Calendar of Events

FOOD FOR THOUGHT
March 5 
12:30 – 2:30 pm

Free and open to the public, no RSVP required. Complimentary tastings.

Ever wonder what contemporary art tastes like? Find out at Food for Thought – CAM’s monthly program featuring creative, art-inspired tastings by a local chef.

This month Hollyberry Catering will present a tasting of traditional flavors, with a contemporary, modern twist.  In the spirit of the exhibition Richard Aldrich and the 19th Century French Painting, in particular the pairing of his works with early modern paintings from the collection of the Saint Louis Art Museum, guests will begin their culinary experience with crab rangoon in wonton trumpets. These delicacies feature the conventional creamy goodness of crab rangoon, but are presented in a visually stunning baked wonton cone with a vegetable garnish. Next Hollyberry will explore a new twist on a traditional lunch-time staple, the chicken salad sandwich.  Hollyberry adds a unique and delicious balsamic dressing to this classic, which is sure to delight every artist’s palate.

To finish the tasting, Hollyberry Catering pays homage to the museum’s second exhibition, Manon de Boer’s Between Perception & Sensation. Just as Manon de Boer crafts portraits that depict the relationship between sound and image, Hollyberry Catering finishes its selections with a culinary delight that explores and re-defines the traditional concepts of taste and image. The red velvet cupcake pops guests will savor pair the traditional richness of a red velvet cake and cream cheese icing, with the whimsical nature of a lollipop. This one-of-a-kind treat delights both the sense of taste and sight.

Afterwards, stick around for an exhibition tour with Cole Root, CAM Exhibitions Manager, where you will see the connection between the culinary dishes you just enjoyed and the works by CAM’s current exhibiting artists.  Then, bring out the artist in you with a hands-on workshop led by local artist Ken Wood.

Food for Thought is presented in partnership with Sauce Magazine.