Not all outdoor dinners are created equal. Don’t get us wrong, we love a good campfire meal. But for stop number three on our road trip, we wanted to create an unforgettable dining experience for friends new and old—and of course, power the whole thing off grid.

What better backdrop than the California coast?

Set high up on a bluff overlooking the Pacific Ocean, we brought together members of the Goal Zero community for a farm-to-table meal prepared by local chef Alvaro Rojas. A long-time Santa Barbara resident and culinary entrepreneur, Alvaro whipped up a gourmet taco bar using sous vide, induction plates, and portable fridges powered by our Yeti Power Stations. Each ingredient was sourced from a local vendor, and some of the vegetables were pulled right from Al's aquaponic garden housed on location at Dos Pueblos Orchid Farm.

This year, Goal Zero turns 10. To mark this milestone, we took a road trip across the American West. Every stop brought a unique adventure—from climbing in the Alabama Hills to solar installations in Monument Valley to zipping around the Utah desert on electric-powered bikes, and more. Follow along each week as we release a new episode showcasing a different facet of our brand and telling the stories of those we met along the way.