The Frida Kahlo exhibition at the Brooklyn Museum is a blockbuster show, inspiring a renewed interest in her art and her Mexican culture, including it’s cuisine and beverages.
Celebrate all of it at a special experience featuring top NYC chefs, dinner, a traditional Mezcal toast, and more.
Chefs’ Talk & Taste: A Celebration of Frida Kahlo: Appearances Can Be Deceiving Through Conversation, Food & Drink is at the museum on Thursday, March 28, 6:30pm to 9pm.
The tasty evening includes a panel discussion with the chefs about the food they’ve prepared, which is served family-style, as it would be at home.
The panel is moderated by Chef Sue Torres, with Justin Bazdarich, executive chef of Michelin-starred Oxomoco; Ronny Jaramillo, co-owner of Chela; and Andy Mejias, chef de cuisine of The Norm.
They discuss their commitment to bringing traditional Mexican cuisine to an American audience; how Mexican food and culture have become ingrained in New York City and their deep personal and professional roots in our community.
During this provocative discussion, a classic celebratory Mexican dinner will be presented family style, showcasing albóndigas; flautas de camarones; and gorditas de plátano dulce.
The meal gets a festive start courtesy of a complimentary traditional Oaxacan toast with Del Maguey Single Village Mezcal and selection of Bocanegra Pilsner and Dunkel will be available to cool the palate.
This is a splurge worthy event.
Tickets start at $85 for the talk, dinner and mezcal toast.
Note that the Chefs’ Talk & Taste does not include tickets to the exhibition itself.
Visiting Frida Kahlo: Appearances Can Be Deceiving requires a separate ticket.
To purchase tickets for the exhibition please click here.
Chefs’ Talk & Taste is one of a number of programs Great Performances, the celebrated sustainability oriented catering and events company, has orchestrated to complement the Frida Khalo exhibit.
The programming is the most ambitious and far-reaching Great Performances had developed since becoming the Brooklyn Museum’s exclusive food service partner in 2015.
- The Brooklyn Museum is at 200 Eastern Parkway
- The Frida Kahlo exhibition is through May 12, 2019
Who’s Who at Chefs’ Talk & Taste:
Chef Sue Torres
Has been setting the standard for gourmet Mexican fare for more than 20 years. A highly accomplished chef, television personality, consultant and philanthropist. Her impressive culinary career has been marked by creativity, critical acclaim and passion for good food.
After graduating from the Culinary Institute of America, Chef Torres earned her cooking stripes at some of New York City’s best restaurants. Including The ‘21’ Club, La Grenouille, Isabella’s, Lola’s, Arizona 206, Rocking Horse Café, Mexicano and Hell’s Kitchen.
Chef Justin Bazdarich holds the rare distinction of earning a Michelin star at two different restaurants – first at Manhattan’s Perry Street where he was chef de cuisine and most recently at his own Oxomoco in Greenpoint.
A veteran of Jean Georges Vongerichten’s organization, Chef Bazdarich has been instrumental in the opening of 15 restaurants worldwide for one of the original celebrity chefs. In 2018, he exercised his love of Mexican fare, fueled by numerous trips to Mexico, by opening Oxomoco, which offers wood-fired Mexican cuisine reflecting the techniques and flavors from all regions of the country.
Ronny Jaramillo
Is a restaurateur, award-winning mixologist, sommelier and passionate educator in the art of hospitality. Hailing from Guayaquil, Ecuador, Mr. Jaramillo sent much of his childhood in the kitchen with his grandmother, learning the fundamentals of cooking and traditional South American flavors. As a young adult, Mr. Jaramillo immigrated to the United States to pursue a career in the culinary world.
After graduating from the French Culinary Institute, Mr. Jaramillo went on to consult for and manage well-known restaurants such as Rosemary’s, Desnuda, Besito, and opened his own Viaggio Tapas. In early 2018, he opened Chela with chef brothers Carlos and Felipe Arellano, which focused his attention on Mexican food and drink.
Chef Andy Mejias
With 20 years of food service and hospitality experience, he studied at the New England Culinary Institute in Vermont. After interning at The Breakers in Palm Beach, Florida, he returned worked at New York City’s Sea Grill and then at the well-lauded A Voce.
Chef Mejias went onto Red Gravy, where met Chef Saul Bolton and followed him to Saul Restaurant, and then to The Norm, where he has taken great pleasure in lending the culinary traditions of his Mexican heritage to the menu.
photo of Frida Kahlo courtesy Brooklyn Museum
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