A multi-sensorial live performance: part-ritual, part-celebration, part-installation, and part-dinner by critically acclaimed multidisciplinary artist duo Ximena Garnica and Shige Moriya. Commissioned by HERE and co-produced with LEIMAY, A Meal explores our deep connection with food—where it comes from, what we eat, and who we share it with.

This two and a half hour immersive experience takes you through a series of vignettes across HERE’s building, where you’ll partake in the act of eating together, witness performances by mythological creatures, and encounter offering songs and evocative sound/video movement installations. The layered work features handmade organic tableware, crafted artifacts, and evocative images and dances, all resonating with our post-industrial relationship with food and the Japanese and Colombian roots of the co-creators.

For A Meal, Ximena and Shige bring together new and long-time collaborators to their LEIMAY Ensemble, alongside guest performers, composers, and vocalists. These include Masanori Asahara, Krystal Copper, Derek DiMartini, Mar Galeano, Peggy Gould, David Guzman, Dayeon Jeong, Maitlin Jordan, Akane Little, Thea Little, Juan Merchan, Denisa Musilova, Synead Cidney Nichols, Polina Porras, Carolina Oliveros, Irena Romendik, Jeremy D. Slater, and Drew Sensue-Weinstein. Join us for a memorable journey that celebrates food, culture, and community.

Our meal will include arepas and aburi sushi; tamales and chimaki; hot pot (Shabu Shabu Style); dessert and drinks.

• Arepas: Corn flour (gluten-free), salt, olive oil, with optional salsa verde made with cilantro and salsa amarilla made with mango.
• Aburi Sushi Salmon: Sushi rice, quinoa,millet, flamed seared wild salmon with mayonnaise, garlic, tamari, and orange balsamic vinegar sauce.
• Aburi Sushi Beets: Sushi rice, quinoa, millet, flamed seared beets, shallot, vegan mayonnaise, and tamari with orange balsamic vinegar sauce.
• Tamales: Corn masa flour (gluten-free), bell peppers, carrots, jackfruit, green peas, onion, potato, scallion, and parsley, rolled in plantain leaves.
• Chimaki: Sweet rice, burdock, carrot, hijiki (seaweed), konnyaku noodles ( konjac root vegetable/glutten free), and ginger, rolled in bamboo grass leaves.
• Hot Pot: A variety of mushrooms, green vegetables, and glass noodles (potato starch). Option to add wild salmon or shabu-shabu beef at the table.
• Dessert: Rice, papaya, sugar cane, cloves, cinnamon, and anise.
• Drinks: Tea made with pineapple, peppermint, sugar cane, cinnamon, and cloves. Option to add sake will be offered.

In Person Event