Farm to Table: American Silver
On view May 31 – October 5, 2014
Farm to Table: American Silver highlights different but inter-connected uses of American silver – agricultural awards and table service – as they progressed over the last 150 years. Farm to Table and associated programs will enable visitors to experience the farms and tables of the region as they reflect the stylistic changes of each era. Farm to Table brings new meaning to the “art of eating,” treating audiences to an intimate experience of handmade American silver objects celebrating our food and farms and appearing on our tables through modern times.
The exhibition will feature a variety of forms and objects representative of agricultural presentation silver and fine table settings, including silverware, hollowware and serving pieces. For example, the agricultural silver features trophies and engraved hollowware in forms such as beakers and ewers. Silverware for the table spans from Francis I to contemporary designs. Table settings and serving pieces exemplify the Arts and Crafts Movement, Art Deco, Mid-Century Modern and Contemporary Craft styles.
Special First Friday Opening Reception
From Studio to Home: Handmade Cups
Friday, June 6, 5:00 – 8:00 p.m.
Reception in the Atrium | Openings in Appleby and Lower East Wing Galleries
Pay-as-you-wish admission and donation-bar beverage service
To celebrate the opening of two new exhibitions, Farm to Table: American Silver and Minna Citron: The Uncharted Course from Realism to Abstraction, we will be hosting a very exciting First Friday opening event. Local artists working in ceramics and glass will have their cups available to purchase in the atrium. If you purchase a glass, you can then get it filled with a complimentary glass of wine or champagne. Even if you do not purchase a glass, please come and enjoy hors d’oeuvres and drinks. This will also be a wonderful opportunity to view the new exhibitions as well as hear Chris Citron (granddaughter of Minna Citron) speak at 5:30 p.m. about her grandmother’s life and career.
The Age of Innocence
Friday + Saturday, June 14 + 15, 2:00 p.m.
East Wing | Upstairs Theatre
Free with membership or Museum admission
Based on the novel by Edith Wharton, this award winning film by Martin Scorsese stars Daniel Day-Lewis as Newland Archer, a well-bred New Yorker engaged to an appropriate match: cultured May Welland (Winona Ryder). But when her alluring cousin, Ellen Olenska (Michelle Pfeiffer), comes along, Archer puts society’s mores to the test. Rated: PG. 139 minutes.
Monthly Reading Group
Tuesday, September 9, 3:00 – 5:00 p.m.
Frances Mulhall Achilles Library
Free with membership or Museum admission
Consider the Fork: A History of How We Cook and Eat by Bee Wilson
Silver and Gold Gilding Demonstration and Workshop with Alan Shuptrine
Thursday, August 28, 10:00 a.m. – 1:00 p.m.
East Wing Studio Classroom
$60 members, $75 non-members
Alan Shuptrine of Shuptrine’s gallery and gilding studio in Chattanooga, Tennessee, will provide a hands-on demonstration on the centuries old method of water gilding. He will discuss the details of Old World gilding methods, and how these methods are applied in the restoration and conservation of historical items. A PowerPoint presentation will be shown, followed by a demonstration of actual water gilding, sgraffito designs, agate burnishing, and patination of the finish. He will also provide examples of different gilded and restored finishes on corner samples, frames, and other gilded objects. Participants will be able to experiment with the techniques and create their own small gilded silver objects to take home with them.All materials and snacks are included in the cost. Class size is limited and advanced registration is required. Reservation deadline is Friday, August 15. You may call 828.253.3227 for reservations or purchase online.
Cooking Class Series
The Museum is delighted to present a series of cooking classes this season in conjunction with the Farm to Table: American Silver exhibition. For each class, required materials will be provided unless specified in class details. Each class size is limited and advanced registration is required. Call 828.253.3227 or purchase online using links below.
“From Field to Fork” (Vegetarian) with Michael Gentry of Everyone Cooks
Sunday, June 15, 2:00 p.m. to 6:00 p.m.
$40 members, $50 non-members
Location: The Garden Cabin of Warren Wilson College, 701 Warren Wilson Rd, Swannanoa, NC
Vegetarian chef Michael Gentry (aka The Sustainable Gourmet), will present an afternoon experience of learning and cooking. The class will start with a garden tour and nature walk through Warren Wilson’s greenhouses and gardens. Then Chef Michael will teach participants to prepare (and eat!) a gourmet vegetarian family-style meal, using in-season garden and wild harvest ingredients. Vegan & gluten free options are included. There will also be live music and a Meade Tasting, where you can listen to local musicians play while sipping the Ancients’ ambrosia with honey, wild & medicinal herbs. Reservation deadline is Sunday, June 8.
“Small Plates” with Arlene Cotler of Arlene Cotler Catering
Thursday, July 17, 5:30 – 8:30 p.m.
$75 members, $85 non-members
Location: 555 Lakeshore Drive, Asheville, NC
In this intimate cooking class, you will learn how to fill the evening with great food – small plates that you can keep presenting throughout your party. Some examples of the small plates we will be preparing may include, Corn Chowder en demi tasse, Pickled Shrimp on Rye Croutons, New Mexico BarBQ Baby Back Riblets, Sesame Seared Tuna on Wonton Crisps, Panisse (chickpea fries) with Minty Yogurt Sauce, Pea Pesto Crostini, and Chocolate Truffles. This class is full participation so bring an apron or wear old clothes. We will enjoy the fruits of labor with wine at the end of the evening. Reservation deadline is Thursday, July 3.
“Back to Basics Cooking Class for Parent and Child” with Chef John Fleer of Rhubarb and his son Justin
Tuesday, August 12, 4:00 – 7:00 p.m.
$60 per Parent/Child Pair members, $70 non-members
Location: Rhubarb, 7 SW Pack Square, Asheville
Chef Fleer returns to the roots of his passion for cooking, a college semester spent in Italy and the memories of growing up around the family table. John and his sixth-grade son will be your guide through a summer Italian family menu to be served at the end of the class by the children to their parents. Menu items will include, Summer Farmer’s Market Panzanella, Hand Rolled Pasta with Brick Oven Tomato Sauce and Meatballs, and Roasted Peaches and Mascarpone Cheese. Reservation deadline is Friday, August 1.
Lunchtime Art Breaks
The Museum presents Lunchtime Art Breaks, a series of gallery talks and presentations designed to inform and engage you in dialogue with members of our curatorial and education departments, docents and special guests. Free with Membership or Museum Admission.
Friday, July 25, 12:00 – 1:00 p.m.
Farm to Table: American Silver
Luiza de Camargo, Curatorial Assistant
We’d like to thank the generous sponsors of Farm to Table: American Silver
Lead Sponsor: Wells Fargo The Private Bank
Media Sponsor: Our State magazine
Corporate and Individual Sponsors
- Aloft Hotel
- Chatsworth Art & Antiques
- James G. K. McClure Educational & Development Fund
- John T. Menefee
- The Old Wood Co.
- Jim & Julia Peterson
- Village Antiques