Chef Dale Talde Connects Cultures at the Brooklyn Museum

Taldes Whole Roasted Branzino

  • Talde’s Whole Roasted Branzino

This Thursday, renowned chef Dale Talde (of Pork Slope, Thistle Hill Tavern, and Talde) will be speaking at the Brooklyn Museum as part of its “Connecting Cultures” program which highlights the intersectional aspects of different artistic mediums, including, in this case the culinary arts.

Talde will be joined by Chef Eddie Huang (of BaoHaus, who is also the NYT best-selling author of Fresh Off the Boat) and the two will “discuss the many ways that food, like art, creates connections between cultures and plays an integral role in the establishment of personal identity.” Both chefs have had the experience of straddling different cultures both in their individual lives and then within their career identities. As an additional way of making the connections between identity, art, and food apparent, Talde will be featuring a special menu this week designed to showcase dishes inspired by works of art at the museum. One such dish is the whole roasted branzino, shown above, which is inspired by Kehinde Wiley’s “Napoleon Leading the Army Over the Alps.” (below) Other pairings include Talde’s Yuzu Guacamole with “Ransom Note: CEE ” by Torrick Alback aka Toxic, and Perilla Lead with “Son of Kel” by Randy Rodriquez aka KEL 1st.

Connecting Cultures with Chef Dale Talde
Thursday, May 9, 2013 at 7 pm, Brooklyn Museum, 200 Eastern Parkway

Napoleon Leading His Army Over the Alps Kehinde Wiley

  • “Napoleon Leading His Army Over the Alps” Kehinde Wiley

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