Norton Art Gallery was a banquet for the senses on Jan. 26. Great chefs have always known that the best dishes are a feast for the eyes as well as the palate. Chef Blake Jackson from Drake Catering and Whisk Dessert Bar chose works from five galleries throughout the museum and devised specific dishes to evoke the senses. In the Origins of Western Art Gallery, the chef conjured up the spirit of ancient Egyptian pieces with a dish of Cumin Spiced Sous Vide Pheasant, seared and glazed with fig and currant preserves and served on Baladi Pita. Remington and Russell’s cowboys and Indians in the Icon and Iconographer Gallery would salivate alike over the chef’s Tanka-me-a-lo, a buffalo stew made with pasilla chilis and cilantro. These and the chef’s other three dishes were joined by a cash bar from Wine Country Bistro. Jazziana provided music. – Mary Ann Van Osdell