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Monday, May 13, 2013

Art and Food Join Forces at SFMOMA's Collaboration With Hip S.F. Restaurants

Posted By on Mon, May 13, 2013 at 12:15 PM

click to enlarge Ben Kinmont, chef Fabien Vallos, and sous-chef Jeremie Gaulin in front of the Chapeau Melon at the private dinner during On becoming something else, 2009; - BRUNO SERRALONGUE
  • Bruno Serralongue
  • Ben Kinmont, chef Fabien Vallos, and sous-chef Jeremie Gaulin in front of the Chapeau Melon at the private dinner during On becoming something else, 2009;

SFMOMA may be closing for renovations on June 2, but the it's not slacking on its well-established relationship between food and art in the meantime. In honor of the closing of the exhibit Ben Kinmont: Prospectus, the museum is partnering with restaurants like State Bird Provisions, Rich Table, Bar Tartine, Outerlands, Bar Jules, and Camino to create dishes inspired by the exhibit's exploration of artists who moved onto other professions. Dishes will pay tribute to subjects featured by Kinmont, like Lygia Clark, Hans de Vries, Jon Hendricks and Jean Toche, Raivo Puusemp, Laurie Parsons, Gretchen Faust, and Bridget Barnhart, and will be available on restaurant menus through June 12.

See also: Blue Bottle at SFMOMA Rolls Out New Artistic Desserts Ahead of Cookbook

Here are the menu items -- details are scant, but we'll share more as we get details, and let us know if you've eaten any of them.

Evan and Sarah Rich, Rich Table

Recipe title: The road that leads into the tunnel

Brett Cooper, Outerlands

Recipe title: Glazed young carrots, fresh curds, savory oats, eucalyptus honey

Jessica Boncutter, Bar Jules

Recipe title: The bee's knees

Nicolaus Bella & Courtney Burns, Bar Tartine

Recipe title: Stone soup

Stuart Briola & Nicole Krasinski, State Bird Provisions

Recipe title: Melting chocolate pistachio torte, honey & cayenne infused figs

Leif Hedendal, Dinner Discussions

Recipe title: Frozen rhubarb. Dandelion, strawberry, Kaffir lime, Thai chile, Vietnamese herbs, olive oil

Russell Moore, Camino

Recipe title: Consommé with bitter herb dumplings

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About The Author

Anna Roth

Anna Roth

Bio:
Anna Roth is SF Weekly's former Food & Drink Editor and author of West Coast Road Eats: The Best Road Food From San Diego to the Canadian Border.

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