Magazine article Sunset

The Art of Entertaining

Magazine article Sunset

The Art of Entertaining

Article excerpt

Late-spring dinner for six

Seared Scallops with Shallots and Coconut Cream*

Yellow Squash and Split Pea

Soup With Shrimp*

Garden Greens with Vinaigrette

Wine-Brined Grilled Chic:kon with Pea Risotto*

Merlot Strawberries with Vanilla Cream*

*Recipe provided

A late-spring menu inspired by a Bay Area sculptor is perfect for dinner outdoors

For as long as he can remember, Kevin Christison has been drawn to both art and food. The 34-year-old bronze sculptor, whose work has been exhibited in the San Francisco Museum of Modern Art as well as numerous galleries and private collections, recalls unscrewing the caps of all the spice jars in the kitchen as a child to inhale the aromas.

Today, Christison's approach to creating-whether he's sculpting in his Oakland, California, studio or cooking dinner for his wife, Amy, and 2-year-old daughter, Lola-is to improvise. "The fun lies in arranging, pairing, and celebrating ingredients," he says. "Just as rewarding is sharing the results with others and feeling that you've nailed it."

For the last few years, the Staglin family, art patrons and owners of Staglin Family Vineyard in Rutherford, California, have teamed up with Christison to offer a wine dinner as an auction item for SFMOMA. The artist, with help last year from cousin Christopher Manning, cooks an elegant meal and serves it to the guests in the winery's garden. …

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