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  1. Catering & Design
  2. Food Trends

Museum of Contemporary Art Combats Midwinter Funk With George Clinton's Funk

Jenny Berg
February 9, 2012

"Midwinter Funk?" asked the cover of the invitation to the Museum of Contemporary Art's ArtEdge gala, which took place Saturday night. The invite opened to reveal photos of artist Nick Cave's Soundsuits dancing against electric hues of yellow, pink, and orange, and text encouraged patrons to "get out of your midwinter funk and celebrate ... with an evening of art, food, and funk." Some 600 guests decided to do just that, and the gala raised more than $1 million.

With a performance from George Clinton and Parliament Funkadelic—and, of course, an appearance from the Soundsuits—the evening was designed to "celebrate the incredible programming of the Museum of Contemporary Art and all the important people who support us," said Gina Crowley, director of special events and rentals. "We also wanted to create an event that would wow the guests and rightfully represent the creative and unique style and programming of the [museum]."

For the first time, the cocktail reception and after-dinner concert took place in a heated tent in the museum's Sculpture Garden. Inspired by Clinton's music and Oscar Tuazon's plastic-wrapped installation on display in the atrium, Bill Heffernan of HMR Design Group created an "electric plastic" look for the cocktail reception.

With support from Event Creative, Heffernan employed shiny plastic walls and a cellophane ceiling embedded with color-changing lights. The effect, he said, was like a "unique and dynamic light show" set in a "plastic ice box." Wolfgang Puck Catering prepared appetizers with a loose "electric soul food" theme, and the famous chef himself mingled with guests as they tried his appetizers, which included lobster hush puppies and crab cakes with cornmeal crust and green tomato remoulade.

Dinner took place in the atrium, where clear, shrink-wrapped dining tables were embedded with LED lights that changed colors. Served on clear plates, the menu items were bathed in blue-and-pink lights throughout the meal, which made for "an electrified dining experience," Heffernan said. Down the center of the tables were 50 illuminated frames that Heffernan referred to as "light planes."

To signal the end of dinner, servers distributed spiked sweet tea, and the Soundsuits reappeared to usher guests back into the tent. By that time, "the plastic ice box from cocktails [had been] transformed into a hot technicolor dance place featuring George Clinton," Heffernan said.

As the band played, passed treats included push-up coconut cream pie. Tiered dessert stands held Southern-inspired cakes, and an old-fashioned jerk soda station doled out root beer floats and other ice cream-based drinks. In the lounge areas, guests found bottles of Svedka vodka, shot glasses, and grab-and-go funk concert attire: sparkly gold and silver bow-ties.

