Atlantic Center for the Arts is thrilled to present an evening of artistic and culinary inspiration.
ACA Exposed | Saturday, November 2 | 6 PM – 9:30 PM
ACA Main Campus | 1414 Art Center Avenue | New Smyrna Beach
|Atlantic Center for the Arts is excited to present a memorable evening of artistic and culinary inspiration! Experience the inspirational power of poetry and the arts with a performance by newly appointed United States Poet Laureate and ACA Master Artist, Joy Harjo, and her internationally-acclaimed collaborators. Savor the creations of award-winning chefs during an evening of culinary delight and an captivating performance at ACA Exposed, Saturday, November 2, from 6:00-9:30 PM. Individual tickets are $125 for ACA Members; $150 for Non-Members; and there’s a limited capacity.
ACA is thrilled to announce that Heather McPherson, 2019 Beacon Award recipient and former food editor and multimedia journalist for the Orlando Sentinel, and Chef Hari Pulapaka of Cress Restaurant in DeLand will once again team up and will include several of Central Florida’s premiere chefs in this unforgettable evening! Hari is a four-time semifinalist for the James Beard Award for Best Chef South and a two-time nominee for Food & Wine Magazine’s The People’s Best New Chef.
Since our founding, Atlantic Center for the Arts and its mission have been made possible by your generous support. You have helped thousands of artists, of all ages, to explore, to experiment, and to expound on their ideas. Proceeds from ACA Exposed will allow us to continue our mission of supporting the artists who come to our residencies from around the world, and through the 250+ free community programs that we offer.
ABOUT THE ARTISTS
In 2019, Joy Harjo was appointed the 23rd United States Poet Laureate, the first Native American to hold the position. A member of the Muscogee Creek Nation, she is a poet, musician, and author. Her collection of poetry, Conflict Resolution for Holy Beings, made the short list for the Griffin International Prize and was named the American Library Association’s Notable Book of the Year. Her most recent collection, An American Sunrise, debuted this August. Joy’s awards include the prestigious Ruth Lilly Poetry Prize from the Poetry Foundation for lifetime achievement, the Wallace Stevens Award from the Academy of American Poets, and a Guggenheim Fellowship, among many others. Her memoir, Crazy Brave, won several awards, including the PEN USA Literary Award for Creative Non-Fiction.
Larry Mitchell is a Grammy award-winning producer, engineer and performer who has toured the world playing guitar with well-known artists including Tracy Chapman, Billy Squier, Ric Ocasek and Miguel Bosé. As an artist, he has released 9 solo records and received a San Diego Music Award for best pop jazz artist. As a producer-engineer, Larry has received 26 New Mexico Music Awards in various categories from pop, adult contemporary, rap, rock, country and Native American. He received a Grammy Award for producing, engineering and performing on “Totemic Flute Chants” by artist Johnny Whitehorse, who is better known as Robert Mirabal of Taos Pueblo. Larry is currently touring with his own trio as well as with Native artists Shelley Morningsong, Dawn Avery, Joy Harjo and Robert Mirabal.
Molissa Fenley founded Molissa Fenley and Company in 1977 and has since created over 85 dance works during her continuing career. Molissa is a Guggenheim Fellow, a Fellow of the American Academy in Rome, a Fellow of the Bogliasco Foundation, a two-time recipient of support from the Asian Cultural Council to travel to Japan, and a two time recipient of the Bessie Award for Choreography. Both with her company and as a soloist, she has performed throughout the United States, Canada, Mexico, South America, Europe, Australia, India, Indonesia, Japan, Korea, Singapore, Taiwan and Hong Kong. Molissa was an ACA Master Choreographer in 1996 and again in 2009. Molissa will be a Guest Collaborator In-Residence with Joy Harjo for residency #175 this October.
ABOUT THE CHEFS
Chef Hari Pulapaka, Cress Restaurant, Deland
Chef Hari Pulapaka has been nominated four times for a James Beard Best Chef award, has a Ph.D. in Mathematics and is also an active, full-time tenured Associate Professor at Stetson University. Hari is an author, sustainable food system advocate, and chef/co-owner of Cress Restaurant for over a decade. Chef Hari has been featured at the prestigious James Beard House on six occasions and is scheduled to make his seventh appearance on March 19, 2020.
Chef Bram Fowler – The Old Jailhouse Restaurant and Bar, Sanford
Born and raised in South Africa, Chef Bram discovered his passion for creating food at a young age and traveled the world inspired by cuisine. As the owner of the renowned Journeys Restaurant, Fowler was a three-time winner of the Chef Challenge Competition at Le Cordon Bleu College of Culinary Arts, was awarded “Best Overall Restaurant in Orlando”, “Best Independent Restaurant” and named one of Central Florida’s “Top Chefs”. Chef Bram was honored to be featured at the prestigious James Beard House in 2014. In 2017, Fowler took on the role of Executive Chef and Director of Operations of The Old Jailhouse. Opened since this February, the 1890 jail building transformed into a chef driven, full-service restaurant and bar with a focus on “Sun Belt” cuisine. It just recently claimed it’s spot as #2 Best Seminole County Restaurant in the Orlando Magazine 2019 Best of ORL issue.
Chef David Moscoso – Third Wave Café and Wine Bar, New Smyrna Beach
Executive Chef David Moscoso is a professional member of the James Beard foundation program and Smart Catch Leader for the state of Florida. He is one of the founding Authors of the Portland Pact and member of the Blue Ribbon Taskforce for the Monterey Bay Aquarium focusing on sustainability. He specializes in traditional Mediterranean and fresh Coastal Cuisine. Third Wave Café and Wine Bar of New SmyrnaBeach has been featured in Southern Living Magazine, Orlando Weekly, Daytona Beach News Journal, and most recently, Passport Winter Park Magazine featured Chef for his sustainability efforts and up and coming cuisines. Third Wave was also voted Future Maker by the Blue community consortium, the United Nations specialized Agency on world Tourism UNWTO and featured on their global websites. Chef David’s menu contains some of the best ingredients from all around the world.
Chef Serge Sorese, Mon Delice French Bakery, New Smyrna Beach
Serge Sorese is the owner and Chef at Mon Delice French Bakery. A native of France and son of restauranteurs, he discovered his culinary skills early in life. Since 1992 he has bee
n serving authentic French tastes including pastries, bread, pies and cakes to locals and visitors alike.