The Palette to Palate dinner series is back, curated by Kara Hoblin of the North Fork Art Collective, following a long hiatus since the pandemic. The first one will kick off on Friday, October 18, as part of James Lane Fest at Sound View Greenport.
This inventive and educational multi-course pairing dinner features farm-to-table dishes inspired by the artworks in one-to-one matchups created by Nathan Hitchcock, Executive Chef of The Halyard, and wine pairings by RGNY. This series allows the chef to create a dish based on the art, then the winemaker/vineyard/mixologist to be inspired by the dish and choose which wine/drink to pair with it. It’s a continuous connection of inspiration and creativity.
The title of the art show is “The Essence of Water,” inspired by the water surrounding us from the Long Island Sound, the bay, and the ocean enveloping the East End on three sides.
“As inhabitants of this coastal haven, water is not just a physical presence but an integral essence woven into our very beings and the fabric of our planet. It symbolizes connectivity and unity with nature,” said curator Kara Hoblin. “This show delves into the diverse perspectives and interpretations of water that inspire us as artists residing and creating on the East End. From tranquil oil paintings to dynamic alternative process photography, the artwork showcased embodies a range of mediums and expressions, reflecting the profound influence of water on our lives and creative endeavors.”
The show features a mix of original North Fork Art Collective members and new artists. All of these artists call the East End home or have spent a significant amount of time on the forks.
Many of the artists have also participated in Sound View’s Uncommon Artist residency program or have taught, partnered, or exhibited at the hotel. The Uncommon Artist residency and art programming aims to connect guests to the thriving local art community of the East End. Artists include Scott Bluedorn, Dalton Portella, Kerry Sharkey Miller, Alan Bull, Cindy Pease Roe, Carol Young, and Jeremy Garretson.
“Here, we strive to use as many local ingredients as possible. Doing this helped to cultivate many close relationships with our farmers,” said Executive Chef Nathan Hitchcock. “We change our menu seasonally to ensure the freshest ingredients and to always have something new for our guests to try.”
The cocktail hour starts at 5 PM. Enjoy a Simple Vodka espresso martini made with Aldo’s Coffee, cocktails from Dillon’s Small Batch Distillers, and rosé wine from Ultimate Provence. Dinner starts at 6 PM. Ursula XVII, the founder of Disset Chocolate, will create a special chocolate for the dinner. There will also be oysters from Oysterponds Shellfish Co. and flowers by Jenny Wildflower.
Tickets are $200 and are available here.
