Calendar of Events

Tuesday, December 9, 2014

Tour: 6:30 pm / Dinner: 7:00 pm
$75; $50 for members. Limited seating.

Purchase Tickets

In partnership with Chef Cassy Vires of Home Wine Kitchen, CAM presents a tour of the museum followed by an intimate four-course meal inspired by current exhibition Mel Chin: Rematch

Vires says of the exhibition, “The way Mel Chin looked to food and agriculture to solve current issues spoke to me greatly. As a chef, I of course think food can fix all of life’s problems. But there is a history behind how food grew a society, so I have decided to focus on foods indigenous to our area. The sense of history that you get when viewing the Funk and Wag [installation] just solidified that decision for me.”

Seating is limited; reserve your space early! Special thanks to Feast Magazine and the Culinary Institute of St. Louis at Hickey College.


Menu

First Course:
Black walnut bread with pawpaw butter & elderberry jam paired with Elderberry Spritzer

Second Course:
Cushaw bisque with Missouri pecan brittle 

Third Course:
Foraged mushrooms with corn mush, poached egg, and hickory smoked salt paired with Chaumette Chambourcin

Fourth Course:
Braised rabbit with juniper berries, sorghum, wild greens, and groats paired with Spiced Brandy Muscadine

Fifth Course:
Persimmon pudding with fresh cheese curds, wild ginger, and honey comb paired with Honey-Ginger Cocktail


Chef Cassy Vires, Executive Chef & Owner, Home Wine Kitchen
Chef Cassy received her culinary training in Houston, Texas, at the Art Institute. There she gained an appreciation of American cuisine as a true melting pot of cultures, traditions, ingredients, and techniques. Since then, she has put her talent to work as a chef, instructor, and food writer. During her time at the Viking Cooking School, she was able to expand her technical knowledge while also finding a way to adapt classic techniques to the home cook. Since then, she has been teaching regular cooking classes at Vom Fass, Dierbergs, Clayton Farmer’s Market, and Kitchen Conservatory and has used the same philosophy as a monthly award-winning columnist for Feast Magazine, for which she was nominated for a James Beard Award. She has also been named one of America’s “Eight Chefs with Hidden Talents” by Zagat and nominated for the “People’s Choice Best New Chef” by Food & Wine Magazine. Her knack for recreating dishes people know and love comes across on her ever-changing menu as she re-imagines American classics.