Steinbeisser Experimental Gastronomy
In September of 2016 Steinbeisser's "Experimental Gastronomy" came to the US for the first time. This unique event took place at Montalvo Arts Center in the foothills of the Santa Cruz Mountains, and had an impressive cast of chefs, artists and incredible coordinators. Renowned Bay Area chefs David Kinch, Corey Lee, and Daniel Patterson created an entirely plant-based menu using locally grown organic and biodynamic ingredients. Luke was invited, alongside a highly talented group of artists, to create dishware (and cutlery) designed uniquely for the event.
Steinbeisser delivered an experience that showcases contemporary cuisine at the highest level, while acting as the catalyst for the intersection of design, gastronomy, and nature in an exciting and inspiring context. It was an absolute honor to take part in this spectacular event. Select dishware and cutlery, designed by many of the contributing artists, can be purchased on JOUW STORE. For inquires about Luke's contribution (slab dropped dishware) please contact lshalan@gmail.com.
Many thanks to all who came together to make "Experimetal Gastronomy" come to life;
Steinbeisser Manresa, Benu Restaurant, Daniel Patterson, Coi Restaurant, Mark Mendoza, Stephanie Prida, Brian Weissman, Erin Daily, Sergey Jivetin, Erica Iman, Nathaniel Mell, Wynn Bauer, Felt+Fat, Jessica Hans, Joseph Pintz, Mitch Iburg, Virginia Scotchie, Demeter USA, Consulate General of the Netherlands in New York, Eric Wolfinger.
"Wire Nut Grid" 9 1/2"x 9 1/2"x 3/4"
Image taken by Eric Wolfinger • Cabbage, Potato, Chanterelles, Walnut, Lovage prepared by David Patterson
"Bolt Circle" 13"x 13"x 1"
Image taken by Eric Wolfinger • Cabbage, Potato, Chanterelles, Walnut, Lovage prepared by David Patterson.
Luke designed over 60 unique dishes. Each dish was designed with the intention of creating surfaces to serve food on using Luke's slab dropping process and a selection of objects ranging from wire nuts to a full table setting.
