ar t
food MEETS
Tying menus to exhibits,
performances, movies
and other leisure-time
activities benefits both
foodservice and the
entertainment venue.
By Robert Wemischner
IMAGINE eating a multicourse
dinner in a townhouse in 18th century
Paris. Intricately decorated silver tureens
reflect the candles on the table, there
are chandeliers overhead and sconces
on the walls. Now, fast-forward to the
present, and enjoy a meal inspired by
that period.
Foodservice companies of all sizes are
drawing inspiration from art exhibits,
movies and even baseball and video
games. Good marketing? You bet, for
both sides of the equation.
PARIS TO LA
Jim Dodge is director of specialty
culinary programs at Bon Appétit
Management Company, Palo Alto, Calif.,
which operates foodservice venues at
J. Paul Getty Museum’s Getty Center,
Los Angeles, and Getty Villa, Malibu,
Calif. Under his leadership, special
menus are created and implemented,
This rabbit ballotine with stone fruit and
forest mushrooms pays homage to Tim
Burton’s “Alice in Wonderland,” included
in a retrospective of Burton’s work at the
Los Angeles County Museum of Art.
