Project Description

Culinaria Dinner Series

Artist: Doug Adams, Imperial
September 30th, 2013

Culinaria EAT | ART @ DISJECTA is a new 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. Portland is on the world’s food radar for having an abundance of talented chefs and incredible access to regionally sourced ingredients. On September 30th, the Culinaria series opens an intimate portal into the creativity of both the kitchen and the gallery, highlighting what aspiring chefs in Portland and art at Disjecta have in common – concept, vision and execution. EAT | ART @ DISJECTA brings these thriving creative enterprises together under one roof.

For our first dinner, ambitious and innovative guest chef Doug Adams’ galley will be on full display in the midst of the current exhibition subject, answer, countersubject and curator Summer Guthery will discuss the artists and works in the show

Seating is limited to just 30 guests, so join us for one dinner or subscribe to the entire season and support Disjecta’s Curator-in-Residence program.

 

Price includes exhibition tour, dinner, and beverages including wine and beer. 21+ only. The Chef Series dinners will be held on the Monday night following the CiR opening receptions in our 3,500 square foot exhibition space. Dinner dates and chefs will be updated on our website under Upcoming Events.

The dinners are limited to 30 guests so participants will have the opportunity to meet with curator Summer Guthery, the Guest Chef, Disjecta Director Bryan Suereth and artists participating in the exhibitions when available.

We are grateful for the generous support from our new neighbors, Green Zebra Grocery, who will be donating the raw materials for each dinner and working with our chefs to provide the best ingredients the region has to offer.  Bringing fresh, local flavor to the Kenton Neighborhood beginning in October, Green Zebra is already proving to be an invaluable addition to the quality of life and art in North Portland and beyond. Thank you!
Special thanks to Nicky Farms and Pacific Coast Seafood who are also supporting this dinner and to Plate and Pitchfork for the tableware.
 
About the Chef
Doug Adams of Imperial grew up in Texas and moved to Portland where he has worked for some of Portland’s finest chefs. For the last two years he has trained under Chef Vitaly Paley, and is sous chef at Imperial for both Chef Benjamin Bettinger and Paley. Doug is planning a multi-course tasting menu.
 

About Disjecta’s Curator-in-Residence Program 

The Curator-in-Residence program provides an opportunity for emerging local and national curatorial talent to develop and expand the scope of their practice. During their one-year residency, curators engage a broad range of artists to create a series of exhibitions in Disjecta’s dynamic 3,500-square-foot space. By showcasing new work and fueling collaborations between artists, curators, and viewers, Disjecta seeks to impact new audiences and intervene in the larger contemporary arts dialogue.

Summer Guthery, MA from the Center for Curatorial Studies at Bard College, was selected as the 2013–2014 Curator-in-Residence.

Location:

Disjecta

Sponsors:

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