Six Acts explored the theme of the architectural section as a spatial and culinary conceit, over an evening of six unique courses. The act of cutting creates a slice, a cross-section, a division that reveals a moment of time and space. Drawing upon the concepts behind previous years’ performances-- Eight Acts (white cube) and Seven Acts (black matryoshka)-- Six Acts also featured choreographed black-and-white layered cross-sections of food. The different architectural acts in the evening continuously sectioned off the dining room; progressively changing the guests’ relationship with the dining surface (table) and with one other.
Guests were seated opposite each other at two long rows of dining tables, but curtains visually blocked off one row of guests from another. Throughout the different courses, these curtains were successively drawn, and the tabletops were collapsed. These actions exposed the guests to a different relationship to the act of ‘sectioning’ the actual food, while deliberately changing the social dynamic throughout the dining space. The custom-designed black wood dining tables featured hinged tabletop sections and swiveling vertical supports in order to be collapsed.
Robert Truitt (Executive Pastry Chef of the Altamarea Group) + Brian Sullivan (Pastry Chef at Osteria Morini of the Altamarea Group), Neill Seltzer, Jesse Simunovich
Event Manager: Malir Burks
Project Interns: Runu Das + Harper Sibley
Performance Team: Halima Adams, Vittorio Peluso, Devan Harlan Simunovich
Choreography: Anya Klepikov