Very soon chefs will be able to join artists in savoring the joys of Robert Rauschenberg’s onetime redoubt on Captiva Island, Florida thanks to a program from the Rauschenberg Foundation that aims “to integrate the culinary arts as a creative discipline into the artist residency program, provide more healthful meals for the artists-in-residence, and implement sustainable food practices,” according to a news release. Applications must be submitted no later than August 1, 2016.
The project was created by New York chef Heather Carlucci, and Shuna Lydon, a Brooklyn chef, is currently serving as the pilot chef-in-residence for the program. More from the foundation:
The Chef-in-Residence program aligns with the Foundation’s focus on environmental conservation and stewardship, stemming from Rauschenberg’s own longstanding commitment to the environment and to Captiva Island—where he lived and worked for 40 years—as well as his keen interest and aptitude in the kitchen.
T: The New York Times Style Magazine checked in with Lydon, and shared the following about the sort of meals she has been making using local ingredients:
She will whip up a Southern-style brunch of biscuits and gravy with peach galettes one day, and a Thai-inspired meal of smoky charred eggplant with yuzu and soy with peanut-topped sesame noodles the next. She can pick the mangoes from Bob’s trees and use them in a black-rice salad, or turn a local calabash squash into a warmly spiced, coconutty soup.
Mangoes from Bob’s trees!