ENTOMO-CUISINE: an insect and mezcal pairing dinner

EyeLevel BQE is proud to present
WURMHAUS + Entomo-Cuisine
THIS EVENT IS PART OF CELEBRATE MEXICO NOW.
for more info go to http://www.mexiconowfestival.org/

…EyeLevel BQE is proud to present a new solo show by Monica Martinez, Wurmhaus, opening September 18th, at EyeLevel BQE Gallery in Williamsburg, Brooklyn. This unique gallery show will be presented in conjunction with an entomological tasting dinner at Brooklyn Kitchen lead by Phil Ross, founder and director of CRITTER salon in San Francisco. Both the exhibition and the unconventional tasting will explore notions of food economies, luxury and sustainability in the 21st century through an unusual medium: Edible insects.

WURMHAUS at EyeLevel BQE
Sept 18- Oct 15
Opening Sept 18, 4 – 7 PM
EyeLevel BQE – 364 Leonard St. Brooklyn NY 11211

Monica Martinez’s exhibit for EyeLevel BQE centers on the notion of modern mechanization and industrialization of food production and the position of the artist and industry. Martinez’s ideas depart from the history of urban architecture and are inspired by the works of Peter Behrens, Le Corbusier and the abstract forms of industrial silos, granaries and warehouses. For the past year she has been investigating and developing different architectural structures for the edible mealworm, a high protein and low cost food source. Martinez will present an installation showcasing three micro-architectures for raising and caring of the mealworm. The public will be invited to take home a small growing unit to learn to raise and care for their own worms. These micro structures are an opposed posture towards contemporary agriculture and the practices of large-scale factory farms.

ENTOMO-CUISINE: an insect and San Honesto Mezcal pairing dinner
Sept 18 7-9 PM
Brooklyn Kitchen 100
Frost Street, Brooklyn
www.thebrooklynkitchen.com

Brooklyn Kitchen, in partnership with EyeLevel Gallery & Factoría de Santos, is proud to present Entomo-Cuisine: Insect and Mezal Tasting Menu
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Philip Ross, creator of the San Francisco based CRITTER Salon, will lead this four course pairing of edible insects and fine alcohols. The dinner will include pairings such as: Wax Moth Larvae ceviche and Brooklyn Lager, and Grass Hoppers with San Honesto Mezcal. Join the intimate group of 40 at Brooklyn Kitchen for this delicious and daring foray into sustainable fine dining. Please RSVP to reserve your place: http://www.thebrooklynkitchen.com/web-store/classes/3235-918-entomo-cuisine-insect-tasting-menu-saturday-6pm-september/

BIOS

MONICA MARTINEZ is an artist, educator and designer who constructs and fabricates sculptures and installations assembled from commercial materials such as cardboard and recycle wood. Monica reflects on the successes and failures of the urban economic and physical systems internationally to selectively build simple sculptural objects. These minimal, yet complex sculptural constructions reflect on urban architectural landscapes, industrial buildings, containers, and urban surplus. Martinez received her MFA in sculpture from the Rhode Island School of Design and attended the Skowhegan School of Painting and Sculpture. She is a fellow of the MacDowell Colony and The Sculpture Space. Her work has been exhibited in various international venues and recently at the Cologne Art Fair. She is the 2010 recipient of the FONCA’s Young Creator’s Grant, and currently resides in San Francisco, California. www.monicamartinez.com

PHILIP ROSS is an artist, educator and curator working in the Bay Area of California. For the past decade Philip has been making research based artworks that place natural systems within a frame of social and historic contexts. Many of these artworks are literally grown into being over the course of several years. Developed in conjunction with institutions that work with biological entities. Philip’s living artworks integrate traditional manufacturing techniques with technologies from different cultural fields, making sculptures that are at once highly crafted and naturally formed, skillfully manipulated and sloppily organic. www.crittersalon.blogspot.com
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MEZCAL SAN HONESTO is made from Sierra Negra agave from the mountains of San Juan del Río, Tlacolula, Oaxaca. It was covered in an underground conic stone-oven on Monday September 29, 2008 (new moon’s day) in Los Danzantes Distillery in Santiago Matatlán, Oaxaca. It was ground with a millstone by José and el Zabache (the mule) and was organically fermented with the help of classical music. It was distilled and refined in a cooper still and was finished in October 30, 2008 with a total of 215 liters 49% alc.vol.This project is trying to help families of Mexico who have been producing traditional organic Mezcal for over 300 years; and are in danger of disappearing because of industrialized mezcal. This project’s aim is to save this honest tradition from getting lost and show it to the world. http://www.factoriadesantos.com/.

THIS EVENT IS PART OF CELEBRATE MEXICO NOW, for more info go to http://www.mexiconowfestival.org