The Contemporary Dayton (The Co) presents a contemporary gastronomical experience that will take place at the Dayton Arcade’s newly appointed underground “Galleria.” The Art Dinner is comprised of a curated 8-course, small-plate dinner with wine paring featuring Chef Matt DeAngulo and Sommelier Brian DeMarke.
The new fundraiser benefits The Contemporary Dayton’s Exhibition and Education Programs and Miami Valley Meal’s mission to provide fresh thoughtful cuisine to local nonprofits serving the food insecure.
“We are hoping to make new friends interested in the concept of art and food,” states The Co’s Executive Director, Eva Buttacavoli. “Our efforts have really taken off with the addition of unique cookbooks in The CoSHOP and we are thrilled to partner with Chef Matt and Miami Valley Meals to bring a unique Art Dinner fundraiser to fruition!”
“The Art dinner will bring the best of modern cuisine with the visual beauty of art, science, and exquisite flavor that will entice your imagination and tastebuds,” affirms Chef Matt DeAngulo.
The event is limited to 80 guests with tickets available online for the dinner on Friday, June 24 from 7:30–10 pm at The Contemporary Dayton at the Dayton Arcade, 25 W 4th St. Complimentary Valet Parking is available.
7:30P
Cocktails in the Galleries
Bartender Sydney Fowler
Intro to the artwork of Beverly Fishman by Curator Michael Goodson
8P
Venture underground via sidewalk “subway” entrance stairs (elevator available)
Dinner & Dessert by Chef Matt DeAngulo
Wine Pairings by Sommelier Brian DeMarke
Tabletop Installation by The Flower Shoppe
MENU SNEAK PEEK:
AMUSE BOUCHE – FORAGE
A chamber vacuumed-cooked morel with salt pork foam-filled helium drippings.
DECONSTRUCTED LOBSTER BISQUE
Butter poached lobster tail, pure corn panna cotta, fresh edamame, frisse, and tomatoes. Paired with a blue cheese beignet for dipping.
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ABOUT CHEF MATT DeANGULO
Chef Matt DeAngulo has been ensuring that Daytonians have full hearts and full stomachs as an Executive Chef for over 20 years and nearly 40 years in the service industry. Formerly executive chef at Citilites, Chef DeAngulo has most recently been using his talents to help provide flavorful dishes to local shelters and food pantries through Miami Valley Meals. Dedicated to feeding the community in this trying time by providing fresh and thoughtful cuisine, Chef DeAngulo honors the dignity of people in need through nourishing food.
ABOUT SOMMELIER BRIAN DeMARKE
Former Restaurant Consultant and member of The Court of Master Sommeliers, Brian DeMarke of Miamisburg is a master of wine and food, having served as general manager and sommelier of L’Auberge restaurant in Kettering from 2007 to 2010. Besides selling specialty wines to small retailers like Dorothy Lane Market and local restaurants, DeMarke takes his expertise to the classroom by offering classes on everything from vintage to types of wine and soils and grapes to companies and restaurant staff members.
