We are proud to announce this year's food and beverage lineup, featuring incredible on site vendors, luminary chefs with pre-booked seatings, renowned mixologists, and culinary experts representing critically acclaimed restaurants from LA, HK, Las Vegas and beyond. Co-curated by Food and Beverage Director Jolene Mannina of Relish LCC and Jason Swamy, FF002's brilliantly curated gourmet offerings range from lobster pho and open-fire grilled meats, to unique coffee concoctions, omakase sushi, locally-sourced produce, artisanal gelato, molecular recipes, and numerous vegetarian and vegan options.
Please note that Further Future includes a wide range of 24 hour walk up vendors as well as pre-booked sittings.
This year's featured chefs include Frank Gorriceta (Nobu Las Vegas), Jason Neroni (The Rose Cafe), Arthur Tsui (Three Dice Kitchen), Michael Bryant (The Larchmont) and returning from FF001, Sam Marvin (Echo & Rig), who will host unforgettable pop-up dinners throughout the weekend with dishes like Moroccan spiced lamb shoulder, charred octopus, and king crab amazu ponzu.
Sam Marvin fueled his penchant for gastronomy at 19 when he packed his bags and enrolled in the prestigious Le Cordon Bleu in Paris. After being mentored by Georges Blanc and working at reputable restaurants from Switzerland to Holland, Marvin returned to LA where he became co-founder and Executive Chef of the iconic Bottega Louie Restaurant and Gourmet Market. Bottega Louie has become the most talked about and successful restaurant concept to grace LA in more than 20 years.
He returned in 2013 with Echo & Rig Steakhouse And Butcher Shop in Vegas, designing an imaginative menu and culinary program while serving up his world famous portobello fries. The establishment balances creativity with a customer-centric approach, sticking to the core mentality that there is a value to having quality and options.
In 2012, Frank Gorriceta became the Executive Chef of Nobu Las Vegas inside the legendary Hard Rock Hotel. He moved to California in 1996 to earn a degree in business and marketing, then discovered his passion for food while taking an elective cooking class and eventually graduating from the Culinary Institute of America in NYC in 2002.
Gorriceta then spent 10 years honing his craft in Nobu restaurants where he learned Chef Nobu Matsuhisa’s unique Japanese and Western fusion. With all this experience, Chef Frank understands there is more to cooking than just food: it is the people and their collective interactions that make the experience.
Michael Bryant, executive chef of The Larchmont, is known for creating classic American cuisine imbued with explosive global flavors. Since moving to LA, Michael has won competitions on TV shows like Chef Wanted with Anne Burrell, Chopped, and Knife Fight with Ilan Hall and has worked at some of the city's most acclaimed dining destinations including BIN 8945, Joe's, Father’s Office, The Churchill and now The Larchmont. There Michael combines classic French and Spanish technique, showcasing locally sourced ingredients and spices discovered during his travels.
Michael's kitchen philosophy is "remember who you are when you cook, your heart and soul, your roots... keep it simple, local and fresh, and have fun doing it while educating those around you.” He brings with him to Vegas the charm of globally inspired, Los Angeles alfresco dining.
Jason Neroni discovered a love for the kitchen at age 16 while working in Disneyland's Club 33, eventually taking his talents to New York where he established culinary credentials at 71 Clinton Fresh Food and 10 Downing Food & Wine. He then returned to Southern California and ran the Osteria La Buca and Superba Snack Bar kitchens before teaming with SproutLA on Catch & Release in Marina del Rey and The Rose Café, an iconic restaurant in the heart of Venice. At The Rose, Jason plays homage to the roots of the community while introducing seasonal SoCal cuisine with an international flair.
In his “spare time,” Neroni also consults on two B Side Brick Oven Pizza locations in New York and is in the process of opening a new concept restaurant serving Italian delights. Comparing food to music, Jason notes that both have their highs and lows, “it’s all about hitting odd notes and how they push and play against each other.”
On Sunday May 1st, attendees can cap off their weekend with a multi-layered brunch filled with food from DW Bistro and NIMA as well as mimosas and bloody marys from Belvedere Vodka and Moet Ice for $125 per person.
