2019 James Beard award-winner Chef Vishwesh Bhatt of Snackbar (Oxford, MS) collaborates with James Beard semi-finalist Chef Alex Perry of Vestige (Ocean Springs, MS) and others to prepare a menu showcasing ingredients sourced from the Mississippi Gulf. The Walter Anderson Museum of Art presents conversations with chefs and special guests to draw attention to the current threats to coastal ecosystems and aquaculture impacting the seafood industry and the region at large.
Mississippi’s culinary community, seafood industry, and the Walter Anderson Museum of Art come together to host an evening of food and dialogue paying homage to the diversity of the Southern coast and encouraging cooperation to protect the bounty of the Gulf waters.
The evening includes a cocktail hour followed by family-style dinner menu that speaks to the connectivity between culture, economy, and the natural world.
Proceeds support the Walter Anderson Museum of Art’s nature-based educational programs and mission of the to empower lifelong curiosity and connection to the natural world through the art of Walter Anderson and kindred artists.
In partnership with Snackbar, Vestige, Cathead Distillery, and Food, Booze & Hiccups. All product will be sourced safely and domestically from trusted Mississippi purveyors.