An Art Dinner Featuring History, Heritage, and Culture

332 East Colorado Avenue,Colorado Springs CO 80903

17 November, 2021

Description

I love showcasing new talent and this dinner will showcase a perfect example of very talented people doing amazing things. Brother Luck and Josh The Curator Proudly Present: "History, Heritage, Culture" About the Artists: Jasmine Holmes Denver based artist Jasmine Holmes is best known for her colorful figure drawings meant to offer commentary on race, class, gender, and consumerism. Born in Arizona in 1994, Jasmine was raised in various areas of the south eventually, settling in northern Florida for an extended period of time. She studied studio art and figure drawing at the University of West Florida (BFA, 2017) and Colorado State University (MFA, 2020). She is currently a resident artist with Redline Denver at the ArtPark location. Using the black body as a subject, she draws from her West Indian heritage and southern upbringing to procure images encompassing society's constant consumption and regurgitation of black culture. Often depicting food staples that she grew up eating, she uses black agriculture as a means of both celebrating her heritage and offering commentary on mass consumption within our society. Dan Castro Dan emigrated to the States from the Philippines at the age of 13. He pursued a career in food shortly after by competing in the Careers through Culinary Arts Program in 2009, where Dan was awarded a full ride scholarship to the Culinary Institute of America. Since then, he has done the apprenticeship program at The Broadmoor, a five-star, five-diamond property in Colorado Springs where he rotated through several stations from banquets, restaurants, pastry, butchery, among others. 

After his apprenticeship, Dan joined the team at Uchiko in Austin where he focused on Japanese fine dining as well as the art of sushi. PIMENTO CHEESE CROQUETTE Rice, Breadcrumbs, Scallion Puree SALMON salted cucumber, pickled red onion, coconut-lemongrass vinaigrette, sweet potato chips LUMPIA french crepe, chinese sausage, red cabbage slaw, black vinegar-hoisin sauce CHICKEN ADOBO soy braised chicken leg, coconut rice cake, charred bokchoy, grilled onion GUMBO Rice, Crawfish, Andouille, Chicken KARE-KARE braised oxtail, green beans, butternut squash, peanuts HALO-HALO white chocolate mousse, taro milk granita, lychee, shredded coconut, coconut jelly Our Motto is to provide our guest with a memorable culinary experience while educating, entertaining, and enlightening their palates one sensation at a time. All of our ingredients are locally sources and handpicked to truly showcase the appreciation for cooking fresh, from scratch, and seasonally.