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The Act of Drinking Beer with Friends is the Highest Form of Art

Thursday, March 1, 5:30–7:30 pm

Gather and drink free beer within a bar-like installation in the Smart's galleries, as part of Tom Marioni's long-running salon.

Tonight's guest bartenders are Anthony Hirschel, Dana Feitler Director of the Smart Museum of Art, and Madeleine Grynsztejn, Pritzker Director of the Museum of Contemporary Art Chicago.

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Hi,

I have organized Stephanie Smith, Feast's curator, to lead a tour of the exhbit on Saturday, April 7th at 11:30 am.

If you feel like impulsively showing up, please do. Well, it would be nice if you dropped a note here.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

LTH,
My conceptual food truck, E-Dogz will be serving up lunch alongside the Enemy Kitchen truck as part of the "Of Hospitality" symposium on Saturday May 5th. I will be collaborating with Mike Bancroft of Coop Sauce/ The Stew Supper Club to serve up a menu "Invasivore" delicacies with ingredients including Asian carp and garlic mustard. I will post the full menu as it develops during the week. This service is the lunch break for the symposium and it is highly encouraged that you attend the full day's programming. It's free and it should be a thought provoking day, peruse the program and register here: http://smartmuseum.uchicago.edu/symposium/
Hope to see you there!
Jefe

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blog E-Dogz

I should note that while the symposium is free, the food will cost money.

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blog E-Dogz

Hi,

I will be at the Hull House dinner on Friday night. I am reserved for the symposium on Saturday. I look forward to trying your food.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

A little spoiler on our menu for Saturday:

Dandelion pajeon with Coop miso mash chili paste.

and

Smoked bighead carp with garlic mustard chevre and pickled purslane on bagel

Invasilectible!

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blog E-Dogz

Hi,

Do you know how these will be priced? I want to make sure I bring enough money.

Thanks!

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

$3 for the pancake. $6 for the bagel.

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blog E-Dogz

I arrived late for lunch from another program. I saw Enemy truck drive away, though I was glad not to miss Jefe's E-dogz food. There was a little line, so I had to wait a little bit:


E-Dogz food truck line by cal222, on Flickr


No pigeon on the menu, though it appears to be a neon mascot by cal222, on Flickr


Education on the ecological benefits of eating carp. by cal222, on Flickr


Smoked bighead carp with garlic mustard chevre and pickled purslane on bagel by cal222, on Flickr


Dandelion pajeon with Coop miso mash chili paste. by cal222, on Flickr

I felt quite fortunate to have this opportunity to try these unique offerings.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Hi,

The "Of Hospitality" symposium began with a dinner at Jane Addams' Hull House on Friday evening.

Festivities began with brown-buttered oysters served in Jane Addams' bedroom. Prior to eating, there was a 10-minute reading by Terri Kapsalis from the Alternative Lable, Jane Addams' Medicine Kit.


Brown butter oysters served in Jane Addams' bedroom. by cal222, on Flickr

We later learned these pills were mixture of pills to suppresse and stimulate appetite. One pill was bicarbonate of soda, which appeared to deal with stomach upset.

When we returned to the dining room, there were two additional appetizers:


Quail Eggs on Toast by cal222, on Flickr


Codfish balls, which were practically cod and mashed potato croquettes. by cal222, on Flickr

The dining room table was set to be conducive to sharing food and conversation. All the breads were baked by an octogenarian volunteer.


Table set for guests by cal222, on Flickr

When I saw the placecards, I began roaming the tables looking for my name. When I saw 'Eleanor Roosevelt' on a placecard, I looked to see if there was an actress in character. I realized these placecards were there to remind people of who has supped here before. Upon closer examination, each placecard included a small introduction to this person.


Julia Lathrop placecard by cal222, on Flickr

Dinner began with a baby kale sald with spring vegetables and a sherry vinaigrette. I happen to favor this type of salad.


Baby kale salad with spring vegetables by cal222, on Flickr

The main course was served in large bowls filled with Pasta Bolognese and a Vegetable Bolognese.


Pasta Bolognese with Hull-House garlic by cal222, on Flickr


Vegetable Bolognese by cal222, on Flickr

Perhaps the success of the meal can be gauged by the table's disarray.


Post dinner debris field. by cal222, on Flickr

Dessert was served in Hull House in three different rooms to encourage exploration.


Seed cakes, cookies and whipped cream in the Hull-House library by cal222, on Flickr


Blanc Mange with Jelly in Receiving Room by cal222, on Flickr


Apple pie in Sounds Like History Exhibit by cal222, on Flickr

Scattered amongst the guests were artists who contributed to the Smart Museum's 'Feast: Radical Hospitality in Contemporary Art." The people I was thrilled to meet: Hull-House has a culinary historian and a woman who owns a company responsible for grocery store sample stations. Lots of interesting conversation between those two ladies.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Ice Cream Social
Sunday, June 10, 2012
2:00pm until 4:00pm

Grab a piece of ice cream cake before heading into the galleries for a last look at the Smart's special exhibition Feast: Radical Hospitality in Contemporary Art.

The afternoon party features special ice cream cakes designed by artist David Robbins that update and celebrate the American tradition of the ice cream social

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Lunch-Hour Talk Feasting Across Time: Hospitality and Feasts in the Ancient World. This talk will be presented tomorrow Friday, May 25, at 12pm at the Cochrane-Woods Art Center (CWAC) in room 157. CWAC is located across the courtyard from the Smart Museum. If you need directions to the lecture space, simply ask the front desk attendant at the Museum where to go.

For directions to the Museum via car or public transportation click here. Fee-based parking is available one block from the Smart Museum, in the University's parking garage located on 55th Street, between Greenwood and Ellis Avenues. There is also metered visitor and parking spaces available for persons with disabilities in the Young lot (just to the west of the Smart by Ellis Ave) and in the nearby Pierce lot. Parking near the University can be challenging, so allow time for parking if you prefer to find a free space on nearby side streets.

Food and drink can be brought into this lecture space. If you need to grab a bite or some coffee beforehand, check out the Smart Cafe located inside the Smart Museum, and head directly over to CWAC to hear Geoff Emberling discuss the banquets in early Mesopotamia and whether these ancient feasts continue to inform the politics and food in the contemporary Middle East.

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast