"La petite mort" French Cuisine and Art Pairing

Hello friends, My name is Marco Bahena and I am helping put on this really cool fundraiser event with "O+". Myself along with some of my fellow industry friends from a handful of great restaurants around Chicago will be putting on the food for this event. I have listed the event info below, but please please feel free to ask if you have any questions!

http://opositivefestival.org/chicago/ne ... -festival/

A fundraiser for the O+ (Art, Music and Wellness) Festival
August 16, 2015
5:30-7:30pm - Private, ticketed event
8:00-9:30pm - Public viewing and reception
1500 N. Throop St., Chicago

The Event:
“La Petite Mort” is French for “The Little Death,” an idiom for orgasm. Curator Kimberly A. Darovec and her partner, Chef Marco Bahena, explore death and sensuality through art, levity, passion and great food from some of Chicago’s most talented chefs. Since the O+ Festival’s mission involves embracing and sustaining life, why not delve deeply into the opposite realm? After all, death is the only certainty in life. Five themes are served up as catalyst for creative inspiration of a culinary and visual nature. 5 artists. 5 chefs. 5 ways to die. (Translated into French first…because even death sounds more delicious in French!)

Ways to Die:
1. (Unis Dans La Mort) United in Death
2. (Mort par Pendaison) Hanged to Death
3. (Mourir Carbonisé) Burn to Death
4. (Mourir de Froid) Freeze to Death
5. (Mourir de Noyade) Drown to Death

Indulge in the Chefs and Their Featured Deaths:
1. Marco Bahena of The Everest: United in Death
2. Lorraine Nguyen of Sepia: Hanged to Death
3. Jennifer Kim of C Chicago: Burn to Death
4. Kyleen Ramos of The Everest: Freeze to Death
5. Bob Broskey of L20/Intro: Drown to Death

Honor the Fallen Artists:
1. Mary Porterfield: Unis Dans La Mort; maryporterfield.com
2. Kimberly A. Darovec: Mort par Pendaison; media-musings.com
3. Cheryl Casden: Mourir Carbonisé; cherylcasden.com
4. Misha Esterkin: Mourir de Froid; find him on FB or Instagram: Mysticmishtek
5. Nando: Mourir de Noyade

The Cause:
“La Petite Mort” is a fundraising event. Proceeds from the evening support the O+ Festival’s expansion in Chicago and throughout the nation. O+ is committed to fostering complete physical, mental, and social well-being by connecting artists directly with a coalition of health care providers and resources, in a shared vision to nurture the individual and the community. We “barter the art of medicine for the medicine of art.” To learn more, click here: http://opositivefestival.org/chicago/ Join us on 18th Street in Pilsen for the O+ Festival’s inaugural run! 2.5 weeks after “La Petite Mort.” See you all there!

How to Gorge Yourself to Death:
Cost of the private event is $65 + $3 service charge. (Pay here: http://www.georgeberlin.com/product/la-petite-mort-orgasmic-french-cuisine-and-art-pairing. Never fear, George Berlin is a legitimate partner. O+'s $$ is safe with him!) Cost at the door is $75. ($3 service charge will apply if you use a credit card.) For your donation, you will be delighted by all 5 courses and beverage pairings created by local mixologists from Emporium Arcade Bar. Our menu is shifting and expanding daily. More concrete course and pairing details to follow. Stay tuned! The public viewing is a $5 suggested donation. Lagunitas and other local breweries will provide beer. All art is for sale and will be on display for both portions of the evening. (You REALLY want to attend the paid event though! We’re cookin’ up some brilliant ideas! We can’t wait to share our vision with you, and support the O+ Festival while mingling with the creative community of Chicago.)

Take a look at the menu and Chef's involved! This is going to be a killer event with some really up and coming chefs!

Marco Bahena(Everest), United In Death
Pinot noir braised pork shoulder with curled turnips colmariene and summer radish.

Kyleen Ramos(Everest), Freeze To Death
Parisian Ice cream Macaroon’s In collaboration with Misha Esterkin.

Jennifer Kim(C chicago), Burn To Death
Soft poached Farm egg, slow-burned carrots, vegetable ash, mustard greens.

Lorraine Nguyen(Sepia), Hanged to Death
Braised Lamb neck with zucchini, eggplant, Froggy meadow french grey shallots and cocoa.

Bob Broskey(L20/Intro), Drown to Death
Cured scallops with Froggy Meadow heirloom tomatoes, cara cara oranges, aloe.


Check the Facebook page for more info and updates!

https://www.facebook.com/events/1627006777577813/