Landscape of Quarantine
Beyond epidemic control
It is my pleasure to invite you to Storefront for Art and Architecture to participate in our interpretation of the “Landscapes of Quarantine.” Geoff Manaugh (BLDGBLOG) and Nicola Twilley (Edible Geography) have curated a multi-disciplinary group of eighteen artists, designers, and architects, each of whom was inspired by one or more of the physical, biological, ethical, architectural, social, political, temporal, and even astronomical dimensions of quarantine.
At it’s most basic; quarantine is a strategy of separation, containment and isolation — the creation of a hygienic boundary between two or more things, for the purpose of protecting one from exposure to the other. Typically, quarantine is thought of in the context of disease control. But quarantine should not be considered only in that context. Hence our exploration of its myriad applications, culinary among them.
During the exhibition, we have planned a series of quarantine-inspired dinners at the gallery. The range and application of quarantine concepts will be developed through the presentation of a six-course meal (menu below), as well as through performance and art in many mediums developed specifically for the event.
As a clear example of quarantine in food, we will be presenting a time lapse display of the dry aging process by Master Purveyors, which has been supplying the likes of Peter Luger and Keen’s Chop House with dry aged USDA prime beef since 1957. This will follow the transformation of a full sirloin cut from its raw butchered state to its highly sought after and prized intensified dry aged state, the result of its being quarantined in a temperature and humidity controlled space for at least 21 days. The presentation of this beef and its butchery will be part of the program on the night of the meals, as guests savor custom aged beef.
As always these events are not only for professional chefs or foodies; they are for anyone who loves food, regardless of culinary knowledge or experience. We produce these evenings to effect a communal environment of social interaction, education and fun.
Dates/Times for event:
Saturday, 10 April
Sunday, 11 April
Guests are invited and encouraged to come at 16:00 for cooking demonstrations, dinner will be served at 19:00
$152 per person – Includes meal, paired with beverages, cooking demonstrations, exhibit
Sous Vide Applications
Slow Egg cookery
Interesting Applications for an iSi whipper
Steelhead Trout Roe, Juniper, Citrus, Angelica, Licorice
Effervescent Neutral Spirit Citrus Cocktail
Hirame, Tonshi, So-su, Yasai
Pheasant, White Truffles, Black
In Cot We Trust
24-Day Dry Aged Rib Steak, Potatoes, Spinach, Blue
Cheese, Tomatoes, Lettuces, Bacon
Soft Cow’s Milk Cheese, Fresh Fruit, Toast
A selection of cocktails and wines will be paired with the meal with the assitance of Damian Gutierrez from Cabrini Wines, Matt Franco and Jonny Cigar (who will also be performing at the events).
Along with your paid RSVP, please include any dietary restrictions (even if they do not seem relevant to this meal).
Seats are nonrefundable. Seats are fully exchangeable.
If you have any questions about the educational topics that we will be covering or dishes we will be serving, please feel free to contact me.
If you would like to tell people about these events or invite anyone specifically, please forward them this page and for information on future event please sign up for our mailing list at the right.
I thank you all and look forward to cooking with you.
“We're not talking about quarantining anybody for a sniffle or a cough.”
- Martin Cetron
a razor, a shiny knife
Michael J Cirino