Friday, April 13, 2018

Lifting the Landscape: Christopher Curtis

Saturday, March 17, 2018 (All day) to Sunday, August 26, 2018 (All day)

The work of renowned artist Christopher Curtis will be featured at Tulsa Botanic Garden’s first sculpture exhibit March 17 through August 26.

Curtis works primarily in stone and he often incorporates sculptural welded stainless steel or bronze into his pieces. He began working with stone under the instruction of Paul Aschenbach at the University of Vermont.  Though Curtis employs current technology in his work, his abiding fascination is with raw stone. He sees in each stone both its ancient history and its unique shape. 

 “I begin not with quarried blocks but with raw stones as they are found in nature,” says Curtis, “Each one, with its time-honed patina, tells a story of a very long personal past.  The stones pass through the present very quickly and, with altered identities, continue their journeys into an unimaginably long future.”

For Curtis, stones are objects, not just material. That makes the discovery, selection and recovery of the stone an important and enjoyable part of his work. Curtis has studied the geologic history of his native Vermont, following the ancient lines of glaciers and inland seas to find stones whose stories resonate with the sculptures they become.

“I am interested in the peculiar intersection of the past and the future,” Curtis adds, “Cross-cultural and time independent archetypes are the universal symbols that capture and express this phenomenon in the present.  My work is about expressing these eternal truths in physical form.”

The exhibit will include six large pieces by Curtis placed at venues along the Lakeside Promenade. 

An opening reception for Mr. Curtis will be on Thursday, March 15 from 5 to 6 p.m. and Curtis will also be one of three featured speakers at The Botanical Symposium on Saturday, April 14. Pieces in the exhibit are available for sale with a portion of proceeds benefitting the Botanic Garden. 

Christopher Curtis’ work is represented in over 250 private collections in the U.S. In addition, he has many significant public commissions, including among others: the U.S. Federal Reserve, Washington, DC; Red Rocks Casino, Las Vegas, Nevada; Reservoir Woods, Waltham, Massachusetts; University of Arkansas Medical School, Little Rock; and the U.S. Embassy, Copenhagen, Denmark. Curtis works from his studio in Stowe, Vermont.

Lifting the Landscape is sponsored by donors including James and Cherry Bost, Frank and Gayle Eby, Burt B. Holmes, and The Ruskin Art Club.   

Botanical!

Friday, April 13, 2018 (All day) to Saturday, April 14, 2018 (All day)

Each year Botanical! Weekend will begin on Friday evening by taking you to one of the coveted regional cuisines of the world with menus conceived and prepared, on site, by prominent, well-regarded Chefs from the region chosen.

An Homage to the Bistro Cuisine of “Paris” at Botanical!
April 13, 6 PM

Please join us this year as we ‘travel’ to Paris for a Parisian Bistro Moderne evening with menus conceived and prepared by Parisian Chef Amélie Darvas.  Join us for cocktails in the Children’s Discovery Garden at 6 p.m. and be seated for dinner at 7 p.m..  Eight small ‘Bistros’ have been created at the Garden - each seating 24-26 patrons per Bistro at tables for 2, 4, and 6 - each having their own wait staff, lead waiter and sommelier.  In short, you are invited to enjoy the evening with friends as though you were simply going ‘out for dinner’.  No entertainment, no microphones, no pleas for additional money.… just dinner - intriguing food, sustainable, regional, Bistro moderne to the core and beautifully presented.  Small batch, predominantly organic, family-owned vineyard wines as accompaniments.  Dress is Casual Left Bank Chic…jeans and comfy shoes are perfectly au courant!  Valet provided. $1500 per person. 

For more information on Botanical Dinner or to buy tickets, click here.

 

The Symposium at Botanical!
April 14, 9 AM to 1:30 PM

On Saturday morning, a Symposium will be held with 2-3 internationally known speakers furthering the discussion of the chosen region’s cuisine.  This year, Carolin Young will bring you tales of two fabulous 17th c French gardens - what was grown, how it was used - and share with you the reasons why those specific two gardens changed the course of French culinary history.  Ms. Young will be followed by Julia Abramson, PhD who will further the historical discussion by bringing you into the scenario of the early French Émigrés to America and how the Emigres themselves changed the course of the American culinary experience.  Our 3rd speaker, Christopher Curtis, is a nationally recognized sculptor whose work is currently being exhibited at Tulsa Botanic Garden.  At the conclusion of the speakers there will be a 30 minute question and answer period moderated by a member of the Oxford Food Symposium.

“THE TASTING”  luncheon, immediately follows the conclusion of Symposium!  This too will be an annual event and will give the attendees of the Symposium the opportunity to taste specific and authentic regional foods, condiments and spices of the cuisine chosen.  Formaggio Kitchen of Boston is providing French olives, cheeses, jambon, mustards, olive oils, honeys and butters.  French baguettes and fougasse provided locally as well as fresh spring vegetables. Hard ciders will accompany THE TASTING.  David Robinson, of Formaggio Kitchen will guide attendees through the different products chosen for The Tasting.  

