Join us Friday night at NOMA on June 15th from 5pm to 9pm for Where Y’Art?!
- 5pm to 8pm: Art Making Activity by Nina Nichols, artist-in-residence at A Studio in the Woods
- 5:30pm to 8:30pm: Music by Sarah Quintana
- 6pm: Lecture by artist, Katie Holten
- 7pm: Art You Can Eat: Artistic License: Cocktails Reinterpreted as Dessert – Edible Sazeracs, Mint Juleps, Brandy Milk Punch and more!: Brett Gauthier, Executive Pastry Chef, RBRG (Reservations requested)
- 7 – 7:15pm: Screening: ART21: Boundaries (Following the lecture by Katie Holten)
- 8 – 8:15pm: Screening: ART21: Balance
About Katie Holten
Katie Holten is a visual artist living and working in the world.
She grew up in rural Ireland and studied at the National College of Art and Design in Dublin and the Hochschule der Kunst in Berlin. In 2003 she represented Ireland at the 50th Venice Biennale. She is currently based in New York after undertaking a Fulbright Scholarship at Cornell University. Katie has had solo museum exhibitions at Dublin City Gallery The Hugh Lane, Dublin (2010), The Bronx Museum, New York (2009), Nevada Museum of Art, Reno (2008) and Contemporary Art Museum St. Louis (2007).
Katie is motivated by cultural, political and social circumstances. Through her drawings, sculptures, books and ephemeral actions she makes poetic alterations to the everyday. She is interested in creating works that contribute to an awareness of ‘place’ while reflecting the vulnerabilities implicit in everyday life. At the root of Katie’s practice is a curiosity with life’s systems. Her work is an ongoing investigation of the inextricable relationship between man and the natural world in the age of the Anthropocene.
About Sarah Quintana
Quintana grew up in New Orleans where live music is ingrained many aspects of daily life. She started guitar at age 12 and attended NOCCA as a jazz student under Kent Jordan in 2000. She is a Franklin grad, holds bachelor's degree in English Literature & French from Loyola University of New Orleans and received a CODOFIL scholarship to study in France. Her studies were interrupted in 2005, by Katrina. Quintana was directly affected, loosing friends and family members, her home and material possessions. She traveled all over the world and moved to France as a result of the storm. Quintana attributes her singing career to mal du pays, a longing to reconnect with her home, Louisiana.
Quintana has recorded three albums with The Moonshiners and a seven track demo of her original folk/jazz songs. Also in New Orleans, Quintana sings on Craig Paddock’s 2010 release, Merci and recorded with the Generationals. Quintana is a certified Hatha Yoga instructor, a kayak tour guide on Bayou St. John, a daughter of New Orleans and a believer in life. She is forever thankful to her teachers, patrons, friends, family, freedom fighters, muses, mistakes and music.
“Art in the Twenty-First Century” Season Six includes 13 profiles of artists from five continents gathered into four, one-hour thematic episodes: Change, Balance, History and Boundaries. Spanning the globe from Nigeria to New York City, from Beijing to Brazil, the programs reveal the artists at work and speaking in their own words as they demonstrate the power of art to alter perception, challenge convention, and change how we see the world around us.
Featuring the artists David Altmejd, assume vivid astro focus, Tabaimo, and Louisiana’s own Lynda Benglis.
Featuring the artists Rackstraw Downes, Robert Mangold, & Sarah Sze.
The screenings will follow the lecture by artist, Katie Holten.
About Art You Can Eat
Café NOMA presents Art You Can Eat, a 12-week summer series featuring the artful culinary creations of Ralph Brennan Restaurant Group chefs and special guests. Fridays from June 8 to August 24, 2012, at 7 PM, chefs from Café NOMA, Ralph’s on the Park, Red Fish Grill, café b, and Heritage Grill will lead an interactive, educational, and delicious cooking event celebrating NOMA exhibitions and the culinary arts of New Orleans.
Art You Can Eat is an interactive demonstration of the tips and tricks behind classic and contemporary cooking, mixology and presentation, with special emphasis on professional techniques made easy.
All programming is included with Museum admission.
Schedule subject to change.