Omnivore - TomorrowWorld lands a 'Top Chef'
Chef Kevin Gillespie gets his festival on
- Andrew Thomas Lee
- Chef Kevin Gillespie
?
The United States’ largest 21-and-over festival, Atlanta’s own TomorrowWorld, is getting ready to make an even bigger impact in its third year come this September 25-27. For the uninitiated, TomorrowWorld, the sister festival to TomorrowLand, isn't just a music festival. It's a glamping experience with a huge emphasis on food. Last year's 160,000 attendees generated $94 million of economic activity around Georgia. Enter restaurateur of Red Beard Restaurants chef Kevin Gillespie with a partnership. Along with three days of electronic dance beats, Gillespie is introducing Tomorrow’s Table with three concepts of local flavor on site.
?
The festival, nestled within the rolling Chattahoochee Hills area 25 miles from the Atlanta airport, is packed with an all-star EDM lineup including David Guetta, Tiesto, and Kaskade among scores of others. A “Fairyland” made up of seven stages spreads out over 500 acres of land. One of which, Main Stage, was designed to look like TomorrowLand’s “Book of Life” stage. It is near here where Gillespie's magic takes place.
? ? ?
The first concept, TomorrowWorld’s first sit-down restaurant, overlooks the Main Stage and will have a new themed menu each day inspired by Red Beard Restaurants’ specialties — whole hog barbeque as one can order from Terminus City, the fried chicken of Revival, and an experience similar to the vittles of Gunshow. A take-out concept with to-go boxes packed with similarly themed food is also in the works.
?
"Music and food together are a natural fit," Gillespie said in a press release. "They both serve to enlighten your spirit and bring people together in communion.”
?
An unconventional and exhilarating third concept awaits on Sat., Sept. 26. Overlooking the Main Stage Gillespie has a 10-course seated VIP dinner planned which he will both cook for and host. Imagine a unique, intimate dinner overlooking an untz untzing stage with an extravagant meal cooked by a James Beard nominee and former "Top Chef" contestant. Totally worthy of the venue's byname, "Fairyland."