America, Eat for Equity, Bonnaroo Works Fund, and Constellation Brands. As a group, everyone participates in a wonderful meal together, made by volunteers, that helps raise thousands of dollars for the benefit of others. All ticket proceeds go toward 501(c)(3) nonprofit organizations. In an effort to support sustainability and the surrounding community, all of the food gathered for this special feast is locally sourced from farmers, butchers, and mills.
Under the setting sun with a cover of “Country Road” being played on the HOW Stage, along the long communal table sat people from all different walks of life who came together to fight world hunger. The table was under the shade of several rainbow flags celebrating Pride month that lined the area and reminded us all of the welcoming nature that nearly everyone at Bonnaroo exhibits.
The hors d’oeuvres, or “Opening Act” as BonnaROOTS calls them, were fresh pickled vegetables, aged ham, cheddar pimento cheese, rhubarb mostarda superjam, and a grilled baguette. These starters were light and simple; a perfect little snack before working our way up to the main course. I tell the organizers every year that my favorite part of the meal is the perfect bite that occurs with a grilled baguette topped with spoon full of jam and the cheddar pimento cheese. The event shares the recipes but I haven’t been brave enough to try making the pimento cheese at home.
The appetizer, known as the “Up Next” course, was fresh greens with an array of shaved vegetables, flavorful herbs, and edible flowers, paired with golden dressing and golden dukkah. This dish looked so beautifully crafted. All of the colors looked so appealing, fresh, and healthy. We were wondering how we would have enough space in our stomach for more courses after this!
The “Headliner” main course was a juicy hibiscus guajillo pork and super garnish, grilled vegetables with citrus and herbs, and creamy parmesan grits. Each element of the dish had a lot of thought put into it and pretty exquisite plating for being made by volunteer cooks. It’s really amazing the amount of flavor in this hearty dish.
As an “Encore” a special version of PB&J was offered that consisted of peanut butterscotch, berries, and honeycomb crumble. This was the first year I have tried this dessert and it did not disappoint. A vegan berry coconut cream with pistachio crumbles was also an option for those opting to go animal product free. The dessert was simple yet delicious and acted as the cherry on top to a wonderful four-course meal.
As always I am appreciative of the team’s hospitality with a beautiful meal that gives me the energy to take on the festival heat taking photos that show all the festival has to offer fans of all ages.
We look forward to BonnaROOTS 2025 and are excited to see what meals will be offered and who we will meet at the table.