The SideStage Experience
While music takes center stage at BeachLife — LA’s first-of-its-kind coastal three-day immersive experience celebrating Southern California beach — top SoCal chefs will have a stage of their own. ‘SideStage,’ a 50-seat, sit-down, pop-up restaurant, will give festival-goers access to an unprecedented upscale dining experience just feet from the main stage. Handpicked chefs who represent Southern California culture will curate menus, similar to band setlists, for a truly multi-sensory festival experience. Please scroll down to read about priority reservations. The BeachLife Festival is pleased to announce the three chefs who will “perform” each afternoon and into the evening alongside the three headliners: David LeFevre, Michael Cimarusti and Tin Vuong.
No cancellations or refunds. Thank you.
How do I get reservations?
Reservations will be extremely limited for this Experience; the BeachLife Team will be reaching out to those that have already purchased tickets, in priority order of ticket type: Captains Pass, Founders Pass, VIP, and General Admission. If you believe you deserve priority, or you have questions, please email SideStage@thebeachlifefestival.com.
FRIDAY, MAY 3RD
Seatings | Bruce Hornsby, As the Crow Flies, Bob Weir & Wolf Bros. “As a DeadHead of 35 years if you would have told me that one day I’d be cooking at a festival where Bob Weir was playing I’d have told you that you were nuts,” said Chef Michael. “But this life is truly a ‘Long Strange Trip’ and you never know what’s just around the bend.” At his ever-growing seafood-focused culinary empire, Executive Chef & Restaurateur Michael Cimarusti combines his knowledge and appreciation of the dynamic nature of seafood with an advocacy for sustainable fishing practices evident in every dish. Cimarusti’s acclaimed first restaurant Providence, a bastion of Los Angeles fine dining for over a decade, has yielded several James Beard Award nominations and two highly coveted Michelin stars. Located in the heart of West Hollywood, Connie and Ted’s pays homage to Cimarusti’s grandparents and the simple, honest seafood cookery of New England. In fall 2017, Michael added two more distinctive culinary openings to his repertoire with the debut of Best Girl at Ace Hotel Downtown Los Angeles, in addition to Il Pesce Cucina, a fish-forward restaurant concept with his business partner, Donato Poto at the expansive 60,000+ square foot Eataly L.A.
SATURDAY, MAY 4TH
Seatings | Chevy Metal (feat. Taylor Hawkins), Violent Femmes, Brian Wilson “My parents migrated to SoCal in the ’80s and The Beach Boys were synonymous with the SoCal lifestyle, so I assimilated through their music, along with other popular artists at that time,” explained Chef Tin. “Now, I get to perform with Brian, which totally connects me to my childhood. He’s iconic. Excited to have some ‘good vibrations’ going alongside him.”
Tin Vuong approaches his role as chef-partner of Blackhouse Hospitality with the laser-sharp focus and creativity of a man who not only relishes quality, but demands it from his whole team. He curates the chef collaboration behind Blackhouse’s cooperative restaurant model, spearheading test-kitchen menu development and concept ideation. “Open communication is key,” he explains. “I drive the meetings, but I encourage our chefs to creatively challenge each other as we put together the menus.”
SUNDAY, MAY 5TH
Seatings | Blues Traveler, Grace Potter, Willie Nelson “I’ve been listening to Willie all my life, from my parents’ records of ‘Shotgun Willie’ and ‘Honeysuckle Rose’ to my own love of ‘Teatro,’” shares Chef David. “Creating a menu that matches the setlist of such an iconic musician and activist is a once in a lifetime opportunity.”
David LeFevre is the chef-°©‐‑owner behind the critically acclaimed Southern California restaurants Manhattan Beach Post (M.B. Post), Fishing with Dynamite and The Arthur J. Educated at the renowned Culinary Institute of America, the Wisconsin native’s expertise has been nurtured by time spent in the world’s best kitchens, including ten years at Charlie Trotter’s celebrated restaurants in Chicago and Las Vegas, and seven years at Water Grill in Los Angeles, where he received accolades for his mastery of seafood and earned a prized Michelin Star. LeFevre has traveled the globe immersing himself in diverse food cultures and amassing a library of techniques attained from experiences ranging from stages at La Côte d’Or and Restaurant Jean Bardet in France, to a two year trek through Southeast Asia, Japan, Australia and the Caribbean. Since opening M.B. Post in 2011, LeFevre is a three time James Beard Best Chef Semi-°©‐‑finalist. M.B. Post, Fishing with Dynamite, and The Arthur J are a true reflection of LeFevre’ʹs roots, his travels, and his passion for preparing bold and playful, ingredient-°©‐‑driven dishes that are artisanal, soulful, and handcrafted.