For details on speakers and registration, click here

 

The Bazaar at Botanical!
April 14, 10 AM to 5 PM

A French Market modeled on the iconic Marché au Puce of Paris.  You are welcome to stroll through the various small tents featuring authentic French antiques - from the serious to the whimsical; French nosegays, Je Ne C’est Pas - a tent of random findings; French pastries; Garden Treasures - old pots, the odd chair, the strange ‘objet’; Rare and Unusual Plants; a strolling musician or two, and a caricature artist!  Delivery of large items can happily be arranged if necessary.  The day is complete with scattered tables for picnics and an extraordinary opportunity to wander through the Tulsa Botanic Garden and enjoy the ambience of the Garden on a beautiful, early spring day.  OPEN TO THE PUBLIC! Botanical Weekend 2018

BOTANICAL! Dinner

Friday, April 13, 2018 - 6:00pm

Savor the true flavors of modern French bistro cuisine in a one-of-a-kind gastronomical fête at Tulsa Botanic Garden’s first annual BOTANICAL! fundraising event on Friday, April 13 at 6 p.m.

Chef Amélie Darvas of HaÏ KaÏ restaurant in Paris will create a custom multi-course menu and lead a team of all-star chefs in preparing the dinner using regionally sourced materials. She will be assisted by Harold Dieterle of New York City, and winner of Bravo’s first season of Top Chef, James Shrader of Palace Café in Tulsa and Fiore Tedesco of L’Oca D’Oro, Austin. Students from The School of Culinary Arts at OSUIT will provide staffing support.

The dinner will be held at the Garden’s J.E. and L.E. Mabee Grange and adjoining lawn which will be transformed to give the feel of a modern Paris bistro – with intimate seating of tables of 2, 4 or 6.  The exclusive event is limited to only 200 and tickets are $1500.

“The stars of the night are the cuisine and the extraordinary culinary team that is coming together for this one-of-a-kind event,” says Todd Lasseigne, Garden President & CEO, “we are fortunate to have a board of directors and committee that envisioned a fundraiser like no other in our area.” He continued, “This evening is all about outstanding cuisine in a comfortable atmosphere with friends and great conversation. To keep that focus, the event is not black-tie, and there will be no auctions or presentations to distract from an unforgettable evening for a worthy cause.” 

Tickets are $1500. Call Jane Dunbar, Senior Director of Development at the Botanic Garden at 918-289-0330. 

Check out our BOTANICAL events on Saturday, April 14 including The Symposium with the Tasting and The Bazaar

Share with friends and connect with us on the BOTANICALTULSA  Facebook page


More about the Culinary Team:

Chef Amélie Darvas - Haï Kaï (Paris)
Amélie Darvas is widely heralded as one of the best female chefs under the age of 30 in not just France, but Europe. She trained under Michelin 3-star chefs Yannick Aleno at Le Meurice and Eric Frechon at Le Bristol, as well as the iconic bistro chef, Stephane Jego. Her bistrot modern, Hai Kai, was a critical hit in Paris the last 5 years, and she will re-open it in a more luxurious setting this May 2018. 

Harold Dieterle (NYC)
Known as a real chef’s chef, Harold Dieterle has been a part of the downtown New York dining scene for over 15 years, starting out in the kitchens of beloved bistros like the Red Cat and The Harrison. He came to national fame as the Season 1 winner of the hit Bravo TV show Top Chef. He went on to open Perilla, the modern Thai restaurant, Kin Shop, and the Marrow in Brooklyn. He’s also the author of Harold Dieterle’s Kitchen Notebook.

Fiore Tedesco - L’Oca D’Oro (Austin)
Fiore Tedesco has grown up second-generation Neapolitan in NYC. From a young age, he learned to make cheese, vinegars, and pasta. In NYC, he trained under Michael Anthony at Gramercy Tavern. Tedesco moved to Austin, Texas to become the Culinary Director of Franklin Barbecue, arguably the most famous barbecue restaurant in the country. He has since opened L’Oca D’Oro, a refined neighborhood Italian which has consistently ranked in the Top 10 restaurants in Austin. Tedesco is also the first restaurateur in Austin to abolish tipping and give his workers one fair wage and benefits.

James Shrader - Palace Café (Tulsa)
Chef James Shrader was born on the West Coast and grew up in the Seattle area.  After graduating from the Culinary Institute of America in Hyde Park, NY, he spent time working for various corporate kitchens and hotels, but always dreamed of owning his own restaurant.  In 2002 he and his wife opened the Palace Café in Tulsa where he could bring a little flavor of the Pacific Northwest to the central US.  His most recent endeavor has been the opening of Prairie Fire Pie, a West coast inspired pizza restaurant featuring a wood fire oven and community style seating.

 

Chefs for Botanical 2018