3. Cooking Workshop and Dinner: Art on Science

Entrée
Roasted bacon, onion-coffee-mustard gravy
Registrations by Phone Only

$75/$115

Plat de Résistance
Veal scaloppine, coffee-bourbon sauce and mashed potatoes
SOLD OUT

$75/$115

Desserts
Tuscan trifle
Registrations by Phone Only

$75/$115

About this Event

Join us in the Center's charming kitchen for a café-themed cooking workshop. We will prepare three dishes inspired, flavored, and composed of coffee. The workshop will be led in English by Jérôme Bergère, Maître d’Hôtel and General Manager of the restaurants La Voile and 1855 Bar à Vins.

Attendees will elect to help prepare the entrée, the plat de résistance, or the dessert.

During the evening, featured contributors to the show Art on Science, 26 Études, Colin Orians and Michelle Samour will take us on a journey through the coffee industry and its challenges, opportunities, and global dynamics as participants enjoy the meal they crafted.


On the Menu for the Evening

Entrée (Roasted bacon, onion-coffee-mustard gravy)

Plat de Résistance (Veal scaloppine, coffee-bourbon sauce and mashed potatoes)

Desserts (Tuscan trifle)


About Michelle Samour

Michelle Samour is a multimedia artist whose work explores the intersections between science, technology, and the natural world and the socio-political repercussions of redefining borders and boundaries. Samour resides in Boston, Massachusetts and is a Professor of the Practice at the School of the Museum of Fine Arts at Tufts University.









About Colin Orians, Ph.D

Dr. Orians is interested in Global Change Biology, with particular emphasis on climate change, species invasion, and sustainability of natural and agricultural ecosystems. By integrating physiological, chemical, isotope techniques and theory, his team strives to elucidate patterns, identify mechanisms, and anticipate future threats.

Our Sponsors

This event is made possible thanks in part to:

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