Video Production, Carnegie Museum of Art, USA
FEAST at CMOA celebrates art through culinary adventures. Each FEAST takes its cues from art on view at the museum for a completely unique, one-night-only immersive cultural experience.
The inaugural FEAST, organized around art by The Propeller Group, featured a six-course meal fusing Vietnamese and New Orleans cuisines by chef Michael Gulotta of MOPHO, New Orleans. Menu highlights included cane syrup–lacquered duckling; ban xeo crepes with shrimp and pork; and black bean gumbo with blue crab, jumbo shrimp, and roasted okra. Chef Gulotta also brought a MOPHO Saturday tradition with him, and managed to roast two hogs in our parking lot. In February.
On November 4, 2016, we welcome chef Ana Luiza Trajano of São Paulo’s acclaimed Brasil a Gosto, which “unloads an avalanche of flavors and textures and experiences without intimidating” (The New York Times).
We paired her menu with our major exhibition Hélio Oiticica: To Organize Delirium. Chef Trajano champions traditional cooking with recipes gathered from throughout rural Brazil during her extensive travel researching indigenous ingredients and methods. Both Oiticica and Trajano share a penchant for “cultural cannibalism”–consuming global influences and reinventing them in a distinctly Brazilian setting. Oiticica’s groundbreaking work moved from geometric abstraction to immersive, participatory environments and art designed to be manipulated or worn. His installation Tropicália (1966–67) gave a name to a movement that celebrates what is Brazilian while protesting the government’s treatment of the marginalized.