A!R Exhibition— Ancestral Kitchens: From Seed to Infinite by Chef Jas
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- Gallery | Ace Hotel New Orleans
Ace Hotel New Orleans and Material Institute present “Ancestral Kitchens: From Seed to Infinite” an exhibition by Chef Jas.
During their residency, Chef Jas will embark on the creation of a multi-sensory culinary installation, beckoning us to embrace our inherent wholeness within the natural and divine ecosystem and setting the stage for their forthcoming exhibition: “Ancestral Kitchens: From Seed to Infinite.”
Chef Jas is a Southern-born chef and multidisciplinary artist who is intentional in their efforts to maintain accessibility to their communities by providing affordable plant-based dishes and herbal offerings that nourish the mind, body and spirit. They enjoy working with the earth, the abundant plant life and knowledge it has to offer. The love for this planet shows in their work.
The Material Institute is a nonprofit arts center and free education space in New Orleans’ Ninth Ward which provides resources to a new generation of homegrown artists working in music, fashion and community gardening.
Ace Artist in Residence is the embodiment of our deep conviction that artists deliver us a critical lens through which to understand the world and ourselves. Through the program, we turn our rooms into studio spaces and invite arts organizations to take residency at the hotel and present work in The Gallery. Read all about our past residencies here.
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Outdoor Yoga at 2nd Floor Courtyard
$10 for non-hotel guests Outdoor yoga class held daily on our 2nd floor courtyard (alternate space during inclimate weather) with instructors from Nola Yoga Loft. Classes are one hour and tailored for both beginners and masters. Social distancing will be in place so space is limited. For non-hotel guests, advanced reservations are recommended. Cost is $10 and you must bring your own mat and blocks.
$10
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3 Courses for $43 at Seaworthy 1st Course Charred Watermelon Salad (Charred Watermelon, Heirloom Tomatoes, Serrano, Feta, Cane Syrup Vinaigrette) or Little Gem Salad (Romaine, Tomato, Remoulade, Seeds) 2nd Course Pork Belly (Baby Kale, Peaches, Pickled Mushrooms, Pecans) Or Mom’s Crab Dip (Crispy Chickpeas, Lavash Crackers) 3rd Course Mussels (Green Goddess Avocado Broth, Haricot Verts, Hearts of Palm, Fennel, French Bread) Or Scallops (Cornbread Puree, Succotash, Lemon Beurre Blanc)
$43
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