Cheese and Contemporary Art: Cheese 101 at Ivester Contemporary Gallery (In Person)
The art of cheese and the cheese of art. Side by side at last.
We are excited to announce that we are collaborating with the Ivester Contemporary Gallery to put on a unique tasting experience!
This two hour event will open with learning about the current exhibit and featured artists. We'll then transition from the fine arts to the culinary arts and taste our way through 7 styles of cheese – all thoughtfully paired with selections from our wide array of sundries (like chocolates, pickles, preserves & honey!). Accompaniments such as Spanish Quicos and scratch-made Easy Tiger baguette round out the spread. Following the tasting, the Gallery will be open for exploring while we finish our plates. Experience the dual wonders of excellent food and fine art in this one of a kind tasting!
One ticket equals admission & serving for One person. Expect the event to last two hours. Ticket-holders will receive a confirmation email within 24 hours before the event with full details.
Please note, some art elements may feature adult themes not be suitable for younger attendees.
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A brief description on the current exhibition:
Ivester Contemporary is excited to announce "Form and Function", a summer group exhibition that challenges the boundaries between fine art and craft. This exhibition invites a selection of fine artists to create functional objects and invites a selection of craftspeople to create non-functional objects. Form and Function encourages artists and craftspeople to diverge from their conventional practices and explores new creative territories. The exhibition will feature a range of functional objects made by fine artists including furniture, eating utensils, clothing, and toys, and the show will feature non-functional objects made by craftspeople including paintings, photography and sculpture.
Exhibiting artists and craftspeople are:
Kalee Appleton, Claire Sommers Buck, Jonas Criscoe, Ryan Thayer Davis, Jenn Hassin, Candace Hicks, Alie Jackson, Calder Kamin, Bradley Kerl, Keith Kreeger, Beili Liu, Katy McCarthy, Anya Molyviatis, Ryan Montgomery, Virginia L. Montgomery, Steve Parker, Denise Prince, Natalia Rocafuerte, Rachel Wolfson Smith, Tom Jean Webb, Isabel Wilson, and Jasmine Zelaya
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Doors will open 15 minutes prior to the event start time.
Parking is available onsite in front of the museum.
Event will be held in-person at the Ivester Contemporary Art Museum at 916 Springdale Rd BLDG 2 #107, Austin, TX 78702.
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This item is NOT available for shipping.
Please note that event tickets are non-refundable. Tickets may be exchanged for store credit / event tickets of equal value if given 48 hours notice.
In accordance with local guidelines, masks are highly encouraged but optional for both guests and hosts.
If you are feeling unwell on the day of the event, please let us know and we are happy to rebook you!
Our event hosts have access to free and rapid Covid testing to help ensure their safety and the safety of their guests.
Our public cheese classes are ideal for 1-7 people.
If you are coming with a group and would like to be seated together, please purchase all of the tickets together.
Please respect our event hosts’ goal to create a positive and unforgettable experience for all attendees. If your group is loud or disruptive, our event hosts will give you a warning. If they must address you a second time, you will be asked to leave the event with no refund given.
If you would like to have the whole space for your group, inquire about a private event booking!
We will do our best to accommodate allergies. Please note your allergy in the booking comments.
Note that Antonelli’s does not currently carry or offer Vegan Cheeses for classes.
On our tasting plates, we often offer a mix of both pasteurized and unpasteurized cheeses.
Antonelli’s Cheese is not a certified nut or gluten free facility.
Unless specifically listed as a 'family' event, we ask that all guests for in-person events be 13 years or older.
Please note that class content is often catered for an adult audience and the majority of class time is structured tasting and guided instruction with some breaks for socializing.