April 3, 2010
6:00 - 10:00 PM

"The material used for the furniture, place settings and decor are either recycled, biodegradable or borrowed. The students have designed four dining tables using recycled cardboard and live cherry blossom branches. The setting is an inside hanami (a traditional Japanese cherry blossom viewing party). We will be enjoying delicious, local, sustainable food served on clear glass and wood platters along with infused wines and fruit sorbet." MFA Interior Design 1st year students

The sustainable temporary environment for the dinner was realized by 1st year MFAID student:
Rebecca Amponsah, Greg Diedrich, Danielle Epstein, Carlos Fernandez-Dieppa, Beliz Gorgul, Anne-Mette Krolmark, Silvia Maffei, Patrick McNaughton, Catherine Murphy, Aiko Nishioka, Wes Williams.

The Temporary Interior Workshop was led by artist Helen Quinn.
Aftertaste sustainable dinner menu was thoughtfully prepared by guest chef Amy Chaplin. All foods were locally sourced.