Cooking up art that’s good enough to eat

The Art of Food is returning to Sotheby’s on Feb. 10 with even more star power.

Claus Meyer, the co-founder of Copenhagen’s world famous Noma restaurant — and the culinary force behind Grand Central’s upscale Agern and adjacent Great Northern Food Hall — is hosting the event where 25 top chefs create dishes inspired by different works of art.

Chefs planning to participate include Angel Ramos of Candle 79; Dominic Rice of Amali; Andy D’Amico of restaurants including Nice Matin and 5 Napkin Burger; Todd Mitgang of Crave Fishbar; Alexandra Shapiro of Flex Mussels; Mark Strausman of Freds at Barneys; and Fabian Gallardo of La Esquina.

VIP tickets are $195 and include an early access hour. The first 50 VIP guests will receive signed copies of Meyer’s book, “The Nordic Kitchen.”

The foodie/art event, now in its third year, is sponsored by Our Town and NewYork-Presbyterian. Forget blinis and crème fraiche. Zuma has launched a new Japanese take on champagne and caviar — just in time for the holidays.

Corporate executive chef Oliver Lange and sushi executive chef Kwang Kim have created traditional and matcha-flavored Japanese rice crackers and a house-made tofu — a light and creamy Japanese take on crème fraiche — and fresh yuzu flavors to create their extravagant appetizer, with Oscietra Sturia Grand Cru caviar and Krug Grand Cuvée champagne.

Stay for an extravagant sushi meal, and end it with their dessert platter filled with fresh fruit, sorbets and a banana caramel ice cream concoction.