Enjoy a glass of\nwine as you tour the exhibition with The Center’s curators and gallery\nguid es. At the Table examines the central role of the\nkitc hen in shaping our memories\, our families and our social lives.\nKitchens are places of private ritual—spaces for the preparation of food\nas wel l as its sharing. Through a visual arts exhibition\, eating and\ncooking e vents\, some delightful films and a consideration of soup kitchens\,\nwe w ill explore how the kitchen defines our memories of home. Part of The\nCen ter’s BIG IDEA project At the Table: Kitchen as Home\, Dec 21\, \n2018–Mar 1\, 2019. The BIG IDEA project At the Table: Kitchen as\n Home is generously supported by Ali Long.
Enjoy a glass of\nwine as you tour the exhibition with The Center’s curators and gallery\nguides. At the Table examines the central role of the\nkitchen in shaping our memories\, our families and our social lives.\nKitchens are places of private ritual—spaces for the preparatio n of food\nas well as its sharing. Through a visual arts exhibition\, eati ng and\ncooking events\, some delightful films and a consideration of soup kitchens\,\nwe will explore how the kitchen defines our memories of home. Part of The\nCenter’s BIG IDEA project At the Table: Kitchen as Hom e\, Dec 21\,\n2018–Mar 1\, 2019. The BIG IDEA project At the Ta ble: Kitchen as\nHome is generously supported by Ali Long.
Smoke from indoor\ncoo king fires contributes to one of the leading causes of death of children\n under age five in the world. Nancy Hughes\, President of StoveTeam\nIntern ational\, transformed a small Rotary club project into an effective\ninter national charity to help develop sustainable local factories in the\ndeve loping world that produce safe\, affordable\, fuel-efficient stoves. In\n the nearly ten years since StoveTeam International's inception\, over 70\, 000\nstoves have improved the lives of more than half a million individual s in\nEl Salvador\, Guatemala\, Honduras\, Nicaragua and Mexico. For her work\,\nNancy has been honored as a Rotary White House Champion of Change \, has been\nfeatured on the PBS Newshour and in a 2017 National Geograp hic. She is a\nCNN Hero\, and the recipient of the prestigious Internation al Purpose Prize.\nNancy and Taylor\, who have participated on StoveTeam t rips to the\ndeveloping world\, will share photos and their experience wit h the families\nthey have met. Following the evening exhibition tour.< /em> Part of The\nCenter’s BIG IDEA project At the Table: Kitchen as Home\, Dec 21\,\n2018–Mar 1\, 2019.
Smoke from indoor\ncooking fires contributes to one of the leading causes of de ath of children\nunder age five in the world. Nancy Hughes\, President of StoveTeam\nInternational\, transformed a small Rotary club project into an effective\ninternational charity to help develop sustainable local factor ies in the\ndeveloping world that produce safe\, affordable\, fuel-effic ient stoves. In\nthe nearly ten years since StoveTeam International's ince ption\, over 70\,000\nstoves have improved the lives of more than half a m illion individuals in\nEl Salvador\, Guatemala\, Honduras\, Nicaragua and Mexico. For her work\,\nNancy has been honored as a Rotary White House C hampion of Change\, has been\nfeatured on the PBS Newshour and in a 2017 National Geographic. She is a\nCNN Hero\, and the recipient of the presti gious International Purpose Prize.\nNancy and Taylor\, who have participat ed on StoveTeam trips to the\ndeveloping world\, will share photos and the ir experience with the families\nthey have met. Following the evening exhibition tour. Part of The\nCenter’s BIG IDEA project At the Table: Kitchen as Home\, Dec 21\,\n2018–Mar 1\, 2019.
