COMMUNITY MEAL TIME

 

Breakfast and dinner are included with the purchase of your tickets.

  • Nine meals, beginning with dinner on Tuesday the 18th, through Saturday dinner.
  • ALL meals include a gluten-free, vegetarian, and vegan alternative. (Meals are "build-your-own", buffet-style bowls!)
  • Bring ANY snacks and beverages you will need in between the two meals a day.
  • There will be a cafe on site with options to purchase coffee, drinks, and snacks! Cafe hours are 7am - 6pm.¬†
  • We¬†will be selling ice every morning for coolers.
  • No meals are¬†served on check-out day, but the cafe will be open!¬†
  • A child's pass includes a meal pass for them, as well as snacks during kid's camp!

Our menu for the entire festival will be posted here closer to the festival date.

 

MRF does not provide plates, bowls, or utensils.

YOU NEED TO BRING ALL OF YOUR OWN DINNERWARE. 

We have a public washing station at the dining hall with soap and sponges for after meals! 
 

COMMUNITY MEAL TIME

 Brunch and dinner are included with the purchase of your tickets.

  • Nine meals, beginning with dinner on Tuesday the 18th, through Saturday.
  • ALL meals include a gluten-free, vegetarian, and vegan alternative. (Meals are "build-your-own", buffet-style bowls!)
  • Bring ANY snacks and beverages you will need in between the two meals a day.
  • There will be a cafe on site with options to purchase coffee, smoothies, and snacks! Cafe hours are 7am - 6pm.¬†
  • Yes, we will be selling ice every morning for coolers.
  • No meals are¬†served on check-out day, but the cafe will be open!¬†
  • A child's pass includes a meal pass for them, as well as snacks during kid's camp!
     

MRF does not provide plates, bowls, or utensils.

YOU NEED TO BRING ALL OF YOUR OWN DINNERWARE. 

We have a public washing station at the dining hall with soap and sponges for after meals! 
 

THIS YEAR'S MENU

Breakfast Bar

Daily Options Include:

Uncured Bacon

Oatmeal or Grits

Assorted Breakfast Breads

Parfait Station:

Full Fat Yogurt, Coconut Yogurt, Granola,
Fresh Berries, Dried Fruit

 

 

Dinner Bowls 

June 18th

Teriyaki Shrimp, Sesame Ginger Chicken Thighs,
Cilantro Lime Orzo, Stir-Fried Vegetables, Chef’s Salad

June 19th

Mediterranean Chicken Breasts, Lemon Herb
Salmon, Couscous, Roasted Vegetables, Herb Salad

June 20th

Taco Day! Seasoned Ground Beef, Sauteed Mushrooms & Peppers,
Soft Flour Tortillas, Corn Tortillas,
Nacho Cheese Dip, Tortilla Chips, Black Beans, Salad

June 21st

Bolognese Sauce, Roasted Vegetable Ragout, Creole
Cream Sauce, Penne Pasta, Thin Spaghetti, Lemon Garlic
Broccoli, French Baguettes, Chef’s Salad

June 22nd

Honey BBQ Chicken, BBQ Grilled Vegetables, Red Beans & Rice,
Collard Greens & Cabbage

Breakfast Bar

Daily Options Include:

Uncured Bacon

Oatmeal or Grits

Assorted Breakfast Breads

Parfait Station:

Full Fat Yogurt, Coconut Yogurt, Granola,
Fresh Berries, Dried Fruit

 

Dinner Bowls

June 18th

Teriyaki Shrimp, Sesame Ginger Chicken Thighs,
Cilantro Lime Orzo, Stir-Fried Vegetables, Chef’s Salad

June 19th

Mediterranean Chicken Breasts, Lemon Herb
Salmon, Couscous, Roasted Vegetables, Herb Salad

June 20th

Taco Day! Seasoned Ground Beef, Sauteed Mushrooms & Peppers,
Soft Flour Tortillas, Corn Tortillas,
Nacho Cheese Dip, Tortilla Chips, Black Beans, Salad

June 21st

Bolognese Sauce, Roasted Vegetable Ragout, Creole
Cream Sauce, Penne Pasta, Thin Spaghetti, Lemon Garlic
Broccoli, French Baguettes, Chef’s Salad

June 22nd

Honey BBQ Chicken, BBQ Grilled Vegetables, Red Beans & Rice,
Collard Greens & Cabbage

Sharing meals is a sacred time to eat together and form connections with your fellow sisters.

It's an important part of the Matriarch Rising Festival, where we come together as a community around the tables to enjoy nourishing meals with one another.

Our Festival Chef, Razia & Team

Chef Razia is our head chef coming in from Atlanta, GA!
She and her team will be the heart of the kitchen for a second year at Matriarch Rising Festival.


Razia has garnered public notoriety under her own name as a Food Network two-time competitor, a private chef, and a recipe developer. Her private clientele includes many of the Hollywood elite and professional athletes. Her intentions in her work are to preserve African American heritage through food. A native of Washington, DC., Razia developed a passion for cooking at an early age and feeding large numbers of people became a part of her pedigree.