Culinary Arts Series | Art Deco
BRISBANE August 17
Style moderne, or as it became known, the Art Deco movement originated in the 1920s and developed into a major style in western Europe and the United States during the 1930s. Its name was derived from the Exposition Internationale des Arts Décoratifs et Industriels Modernes, held in Paris in 1925, where the style was first exhibited. Art Deco design represented modernism turned into fashion. Its products included both individually crafted luxury items and mass-produced wares, but, in either case, the intention was to create a sleek and anti-traditional elegance that symbolized progress and sophistication.

Though Art Deco objects were rarely mass-produced, the characteristic features of the style reflected admiration for the modernity of the machine and for the inherent design qualities of machine-made objects - sleek materiality and geometric, stylised form.

With an eye to paring back and progressing fine ingredients and traditional craft, join chef Will Cowper (Head Chef of OTTO Brisbane) for an evening inspired by the philosophy of Art Deco. Immerse yourself in Italian culture through a modern lens, savouring food and drink through a curated dining experience like no other.
Location
Winning Appliances Showroom
167 Alfred St, Fortitude Valley
Date & Time
August 17, 2022, 6:00 PM - 9:00 PM
COST
$220 per person
Our Hosts For The Evening
Chef Will Cowper
Head Chef of OTTO Brisbane
OTTO is one of the most consistent performers on the Brisbane restaurant scene, awarded a coveted “one chef’s hat” rating in the city’s Good Food Guide since it launched in 2016 and “two chef’s hats” since 2019. OTTO Brisbane’s focus is on serving great Australian ingredients in a contemporary Italian style, capturing occasion and place. Will’s menu takes influence from the regions of Italy to prepare unrivalled Italian cuisine to suit the warmer Queensland climate.
Fiona Donnelly
Gourmet Traveller Editor
Brisbane-based journalist Fiona Donnelly has covered her home state of Queensland for Gourmet Traveller since 2006. As the magazine's Queensland state editor she's travelled extensively, and been lucky enough to review many of Australia's finest restaurants and hotels. She has worked as a food editor, edited restaurant guides and has contributed to many publications here and overseas including The Guardian, Qantas Magazine, Good Food, The Irish Times, The Sunday Times and more.
MENU

Start
Aragosta Champagne lobster, fennel, finger lime, chilli, ginger, lemon balm.

Follow
Steamed seasonal white fish, tomato, capers, green olives, artichokes, lemon.

Finish
Truffle gelato, hazelnut praline, potato, Murray River salt, Western Australian truffle.
 Join us on August 17 
We look forward to hosting you!

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