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LET THEM EAT ART
FUNDRAISER

Janice Coffman - Mint Tea Jane Mudd - Peaches and Goblets Mark Hylton - Dinner
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Let Them Eat Art!

Thursday, April 3, 2014
6-9pm
at the CAL Gallery

illustration

Love food? Love art? Come and see how they pair up in the hands of the experts. We’re throwing a fun, extra evening during the Appetite show, which is also a wee fundraiser for CAL. Yay!

We’ve invited some of our best local chefs to choose a work in the show as an inspiration for a platter of tapas-style food. At Let Them Eat Art! you can see the art, meet the chefs, and MOST importantly, see what inspiration tastes like. Yum!

Tickets cost $35 per person. Tickets are limited to 100, so reserve your space early! Email by Friday, March 28, 2014.

Buy tickets via PayPal >>

Ticket payments, or donations in lieu of attendance, can be made by check.

Please make checks payable to Columbia Art League and send to:
CAL
207 South 9th Street
Columbia MO 65201

Credit card payments can also be made over the phone: 573-443-8838.

Let Them Eat Art Featured Chefs
 

Chef Jeremy BowlesChef Jeremy Bowles
Room 38 Restaurant & Lounge

Jeremy Bowles, born and raised in Rolla, MO, graduated from the University of Missouri-Columbia with a bachelor's degree in hotel and restaurant management in 2004.

From there Jeremy went on to cook for a variety of restaurants around town, learning under each chef and taking his progress with him. As kitchen manager of the former Forge & Vine, Jeremy decided he was ready to write his own menu, and, in August of 2008 opened Room 38 Restaurant & Lounge. Since, Jeremy has wowed Columbia with an eclectic menu offering a wide variety of creative plates for any palate.

Chef Laura EstesChef Laura Estes
The Farmer's Daughter

Laura Estes started cooking professionally as a personal chef in private kitchens and continues to cook weekly for First Christian Church. Her commercial kitchen, The Catering Kitchen, is located in the village of Cherry Hill where she prepares her catering and sells family-friendly meals. Her catering business is the Farmer’s Daughter.

As a true Farmer’s Daughter, she specializes in unique and seasonal menus sharing her homemade heirloom recipes and creating customized menus for individual tastes. Laura provides buffet receptions, in home dinner parties, boxed and buffet corporate lunches, breakfasts, frozen family meals, and fresh take-away specials weekly. The Catering Kitchen is located in the village of Cherry Hill, 2011 Corona Suite 101 – 446-1823.

Chef Ian HeckartChef Ian Heckart
Jina Yoo's Asian Bistro

Jina Yoo’s Asian Bistro is thrilled to announce Ian Heckart as its new Executive Chef. Heckart is one of Columbia’s youngest and freshest chefs. A Columbia native, Heckart began working in a restaurant at the age of 16. Eventually realizing his interest and talent in the art of cooking, he immersed himself in creating a career in the restaurant industry.

Heckart uses his creativity and experience as a line cook to create dishes inspired by Italian, Asian and American cuisines. He strives to learn something new each day and challenges himself to continuously hone his skills.

Through hard work and dedication, Heckart hopes to master his skills as a chef and possibly open his own restaurant.

Chef Mike OdetteChef Mike Odette
Sycamore

A lifelong Midwesterner and longtime Missourian, Chef Mike Odette fell among restaurant people after dropping out of college, where he had been studying Chemical Engineering.

He began work in a garde manger position at Café Europa under the tutelage of the late Bob Rappold. At Europa and Europa bakery, Chef Odette learned his way around a restaurant kitchen and discovered the pleasures of the convivial table. “For a small-town Missouri boy, in those days before the internet, Food TV and celebrity chef culture, all I had were cookbooks… James Beard, Julia Child, Barbara Kafka… those were my teachers….”

Later, during a nine-year tenure at Columbia’s celebrated Trattoria Strada Nova, he worked his way up from line cook to head chef, helping that restaurant become a mid-Missouri favorite throughout the 1990s.

