The French phrase hors d’ouevre literally means “outside of the work,” that is, outside the design of the meal.
Petrochemicals infuse our foods, and while these byproducts of petroleum lie outside our designs on eating, they are intimately meshed with the foods we produce, transport and consume.
You are invited to a multi-course tasting that invokes the hydrocarbon’s role in our palate through small plates, drinks, and tangled stories.
Conceived and presented by artist Marina Zurkow and chefs Lauryn Tyrell and Anna Hopkins, this event will join geological time with human time, food with fossil fuels, and earthly processes with techniques of the kitchen.

Invitation excerpt