50 works by women artists inspired by 50 women chefs & restaurateurs

Public Reception: Thursday, March 29, 5:30 – 7 pm

  • Lot directly behind Textile Center
  • Lots at 3018 University (2 doors east) and 3300 University (3 blocks east).
  • $3 Parking in the lot at 2813 4th Street SE, Minneapolis 55414 (1 block north of Textile Center at 4th St and 29th Ave SE)

Reception small bites courtesy of Red Stag Supperclub, and their Clubroom & Courtyard, and chocolates courtesy of Chocolat Céleste

Thursday, April 26, 12 – 1:30 pm
Art Speaks: Artists in the Kitchen
4 artist/chef teams gather for a panel discussion
Moderator: Stephanie Hansen • Jenny and Rachel Breen • Mecca Bos-Williams and Carmen Gutiérrez Bolger Lynne Rossetto Kasper and Carolyn Halliday • Brenda Langton and Shelly Mosman ($15 / $10 members).

Being on a team for Artists in the Kitchen is to begin to understand how an artist actually works, to be part of that process. I’m beginning to think of it as walking into a room you’ve never been in before, yet it’s totally familiar in so many ways and not in others. That’s because it’s partially about your own work and then discovering the visions and processes of the other person there, the artist.” —Lynne Rossetto Kasper

Beginning December 27, 2017, 50 all-women artist/chef-restaurateur teams met to join forces in an innovative partnership whereby chefs are inspiring the artists to produce new artworks, culminating in the exhibition. ]To honor the mission of Textile Center, each of the artists is incorporating a textile process, material, or sensibility in their completed work. Recognizing the abundance of local culinary and visual art talent of Twin Cities-area women, “this invitational exhibition forges a new partnership that celebrates the work of women artists in both the art studio and culinary worlds.”— Artists in the Kitchen Organizers.

Artists in the Kitchen premieres in conjunction with the 25th anniversary of Women Chefs & Restaurateurs (WCR) national conference, Women Speak: Curating the Future of Food from April 21-23.

Co-presented by: