The McCormick Arts Council at the Keturah's recent Dinner with the Masters focused on the life and art of Paul Gauguin and included a dinner with a French Polynesian flair and a punch with pineapple juice.

The McCormick Arts Council at the Keturah has capitalized on a fun way to educate, inform and entertain the community about masters in the art world.

The MACK recently hosted one of its Dinner with the Masters events in MACK Park, highlighting Paul Gauguin.

The ticketed dinners involve local performance enthusiasts who take the roles of the featured artists. Performers share about the artist's life, art and cultural influences.The evenings start with cocktails and are followed by a meal.

According to information at biography.com, Gauguin was a French painter and sculptor of the 19th century who is noted for his use of color and imagery of Polynesian women.

Since Gauguin spent time living and working in Tahiti, that locale inspired the recent Dinner with the Masters menu. It included Polynesian punch, fancy green beans and oven Kalua pig.

Many traditional Tahitian dishes of fruits and meats are cooked in underground earthen ovens, but the addition of the liquid smoke to the oven Kalua pig recipe lends a smoky flavor straight from the kitchen oven, so you don't have to dig a pit in the backyard. Tahiti also boasts a number of international cultural influences in addition to French.  

To learn more about this and other programs through the MACK, visit mccormickarts.org. Next up is the fall Art Trot on Friday.

Dinner with the Masters 


1 three-pound pork butt

1 1/2 teaspoons liquid smoke

2 1/4 teaspoons Hawaiian salt, sea salt or kosher salt

Preheat oven to 350 to 400 degrees F. Pierce pork butt all over with carving fork or score it with a knife. Rub salt and liquid smoke into meat. Place pork fat side up in a roasting pan or deep casserole dish. Cover and roast in oven for 2 1/2 to 3 hours. Remove pork from pan and shred with two forks. Serves 6.



2 tablespoons teriyaki or soy sauce

1 tablespoon honey

1 tablespoon butter

1 1/2 pounds fresh green beans (preferably slender ones)

2 slices bacon

1/2 cup bell pepper (red, yellow or orange) cut into strips

1/2 cup onion, sliced into thin wedges

In a small bowl, stir together teriyaki sauce, honey and butter. Fill a bowl with cold water and ice cubes. Bring a large pot of water to a boil. Place beans in boiling water and cook four to five minutes or until beans are bright green. Drain beans in a colander and plunge them into ice water. Drain again and set aside. (This step can be done in advance.)

In a skillet, cook bacon until crisp. Crumble and set aside. Saute bell pepper and onions in hot bacon fat for 2 minutes. Add beans and crumbled bacon to the skillet. Add the teriyaki or soy sauce and toss gently. Serves 8. (Omit bacon from cooking steps and recipe for those with dietary restrictions regarding pork.)


Polynesian Punch

1 gallon pineapple juice

6 ounces lime juice

2 quarts vodka

2 quarts lemon-lime soda

1 quart brandy

1 quart tonic

ice cubes to chill

Mix all ingredients in a large punch bowl.