The Dutch collective Steinbeisser was born in 2009 and is based in Amsterdam. Their “Experimental Gastronomy” project orchestrates collaborations between renowned chefs and artists, to build up one-of-a-kind culinary experience.
Rice with assorted condiments from chef Corey Lee – Benu, served on a reassembled broken plate by FeltFat
Pastry chef Stephanie Prida (Manresa) setting Garden Herb Sorbet and Bitter Cacao on shovel plates by Joe Pintz.
Cabbage, Potato, Chanterelles, Walnut, Lovage from chef Daniel Patterson (Coi) served on a slab-drop plate by Luke Shalan.
Contemporary cuisine completely plant-based united to provocative design where artists experiment new ways to enjoy food with different cutlery and dishware. The challenge is that one of reconsidering preconceptions about the relationship between tableware and the user. Objects belonging to our daily life but that with their modified shapes turn our approach to food and force us to find the right time to savor a dish as well as life.
Team of chef David Kinch (Manresa) serving “Petit Farcis” Pepper and Tomato on a sculptured walnut spoon by Julian Watts.
Eggplant, Shiitake, Sesame Leaf from chef Corey Lee (Benu) served on a landscape plate by Mitch Iburg.
Croquette, Bulgar, Purple Kale from chef Daniel Patterson (Coi) served in a knob bowl by Virginia Scotchie.
Ceviche of Fruits and Vegetables with Flowers from chef David Kinch (Manresa) served on a landscape plate by Erica Iman.
Air-dried Hachiya Persimmons (Hoshigaki) served on a big cake plate from culinary artist Andrea Blum.
“Petit Farcis” Pepper and Tomato from chef David Kinch (Manresa) served on a sculptured walnut spoon by Julian Watts.
During an exclusive dinner at the Montalvo Arts Center in Saratoga, northern California, the Steinbeisser collective invited the renowned chefs from the Bay Area, David Kinch (Manresa ***), Corey Lee (Benu***) and Daniel Patterson (Coi **) to serve a seven-course dinner for sixty guests to eat with set of cutlery and dishes specially created by twelve artists invited to not follow the normal rules of usability, in a purely antithesis of efficiency and functionality.
Chefs Daniel Patterson, David Kinch and Corey Lee during Steinbeisser’s Experimental Gastronomy at the Villa Montalvo in Saratoga, California.
Guests at Villa Montalvo, Saratoga, California -Photography by Eric Wolfinger.
The New Yorker filmed this short documentary “An experimental feast, plated by artists to amuse and confound” during the evening that tells us about the path of the collective among “out-of-the-comfort-zone” guests, a bit confused but also fun.
Transformed antique sterling silver cutlery by Brian Weissman.
Steinbeisser has also opened Jouw an online shop where you can buy a collection of very unique cutlery and tableware accessories created by more then 25 artists. More art and beauty than functionality.
All photos Steinbeisser