Festival Kitchens, Backstage Green Rooms and VIP Tables
Full-scale festival food service and artist catering from a chef's kitchen. New Orleans soul, mountain-sourced ingredients, and calm crews who know how to feed a show on schedule.
From the main-stage compound to the artist trailer to the wine dinner that closes the weekend, every service runs from one kitchen and one plan.
Festival Food Service
Crew meals, hospitality tents and guest dining at festival scale, plated or family style, served on the run-of-show clock.
Backstage & Green Room
Rider-driven backstage catering with hot meals, grazing spreads and late-night bites from load-in through teardown.
VIP & Talent Hospitality
Private green rooms, artist and guest suites, after-parties and quiet dinners handled with discretion.
Food & Wine Events
Tasting dinners, chef collaborations and pairing menus built for food and wine weekends at altitude.
Colorado Mountain Towns and the Low Country
Our home range is the Colorado high country, where we know the venues, the permits and the altitude. Aspen, Telluride and Durango are regular stops, and we travel to Charleston, South Carolina for Low Country food and wine weekends where the New Orleans side of our cooking feels right at home.
Every festival brief is different, so we scope kitchen access, power, water and service windows before a single menu goes out. If your event sits outside these towns, ask us anyway.
Aspen
ColoradoFood and wine weekends, sponsor lounges and private artist hospitality in town and up valley.
Telluride
ColoradoHome base. Box canyon festivals, Mountain Village venues and backstage service at 8,750 feet.
Durango
ColoradoRiverfront stages, ranch settings and long-table dinners across the Animas Valley.
Charleston
South CarolinaLow Country food and wine events where our New Orleans roots do the talking.
Additional festival markets and travel dates: [ add your other regular markets here ]
A few plates that travel well and hold up in a hospitality tent. Full menus are written to your rider, your crew count and what is in season.
14-Hour Smoked Brisket
House-rubbed and slow-smoked over real wood, sliced to order with bourbon-maple glaze and charred seasonal vegetables. Our workhorse for crew meals and big backstage services.
Green Room Grazing Table
Cured meats, mountain cheeses, marinated vegetables, warm breads and house pickles, restocked between sets so there is always something good on the table.
Wild Mushroom Risotto
Foraged mushrooms, aged parmesan, fresh herbs and white truffle oil. Our go-to plant-forward main for rider requests, and it holds beautifully for tent service.
Colorado Elk Tenderloin
Local elk with wild mushroom demi-glace and root vegetable puree, plated for VIP dinners and food and wine pairing menus.
Caviar & Canapé Service
Passed bites for artist suites, sponsor lounges and after-parties, built around caviar, seafood and a few New Orleans surprises.
Three steps, no guesswork. Send the brief, approve the menu, and let our crew run the kitchen while you run the show.
Send the Brief
Fill out the planning form with dates, location, head counts, rider requirements and any allergies or dietary needs. The more detail, the faster we can quote.
Build the Menu
Chef Will drafts a menu and service plan around your run-of-show, then we walk through kitchen access, power, water and staffing on a short call.
We Handle the Rest
Sourcing, prep, service, restocks and clean-up. Our team arrives on the load-in schedule and works to your production timeline.
Event Planning Form
Tell us about your festival, backstage needs or VIP service and we will come back with a menu and a quote. Typical response time: Within 24 hours.
Form button currently opens our contact page.
How many people can you feed at a festival?
Can you work from an artist rider?
Do you travel outside Colorado?
What do you need on site?
How far ahead should we book?
How does pricing work?
Production managers, tour managers and event producers: reach us directly and we will move fast.
Send riders, head counts and run-of-show documents.
hello@blacksalthospitality.com[ confirm the best booking email ]
Based In
Rico, Colorado, serving Telluride and Mountain Village, with regular dates in Aspen, Durango and Charleston.
Office hours: [ add hours ]
Let's Feed Your Festival the Right Way
Send us the dates and the details. We will handle the food so your crew and your artists stay happy from load-in to last call.