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Photo: James Prinz Photography, Chicago/ Courtesy of Nick Cave and the Jack Shainman Gallery, New York
The cocktail hour took place in a heated tent covering the museum's sculpture garden.
The cocktail hour took place in a heated tent covering the museum's sculpture garden.
Photo: Robert Carl
HMR Design Group designed the tent, working with Event Creative to put forth 'a unique and dynamic light show' against a slick, white backdrop, said HMR creative director Bill Heffernan.
HMR Design Group designed the tent, working with Event Creative to put forth "a unique and dynamic light show" against a slick, white backdrop, said HMR creative director Bill Heffernan.
Photo: Robert Carl
The tent, which Heffernan described as a 'plastic ice box,' had a cellophane ceiling and luminescent plastic walls.
The tent, which Heffernan described as a "plastic ice box," had a cellophane ceiling and luminescent plastic walls.
Photo: Robert Carl
At the back of the tent, a glowing, spherical chandelier made of plastic hung above a white, semicircular bar.
At the back of the tent, a glowing, spherical chandelier made of plastic hung above a white, semicircular bar.
Photo: Robert Carl
Wolfgang Puck Catering serviced the event, and Puck himself attended the gala. Though he did take some time to mingle with guests, the famous chef was busy in the kitchen for most of the evening.
Wolfgang Puck Catering serviced the event, and Puck himself attended the gala. Though he did take some time to mingle with guests, the famous chef was busy in the kitchen for most of the evening.
Photo: Rick Aguilar Studios
Passed appetizers included pierogi with potato, sauerkraut, and apple creme fraiche. Another tray held lobster hush puppies with giardineira remoulade. The menu had a loose 'electric soul food' theme, inspired by the evening's performer George Clinton.
Passed appetizers included pierogi with potato, sauerkraut, and apple creme fraiche. Another tray held lobster hush puppies with giardineira remoulade. The menu had a loose "electric soul food" theme, inspired by the evening's performer George Clinton.
Photo: Rick Aguilar Studios
Appetizers also included sweet potato crepes filled with duck confit with jalapeno, pear, and sage salt.
Appetizers also included sweet potato crepes filled with duck confit with jalapeno, pear, and sage salt.
Photo: Rick Aguilar Studios
During the cocktail reception, dancers dressed in Soundsuits from artist Nick Cave shimmied through the crowd and playfully interacted with guests. The suits are made with fabric, plastic, metal, hair, and other materials that make sounds when rubbed together.
During the cocktail reception, dancers dressed in Soundsuits from artist Nick Cave shimmied through the crowd and playfully interacted with guests. The suits are made with fabric, plastic, metal, hair, and other materials that make sounds when rubbed together.
Photo: James Prinz Photography, Chicago/ Courtesy of Nick Cave and the Jack Shainman Gallery, New York
The colorful characters made swishing sounds as they moved through the crowd.
The colorful characters made swishing sounds as they moved through the crowd.
Photo: James Prinz Photography, Chicago/ Courtesy of Nick Cave and the Jack Shainman Gallery, New York
Dinner took place in the Kovler atrium, which held long, clear tables embedded with color-changing LED lights. Down the center of the tables, illuminated frames created what Heffernan referred to as 50 'light planes.'
Dinner took place in the Kovler atrium, which held long, clear tables embedded with color-changing LED lights. Down the center of the tables, illuminated frames created what Heffernan referred to as 50 "light planes."
Photo: Rick Aguilar Studios
When conversing with tablemates, guests had the impression of speaking into mirrors.
When conversing with tablemates, guests had the impression of speaking into mirrors.
Photo: Rick Aguilar Studios
The first course was heirloom beets, poached pear, blue cheese, and citrus in a pomegranate puddle. It was followed by an entree of roasted chicken with wild mushroom spoon bread pudding, caramelized yams, chestnuts, and braised collard greens.
The first course was heirloom beets, poached pear, blue cheese, and citrus in a pomegranate puddle. It was followed by an entree of roasted chicken with wild mushroom spoon bread pudding, caramelized yams, chestnuts, and braised collard greens.
Photo: Robert Carl
After dinner, the Soundsuits—this time dressed as fantastical animals—reappeared to usher guests back to the tent for the after-party.
After dinner, the Soundsuits—this time dressed as fantastical animals—reappeared to usher guests back to the tent for the after-party.
Photo: James Prinz Photography, Chicago/ Courtesy of Nick Cave and the Jack Shainman Gallery, New York
George Clinton and Parliament Funkadelic performed after dinner as guests including Mayor Rahm Emanuel danced along.
George Clinton and Parliament Funkadelic performed after dinner as guests including Mayor Rahm Emanuel danced along.
Photo: Robert Carl
Event Creative handled the lighting and sound. For the concert, the 'plastic ice box from cocktails was transformed into a hot, technicolor dance palace,' Heffernan said.
Event Creative handled the lighting and sound. For the concert, the "plastic ice box from cocktails was transformed into a hot, technicolor dance palace," Heffernan said.
Photo: Robert Carl
A tiered dessert stand offered coconut cake with lemon layers, pineapple upside-down cake, and Savannah Coca-Cola chocolate cake. Elsewhere in the tent, an old-fashioned soda jerk station served Dreamsicles, Black Cows, and root beer, and Dark and Stormy floats.
A tiered dessert stand offered coconut cake with lemon layers, pineapple upside-down cake, and Savannah Coca-Cola chocolate cake. Elsewhere in the tent, an old-fashioned soda jerk station served Dreamsicles, Black Cows, and root beer, and Dark and Stormy floats.
Photo: Robert Carl
A tray with a 'Push-Up Pie Shop' theme had tubes filled with the ingredients of banana cream, sweet potato, and coconut cream pies.
A tray with a "Push-Up Pie Shop" theme had tubes filled with the ingredients of banana cream, sweet potato, and coconut cream pies.
Photo: Rick Aguilar Studios
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