top of page

SPRING FEAST

Seasonally inspired dining
WITH LICHA, ROBIN AND STUART

THE DINNER

a four course meal with a (mostly) traditional sichuan hot pot

THE ART

THE ARTISTS

LICHA JIMENEZ

​

My work is not borne of formalist concerns, but rather initiated by emotions, stories, people, and moments. Pieces generally change so much as they are made that early marks are completely covered over. They each have therefore, many hidden elements. I liken them to people you meet, and in some cases maybe form an opinion about, without knowing the details of their history. In some pieces I write in words, and in others even detailed plots, that may be true or made up, and then I paint over them. Giving them a back story and memories. As with people, you see an image, but not what lies behind the surface.

 

Once the work is in progress I engage line, color, and space, relying heavily on scale to either create a sense of intimacy, drawing a viewer closer, or to create the perception of something more universal and more removed. Small renderings of almost distinguishable shapes of animals, human figures, faces, pagodas and plants, might be juxtaposed with large, broad brush strokes delivering an overall layering that gives the work its poetic and abstract expressionist life.

 

Although I am self-taught, I recognize a degree of sophistication in my work that comes from a lifetime of exposure to art as well as self study. In Mexico initially, and then throughout many years of living and working as both an artist and curator in New York City. 

 

My early formative years in Mexico, where I first realized that I was an artist and where I first explored art making, have contributed greatly to what I see in my work as an inescapable predisposition to create certain shapes, explore color, and create work that has a uniquely Mexican back story.  Albeit, embracing the melting pot personality that is on display in the final resolution of a piece.

STUART FARMERY

A lot of the parts that have formed my pieces in this show often started as leftovers. Off cuts from larger pieces. Much like cooking I started with what I had in my fridge. Many of the parts had or were being cut for kindling. I remembering one of these pieces starting to form whilst I was trying to light the wood stove. Sedimentary as in the land we stand on but also as ‘thoughts’ run through the mind, the process starts to build layer upon layer. Thoughtfulness is paramount ‘ It’s sedimentary my dear Watson.’ Some pieces have formed relatively quickly whilst others have taken much longer. Time compacted. History up against history.

THE FOOD STORY

Robin received her chef training at the Natural Gourmet Institute for Health and Culinary Arts in New York City. Her cooking reflects a reverence for whole foods grown in an organic and sustainable environment. 

​

Licha was cooking for her family from the time she was very young, starting in middle school. Once in high school, she was living in Austin, TX and in her quest to prepare recipes from food magazines, discovered the first Whole Foods right in town - which got her excited about organic, sustainable and farm to table. She's always loved cooking and gave regular Friday dinners to friends while in college and here in Chatham ran an international dinner club for a while. 

​

Robin, Stuart and Licha are bringing their spontaneity, experience and improvisational styles together for a farm to table meal.

PURCHASE/RESERVE

THE DINNER

Seasonally inspired dining with local ingredients

​

THE MENU

Robin, Stuart and Licha are preparing a farm to table meal

Because it is seasonal it will be a bit spontaneous  

​

the dinner will include: 

 

a salad

 

meat/fish or poultry

 

 a pasta or other side course that doesn’t have meat (for vegetarians

 

a fabulous dessert

​

Check back for details about specific items as the date gets closer 

​

sprng menu
spring tickets
bottom of page