According to the organizers:
An artistic experience with vegetables as canvas for edible pigments and dyes, highlighting Julia Sherman’s book Salad for President.
Julia Sherman is an artist, and much of her work is centered around salad. Her publishing project Salad for President is at once both whimsical and earnest, gleaning edible inspiration from artists, using salad as the unifying thought. Sherman draws a meaningful connection between food, art and everyday obsessions. Each of Sherman’s blog entries contains a recipe made in collaboration with an artist, musician, chef, writer, or creative professional.
Audrey Louise Reynolds has developed unique chemical processes to coax vibrant pigments and hues out of nature. After a brief organic chemistry lesson, we’ll paint, splatter, dip and wash our ingredients and plates.
Following the art experience there will be a seated 7-course dinner complete with wine pairings. The menu includes:
* crudité canvas
* eggplant dip
* herb salad
* red cabbage with pomegranate molasses, sumac and walnuts
* avocados with lemon gremolata and pickled red onions
* chicken, arugula and citrus marinated olives
* ice cream with rose pink magic shell