Culinaria Dinner 11/24 SOLD OUT
Artist: Aaron Barnett
November 24th, 2014
Culinaria EAT | ART @ DISJECTA continues its successful second 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.
November 24 dinner is sold out. Join us January 19
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.
For our second dinner of the season, St. Jack Chef Aaron Barnett will be presenting a uniquely collaborated multiple course dinner to highlight the featured exhibition, Sightings. Against the backdrop of an interactive video installation, Chef Barnett and his staff will be staging their own simultaneous production—the kitchen prepares the meal in full view, interacting with the guests as each course is served and providing insider perspective as to its origin. The dinner will also feature Advanced Sommelier Robert Volz, who will pair each dish with a carefully selected wine, offering an historical, often anecdotal, insight into each choice.
Seating is limited to just 40 guests, so join us for one dinner or subscribe to the entire season and support Disjecta’s trend-setting Curator-in-Residence program.
Price includes exhibition tour with the curator, dinner, and beverages including wine and beer. 21+ only. All 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, tweeted, emailed and otherwise widely disseminated.
Participants will have the opportunity to meet with curator Rachel Adams, the guest chef, Disjecta director Bryan Suereth and artists participating in the exhibitions.
ABOUT THE CHEF
After graduating from the California School of Culinary Arts’ Cordon Bleu, Aaron did an externship in his native Canada at Lumière in Vancouver, BC and was immediately taken with the flavors and produce available in the Pacific Northwest. He moved back to California to work under Gary Danko in San Francisco, shortly thereafter taking a sous chef position at Myth under Sean O’Brien. After working in Portland kitchens for a couple of years, he opened St. Jack in 2010. St. Jack has won multiple awards, including The Oregonian’s Rising Star.”, Starchefs “Rising Star” and a nod from the James Beard foundation.
ABOUT THE CURATOR
Rachel Adams is an independent curator and writer based in Austin. From 2010 to 2013, she was the Associate Curator of Exhibitions and Public Programs at The Contemporary Austin, curating a number of exhibitions and video projects, including exhibitions with Seher Shah, Amie Siegel and Ragnar Kjartansson. Prior to moving to Texas, Adams lived in San Francisco and Chicago; curating at Queens Nails Projects and David Cunningham Projects in San Francisco; and co-directing Lloyd Dobler Gallery in Chicago from 2006-2008. Her writing has been included in Artforum.com, Arts + Culture Texas, Art Practical, Modern Painters, and Texas Architect. Adams holds an MA in Exhibition and Museum Studies from the San Francisco Art Institute and a BFA from the School of the Art Institute of Chicago.
Chefs can often substitute different ingredients and offer other food options. Please email your dietary requirements to email@example.com by Thursday afternoon prior to the event date.
drinks & exhibtion viewing with the curator at 6:30
seating promptly at 7:15
Sold Out. Join us January 19th.
$100 per person
Price includes exhibition tour, dinner, and beverages.