"As part of 21 Artists: London, Side by Side features culinary artists Ali Zaidi and Gabriela Parra who have been given a challenge to prepare a five-course mixed tasting dinner event derived from their personal culinary histories. Zaidi, who was born in India but now resides in London will collaborate with Parra, who calls Chicago her home, though is originally from Mexico, based on two culinary challenges. The 1st challenge is to use the same five base ingredients to create their individual recipes:
The 2nd challenge is to build upon their personal recipes by allowing themselves to be influenced by each other's culinary styles. The tasting menu will be complimented by free beverages, both alcoholic and not. The entire menu for the event will be gluten free. There is a limit of 20 tickets sold for this event and all guests must be registered via the Eventbrite link.
21 Artists showcases artists from a vast array of creative disciplines in an unused space to celebrate the creative process, collaborate and explore ways that artists and visionaries can work together to revitalize communities and empty spaces, 21 days at a time.
About Ali Zaidi:
Indian by birth, Pakistani by migration and British by chance, Ali Zaidi uses art and his cultural displacement to find commonalities and differences by creating works that connect and welcome. As an artist, his practice morphs different forms including film, live art, installation, digital technology and food sharings. Zaidi creates fresh participatory experiences for new audiences by inviting them to collectively reflect on issues of belonging and question static perceptions of culture and ecology.
About Gabriela Parra:
Gabriela Parra is a Chicago based Chef but her roots are from her hometown Puebla, Mexico. She has had some formal training but her strongest foundation and influence has come from her 7 aunts and her Mother. Gabriela specializes in what she calls Mexican comfort food, essentially the food she grew up eating with her family. The dished ranges from Guisados, different types of meat slow cooked in various types of salsas and moles, to something as simple a fried egg on white rice with Green Salsa. While her main focus is Mexican food, she is also influenced by many cultures, such as American Northwest and Vietnamese. Gabriela is currently working as a Personal Chef and is also Sous Chef at Hearty Boy Catering in Chicago."
When - Saturday, 11th May 5pm - 8pm
Where - 3Space’s Blackfriars Hub, 58 Victoria Embankment, EC4Y 0DS
Price - £10 suggested donation - register here
Link - 21 Artists
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