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  1. Production & Strategy
  2. Programming & Entertainment

Pink Line Project Stages Unconventional Dinner With Barton Seaver, Storytellers

D. Channing Muller
August 10, 2011

The Pink Line Project, a Web site and lifestyle company focusing on the underground arts and culture of Washington, hosted the second installment of its Cuisine Contra dinner series on Monday night at the Textile Museum. The event began as a way to bring a different form of dining and culture to the city.

“We don’t always have to eat food in a traditional way and know where we’re going or what the menu is. We just go because its fun,” said Philippa Hughes, the project's so-called "chief creative contrarian," who noted the event’s location had previously been kept secret until it had to be delayed from its originally planned date in June. “It makes you think in a different way [about food and life].”

The contrarian dinner experience launched on Valentine’s Day with chef Mike Isabella. The company tapped another local chef, Barton Seaver, to participate this time, with his signature eco-friendly and sustainable dishes prepared by 42° Catering Services. The night began with a private reception and book signing in the museum’s garden for 38 guests who purchased the $125 V.I.P. tickets. Bartenders served the party’s signature cocktail, the Honestly Naked Truth, made with sponsor Nude Vodka’s spirit and guests’ choice of four Honest Tea flavors. 

An additional 32 guests joined for dinner, which took place on the museum's back lawn. JML Marketing and Communications designed the dining area with round tables draped in white linens and topped with small lanterns and succulent plants in the center. Tiki torches lined the perimeter of the space.

Various entertainment acts took place between each of the courses including folk band BanjerDan’s Danger Band and the Glade Dance Collective. In an effort to promote discussion among guests, Hughes enlisted two storytellers to each share a favorite food memory from their lives. Seaver also spoke to guests about his perspective on sustainable food and how he’s helping to preserve the world’s oceans.

A portion of the proceeds from the evening were donated to DC Greenworks, a nonprofit that provides eco-friendly roofs on residences and businesses in Washington.

E21227standalone
Photo: Ben Droz
The night began with cocktails in the back garden of the museum.
The night began with cocktails in the back garden of the museum.
Photo: Ben Droz
Storyteller Danny Harris setup a mock-photo shoot in the gazebo during the reception with guests posing at a green-inspired dinner table set with plates full of rocks, sticks, and leaves. The photos are being compiled into a digital short video.
Storyteller Danny Harris setup a mock-photo shoot in the gazebo during the reception with guests posing at a green-inspired dinner table set with plates full of rocks, sticks, and leaves. The photos are being compiled into a digital short video.
Photo: Ben Droz
Seaver signed copies of his book For Cod and Country during the V.I.P. reception.
Seaver signed copies of his book For Cod and Country during the V.I.P. reception.
Photo: Ben Droz
Passed hors d'oeuvres included a Japanese-inspired enoki mushroom and snow pea gyoza.
Passed hors d'oeuvres included a Japanese-inspired enoki mushroom and snow pea gyoza.
Photo: Ben Droz
42° Catering Services served Campari tomato with tuna nicoise during the reception.
42° Catering Services served Campari tomato with tuna nicoise during the reception.
Photo: Ben Droz
Guests used compostable and recyclable plates, cups, and flatware.
Guests used compostable and recyclable plates, cups, and flatware.
Photo: Ben Droz
White parasols dotted the dining area.
White parasols dotted the dining area.
Photo: Ben Droz
Two dancers from the Glades Dance Collective fully encased in white spandex performed at the beginning of dinner.
Two dancers from the Glades Dance Collective fully encased in white spandex performed at the beginning of dinner.
Photo: Ben Droz
BanjerDan's Danger Band performed throughout the reception.
BanjerDan's Danger Band performed throughout the reception.
Photo: Ben Droz
Storytellers shared their favorite food memories in an effort to spark discussion among diners.
Storytellers shared their favorite food memories in an effort to spark discussion among diners.
Photo: Ben Droz
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