Sensory Iconoclasts was born from an idea created by myself and Eve Smith, the Director of Visual Arts at Arts Center of the Ozarks. The project has paired artists and chefs together fueling reciprocated inspiration to create a singular experience; ultimately bringing together two concepts to create one interesting paradigm shift…seeing, feeling, tasting.
An artist (of any medium) and a chef work together to create two pieces; one creation will be a culinary piece that borders on the fine-arts perspective and will be on the menu in each restaurant during the month of August. (Resulting in the intention that the artwork does not exist unless someone orders it!) The second creation will be a physical work of art by the artist, which is created out of the inspiration from the chef (food, menu, personality, restaurant, design, etc..). These works will then be on display at ACO during the month of September.
In an effort to record the process for posterity, the collaborations between artist and chef are being produced as a short film by student William Penny. A short version of the film will be shown at a WOW event here at Crystal Bridges on August 21 (buy tickets NOW), along with a panel discussion from chefs and artists. The full version of the film will be shown in its entirety at ACO on September 12th. Please keep a look out for all our updates! Below is a list of paired chefs and artists. Cheers!
Case Dighero (Eleven at Crystal Bridges) – Eve Smith (2d artist)
Matt McClure (The Hive at 21c) – Serkan Ozkaya (sculptor)
Bill Lyle (Eleven at Crystal Bridges) – Autumn Brown (textile, 3-D)
Darwin Reynolds (Meiji) – Jason Suel (actor/artist)
Jerrmy Gawthrop (Greenhouse Grille) – Bryan Hembree (musician)
Rob Nelson (Tusk and Trotter) – Matt Miller(2d artist)
David Lewis (BHK) – Mike Davis(sculpture)
KJ Kumzalt (Caribe) – Houston Hughes(Poet)
Tammy Varney(Meridienne) – Garrett Hunt (Designer)
Ingredients: 2/3 cup plain Greek yogurt 1 ripe banana 2/3 cup fresh blueberries 2 large fresh strawberries 1 cup spinach leaves (or like leafy green) 1/2 cup milk of coconut or almond milk 1 tablespoon of honey, or to taste
Instructions Add all of the ingredients to a blender, cover with the lid, and whirl until smooth. Add more milk if needed to reach the desired consistency and taste for sweetness, adjusting as necessary. Pour into two glasses and enjoy promptly. Notes: Some smoothie combinations are sweet enough without sweetener (especially if your banana is very ripe). If you want to sweeten up your smoothie, some great options are: honey, agave, maple syrup, Lyle’s golden syrup, vanilla coffee creamer, etc.