Celebrate art through culinary adventures with Carnegie Museum of Art's new FEAST series. Incredible menus are paired with exhibitions at the museum, taking cues from the work on view for a completely unique, one-night-only immersive cultural experience.
Our inaugural FEAST event is inspired by CMOA's current exhibition The Propeller Group: The Living Need Light, The Dead Need Music, a spectacular visual and musical journey through the fantastical funerary traditions of South Vietnam. The lush and colorful video features rituals that resonate with funeral traditions in New Orleans and other parts of the "global south."
For this FEAST, CMOA welcomes acclaimed New Orleans–based chef Michael Gulotta to create a meal that fuses Vietnamese and New Orleans cuisine. Dinner includes an open bar cocktail hour with hors d'euorves, a family style meal with wine and beer pairings, and admission to the after-party. Dinner menu highlights include cane syrup-lacquered duckling; black bean gumbo with blue crab, jumbo shrimp, and roasted okra; and coconut milk glazed whole roast hog.
FEAST: After-Party features music by Pandemic Dance Party and Raya Brass Band, a performance by the Gong Lung (Steel Dragon) Kung Fu and Lion and Dragon Dance, and Vietnamese street foods by New Orleans chef Michael Gulotta.
What’s on the menu? Ban Xeo Crepes with Shrimp and Pork; Charred Broccoli with Roasted Garlic and Sate; Wok Fried Noodles with Blue Crab and Mint; and Crispy Chicken Wings in Nuoc Cham Caramel with Ginger and Cilantro. Cash bar.
The after-party is included in the dinner ticket, or you may purchase a ticket for just the after-party.
Dinner: 6–9 p.m.
After-party: 9 p.m.–midnight
About Chef Michael Gulotta: Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at age 17. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened Restaurant August under Chef John Besh. Gulotta then took leave to train in the Italian Riviera and Germany’s Black Forest. When Hurricane Katrina hit, Michael returned home to help rebuild and assist with August’s re-opening. He was named Chef de Cuisine in 2007 and led the award-winning kitchen for six years, while establishing relationships with local farmers and purveyors. He opened his first restaurant, MOPHO, in January of 2014. Located in New Orleans’ Mid City, MOPHO strives to be a true neighborhood restaurant and a destination for Southeast Asian-inspired cuisine utilizing the Louisiana pantry. In its first year, MOPHO was nominated for America’s Best New Restaurant by Bon Appétit magazine and named “Restaurant of the Year” by New Orleans magazine. Michael was also recently named one of the “Top 30 Chefs to Watch” in the nation by Plate magazine.
FEAST is sponsored by: