Storefront will be hosting dinner events inspired on “Landscapes of Quarantine” by Michael Cirino of A Razor, A Shiny Knife.

For “Landscapes of Quarantine,” Geoff Manaugh and Nicola Twilley 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, a series of quarantine-inspired dinners will be held 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.

These events are not only for professional chefs or foodies; they are for anyone who loves food, regardless of culinary knowledge or experience. The evenings are produced 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

Price:
$152 per person – Includes meal, paired with beverages, cooking demonstrations, exhibit
Purchase tickets online.

Lessons:
Knife sharpening
Butchering beef
Sous-vide applications
Slow egg cookery
Interesting applications for an iSi whipper

Menu:
Steelhead Trout Roe, Juniper, Citrus, Angelica, Licorice
Effervescent Neutral Spirit Citrus Cocktail

Hirame, Tonshi, So-su, Yasai
Unflitered Sake

Pheasant, White Truffles, Black Truffles, Thyme
In Cot We Trust

24-Day Dry Aged Rib Steak, Potatoes, Spinach, Blue Cheese, Tomatoes, Lettuces, Bacon
Cannonau

Soft Cow’s Milk Cheese, Fresh Fruit, Toast

Chocolate
>Appelton Rum

Menu was written with Daniel Castaño, Michael Lee, Demian Repucci, Andrew Rosenberg and Danny Zlobinsky

Beverage:
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).

RSVP:
Along with your paid RSVP, please include any dietary restrictions (even if they do not seem relevant to this meal).

Cancellation policy:
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 Michael Cirino.

“We’re not talking about quarantining anybody for a sniffle or a cough.”
– Martin Cetron