Join us Friday, October 26th for the last culinary event of our 2018 season. Chef in residence, Gabriela Álvarez will create an immersive tasting of the various dishes she’s been experimenting with over the course of her three-week residency at Marble House Project. While in residency, Gabriela has focused on recipes that are a birthed from the African and Taíno diasporas, such as bacalaito and arroz con gandules. This is an extension of her cooking practice exploring identity and cultural preservation through food. 5:30pm, $65. The curated menu will feature local meats prominently, please contact Marble House with dietary questions.
Gabriela Álvarez is a chef and founder of Liberation Cuisine, which she created in 2014 with the intention of nourishing movements for social change with sustainable ingredients and practices. She began cooking after studying public health in academia for several years; the kitchen became her way to tackle inequalities in the food system, while maintaining a focus on individual agency and lineage. Her own relationship with food has served as a declaration of self-worthiness in a world that diminishes brown bodies as well as a point of connection to her Puerto Rican ancestry. Her menus are an exploration of her own identities and a reflection of the communities and collectives with whom she collaborates. Gabriela Álvarez is a chef and founder of Liberation Cuisine. She began cooking after studying public health in academia for several years. The kitchen became her way to tackle inequalities in the food system, while maintaining a focus on individual agency. Her own relationship with food has served as a declaration of self-worthiness in a world that diminishes brown bodies as well as a point of connection to her Puerto Rican ancestry READ MORE
