The Oenotri crew is in the restaurant and onsite at BottleRock as the sun comes up on the first day of the festival.
Chef/Owner Tyler Rodde sorts through three days worth of t-shirts for the crew.
As in years past, the t-shirt will become the defacto backstage pass for the crew working the event.
Tyler's phone rings non-stop as crews spread out across Napa coordinate their effort to move the restaurant's operation onsite at the festival.
This year Tyler has coordinated the building of a kitchen and hospitality area onsite for serving the artists on the BottleRock lineup.
With radios connecting the team onsite, Tyler moves between kitchens ensuring that everything is ready to go for the first day of the festival.
Oenotri will serve the dozens of artists performing at this year's BottleRock as well as hundreds of VIPs in the event's exclusive Sky Suites.
As the Oenotri team finishes setting up the final touches are being added to the BottleRock main JAM Cellars stage.
Wood burning pizza ovens deliver authentic Oenotri flavors to the offsite event.
With hundreds of variables to control, Tyler wears many hats as the final details of the restaurant's on-site operation come together.
With the JAM Cellars stage in the background, a wood burning fire is started in the rotisserie grill.
With the restaurant closed, the entire Oenotri team will relocate to the event, working in shifts through the weekend.
Though temporary, the full-scale foodservice operation the team has created must pass inspection by the local health department.
With final approval the team prepares to start their first service.
Tyler leads a pre-shift meeting for the servers who will be attending to the VIPs in the Sky Suites.
A mix of Oenotri and BottleRock team members will ensure that Sky Suite ticket holders can enjoy both the festival's food and music without ever leaving their exclusive area.
A satellite kitchen built specifically for the Sky Suites is hidden away behind fencing at the rear of the venue.
Though the menu ranges beyond Southern Italian fare, plenty of traditional Oenotri flavor is on display.
Tyler hand-delivers exclusive food items to VIPs in the backstage area.
With three days of festival to contend with, on-site inventory has to be closely monitored so the team back at the restaurant can stay ahead with prep work.
Owner/GM Lauren Duncan coordinates front-of-the-house service at both Artist Catering and the Sky Suites.
Local restaurants Zuzu and La Taberna supplement Oenotri's food offerings with giant pans of paella made on-site.
Tyler and the event production team find time to sample Zuzu's offerings.
This year BottleRock welcomed more than 100,000 visitors over the three day festival.
Lauren works from a pass behind the Sky Suites coordinating food orders from the VIPs.
A makeshift window is cut through the Sky Suite kitchen tent to facilitate the passing of orders and dishes.
The menu ranges widely across world cuisines and will change throughout the weekend to keep things fresh for the Sky Suite holders.
Even finding rare moments to take a break, the radio is constantly on with queries bouncing around the restaurant team and new issues to surmount.
With so much to do the restaurant enlists friends, family, and former team members to help in the effort.
Even younger family members are on-site to be part of the weekend.
As the day draws to a close Tyler finds time to slip out into the festival, though his radio and phone are never far.
A lifelong Napa Valley resident and business owner for over five years, Tyler runs into acquaintances all across the festival.
Drawing heavily from the local community, there is a genuine small town feel to the event.
Finally Tyler, Lauren, and members of the Oenotri team have a chance to enjoy the artists they've been serving, just a few more Napa locals enjoying the amazing music and experience of the BottleRock festival.