Plated: An Evening of Edible AestheticsNov 02, 2012 - Nov 30, 2012

Curatorial Statement

November is a month of gathering friends and family to celebrate a transitional season of color and harvest that presents nourishment and fulfillment. “Plated: An Evening of Edible Aesthetics” is a collaborative event between eight Red Lodge Chefs and eight Red Lodge Clay Center Artists exploring the relationship between nourishment and fulfillment, season and senses. Each artist created an object of dinnerware. Each chef responded with an inventive and tasteful dish.

“Plated” joins the formal properties of visual art in cooking and making through sensibilities of material, form, color, texture, and function. The artist begins with utility as a conceptual springboard. The chef, responding to the form, color, texture, and function of each artwork, creates another art form; an edible composition.

It was an evening of socializing, taste testing, and fulfilling our senses with the collaboration of two visual art forms; redefining a tradition of seasonal celebration.

“Plated” would not be possible without the diligent help of the Red Lodge Area Food Partnership Council and local farmers. Proceeds from the opening reception will go toward the Red Lodge Area Food Partnership Council and Red Lodge Clay Center scholarships and outreach programs.