A Trio in Four Courses constructed a fictional Italian restaurant around a table for two diners and one waiter. The table—built by Allan Wexler
@allanwexlerstudio and Åke Strömer
@stromermutroniks — operates as both furniture and apparatus: a stage for sound, service, and exchange. Dining was repositioned as performance, and performance is embedded within the rituals of the meal.
At the table, two dining percussionists—Jessica Tsang and Amy Garapic
@j.tsang @amygdrums —performed four five-minute compositions by Matt Evans.
@matt_evans_online circulated between roles, delivering each course while acting as server and third percussionist. Plates, food, utensils and service become compositional material. Each course generated its own absurdist, minimalist score, emerging directly from the act of eating.
A four-course Italian meal was prepared by Jen Monroe
@badtaste.biz – served to both performers and an audience of invited diners. Cocktails and wine by Arley Marks / MAMO
@arleymarks @mamo.nyc accompanied the meal. The event unfolded as a tightly choreographed sequence of food, sound, and attention—collapsing distinctions between a restaurant and a stage.
The conceptual wellspring for A Trio in Four Courses is “A New Futurist Cookbook,” a project conceived by Allan Wexler
@allanwexlerstudio and Michael Yarinsky
@tangible.space as a direct response to the 1932 Futurist Cookbook, a manifesto of culinary innovation by F. T. Marinetti. Publishing in Spring of 2027, the book seeks to harness the provocative energy, the emphasis on innovation, and the multi-sensory focus that characterized historical Futurism, but works to redirect these potent methods towards contemporary aims: broader awareness, inclusivity, and a thoughtful re-evaluation of our relationship with food.
Location:
@102franklintribeca
Photography by Claire Esparros
@claireesparros
Editing by
@jffmsmri