An Installation by Gordon Matta-Clark

One of the earliest supporters of pay-what-you-can restaurants will make his mark in the food world again, decades after his lifetime, via the Campus Kitchen at St. Louis University at an event June 5.

The Contemporary Art Museum St. Louis came to coordinator Jenny Bird with a unique idea for a fundraiser/community event: the museum would gather Gordon Matta-Clark enthusiasts, an artist known for his abandoned building cuts and deconstruction, open up its exhibitions, gratis, and invite local food purveyors for demonstrations and cooking activities.

So what the cost of event? A suggested $5 donation – or flour, oil, or vinegar, if attendees have it on hand.

The event, which runs 1 p.m. to 4 p.m., is titled “Art/Food” and presented in conjuction with the closing of Gordon Matta-Clark’s exhibit: Urban Alchemy and the opening of the Comtemporary’s Great Rivers Biennial.

Matta-Clark opened a restaurant, simply termed “Food” in 1971, entirely managed and staffed by artists. It quickly became a gathering spot for local artists with an open kitchen mentality.

In the spirit of Matta-Cark, the museum will serve the public with cooking activities (think beer brewing and s’more making) and food samples through local chefs, including: Aaron Teitelbaum, Herbie’s Vintage ’72, Josh Galliano, Monarch Restaurant; Anthony Devoti, Five Bistro; and John Judy, L’Ecole Culinaire.

The event  is sponsored by Fitz’s Root Beer, the Mountain Valley Water Company of St. Louis, and Slow Food St. Louis.

Hungry for more? Attend the event, feast your eyes, and help feed.

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