An exciting mix of Jamaican-meets-New Mexican cuisine, DW Bistro has quickly made a mark on Las Vegas. Having opened in the spring of 2010 by Dalton Wilson and Bryce Krausman, the friends and brothers-in-cuisine combined their collective talents to develop and master the flavor-packed recipes that have now given DW Bistro a loyal following. Get a taste of DW Bistro at their Sunday brunch with NIMA, who will complement the meal with exquisite Caviar and a variety of cheeses with charcuterie.
The Vendor Village will offer a slew of choices to satisfy the festival-goer’s appetite 24-hours a day with delectable bites and drinks from SLO-Boy, District One, Makers & Finders Coffee, QFS Tacos, Poutine Your Mouth, Grassroots, Dragon Grille and more. See below for more information on the delicious assortment of vendors.
After serving in the Army for a few years, Chef Justin Kingsley Hall pursued his true passion and moved to Florida where he worked for a popular gulf coast cuisine restaurant, took part in several charity events, and earned a Bachelor's Degree in culinary management. Hall then moved to Las Vegas after graduation and began his career at Comme Ça under Chef Brian Howard.
He returns to FF002 with SLO Boy, offering open-fire roasted whole pig, lamb and chickens shaved on flatbreads. He will also present Maison du Coq, presenting a four-course meal of foraged mushrooms in black truffle broth, smoked foie gras, southern fried quail and poached hen. With seatings dispersed throughout the weekend, you can purchase the four-course meal for $45 with an extra $15 for an optional Firestone beer tasting.
Arthur Tsui got his start in the cooking world in Australia, initially launching his career as an apprentice chef in Canberra before getting his Bachelor of Economics at The Australian National University. This would lead to him becoming the Founder and General Manager of Gourmet Orient and eventually founding Three Dice Kitchen. The forward-thinking creation brings affordable molecular gastronomy to Hong Kong and specializes in professional catering for events and parties.
Their high-tech equipment and scientific cooking methods combine various textures, ingredients, and tastes to create multi-sensory dining experiences, pushing boundaries and setting trends in the catering industry. They will be bringing innovative, globalized cooking methods and ingredients with both Western and Eastern philosophies to Further Future.
As the founder of Intuitive Forager, Kerry Clasby sources organic produce for celebrity chefs in Vegas and LA including all Mario Batali and Wolfgang Puck restaurants. Building upon her naturalistic approach to food, she started an heirloom tomato farm in California and foraged wild mushrooms in the winter. This was the beginning of her commitment to intuitively sourcing the best produce and artisan goods from small family farms, eventually being named one of top foragers in the country according to Time Magazine. She will bring a menu of salads, sandwiches and beautiful fruit to the Vendor Village at FF002.
Born in Vietnam in 1980, Chef Khai Vu came to the states at the age of 11. His first love and passion was always food, which has now become his professional career. His family and their affection for cooking paved the way for how he produces some of the most modern and high-quality cuisine at his own restaurant District One, which will be on display at Further Future’s Vendor Village. This menu will include traditional pho options including vegetarian, along with his internationally recognized lobster pho, which attendees can pre-order for $65. He will also be presenting his newest concept Le Pho, which will feature a made-to-order spring roll bar.
Established in 2014 in the heart of Las Vegas’s Arts District as a full-service restaurant serving breakfast and lunch, Makers & Finders offers authentic Latin comfort foods such as arepas and empanadas. But, Makers & Finders Coffee is known for their craft coffee bar that features specialty lattes sweetened with house-made syrups. All coffee is ground and brewed to order in the V60 pour over bar and La Nuova Era semi automatic espresso machine. Last year’s specialty at Further Future was their honey vanilla and lavender latte, and this year they are adding a coconut turmeric latte to the menu in addition to cold brew coffee, spicy and sweet lattes, espresso, pour over coffee and variety of teas.
Desyreé Alberganti has progressed from the art of creating new flavors to creating a new word - Gelatology - to brand her devotion to gelato. Alberganti achieved local renown for her work at gelato shop Art of Flavors, Looking to branch out on her own, she built a concept around “artisan gelato and Italian desserts, crafted sodas and daily baked items.” With innovative flavors that change daily ranging from Pistachio to Foie Gras to Peanut Butter, these gelatos will satisfy festival-goers’ both sweet and savory indulgences.
