Opening Dinner: What's Left in the Remaking
Opening Dinner: What’s Left in the Remaking
A ticketed dinner at CUE organized in partnership with Off-Menu, presenting food by chefs Annie Cheng, Srishti Jain, and Shauna Saneinejad.
Date: Thursday, November 6th, 2025
Time: 6:00–10:00 pm
Tickets: Sliding scale, $50–$250 (see here and below)
Join us in the gallery for a special dinner event in collaboration with Off-Menu to celebrate the opening of What’s Left in the Remaking, a group exhibition and a benefit initiative that brings together the work of thirty NYC-based alumni artists and mentors of CUE from over the past decade. The event and exhibition raise crucial funds for CUE’s deeply relational and robust model supporting emerging and underrepresented artists at a moment of urgent risk.
Tickets are available on a sliding scale from $50 to $250. The true cost of the event is $100 per person, not including sponsorships, in-kind donations, and staff labor. This evening is a benefit supporting CUE Art at a time of need. We ask that you contribute at the level that feels most meaningful and accessible to you.
The event will offer a collaborative meal by three emerging chefs in three courses, with drinks included. Vegan and vegetarian items will be offered.
Capacity is limited and tickets are available on a first come, first served basis. The event will be a standing, cocktail style format—not seated. If you require an accommodation, please request upon purchasing your ticket or reach out to rsvp@cueartfoundation.org.
See the full list of participating artists here.
About the Event Partner
Off-Menu is an independent, community-driven magazine exploring the world of food and drink with a focus on storytelling. Through intentional visual narratives, we aim to highlight the people working behind the scenes–producers, chefs, baristas, front of house, back of house and beyond.
About the Chefs
Annie Cheng
Srishti Jain is a Californian-Indian author, recipe-developer, and pastry chef. Her first cookbook, Make It Plant Based!, was released by Artisan in Spring 2025, and focuses on the produce-forward nature of Indian and Californian cooking. She is known for her supper clubs and pop-ups in San Francisco, New York, London, and beyond, as well as her work as a chef at various New York restaurants. She lives in New York with her fluffy black cat, Clam.
Shauna Saneinejad is the culinary producer and food artist behind Joon Eats, focused on connecting cultures and communities through dinners and edible tablescapes for both brands and individuals. She has collaborated with Diane von Furstenberg, J. Crew, Maryam Nassir Zadeh, MAC Cosmetics, Care of Chan, and more. Her personal project, Joon Dinner, tells the story of the brand’s beginnings and purpose. Her German-Jewish grandfather (on her mother’s side) taught her how to make pickles. Her Iranian-Muslim grandmother (on her father’s side) made torshi (Iranian mixed pickles). Both embraced the merging of families—and their pickling styles merge in Joon Eats’ Persian Pickles. Joon Eats’ goal is to remind diners that we have the capacity to live together, from all origins, when given the opportunity to learn from one another.
Support
Drinks for this event are generously sponsored by Drink Dio, De Soi, Màkku, Mai Vino, and Villbrygg.
Related Exhibition
To learn more about What’s Left in the Remaking, a group exhibition and a benefit with NYC-based alumni artists and mentors of CUE, see here.
