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Let Them Eat Art!

Wednesday, May 20, 2015
6-8 pm
at the CAL Gallery


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 Feast 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, May 8, 2015.

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:
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 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 Ben Randolph Chef Ben Randolph
The Broadway

Ben Randolph has played a key role in the creation and design of The Broadway’s menus and in selecting a talented kitchen staff to execute it. A native of Columbia, Randolph previously worked as the executive chef at the popular Columbia restaurant, Trattoria Strada Nova, and most recently was executive chef at the Columbia Country Club.

An apprenticeship at Mélisse, a Michelin Guide award-winning restaurant in Santa Monica, Calif., helped Randolph refine his culinary expressions.

A certified chef de cuisine with the American Culinary Federation, Randolph has received numerous awards, including first place for the Covey Run Semillon Ice Wine Endless Possibilities Contest. He also was part of the 2003 Mid-West Iron Chef winning team.

Chef Eric SeidlerChef Eric Seidler
Broadway Brewery

Leading the innovative culinary team at Broadway Brewery is Chef Eric Seidler. Originally from Joplin Mo, he moved all around the mid west with his family. Later on in life he developed an appreciation for New American-style cuisine.

He studied Culinary Arts & Sciences and Restaurant Management at the Platt Culinary Institute in Oklahoma City. Combining his knowledge from all around the mid west, Chef Seidler continues to create distinct flavor combinations that celebrate authentic New American cuisine.

Chef Seidler believes in sourcing local ingredients. Locally grown produce, meats, and dairy from around mid Missouri purveyors play a major role in his menu development, for which he constantly seeks out the freshest and best ingredients.

In addition, Chef Eric Seidler reflects the Broadway Brewery team’s philosophy of involvement in using locally sourced food and the importance of supporting other local farms and businesses.

A suburb talent with experience in the culinary field, Chef Eric Seidler is committed to delivering great food and service to the Broadway Brewery patrons.

Student Chef Jacob KnerrStudent Chef Jacob Knerr
Columbia Area Career Center

Jacob is a third year student in the Columbia Area Career Center Culinary Arts Program.

He has taken Culinary 1, Culinary 2, Baking and Pastry, as well as, an Independent Study in Culinary Arts and Baking and Pastry. Jacob recently won the Missouri SkillsUSA Commercial Baking state contest, and he will be competing at the National Contest the last week of June in Louisville, KY.

Jacob has worked at Wine Cellar and Bistro and is currently a doughnut peddler at Harold’s Doughnuts in downtown Columbia.

Jacob plans to attend culinary school after graduation.

Student Chef Jacob VentrilloStudent Chef Jacob Ventrillo
Columbia Area Career Center

Jacob is a third year student in the Columbia Area Career Center Culinary Arts Program.

Jacob has taken Culinary 1, Culinary 2, as well as, an Independent Study in Culinary Arts. He recently competed in the Missouri SkillsUSA Culinary Arts contest where he placed 2nd.

Jacob has worked at Les Bourgeois Bistro in Rocheport as a line cook for over 2 years. Jacob plans to attend culinary school after graduation.

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 James LoweChef James Lowe
House of Chow

I am a born designer and foodie who values traditions and living experience. This is how I would describe myself in one sentence.

I am the third owner, and nephew of the original owner of House of Chow. Design and cooking are both very important elements in my life.

I grew up in a family with great success in the restaurant business since the late 70's. My parents and other family members are originally from mainland China and Taiwan.

After graduating from the University of Missouri, I had a long and successful career as an architectural designer for numerous high profile sports projects. I have now decided to move back to my home town, and take over the family business of House of Chow.

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 bachelors 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 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 associates and bachelors 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 and 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 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.