Created by Nichole Hester and raw mixologist Shane Stuart, Grass Roots brings superfood-based juices, smoothies and foods to encourage a healthier and happier life and educate through taste. Grass Roots has a wide variety of seasonal selections as well as grab-and-go offerings sourced from local and regional farms and local farmer’s markets, such as FF002 participant Kerry Clasby’s Downtown 3rd Street Farmer’s Market. Grass Roots is more than just a juice bar, it’s a community hub for learning, sharing and experiencing the best in health & wellness. For FF002, Grass Roots will bring its organic and nutrient-dense juices, smoothies and bowls with plenty of vegan and vegetarian options.
Featured on reality show “Late Night Chef Fight” and named the Best New Food Truck in 2013 by Las Vegas Weekly Magazine and the Best Food Truck of Las Vegas in 2015 by the Review Journal, Dragon Grille have delighted the taste buds of Las Vegas locals with modern Asian fusion foods like slow-braised beef brisket, Asian-marinated chicken, Kobe beef sliders and bulgogi Philly cheesesteaks. Dragon Grille will serve up these specialty Asian-fusion dishes plus much more in the Vendor Village at FF002. In their own words, “No food leaves the kitchen that we wouldn't eat ourselves!"
QFS Tacos have become somewhat of local legends in the Vegas Food truck scene, known for offering a wide menu of tasty tacos on handmade tortillas with chicken, steak, veggie, pork, and their specialty fish. Their salsas are homemade, and they also serve delicious carne asada fries. They will bring delicious fresh food and their “Where you want it, when you want it” mantra to the Vendor Village at Further Future this spring.
If you’ve ever been to a music festival, you definitely know what Poutine Your Mouth is, and hopefully what it tastes like. The concept was conceived at Osheaga Festival in Montreal by Jen Buckallew and Ted Warner, not surprising considering that Canada is the home of good poutine. Now the well-traveled food truck has become a staple at music festivals, perfect after those long nights where you really need something filling. It’s colorful, always smells incredible, and has the best cheese curds in the land. They will be returning to Further Future for round 2 serving vegan options 24 hours a day.
No Futurist will go thirsty with consummate libations from Richie Hawtin’s own ENTER.Sake, Oaxaca-made and Damiana-distilled Mezcal selections from Gem & Bolt, and elegantly crafted cocktail offerings from The SPKMN Group. FF002 will also host bartender takeovers from revered Las Vegas establishment Herbs & Rye and the newly crowned "Best Bartenders in Las Vegas" Velveteen Rabbit, presented by King Hippo. Futurists can also choose from the 24-hour VOID bar as well as plenty of craft beers on tap in the Vendor Village.
Named after a character in the Nintendo video game Mike Tyson’s Punch-Out!!, King Hippo is a neighborhood urban lounge set to debut soon in the Arts District of Las Vegas. Brought to you by mixology experts Lyle Cervenka, former bartender at the Velveteen Rabbit, and Bryant Jane, managing partner at Radio City Pizzeria and their Retroscena cocktail bar, King Hippo will treat Further Future guests with a sneak peek at what’s sure to become one of Vegas’ cocktail hotspots. At Further Future, they will be operating the bar in the Vendor Village as well as hosting bartender takeovers by the recently crowned "Best Bartenders in Las Vegas", Velveteen Rabbit (Friday) and Herbs & Rye (Saturday) with beguiling cocktails.
Catering to the bold and adventurous, Velveteen Rabbit offers a range of unique, innovative cocktails featuring fresh produce, house-made ingredients, and a hint of magic. Sisters Pamela and Christina Dylag are the women behind the establishment, raised in the Mojave and continuously seeking to enliven the spirit of the desert by way of art, music, community, and libations. These witchy women plan on elevating your senses at FF002, teaming up with King Hippo to host an unforgettable bartender takeover in the Vendor Village on Friday April 29th from 7PM-11PM.
Herbs & Rye has been a long-time favorite in the Vegas scene, ranked as having the Best Happy Hour by Las Vegas Weekly in 2014 and known for attracting a variety of industry folk. Their cocktail program is as tight as it gets and worth full prices, but why pay them when there are two happy hours at 5 - 8 pm and midnight - 3 am? They will be teaming up with King Hippo at FF002 to host a memorable bartender takeover in the Vendor Village on Saturday April 30th from 7PM-11PM.
Richie Hawtin presents a FF002 pop-up
Music. Sake. Technology. Experience.
