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Events

The Art of Plating x SingleThread x Olivier Bernstein Dinner

TAOP Staff / October 11, 2018

To usher in the Autumn season, The Art of Plating collaborated with 2 Michelin starred SingleThread restaurant and Burgundy winemaker Olivier Bernstein to create an breathtakingly immersive dinner at a private space in San Fransisco, CA. Take a look inside the evening.

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Events

A Gourmet Train Experience

TAOP Staff / February 16, 2017

Following its overwhelming success, The Presidential Train – once known as the Portuguese Royal Train – returns once again this May, embarking on a gourmet culinary adventure like you’ve never experienced before.

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Events

Roots of American Food: New Orleans 2016

TAOP Staff / September 20, 2016

While most food conferences encompass a global perspective, Roots of American Food takes a refreshing approach and focuses on home instead. The latest conference took place in NYC, where founder Stephen Torres gathered chefs, restaurateurs, food writers, and thinkers alike to share their knowledge and passion for one of the country’s most unique and vibrant cities – New Orleans.

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Events

Inside A Cuatro Manos: Food, Friendship, and Collaboration.

TAOP Staff / May 1, 2016

Last week, we had the pleasure of attending the grand 3rd annual A Cuatro Manos – a 4 night culinary feast hosted by chef Dani García in Marbella, Spain at the Puente Romano Beach Resort & Spa. Here are our favorite highlights from the tribute dinner to chef Joël Robuchon, a living legend who has received the most Michelin stars around the world – 28 to be exact.

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Events

12 Days, 12 Chefs

Alexandra Paretta / August 10, 2015

This December, influential chefs from around the world will cook in collaboration with Chef Christopher Kostow of The Restaurant at Meadowood, to create a unique menu accompanied by wines of the Napa Valley.

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Events

Recap: The Grand Gelinaz Shuffle

Alexandra Paretta / August 5, 2015

For one night only, 37 acclaimed chefs around the globe swapped places. A beautifully orchestrated culinary spectacle that took over the world for a night, The Grand Gelinaz Shuffle pulled together a diverse family of chefs and tested their comfort, skill, and creativity. As they swapped kitchens, homes, and even families, these chefs had to overcome language barriers and more in order to serve a unique 8-course meal to eager patrons. Curious to see the results of this exclusive, once-of-a-kind event? Here are some of our favorites from The Grand Gelinaz Shuffle.

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Events

Monochromatic: A Visual Feast of Green at Betony

Seyine Park / April 9, 2015

Ushering in the spring season and kickstarting our Monochromatic event series, The Art of Plating hosted a visual feast of green in collaboration with Trends On Trends, executive chef Bryce Shuman, and general manager Eamon Rockey of Betony in NYC. The beautiful luncheon, comprised of five delightfully green dishes and cocktails, brought together culinary professionals and amateurs alike in an interactive space. As they dined together in great company, we invited them to practice #TheArtOfPlating as they cut edible greens to garnish their very own dishes.

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Events

Food: Our Global Kitchen

Samantha Tancredi / February 20, 2015

There is more to food than what meets the eye. Like a five-tiered chocolate mousse cake, there are layers to what makes gastronomy its complete and whole self. From a sprouting seed to a fork hitting our lips, the production and consumption of food is complex with science, relationships, and emotion. It is worthy of exploration, and thus, our new series will highlight the study of food within public space. First on the list—Food: Our Global Kitchen.

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Events

The Roots of American Foodways Conference: Chicago

Emily Elyse Miller / July 14, 2014

Move over MAD, the West is here to take back the food scene. On September 7th and 8th, 2014, The Roots of American Foodways conference will present for the second year in Chicago. Stephen Torres (founder of Imbibe and Inspire) is the brains behind the operation. This conference will explore the history, future and influence of American food and chefs.

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