"A rotating roster of chefs—Mabou Mines one night, Philip Glass’s ensemble on another, vegetarian dancers on a third—performed at their centrally located stove and prep tables for the surrounding audience of diners. Even the dishwasher was deliberately sited within the space—a moving, breathing, expressive human dishwasher, not a machine. "
"...more explicitly artistic moments of FOOD, its guest-chef dinners, which Matta originated. Sunday nights were the time for these meals, and while some cooked up straightforward, edible fare—Rauschenberg served homemade chili—others took a more experimental approach, crafting dishes that were often more food for thought than food for eating. One infamous Matta meal, called “Alive,” included hard-boiled eggs hollowed out and filled with live brine shrimp. Another, the “Matta Bones” dinner, cost four dollars and featured oxtail soup, marrow bones, stuffed bones, frog legs provençale, and potroast bones; afterward, Hisachika Takahashi drilled holes through the bones and strung them together, so that diners could wear their leftovers home. On another occasion, Takahashi, who worked as an assistant to Rauschenberg, crafted beautiful paintings out of food plates. Mark di Suvero proposed—but never realized—a sculptor’s dinner to be served through the front windows by crane and eaten with screwdrivers, hammers, and chisels.17 Bob Kushner remembers a red-and-green dinner, where red sauce was served on green pasta and pesto on red pasta, but not who cooked it. Other guest chefs included Michael Goldberg, Donald Judd, Richard Landry, Italo Scanga, Keith Sonnier, Joan Shapiro, and Yvonne Rainer."