Steinbeisser's Experimental Gastronomy

featuring chefs David Kinch, Corey Lee, and Daniel Patterson

Sunday, September 25, 2016, 6PM

TICKET PRICES : $700 per person (includes biodynamic wine OR juice pairing)

VENUE: Historic Villa

Service fees may apply and are non-refundable.
Montalvo donor discounts are offered on select events; donors, please Log In to access special ticket prices.
David Kinch
Photo: Nick Vasilopoulos
Corey Lee
Daniel Patterson
Handcrafted tableware by Sergey Jivetin
Handcrafted tableware by Julian Watts

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“In an age of ever-increasing speed, the dinner table is the perfect place to slow down and share food that is made with integrity and purpose. Serving sustenance in handmade cutlery and vessels not only amplifies our experience, it allows us to develop a deeper relationship to food and with one another.”— Steinbeisser co-founder Martin Kullik

Coming this fall, Montalvo is proud to host the US premiere of “Experimental Gastronomy” presented by the Dutch creative collective Steinbeisser. For this unique dining event, renowned Bay Area chefs David Kinch, Corey Lee, and Daniel Patterson will come together to create a delicious plant-based menu with locally grown organic ingredients. To heighten the culinary adventure, the meal will be served on dishes and with cutlery crafted by some of the country’s most innovative decorative artists. The event will be a truly unique experience that not only showcases contemporary cuisine at the highest level, but also puts design, gastronomy, and nature in an exciting and inspiring context.

Vegan compositions by chefs David Kinch, Corey Lee, and Daniel Patterson

David Kinch, chef at 3 Michelin star Manresa; Corey Lee, chef at 3 Michelin star Benu; and Daniel Patterson, chef at 2 Michelin star Coi; join forces for this vegan dining extravaganza. Their style is unmistakable: clear and elegant, courageous and cheerful, an expression of contemporary creativity. For this occasion, the three chefs will be using exclusively plant-based (vegan) ingredients sourced from organic or biodynamic farms in California. Manresa’s Pastry Chef Stephanie Prida will be in charge of the dessert creation, while Manresa’s Jim Rollston, Benu’s Yoon Ha, and Coi’s Mark Mendoza will curate the wine pairing.

Tableware to enchant and confuse

Twelve different artists and designers have been invited to create the tableware for the dinner. Inspired by nature, their extravagant cutlery and dishes are created out of wood, clay, earth, metal, sand, stone, and porcelain. Their curious and fearless approach adds another surprising dimension to the culinary experience. The artists include: Wynn Bauer & Nate Mell of Felt + FatErin DailyJessica HansMitch IburgErica ImanSergey JivetinBen MedanskyToshiaki NodaJoseph PintzLuke ShalanVirginia ScotchieJulian WattsBrian Weissman

Experimental Gastronomy

Steinbeisser challenges the contemporary eating culture. Founders Martin Kullik and Jouw Wijnsma have spent the last four years organizing avant-garde culinary evenings in Amsterdam, Berlin, Frankfurt, and (for the first time ever in 2016) Switzerland. Each event is a unique experience where celebrated chefs and international artists come together to realize a one-of-a-kind creative, gastronomic happening.