We intentionally walked the bread as HOT as possible at the same time the dance piece climaxed, with a bit of the red pepper spread already on the Frena. As the dancer cooled down, servers followed with the chilled garlic toum spread.

This communal course was an invitation to reflect on how different elements of a dish can become greater than the sum of their parts.

Inspired by the (universal?) practice in Michelin kitchens to taste test each element of a dish before opening doors, the audience and dancer tasted through elements together and had a dance about each one - culminating in the presentation of the final dish and a dance sequence inspired by every taste.

Embracing the idea of letting things fall into place (very woman like, very settled, very relaxed) and the beauty of nature’s past, chef and I were inspired by snowfall.

This piece used a heavy sense of theatrics, held bits of movement from every piece I’d staged publicly in New York, and closed with a table-side snowfall.