Fallen Fruit: The Dinner

Fallen Fruit’s immersive installation The Way Out West has become a cornerstone of 21c Museum Hotel St. Louis. The installation uses the former YMCA’s historic stairwell as a frame for the deluge of color and images that share the carefully researched and sourced history of St. Louis, emphasizing the role of the city in westward expansion – The Way Our West. The artists show images gathered from all around St. Louis at different times of year and from a wide range of historic sources and natural landscapes, questioning the narratives which we proudly proclaim about our city and highlighting those buried in history.

Join David Allen Burns and Austin Young of the artist partnership Fallen Fruit and Idol Wolf Executive Chef Matthew Daughaday for an evening to celebrate Fallen Fruit’s The Way Out West. Just as Fallen Fruit confronts the notion that history unfurled from one perspective alone, Chef Daughaday will present a five-course meal made up of the lost recipes of St. Louis. The menu and the evening will bring together beauty, taste, and an exploration of our current moment in time through the notes and images that remain of the past.

What's Included:

· Hors d’oeuvres and a signature cocktail

· A five-course meal inspired by The Way Out West by Fallen Fruit

· Wine pairings

· A tour of the installation with artists Austin Young and David Allen Burns

· A custom object inspired by The Way Out West

· An opportunity for conversation and community

VIP Experience:
For an exclusive encounter, register for the pre-dinner VIP experience at 5:15pm. Enjoy hors d'oeuvres and a signature cocktail with Fallen Fruit (Austin Young and David Allen Burns) and 21c Museum Director and Chief Curator Alice Gray Stites.

Secure Your Spot:
Don't miss this exceptional evening where art, food, history, and St. Louis converge. Register and be part of a memorable experience.

Important Note:

The Way Our West Dinner is a set menu and there are no substitutions. Please contact angie.villa@21cmuseum.org and William.ROGERS@21chotels.com with any dietary restrictions.

We look forward to sharing this unique event with you!

THE MENU:

• NICHE EGG

lemon custard, shitake mushrooms, bonito caviar

(Niche Restaurant Circa 2008 Chef Gerard Craft)

• MAYFAIR SALAD

gem lettuce, ham, swiss, croutons, mayfair dressing

(Mayfair Hotel Circa 1935 Chef Fred Bangerter)

• ASPARAGUS SOUP

crème fraiche, herb oil, edible flowers

(Worlds Fair Souvenir Cookbook Circa 1904)

• STUFFED FLOUNDER

shrimp and crab stuff flounder, sauce americaine, smoked trout roe, herbs

(Port St. Louis Restaurant Circa 1960 Chef Sandra J. Parks)

• WHISTLE FLOAT

orange vess soda, vanilla ice cream

(Vess Soda Co. Circa 1916, Charles Leiper Grigg)

(Fitz’s Rootbeer Circa 1947 Drive-in Richmond Heights)