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wtf is orange arrow? who, what, where, when, why

WHO comes to an orange arrow?

Some of the most adventurous people in town; artists, writers, musicians, mostly people who love great food and can bring the fun with them. sometimes a celebrity chef or farmer.

 

WHAT happens at an orange arrow?

once you spot the arrow,

and the people gathering,

you know you are close…guests mingling with drinks then sitting down to dinner prepared on the spot with the best ingredients of the season we can find.

 

WHERE

art galleries,  farms,  a warehouse, a studio, interesting raw spaces in undiscovered parts in and around dc and the world…

 

WHEN

spring summer winter and fall,

we allow enough time for drinks food & all

 

WHY

because memorable meals are what count-

people  place food art

 

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wanna hook up? i'll show you my schedule if you show me yours.
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orange juice blues

food meets art: Alice B Toklas at ARTISPHERE

food meets art: Alice B Toklas at ARTISPHERE

friday the 13th, January 2012.

stein-salon


Our pop-up culinary adventures connect people and food in unexpected ways and places.  What better way to explore the intersection of food and art than through one of the bestselling cookbooks of all time, written through the culinary eyes of the dinner hostess to most of the greatest artists of the twentieth century, a list that includes names like Picasso, Matisse, Bracque, Hemingway, Apollinaire, Satie, Vaughn Williams, Nijinsky and Diaghilev . The Alice B. Toklas Cookbook is a work that is as much of an autobiography as it is a cookbook. Her recipes memorialize the meals, people, places and conversations that she cooked for and ate with the many artists, writers and thinkers who populated the salon that she and partner Gertrude Stein cultivated at 27 Rue de Fleurus in early twentieth century Paris. The evening will include not simply the food served at the salon, but Toklas’ very specific instructions for presentation and consumption. Engage with other artists and gourmands over cocktails, hors d’oeuvres and three-courses of seasonal winter dishes—with ingredients sourced from local producers—all paired with specially selected wines.

“To cook as the French do one must respect the quality and flavour of the ingredients. Exaggeration is not admissible. Flavours are not all amalgamative. These qualities are not purchasable but may be cultivated. The haute cuisine has arrived at the enviable state of reacting instinctively to these known principles.” –Alice B. Toklas

Food Meets Art is part of Notasphere, a month of programming created by local artistic collaborators. From a pop-up restaurant and political cartoons to Brazilian beats, Artisphere will be filled with fresh, thought-provoking off-beat arts events presented by creative partners from across the DC-region throughout January 2012.


tickets

Blog Entry Zero

This informs every plate I make,
every cake I bake,
every egg I poach,
and sauce I stir,
every bite I take,
and menu I write.

Everything.

Always.

http://youtu.be/GjXAFEZUBGY

Knifed

knife-bag
i tore these pages out of the new york times magazine years ago and they turned up in an old sketchbook the other day, like shells on a beach. these are creative tools that i use daily, and they ways in which they look and feel are as much a part of my process as anything more obvious.

Read more...

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