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| Chocolate Tasting
Featuring chocolates by Green and Black's Organic Wed April 9th @ 7PM -------------------------------------------------------------------------------------- Artist's Books/Cook Panel Discussion In the hands of artist's the meaning of cookbook yields surprising results! Sat April 12th @ 6 PM -------------------------------------------------------------------------------------- Experimental Cuisine Collective Panel The changing interface between chefs and diners. Mon April 14th @ 4PM -------------------------------------------------------------------------------------- Food/Art Roundtable Exploring the meeting-place of food and art. Moderated by food writer Kathryn Kellinger with chef and cookbook author Rozanne Gold, chocolatier Joan Coukos (Chocolate Modern), curator Caron Smith and sustenance artist Mimi Oka. Tue April 15th @ 6PM -------------------------------------------------------------------------------------- Silent Auction and Gala Event Bid on fabulous culinary delights, enjoy surprising tastings, see an exciting new performance and support the arts! Thu April 17th @ 7PM -------------------------------------------------------------------------------------- Artist's Books/Cooks Exhibit A display of small press and handmade artist's books produced
between 1960 - 2000 have been drawn from a variety of
collections including: The Franklin Furnace, Printed Matter and NYU's
Fales Library. These artist's books explore and explode the cookbook
form and expand the definition of a recipe. On-going: April 11th - April 15th -------------------------------------------------------------------------------------- Paint With Your Food Chef Einav Gefen of the Institute for Culinary Education and artist
Judith Levin combine forces to direct a food and art workshop that
utilizes the multi-sensory properties of food: encouraging children to
touch, smell, and taste their art and play with their food. The
workshop introduces new foodstuffs and encourages children to try them
by approaching them from a new angle, while suggesting to children that
art is everywhere and is an integral part of our daily life. Einav Gefen is a graduate of the
Institute of Culinary Education where she is now a professional
instructor responsible for training aspiring chefs. Gefen interned at
New York's restaurant, Daniel, and was the executive chef at Danal in
Manhattan’s East village. In 2001, she founded and became the Director
of the Culinary Arts program at the Jewish Community Center, Manhattan,
and in 2003 she published her recipe book “Art & Cook.” Judith Levin received her MFA in paintings from Queens College. Her work has been shown in and around the New York area. She has taught in a variety of museum programs in New York, among them many years at the Brooklyn Museum of Art (the Studio Art Program). Levin ran the arts program at the Brooklyn Historical Society (the Education Division). Her ample experience in arts education has been enhanced by her work as an artist in residence and art teacher in the New York City Public School system. Sat April 12, 11:00 - 12:30, for ages 6 to 9, $30 -------------------------------------------------------------------------------------- Young Chef Cooking -Art Challenge Do culinary creations count as artistic creations? Where is the art?
Is cooking an art, a craft, or a science? Teams of culinary students
and high school students will work together to "find" the art. Each
team will have 80 minutes to prepare at least one dish that will
comment on these questions. Thu April 10 @ 5 PM, $5 at the door
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