Innovative food with a playful approach—seawater cocktails, honeycomb with almonds and apricots, living or fermented foods—reflects aspects of the museum itself.
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- News San Jose Mercury News
In the age of fine dining at museum cafés, the new Exploratorium pushes limits farther, by blurring the lines with the exhibits and extending the museum experience to the food.
- News Morning Call
Beginning in July, Lafayette College students will be eating more healthfully, mindfully, and sustainably, with its new food service provider, Bon Appétit Management Company.
- News Northfield News
Middle school students taste college life along with their creations with Carleton College cooking club, Firebellies.
- News Saint Louis Business Journal
Saint Louis Art Museum board reveals that Executive Chef Edward Farrow will manage the new Panorama restaurant opening inside the new $130.5 million East Building expansion.
- News Sauce magazine
Edward Farrow will be the executive chef behind Panorama, SLAM’s restaurant in the new wing that’s named for its views, and The Café, its lower-level upscale snack and coffee bar, and will oversee all operations. He comes from Phoenix’s Musical Instrument Museum.
- News Travel + Leisure
Our restaurants Terzo Piano at the Art Institute of Chicago and Provenance at the Cleveland Museum of Art are don’t-miss culinary experiences for art patrons.
- News Departures
Award-winning chef Tony Mantuano works with Mediterranean inspirations and local sourcing amid sweeping views of Millennium Park.
- News St. Louis Post-Dispatch
No formal announcement has been made yet, but the Phoenix New Times reported that Edward Farrow is heading to St. Louis. He last served as executive chef at Café at MIM, the Musical Instrument Museum in Phoenix. Both eateries are operated by Bon Appétit Management Company.
- News Motley Fool
In this multipart video interview, CEO Fedele Bauccio recounts his decision to leave a private company after a takeover and pursue his dream of making a difference in the institutional food service industry by introducing the concept of a chef-driven restaurant company.