Explore the art of fermentation with food writer, activist, and author Sandor Katz; artist and food fermentation experimentalist S.E. Nash; and Café Sebastienne Executive Chef Rick Mullins.
The evening will begin at 6:00 p.m. with a free panel discussion and Q&A with our hosts and collaborators in the atrium of Kemper Museum of Contemporary Art. Complimentary kombucha sampling will be available, courtesy of Tea-Biotics. Doors open at 5:30 p.m.
A multicourse dinner will immediately follow, held in the Café Sebastienne Courtyard at 7:00 p.m. Featured natural wines, beers, and ciders will also be available for purchase. Tickets must be purchased in advance.
Sponsored in-part by the Hall Center for the Humanities and The Commons at the University of Kansas.
Free Admission
Phone: 816-753-5784
Email: communications@kemperart.org
2019/03/02 - 2019/03/02
Additional time info:
A multicourse dinner will immediately follow, held in the Café Sebastienne Courtyard at 7:00 p.m. Featured natural wines, beers, and ciders will also be available for purchase. Tickets must be purchased in advance.
Kemper Museum of Contemporary Art
4420 Warwick Blvd, Kansas City, MO 64111
FREE