ENTER.Sake is a boutique sake collection curated by electronic musician Richie Hawtin. He’s been exploring the world of sake for 20 years during his extensive trips to Japan, and for the past five years has integrated sake as a core element of his ENTER. party series initially in Ibiza. He was recently awarded the Sake Samurai Award from the Sake Samurai Organization for his ‘understanding, appreciation and promotion of sake’ through the project.
Now making its mark on America, ENTER.Sake prepares to take over FF002 with an ENTER.Sake pop-up bar and a special tasting during Friday’s exclusive dinner, presented by Chef Frank Gorriceta of Nobu. The pop-up will open day and night until sunrise on Friday and Saturday and the ENTER. team including Richie Hawtin will be hosting and working the bar and playing music with guests dropping in throughout the weekend. All artists will perform using the new PLAYdifferently mixer.
Affectionately known as the “Fridge Door Bar” by locals, Bar Gyu+ is a small establishment in Niseko, Japan that thrives on its elusivity. To find the location, look for a tiny red freezer door amid a snowbank on Mount Niseko-Annupuri, then make sure to duck your head as you enter. Their Japanese whiskeys are nearly impossible to find anywhere in America, but Further Future will get a rare taste of their “Card” series for $300 per person on Saturday April 30th. They chose this specific series for FF002 because the label focuses on an Astrology theme. It’s a small play on the astronomical prices they sell for, but also their shared goal of looking to the future.
Ichiro's Malt Card Series
4 of Hearts
Distilled 2000, Bottled 2011
Bottle number 359 of 361. Cask no. 529, 1st Hogshead, 2nd Cognac cask. 59.2%
6 of Spades
Distilled 2000, Bottled 2011
Bottle number 579 of 661. Cask no. 1303, 1st Hogshead, 2nd Oloroso Sherry Butt. 58.6%
9 of Clubs
Distilled 1991, Bottled 2011
Bottle number 207 of 238. Cask no. 401, 1st Hogshead, 2nd Bourbon Barrel. 57.3%
10 of Diamonds
Distilled 1990, Bottled 2011
Bottle number 403 of 585. Cask no. 527, 1st Hogshead, 2nd American Oak Puncheon. 54.9.4%
What are these whiskies worth?
All bottlings have recently been sold between 2,000 - 2,800 USD
Why bring them to Further Future?
Most of these are ending up in collections all over the world and never being opened. They are not nearly impossible to find open anywhere in america ( i have yet to hear of a bar serving these at all).
We are very passionate about collecting awesome whiskies, but more so about being able to share them. I am constantly telling people that I am not a collector that I open my bottles.
As the price of these beauties is astronomical, we want to bring it back down to earth and let people that would otherwise never have the chance to enjoy them.
We also chose these specific cards because the labels are all in a Astrology theme, a little take on the astronomical prices they fetch, but also on looking towards the future.
15ml each (1/2 shot)
5 Bottlings 4 of Hearts, 6 of Spades, 9 of Clubs, 10 of Diamonds, The Colour Joker Whiskies (glasses) will be placed on actual playing cards for the tasting
All served at cask strength with water on the side
We will be guiding with some tasting notes and info about each whisky.
None of these whiskies should be had as cocktails, but if you did, they would make one hell of an Old Fashioned!
Gem&Bolt is a lifestyle brand founded by artist-meets-alchemist duo Adrina Drina and Elliott Coon, known for their distinct brand of Mezcal made in Oaxaca and distilled with Damiana. The Mexican herb is known for its elevating, healing properties and has become a key ingredient to their medicinal drink of choice. The third piece to their puzzle is Jody Levy, co-founder of the sustainable beverage company WTRMLN WTR.
FF002 will feature a Mezcal Altar Bar by Gem&Bolt with the choices of neat, on the rocks or "Desert Sky" each for $14.
THE SPKMN GROUP, in collaboration with The Idea Collective, will bring you a future look at cocktails, wellness, technology in harmony with each other to drive social interactions and cultivate a combination of thought, excitement and transcendence into the surrounding world of Further Future.
Pulling from the history of cocktails, ingredients and the original goals of gathering around strong spirits and stronger conversation, The SPKMN experience will showcase the use of interesting, elevating, fresh products and flavor profiles to bring to the future, classic and nostalgic cocktails, and turn them on their ear.