The buzzworthy, nomadic dinner party company Outstanding in the Field is returning to Coachella this year to host a series of elevated multicourse dinners. On one of the evenings, well-known Black vegan chefs Ayindé and Makini Howell will host a multicourse vegan dinner at Coachella in partnership with Outstanding in the Field.
An Immersive, Communal Dining Experience
Outstanding in the Field seeks to create an immersive, communal dining experience where guests are connected with the chefs, techniques, and ingredients that go behind their meal. The company pops up around the country to host super Instagrammable outdoor dinner parties. Guests sit at one long table decked out in super aesthetic decor and dig into sophisticated dishes, each with its own unique story.
Outstanding in the Field at Coachella
There will be a multicourse dinner hosted by Outstanding in the Field at Coachella each evening in the VIP Rose Garden. On Friday, April 22 (which lands on weekend two of Coachella), well-known Black vegan chefs Ayindé and Makini Howell will take the stage with an all-vegan four-course menu.
The meal features four courses, all inspired by the Howells’ family. The first course is a fire-roasted corn cucumber & fennel salad with a lemon red wine vinaigrette. Other dishes include sweet potato and yellowfin Jojo’s (or fries) with Makini Howell’s famous aioli, Ayindé’s Mac & Yease with fire-roasted hatch chilies, and gourmet vegan sandwiches. The Howells’ parents have owned vegan sandwich shops since the 90s, so it’s a very sentimental dish for them. For dessert, there will be giant vegan chocolate chip cookies made by the Howells’ oldest sister.
“Coachella is about making unforgettable memories. With this menu, I wanted to honor my family and how we approach vegan food. I also wanted to have fun cooking some of my favorite things to eat. My goal is for guests to come and eat some amazing food, then go off to see Harry Styles and dance the night away under the stars in Coachella valley,” shared Ayindé Howell.
Black Vegan Chefs Ayindé and Makini Howell
Ayindé and Makini Howell are pioneers in the vegan movement. Ayindé Howell is an award-winning chef, cookbook author, business owner, and activist. He is most known in the plant-based world for his Mac & Yease, a vegan mac ‘n’ cheese product that’s sold at Costco stores in California and Hawaii. Makini Howell is the owner and head chef of Plum Bistro, a vegan restaurant in Seattle that now has several spinoff businesses. Makini is also a cookbook author and has worked as a private chef for numerous celebrities.
Tickets to the Howell’s plant-based Outstanding in the Field dinner can be purchased online. General Admission or VIP Coachella passes are required and sold separately.
