Culture

Where Food and Culture Meet: Our Dinner at Miami's Art Basel

We had an epic dinner at Miami's Art Basel with chef Fredrik Berselius and artist Chris Doyle at the helm. Here are the highlights.
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Jordan M. with World Red Eye

To kick things off at this year's Art Basel event in Miami, chef Fredrik Berselius teamed up with artist Chris Doyle and Volvo for an epic night of food and culture. Berselius cooked an incredible meal; Doyle handled the decor with projection-driven art that highlights digital culture. Click through to see the evening's highlights.

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    It Starts Here

    The dinner, at Maps Backlot in Wynwood, was the toast of Instagram at #TasteWhatsNext.

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    Sneak Preview

    Berselius gave diners a preview of his soon-to-open restaurant in Brooklyn with the hors' d'oeuvres: roasted and dried carrots, blackberry, wild carrot ____ flowers.

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    Say Cheese

    BA editor in chief Adam Rapoport took a moment to pose with Volvo’s Edwina Walker-Wright and Carlos Rosso in front of one of Doyle's projections.

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    4/11

    Starting Strong

    For the first course, Berselius served a dish with potato cooked in butterfat and Finnish sustainable Carelian caviar, and whey.

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    In the Zone

    Berselius was all business as he plated the main course.

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    Edible Art

    Berselius brought out all the stops for the art-forward event in the form of the main course: squab roasted with preserved gooseberries, currants, wild leeks, and birch.

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    Where Food and Culture Meet

    Doyle and Berselius, taking a breather between courses.

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    8/11

    The Gang's All Here

    From left to right: Pamela Drucker Mann, publisher at The Food Inovation Group; Adam Rapoport, Bon Appétit editor in chief; John Militello, Volvo’s director of marketing innovation & strategy; chef Fredrik Berselius; artist Chris Doyle; and Eric Johnson, associate publisher at The Food Innovation Group.

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    9/11

    But Wait! There's More

    It just wouldn't be dinner without dessert—here, Berselius begins plating the colorful end to the meal.

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    10/11

    Not Your Average Dessert

    A little bit savory, a little bit sweet: Berselius served a tart and sorbet with dried mushrooms, blueberry, and spruce (from the juniper to the birch to the spruce, it was a very Scandi evening).

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    Jordan M. with World Red Eye
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    One More for the Road

    Everyone lingered at the table—and with such a beautiful setting, it's easy to see why.

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