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New "Anti-Restaurant" in Portland

Tricia Martin | Eating is Art

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Tricia Martin

Tricia Martin is an eating designer, writer, and founder of Taste Matters, an eating design studio. As a designer, she uses food to communicate stories, ideas, or messages. The tastes and textures in your mouth, the act of chewing or feeding, the sights, sounds, smells and colors of the foods we eat are all integral to what she considers and plays upon in her designs. It is through these sensory experiences that she weaves a story or a message into what it is we are eating and how we are eating it.

Tricia has a B.A. in urban planning from The University of Cincinnati’s school of Design, Art, Architecture, and Planning (DAAP) and an M.F.A. from the Pacific Northwest College of Art (PNCA). When she is not thinking about, talking about, or creating food concepts, she spends her time riding her bike, blogging at Eating is Art, and teaching yoga. She also recently published a book Eating Design. You can find out more about her book in our store.

More articles from this author:

• Why Eating Design?
• The Favorite Series #1: Lacie Davis

A few weekends ago, I hosted and created the first of what I hope to become a regular thing: Portland Secret Suppers. I worked with a chef from San Francisco, Leif Hedendal, to put on this secret event for about thirty people.

Here is the original posting advertising the dinner:

Leif is a major contender in the movable feast scene of San Fransisco working with Mission Street Food, Sunday Food and Wine, Open Restaurant, The Secret Cafe, and Noise in my Kitchen, and organizes Secret Dinners and Dinner Discussion. He a self-educated chef who worked at Imprevist and Silenus in Barcelona before returning here to cook at such establishments as Greens Restaurant, Citron and Chez Panisse.

Tricia is pioneering the field of Eating Design here on the West Coast, creating food-based experiences that consider the action of eating from seed to waste. Founder of Taste Matters, an eating design studio here in Portland where projects range from working in public schools, creating experiential dinners, and orchestrating individual “memory meals”. Tricia uses food to communicate stories, ideas and messages, exploring taste and all the facets that go into the experience of eating.

For the actual dinner, continue to the next page >>