Ferran Adria, who forever changed the world of gastronomy with his innovative cuisine at elBulli in his native city of Barcelona, was the guest of honor at reception hosted by MOCA.
About 130 guests had the opportunity to meet Mr. Adria during a reception featuring premier wines and hors d’oeuvres created by eight rising chefs of the Midwest, including Cleveland’s own Jonathon Sawyer. Music was by guitarist Dan Wilson and bassist Joel Negus. Later 70 VIP patrons enjoyed a sumptuous eight-course dinner at Jonathon’s Trentina Restaurant.
Everyone gathered in the Mueller Family Gallery to hear Mr. Adria’s remarks on the “Ferran Adria: Notes on Creativity” exhibit, on view at MOCA until mid-January, originally curated by Brett Littman, executive director of The Drawing Center in NYC.
Gleaned from more than 600,000 documents in archives dating to 1987, the exhibit features Mr. Adria’s drawings, which he said through a translator, he “used to visual things; cooking is ephemeral … cooking is a language, the oldest in the world … I was always in dialogue with other disciplines.” Those disciplines included science and its effects on foods and their cooking; photography capturing presentation; and architecture of the kitchen and restaurant. These will be the focus of the elBulli Foundation, its museum dedicated to the history and theory of cuisine, and cooking laboratory for “the most creative chefs in world.” The Foundation also “will contain elBulli 1846 (the number of dishes created at the restaurant) in a exhibition to study the history of cooking, the culinary genome and genome of the creative process.” STORY AND PHOTOGRAPHS BY KATHRYN RIDDLE