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Fried oysters at Granite Hill, the Philadelphia Museum of Art’s restaurant
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THE ART OF FINE DINING
by Daniel Grant



The San Francisco Museum of Modern Art has the same type of staff found at other major museums -- a director, curators, registrars, conservators, security staff and art handlers -- but it also now has a pastry chef. Caitlin Williams Freeman, a former co-owner of the prized San Francisco café Miette, is now working at SF MOMA, "creating desserts that pay homage to works in the museum without copying them."

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