Following a five-year stint as cook and counterman of the legendary and historic Booches pool hall, chef Odette, with partners Amy Barrett and Sanford and Jill Speake, opened Sycamore in 2005.

Sycamore, which honors the farmers, foragers and ranchers of Missouri with simple and seasonal rustic fare, quickly drew attention and great reviews as a champion of market-driven “Missouri bistro” cuisine. In 2009, Chef Odette was honored as a semi-finalist for the James Beard Awards’ “Best Chef, Midwest.”

Chef Trey QuinlanChef Trey Quinlan
Trey Bistro

Trey Quinlan was born and raised in Columbia, MO. In 2003, he was the first student at the Columbia Career Center to place first in the Skills USA Culinary Arts State Competition. From there he went on to receive his associate's and bachelor's degrees at the Culinary Institute of America in Hyde Park, NY.

He has worked in kitchens all over New England as well as the Republic of Ireland. He helped open Sycamore in 2005 and bleu Restaurant and Wine Bar in 2008. While at bleu, Trey took over as executive chef where he was able to help shape the restaurant into the success that it is today. He was nominated for Inside Columbia Magazine that year and has been nominated every year since. In May 2010, Trey moved on to open Red & Moe where he focused on local sustainable cuisine. He was awarded 2nd place in the Mid-Missouri Taste of Elegance in 2010 and 3rd place in 2011.

When Red and Moe closed in March, 2012, Trey decided the timing was right to develop his own twist on the Italian bistro and opened a new restaurant on North 9th Street at the former site of Trattoria Strada Nova and Red & Moe.

Trey Bistro features an eclectic variety of options within each seasonal menu. Seasonal selections feature local and/or organic ingredients versatile for all appetites including vegetarian, vegan and gluten-free alternatives. In addition to Trey’s amazing cuisine preparation and execution, is the bistro's unique bar. Open after the kitchen closes, the bar is complete with craft beer, artisanal spirits, handmade syrups and fresh-squeezed juices. Whether you order the usual drink or try a daring new concoction, Trey has something to offer every individual.

Chef Matthew RobertsonChef Matthew Robertson
Blufftop Bistro at Les Bourgeois Vineyards

Matthew Robertson has recently taken on a new and exciting role as Executive Chef of the Blufftop Bistro at Les Bourgeois Vineyards after having been an employee since 2009.

Matthew has been working in kitchens since the age of 15 and credits his extensive knowledge of food to hard work with talented mentors. Growing up in Southern Missouri, his grandparents were the first to expose him to the world of food. They taught him the culinary traditions of their homelands in the Czech Republic and Italy. He went on to learn from the finest chefs in the Midwest.

Through the years, Matthew's passions have focused on food culture as well as charcuterie and fermentation arts.

Chef Mark SulltropChef Mark Sulltrop
44 Stone Public House

Mark Sulltrop has provided Mid-Missouri with quality-based, innovative, traditional, and contemporary American Cuisine for over the past twenty years.

His culinary approach draws heavily from his diverse experience, and by consistently practicing time-honored culinary techniques. Mark has a wide variety of distinct experiences which affords him the knowledge of the particular tastes of the region and an intimacy with its local ingredients. He has worked at a pizza place, sports bars, hotels, independent full-service restaurants, a private club, a winery and a bakery & café while executing various food service operations & catered events. The diversity of recipes, ingredients, techniques and people he has encountered fortify his ability to produce great dishes efficiently and consistently.

Mark is the Executive Chef and co-owner of 44 Stone Public House, where he leads the culinary team with an emphasis on positive attitude, good culinary principles, quality-driven food production and creative collaboration. Mark’s extensive experience in the food service industry has afforded him the opportunity at 44 Stone to not only create unique dishes but to execute a complete restaurant experience with his direction and leadership in mind.

 

Chef Kyle DeMars
bleu restaurant & wine bar

Chef Craig Hindelang
Holiday Inn Executive Center

Advanced Culinary Arts Student Jacob Knerr
Columbia Area Career Center

Chef Jimmie Petsel
House of Chow