This Uptown cocktail is served at the Roof
Garden Café and Martini Bar in conjunction with the Metropolitan Museum of Art’s
Anthony Caro sculpture exhibition.
An exhibition devoted to the solar system at the Hayden Planetarium, American Museum of
Natural History, was the inspiration for these cookies.
with references to Burton films. An “Edward
Scissorhands”-inspired dish is razor clams
in a black pool of squid/olive broth with a
polenta island. An “Alice in Wonderland”
White Rabbit with Tea is set in a mushroom
forest. Dessert is a “Willy Wonka”-esque
sweet with rivers of chocolate.
with the opportunity to learn, to stretch their
knowledge and keep their jobs challenging
and exciting,” DiPrima says.
VIDEO GAMES TO “WICKED”
Stephen DiPrima, president of recreation
and leisure services for Gaithersburg, Md.-
based Sodexo, says foodservice must align
with the mission of the institution. Unlike in a
corporate dining venue, which caters to the
same customers every day and, therefore,
changes menus often, in a museum venue,
the menu doesn’t need to vary. So when
staff can collaborate on special menus, “it’s
a win-win situation, providing employees
The opportunities for profitable tie-ins
are driving contract feeders in creative
directions. An exhibit on the history of video
games at Chicago’s Museum of Science
and Industry could inspire a big-kids night
out with menu to match, including upscale
riffs on comfort foods such as macaroni
and cheese. Or, the Emerald Martini might
be served at intermission during a touring
production of “Wicked” at Strathmore, a
nonprofit multidisciplinary arts center in
North Bethesda, Md.
cultural institutions, and food is a
huge part of that revenue stream,”
says Restaurant Associates’ Brown.
“Of course, know your audience, but
don’t underestimate their taste and
sophistication. People are expecting
better and new experiences, and in a
leisure-time venue such as a museum,
performing-arts venue, ballpark, zoo or
aquarium, you have a captive customer
base waiting to be indulged with
something delicious and memorable.”
“Everyone needs more business,
including the top museums and other
Robert Wemischner (www.
Robert Wemischner.com) teaches
professional baking at Los Angeles Trade-Technical College and is the author of
four books, most recently, The Dessert
Architect (Cengage Learning, 2010).
