Notre Dame Chefs' Tavormina-Inspired Creations

Thu Nov 3, 2016, All Day

Campus Dining Locations

If the works of art on view in Seizing Beauty: Photographs by Paulette Tavormina have inspired your cooking, you aren't alone. Twelve chefs from Notre Dame's Campus Dining visited the Snite Museum of Art and found inspiration for new dishes in Tavormina's still lifes. Here's your chance to taste how the separate ingredients in each still life come together in a completed dish, and you don't have to do any of the cooking!

Lemons And Pomegranates Jvh 2010

Legends of Notre Dame October Monthly Special 
Snite Sautéed Salmon - Fresh Atlantic salmon served with green beans, toasted farro, pomegranates, and a preserved lemon compound butter, inspired by Lemons and Pomegranates, After J.V.H., 2010. Created by Chef Josh Maron.




Still Life With Jambon Iberico After Lm

Decio Commons and Café de Grasta - October 24
Autumn Cassoulet with ham, smoked sausage, edamame, garbanzos, and artichokes in a rich tomato broth.
Artichoke Panino with rosemary artichoke spread, fresh tomatoes, roasted garlic, and Muenster cheese on crusty Italian bread.
Both dishes are inspired by Still Life with Jamón Ibérico, After L.M., 2015.



Ptavormina Quince And Jug Copy

Lemons And Prickly Pears 2013

Harvest Dinner at North and South Dining Halls - October 24
Beef and Quince Stew, inspired by Still LIfe with Quince and Jug, After L.M., 2014. Created by Chef Charu Pant.
Olive oil poached cod with roasted beets, lemon basil Arancini, fresh lemon, and served with a prickly pear vinaigrette, inspired by Lemons and Prickly Pears, 2013. Created by Chef Greg Larson.




All images courtesy of the artist.

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