Dinner Series

A series of unique culinary events hosted by Kemper Museum's Café Sebastienne, taking place throughout the year under the guidance of Chef Rick Mullins.

Fermentation

Join us Saturday, March 2, to 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.
 
Click here to reserve your seat for the free public event.

Sponsored in-part by the Hall Center for the Humanities and The Commons at the University of Kansas.
 
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.
 
Price: $65 per person – SOLD-OUT
*price includes dinner and gratuity; online fees apply
(approximately $5.50 per ticket)

Click here to purchase your Dinner Series ticket for this event.
 
About our hosts/collaborators:
 
Sandor Katz is a food writer, DIY food activist, and author, based in Tennessee. He experiments widely with fermentation, encourages at-home exploration, and promotes the consumption of live-culture foods. Katz extols the health virtues of fermented foods, which he personally uses as part of his treatment for AIDS. His 2012 book, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World, received a James Beard award and was a finalist at the International Association of Culinary Professionals. In 2014, he received the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance.
 
S.E. Nash is a visual artist and food fermentation experimentalist. A fermentation residency with Sandor Katz in 2014 was the initial catalyst to create sculptures that interact with vessels of fermented foods. Nash was born in Memphis, TN, in 1980, and received an MFA in painting from Yale University in 2005 and a BFA in painting from the University of Tennessee, Knoxville in 2003. In 2017, Nash was a panel presenter at the inaugural Food, Feminism, and Fermentation conference at McGill University in Montreal, and from 2016–2018 was a Charlotte Street Foundation Studio Resident. They are currently the William T. Kemper Visiting Assistant Professor in Painting at the Kansas City Art Institute.

Chef Rick Mullins is the executive chef at Café Sebastienne. Mullins was raised in the Kansas City area and has worked in multiple kitchens of Bread and Butter concept restaurants, The Nelson-Atkins Museum of Art, and Bluestem. Prior to his arrival at Café Sebastienne, Mullins held the position of Chef de Cuisine at Gram & Dun on the Country Club Plaza where he was responsible for cultivating and maintaining relationships with local farmers and purveyors, something he is excited to be carrying forward at Café Sebastienne.