Project Description

Culinaria Dinner Series

Chef: David Sapp of Park Kitchen
February 1st, 2016

Culinaria continues its successful third season of this chef-driven dinner series, bringing food lovers and art lovers together around the table at Disjecta in support of the Curator-in-Residence program. Disjecta is known for its mission to support artists and engage communities by exhibiting the best contemporary art in Portland, in one of the city’s most stunning spaces. The Culinaria dinner series opens an intimate portal into the creativity of both the kitchen and the gallery, highlighting what culinary leaders and art at Disjecta have in common—concept, vision and execution. Seating for this dinner is limited to just 35 guests. Previous dinners have sold out; all dinners directly support the Curator-in-Residence program.

A Mortal Song is an exhibition with performance elements by Norwegian artist Tori Wrånes and Portland-based artist Caley Feeney. Both artists use intimate symbol systems and idiosyncratic languages to traverse contemporary landscapes. Weaving together influence from pop-culture, special effects, dreams, noise, and the subconscious. A Mortal Song will include installation, large sculpture, works on paper, and sound to create an imagined world that collapses in and out of our own.

Guests will have an opportunity to meet Chef David Sapp and dine with 2015-16 Curator-in-Residence Chiara Giovando, the artists, and Disjecta Director Bryan Suereth. A cocktail tour of the exhibition with Giovando starts off the evening.

Price includes exhibition tour, dinner, beverages (including cocktails, wine and beer) and gratuities. 21+ only. Dinners are held on the Monday night following opening receptions in our 3,500 square foot exhibition space.

Ask about corporate sponsorship: ryan@disjecta.org

 

David Sapp is a Southern boy by birth with deep roots in Georgia. It was from these roots that he developed a love for cooking. His introduction to cooking came young in the kitchen of his grandfather where he learned the southern staples. After college he worked in both the coffee and food world before deciding upon cooking professionally. He moved to Portland to attend Western Culinary and interned under Dolan Lane and Kyo Koo at Clarklewis before working as a chef instructor for Sur La Table teaching cooking classes professionally. Meanwhile, he also worked at the Ace Hotel curating their breakfast room for guests before coming to work for Scott Dolich at Park Kitchen. David developed as a cook at Park Kitchen with Chef de Cuisine Ethan Snyder’s guidance before he himself was named Chef in November of 2014. Under Scott’s leadership he works to continue the Park Kitchen tradition of producing seasonal dishes highlighting the best products from local purveyors.

Location

Disjecta

Hours

Drinks & exhibtion viewing with the curator at 6:30
seating promptly at 7:15

21+ only

Admission

$125 per person

purchase tickets:

ON EVENTBRITE