Southern Intentions is an art and dining project created to draw metaphors between the act of making and seeing art to the act of preparing and enjoying a meal. The collaboration is between printmaking artist Adrienne Lichliter from Texas, potter Brent Pafford from South Carolina and chef Lindsey Byrd from Louisiana. Our intention is to bring nonchalance and generosity to the art viewing process through southern cuisine. With their ticket, diners receive a lovingly prepared meal, a set of handmade ceramic pieces made specifically for the dish and a limited edition lithographic print generated from the greasy residues of the food. Additionally, during the dinner each of the artists briefly introduces his or her process. These components not only develop interaction between our work and our guests, but interaction between what is prepared, what is enjoyed and finally from what is created in response to those interactions.
Each event has a different location and a host. This role of the host is integral in driving the aesthetic and mood of the dinner, allowing for each iteration of Southern Intentions to be a unique experience.
Adrienne Lichliter is a native Dallas printmaking and paper artist. She received her MFA from Clemson University in 2014 and has a Bachelors of Arts in Art History and Art from Southern Methodist University. Currently she lives in Dallas working in the newly founded P I C N I C Studios and teaches printmaking at University of North Texas. Her work has been shown throughout Texas and the United States as well as abroad in China, Japan and Egypt. She has been a resident artist at The Kala Art Institute in Berkeley CA, at 100 West in Corsicana TX, Canadian residency Artscape and Zygote Press in Cleveland. She has presented her signature wood lithography process at the Southern Graphics Council International Conference and continues to travel teaching the unique process at print shops and schools across the country.
Byrd was born and raised in Louisiana and fell in love with soul food extremely early in life. At the age of 4, she was already standing on top of kitchen stools making roux for gumbo. She graduated from the California Culinary Academy in San Francisco in 2011, and went on to complete externships in Paris, France working in 3 different restaurants including Le Chateaubriand. Since then, she has lived in Mexico, Texas and California working in restaurant kitchens, as a private chef, catering for music production companies, and teaching cooking classes. She started an organic bicycle powered Popsicle company, "The Popcycle" which she currently still owns and operates out of Santa Cruz, CA. Lindsey quickly realized that she wasn't fulfilled in the culinary industry unless there was a direct connection between herself and the diner, and firmly believes that food is medicine especially when prepared with love and intention. She is currently studying Ayurveda at the Mount Madonna Institute in Watsonville, CA so that she may truly begin to heal people through food.
Brent Pafford is a farm raised South Carolinian who currently calls New Orleans, Louisiana home. He received his BFA from Winthrop University and completed Clemson Universites MFA program. He is currently working at Tulane Universities ceramic studio while creating a diverse body of work for retail, special projects, and exhibitions. His work has been shown throughout the United States and Canada. He has been presented a number of prestigious awards including the Professors Merit Award at NCECA's National Juried Student Exhibition and second place at The Clay Studios Marge Brown Kalodner Exhibition in Philadelphia. Brent also received Clemson Universities Professional Enrichment Grant and a College of Arts and Humanities Graduate Research Grant, presented at 2014 NCECA Conference, and held an adjunct professor position at Greenville Technical College.
A Note From The Artists :
The project came about very organically. As friends we saw how our art forms overlapped. Me, Adrienne, with my interest in unintended marks and experimental printing processes, Brent with his pots evoking user experience through tactile surfaces and laid back forms, and Byrd with her insistence on forging a relationship with those she serves. We felt we could take these pursuits and create an encompassing experience for ourselves and for others. The Southern Intentions dinners create an opportunity to break down the distance between the artists and the consumer. Our methods are revealed in short talks throughout the dinner, passing down our practice like a side of collard greens. It is a time for sharing. Doing this in the setting of a shared meal only seemed natural.