ART/IS/AN/EATING
In conjunction with co-founder Caroline Mak's site specific installation at Brooklyn Arts Council, BAC Gallery and Mak invite you to a tasting of food made by fellow artists & food makers on Nov 3rd, 6:30pm to 8:30pm at BAC Gallery, 111 Front St.
Making art and making food have always been interrelated disciplines. For artist Caroline Mak, co-founder of Brooklyn Soda Works, whose site-specific installation Chain Reaction is now on-view in BAC Gallery, both the acts of creating food and art have an element of futility. The practice of making is long and labor intensive, all for the creation of objects that are consumed (or not at all) in the space of seconds by a ravenous yet sometimes indifferent public. Why then, are some people drawn to both these careers? In this tasting event, curated by the artist, a sampling of food items by a variety of these makers (some of whom may be better known to the general public by their work in food) will be open to the public. Rather than focusing on artists who use food as a medium, there will be a range of artists some of whom may not consider their trades particularly related, to those whose work in the food world sprung naturally from their experiences in the art world. Whatever the reason, and however you may or may not see the hand of the artist present in these edibles, it promises to be an evening of deliciousness.
TASTING MENU/PARTICIPATING ARTISTS
Ginger syrup by Morris Kitchen. Kari Morris studied painting at California College of the Arts and has worked organizing art fairs, and continues to develop recipes for Morris Kitchen.
Eleanor Whitney & Tracy Candido of Eat Art NYC will create mini-zines mapping the connection between two works of art and two dishes. Tracy has extensive experience organizing exhibitions and public programs and is also the Director of the Community Cooking Club, a collaborative cooking and eating event. Eleanor is a Brooklyn-based arts administrator and educator, musician and writer, as well as a museum educator who has worked at the Brooklyn Museum and Rubin Museum.
Honey and maple syrup from Peter Nadin’s farm, Old Field Farm. Peter is a renowned artist who has exhibited his work worldwide, including a recent show at Gavin Brown’s Enterprise. Old Field Farm in the Catskills consists of 150 acres with a wild bee pasture.
Kombucha from Rich Awn of Mombucha. Rich creates small hand crafted batches of kombucha using recipes handed down from his grandmother. Rich is also a performance artist and jester, and can be seen and heard, inserting himself into various mainstream media outlets.
Chocolates by Nathan Hodges of Raaka Chocolate. Nathan is an accomplished song writer and lead singer for the band Tall Stranger.
Cookies from Amelia Coulter of Sugarbuilt. Amelia Coulter is a trained sculptor and is the founder of Sugarbuilt. She creates edible lush cookies that reference art & architecture as well as regionally specific traditions & objects.
Salsa by Matt Burns of The Brooklyn Salsa Company. Matt is a classically trained actor who works in film, television and theater.
Soda by Caroline Mak of Brooklyn Soda Works. Brooklyn Soda Works was formed by an artist and a chemist in 2010. Fresh seasonal fruits and herbs are used to create flavor combinations such as Concord grape & fennel; and strawberry, hops & pink peppercorn. Their love of making things by hand and of experimentation are key components of the company.