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Feast: 20/20

Fri., Oct. 6, 2017, 6 p.m.
Image of a dish of food, possibly beef, and Harlem-based Chef J.J. Johnson
Chef J.J. Johnson creates a work of culinary art for Carnegie Museum of Art's Feast Series
When
Fri., Oct. 6, 2017, 6–9 p.m.
Where
Hall of Sculpture
Tickets
$175 (Members: $160)

James Beard-nominated Chef J.J. Johnson, formerly of Harlem’s The Cecil and Minton’s Supper Club, explores world-spanning historic foodways in a multi-course dinner. His cooking encompasses the African diaspora, bringing influences from traditional American, African, and Asian recipes into a single menu.

Tickets include a champagne hour and a seated dinner served family-style in one of the most beautiful spaces in Pittsburgh. Your evening also includes access to 20/20: The Studio Museum of Harlem and Carnegie Museum of Art, which Vogue called “the most important art show in America.” A performance by Jacquea Mae featuring guitarist David Edmunds and a DJ set by Nate Miller will complement the dinner experience.

Limited seating. Registration ends on September 29.

Menu Preview

  • Puff grain salad with radish, coconut, candy peanuts
  • Saké-braised lamb shoulder
  • King crab red fried rice with garlic bok choy and homemade roti
  • Dipping sauce trio:
    • Pineapple Hot Sauce
    • Zatar Yogurt
    • Tamarind BBQ
  • JJ’s Famous Cotton Candy
  • Chocolate Mousse

Event Sponsors

Warby Parker

Warby Parker is a transformative lifestyle brand with a lofty objective: to offer designer eyewear at a revolutionary price while leading the way for socially conscious businesses. Founded in 2010 and named after two characters in an early Jack Kerouac journal, Warby Parker believes in creative thinking, smart design, and doing good in the world.

Chatham University's Food Studies Program

Chatham University’s Master of Arts in Food Studies in the Falk School of Sustainability & Environment emphasizes a holistic approach to food systems, from agriculture and food production to cuisines and consumption, providing intellectual and practical experience from field to table.