A Berry exclusive first look at Knott’s Boysenberry Festival 2026! All The New Foodie we tried скачать в хорошем качестве

A Berry exclusive first look at Knott’s Boysenberry Festival 2026! All The New Foodie we tried

The 2026 Knott's Boysenberry Festival runs daily from March 13 through April 12, 2026, at Knott's Berry Farm in Buena Park, California. The festival is a food and wine event that features over 100 boysenberry-inspired dishes, drinks, and desserts, along with live entertainment and family activities. Food & Drink The festival offers a wide array of sweet and savory boysenberry items. A tasting card, available for purchase online or at the park, is a popular way to sample multiple dishes. Tasting Card: Costs $55 ($45 for passholders) and includes six select tastings from various booths. Sample Items: Spicy Boysenberry Bulgogi over steamed rice Boysenberry Beef Brisket Mac & Cheese Boysenberry Chimichurri Cheeseburger Elote with Boysenberry Butter Sweet Boysenberry Tamale Boysenberry and Pineapple Upside-Down Cake Boysenberry Swirl Cheesecake (Vegan & Gluten-Free option available) Boysenberry Iced Espresso Martini, Boysenberry Paloma, and Boysenberry & Kiwi Lemonade #BoysenberryFestival #knotts #knottsberryfarm #sixflags _______________________________________________ Follow us on Instagram   / the_flvlogs   Follow us on TikTok   / the_flvlogs   0:00 intro 2:46 Reuban Ball with Spicy Boysenberry Thousand Island 3:37 spicy Boysenberry Pork over Steam Rice 4:41 Boysenberry Mitchelada with tamarind stick 6:26 Tempura Chicken bites tossed in Orange and Boysenberry glaze on a lettuce wrap 7:33 Bloody Boysenberry lemonade & Boysenberry kiwi 10:23 Boysenberry tamal 13:13 Boysenberry beef Brisket over Mc and cheese 13:49 Boysenberry Sautéed Shrimp with Vegeterian Orzo 15:20 boysenberry Shortcake Sushi roll 16:17 no baked boysenberry lemon cheesecake 17:15 Boysenberry and Chocolate moose with Match topping 20:09 Thank you Knott’s and Sixflags for inviting us to Boysenberry festival 22:27 Exclusive Food Guide with Chef Priscila