Cuisine d'Art

An 18th Century Culinary Experience
February 3, 2017 at 6:30pm

Travel back in time and dine like 18th century nobility. In the 1700s, the pleasures and artistry of the table reached new heights with elaborate settings and inventive dishes. Join us for a memorable evening in our lakefront ballroom as you experience edible high-art, period drinks, and a special talk with food historian Ivan Day.

General admission: $25
Fireside Feast VIP admission: SOLD OUT, but please join us at the general admission level


FiresideFeast Headline

Begin your evening with special valet parking and a hosted bar as you enjoy Cuisine d’Art. Afterwards, under the ambience of candles and firelight, share a seven-course 18th century feast. You’ll enjoy brilliant conversation with DIA curator Alan Darr and special guest Ivan Day, as well as impeccable service and superb wine in the historic lakefront Alger mansion.

SOLD OUT, but please join us at the general admission level.


Menu Headline

Butter poached lobster tail
Bruleed winter apple, parsnip, fennel, saffron and vanilla nage, mache, white truffle

Ox tail consume
Fine herbs and chervil royal custard, served with pork rillettes and warm baguette

Confit duck
Sugared horse chestnuts, dried apricot, cumin and fennel roasted pear, black Tuscan kale, fromage blanc

Alsatian sausage cassoulet en croute
Simmered with white beans and root vegetables

Herb roasted veal tenderloin
Foie gras ravioli, crispy sweetbreads, malmsey cepe jus

Roquefort trifle
French butter pear relish, mostocotto

Quatre épices chocolate pot au crème
Hazelnuts and bitter orange tulie

The evening's menu is subject to change without notice.

About Ivan Day

Author, Sculptor, Broadcaster, and Food Historian

Headshot IvanDayIvan Day has an international reputation for his research on British and European culinary history, as well as being known for his gifts as a professional cook and confectioner. He is noted particularly for his re-creations of meals and table settings. His work has been exhibited in many museums, including the Paul Getty Research Institute, Philadelphia Museum of Art, the Museum of London, Fairfax House, the Bowes Museum, the Rothschild Collection, and, most recently, the Detroit Institute of Arts.

Best known for his museum exhibitions of re-created historic table settings, Ivan is considered to be one of the foremost authorities in this field. In addition to his courses and museum work, Ivan is an experienced broadcaster, having worked in both television and radio, and has written books, articles and papers on English food history. Having started collecting antiquarian cookery books and culinary utensils when he was only thirteen, Ivan now has forty years experience of cooking period food.

Ivan is an enthusiastic educator and has lectured widely throughout Britain and the United States. He also runs unique practical courses on period cookery, many of which take place in an historic kitchen in his own home, a seventeenth century farmhouse on the edge of the English Lake District.

About Alan Phipps Darr

Senior Curator of the European Art Department and
Walter B. Ford II Family Curator of European Sculpture and Decorative Arts
Detroit Institute of Arts

Headshot FrankTurnerAlan Darr was educated at Northwestern University (B.A), and the Institute of Fine Arts, New York University, where he received his M.A. and Ph.D. degrees. Darr lived in England, France and Italy, and worked in European art curatorial departments at the Metropolitan Museum of Art, New York City, and the Victoria and Albert Museum, London. He has published and lectured widely in Europe and the United States and has taught at Northwestern University, New York University and Wayne State University.

Dr. Darr joined the Detroit Institute of Arts (DIA) as Assistant Curator of European Art, and in 1981 was appointed Curator of the Department of European Sculpture and Decorative Arts. He has organized major international exhibitions and co-authored the catalogues for The Romantics to Rodin (1980), Italian Renaissance Sculpture in the Time of Donatello (1985–86), The Medici, Michelangelo, and the Art of Late Renaissance Florence (2002–03), among many others. Other DIA publications Darr organized and co-authored include The Dodge Collection of Eighteenth-Century French and English Art in the Detroit Institute of Arts (1996), the two volume Catalogue of Italian Sculpture in the Detroit Institute of Arts (2002), and recently, Italian Renaissance and Later Ceramics at the DIA (2013). Darr has also written for Burlington Magazine, Apollo, Antiques Magazine, and many other publications. He was the exhibition project director for the Detroit presentation of Camille Claudel and Rodin: Fateful Encounter (2005–06), and was also a lead curator for the museum’s complete renovation and reinstallation of the European Art galleries, which opened 2007.

In 1997 the Andrew Mellon Foundation and the Walter B. Ford II family jointly endowed his curatorial position, one of only two endowed DIA positions. In June 2009 DIA Director Graham W.J. Beal appointed Dr. Alan Darr as Head of the European Art Department, and in October 2011 he was promoted to Senior Curator of the European Art Department. He has also been responsible for acquiring by museum purchase and donation over 1000 European sculptures, decorative arts and textiles.

In 2007 Darr received the Cavaliere dell’Ordine della Stella della Solidarietà Italiana (Knight of the Order of the Star of Italian Fellowship) awarded by the Italian government for 25 years of his valued contributions to Italian art and culture. He has also been awarded appointments as a post-doctoral Fellow at the Harvard University Center for Italian Renaissance Studies at Villa I Tatti in Florence, and as the Paul Mellon Visiting Senior Fellow at the Center for Advanced Study at the National Gallery of Art, Washington D.C. Darr has received other distinguished awards from the National Endowment for the Arts, the National Endowment for the Humanities, and the Ford, Kress, Mellon and Gould Foundations, among others.

About Chef Frank Turner

Executive Chef and Director of Hospitality, The War Memorial

Headshot FrankTurnerFrank Turner is an innovative chef who is dedicated to creating a wonderful dining experience for everyone he serves. He began his tenure as Executive Chef of The War Memorial in September 2015, and has been crafting extraordinary culinary experiences including exceptional cuisine, as well as revitalized cooking classes.

Before coming to The War Memorial, Turner worked as the Director of Dining Services at Henry Ford Village, a senior living community that employs a comprehensive approach to wellness including nutrition information and quality food.

Prior to that, Turner opened the kitchen at the revolutionary Henry Ford West Bloomfield Hospital. As the Executive Chef and Food and Nutrition Director, he maintained an overall 99% Press Ganey rating for two years and developed and managed patient food service, catering, Henry’s (the hospital’s destination café), and the hospital’s state-of-the-art Demonstration Kitchen. He was later promoted to Culinary Wellness Director and onto the senior leadership team and created menus that helped diners in their pursuit of optimal health by always using fresh, wholesome foods, all-natural ingredients and, where practical, certified organic and sustainably grown produce harvested from locally and regionally renowned farms.

Passionate about education, Turner worked as a culinary instructor at Dorsey Culinary Academy in Roseville, Michigan, and assisted in getting Dorsey approved by the American Culinary Educational Foundation in 2012. He also worked as an Executive Chef in two locations with the new Epicurean group based in Detroit, Michigan, helping to realign the company’s menus and corporate goals.

Turner has served as a past instructor for Share our Strength Operation Front Line; past director for the Detroit chapter of Slow Foods USA; Chef/Advisor for the Michigan Department of Agriculture's Select Michigan Program, and he speaks regularly on wellness properties in good foods. He is listed in Best Chefs of America in 2013, 2014 and 2015.

Turner is committed to working with local farmers and Michigan food suppliers to provide ultra fresh and, when possible, certified organic products for all his guests. He believes the fresher the food, the better the flavor and nutritional value, which in turn improves the health of the entire community.