Sweetlife Festival: A Music And Food Festival Like No Other Slideshow

Cookbook author Mark Bittman created this salad specifically for Sweetgreen and the Sweetlife Festival. A preview to his upcoming cookbook, The VB6™ Cookbook, The VB6™ sweetgreen Quinoa Salad is made with quinoa, red pepper, corn, cherry tomatoes, and fresh herbs and spices. Click here for the recipe.

The sweetgreen salad is made with blueberries, goat cheese, cucumbers, mint, mixed seeds, spinach, and mesclun with a balsamic vinaigrette.

The D.C. based truck offered their amazing crème brûlée doughnut (which was also provided to artists in their green rooms), plus their strawberry glazed doughnut and the fried chicken BLT sandwich.

The vegetarian and vegan restaurant offered three different tacos — potato, kale, and mushroom.

The Dupont Circle bar and sandwich shop had three different hot dogs on offer, including this pastrami chili dog, topped with pastrami chili (smoked in house for eight hours) and cheddar cheese.

Fitz and the Tantrums entertained attendees on Saturday evening at the main stage.

Noelle Scaggs of Fitz and the Tantrums developed a series of recipes in collaboration with sweetgreen. The singer, who loves to cook at home, wrote four recipes — braised mustard greens, spaghetti primavera, cheddar mash, and sautéed black kale with chanterelles. "For me the recipes are that concept of creating something on the fly," she says, "I wanted to make things that were simple for people to make, didn't take a lot of time, and also something that was a little more fun to the palette."

Fresh local asparagus was grilled and served hot at the Freshfarm Markets tent.

Luke's offered their classic lobster roll, plus a crab roll and a shrimp roll.

José Andrés's truck offered this Spanish grilled cheese.

Pete's was making pizzas fresh-to-order, including this vegan option with spinach and grilled artichokes.

The Virginia-based oyster perveyors were on hand with raw or fried oysters, plus oyster chowder.

Rapper and cookbook author, 2 Chainz, performed Saturday afternoon at the Treehouse Stage.

The local butchers served a couple different hot dogs, including the Viet Cong dog — topped with citrus aioli and Thai chili slaw.

Danny Meyer's Shake Shack had a consistently long line of burger-lovers wanting their Shack Burger fix.

Flying Dog Brewery, DC Brau, Mountain State Brewing Co., Peak Organic, and Stillwater Artisanal Ales were set up adjacent to the Treehouse Stage.

Flying Dog Brewery made this Sweetlife pale wheat ale specifically for the festival.

Seven D.C. based food trucks drove in for the festival — Big Cheese, Pepe, Takorean, Randy Radish, Pho Wheels, D.C. Empanadas, and Astro Doughnuts and Chicken.

Falafel poppers and fries were available for attendees from TaDah! Foods.

In the Night Market section of the festival, farm to table pioneers, Woodberry Kitchen, offered National Bohemian beer battered fish with fries and a homemade ramp tartar sauce.

Chef Erik Bruner-Yang of Toki Underground offered drunken noodles to festivalgoers.

The Toki Underground dog is a beef hot dog that's been stewed in pho broth then topped with cilantro, bahn mi slaw, Thai basil, hoisin and sriracha sauces.

These steamed pork buns were also on offer from Toki Underground.

Maryland chip legend, Utz, was available at the festival, seen here at the Roofer's Union.