Spring 2018: April 27 - May 6

Art of Food 2018

We Are Still Accepting Applications for Art of Food!   Apply Here!

What is Art of Food, and how can I be involved?  (Deadline is March 30)

In the fall of 2015, ArtWeek launched the “Art of Food” in celebration of the creative culinary community. Each season since then, we’ve tapped the innovative genius behind the hospitality and restaurant sectors. Partner restaurants feature a special ArtWeek menu item (drink, appetizer, dessert, sandwich, prix fixe meal, etc.) inspired by a piece of art, a favorite album or song, artist or arts group. With “Art of Food” nothing is off the table! We look forward to spotlighting the Culinary Arts with you during ArtWeek!

Need inspiration? Check out our Art of Food Gallery of past participants!


Chef Anthony Dawodu recreates Fernand Leger’s “Les Disques”

“Put the Lime in the Coconut” dedicated to Harry Nielson

“Inspired by Dali, called “Life is Bitter…at the End” created by Rory Caviness *