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At Lambstock 2012, Fire, Bourbon and Fat Back | Diner's Journal, The New York Times

In the Media: Food & Drink

At Lambstock 2012, Fire, Bourbon and Fat Back | Diner's Journal, The New York Times

Kristel Poole

By Jason Tesauro, August 23, 2012

What do you get when you blend a Southern revival and an episode of “Top Chef” with a pinch of summer camp and prison break, all dry rubbed and left to cook on the spit?

That would be Lambstock 2012 — the third annual leave-no-trace camping trip for the farm-to-table set.

From Aug. 18 to 21, 125 intrepid farmers, chefs and mixologists assembled at Border Springs Farm in Patrick Springs, Va., near the North Carolina border. There were no tickets for the event, no invitations, no V.I.P. guest lists. Just tents and R.V.’s, a huge bonfire, a festive stage and a simple pavilion for cooking and gathering. Only the essentials were hauled in: fire, fat back, free-wheeling fellowship with bourbon.

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