THE IRISH PUB is\na ce lebration of the greatest institution in Irish society\, the pub or more\n specifically the traditional Irish publicans who run them. The characters\ nin this exceptionally endearing film all run and own pubs that have been in\ntheir families for generations and it is through their warmth\, wit an d\nwisdom that we gain an insight into the heart and soul of THE IRISH PUB .\nThere’s a sweet simplicity to the life of an Irish publican. It’s t he\nslowness of life in Ireland coupled with the small town and quaint fee l you\nget across the whole of the island. There’s also the Guinness\, w hiskey\,\nand pub grub that makes Irish pubs some of the best places to ti p back the\nol’ tipple on the planet. The Irish Pub takes its time to talk with pub\nowners about their life\, work\, and devotion to not just g etting people\ndrunk but providing the neighborhood with an escape from th e doldrums of\nday-to-day life. Watching this one is a grand way to spend an afternoon\,\nthen head on down to your local pub. “The Irish Pub\, a lovingly laid-back\ndocumentary about the charms\, liquid and otherwise\, of the traditional\nIrish watering hole.” - The Washington Post “If yo u love Ireland or if\nyou love pubs\, and I’m guessing that covers just about everyone\, you’re\ngoing to want to see Alex Fegan’s disarmingly modest documentary “The\nIrish Pub.” - The Boston Herald Running time 1 hour 16 minutes. Part of\nThe Center's BIG IDEA project At the Tabl e: Kitchen as Home
\nTHE I RISH PUB is\na celebration of the greatest institution in Irish society\, the pub or more\nspecifically the traditional Irish publicans who run them . The characters\nin this exceptionally endearing film all run and own pub s that have been in\ntheir families for generations and it is through thei r warmth\, wit and\nwisdom that we gain an insight into the heart and soul of THE IRISH PUB.\nThere’s a sweet simplicity to the life of an Irish p ublican. It’s the\nslowness of life in Ireland coupled with the small to wn and quaint feel you\nget across the whole of the island. There’s also the Guinness\, whiskey\,\nand pub grub that makes Irish pubs some of the best places to tip back the\nol’ tipple on the planet. The Irish Pub t akes its time to talk with pub\nowners about their life\, work\, and devot ion to not just getting people\ndrunk but providing the neighborhood with an escape from the doldrums of\nday-to-day life. Watching this one is a gr and way to spend an afternoon\,\nthen head on down to your local pub. “T he Irish Pub\, a lovingly laid-back\ndocumentary about the charms\, liquid and otherwise\, of the traditional\nIrish watering hole.” - The Washing ton Post “If you love Ireland or if\nyou love pubs\, and I’m guessing that covers just about everyone\, you’re\ngoing to want to see Alex Fega n’s disarmingly modest documentary “The\nIrish Pub.” - The Boston He rald Running time 1 hour 16 minutes. Part of\nThe Center's BIG IDEA projec t At the Table: Kitchen as Home
\nTHE IRISH PUB is\na ce lebration of the greatest institution in Irish society\, the pub or more\n specifically the traditional Irish publicans who run them. The characters\ nin this exceptionally endearing film all run and own pubs that have been in\ntheir families for generations and it is through their warmth\, wit an d\nwisdom that we gain an insight into the heart and soul of THE IRISH PUB .\nThere’s a sweet simplicity to the life of an Irish publican. It’s t he\nslowness of life in Ireland coupled with the small town and quaint fee l you\nget across the whole of the island. There’s also the Guinness\, w hiskey\,\nand pub grub that makes Irish pubs some of the best places to ti p back the\nol’ tipple on the planet. The Irish Pub takes its time to ta lk with pub\nowners about their life\, work\, and devotion to not just get ting people\ndrunk but providing the neighborhood with an escape from the doldrums of\nday-to-day life. Watching this one is a grand way to spend an afternoon\,\nthen head on down to your local pub. “The Irish Pub\, a lo vingly laid-back\ndocumentary about the charms\, liquid and otherwise\, of the traditional\nIrish watering hole.” - The Washington Post “If you love Ireland or if\nyou love pubs\, and I’m guessing that covers just ab out everyone\, you’re\ngoing to want to see Alex Fegan’s disarmingly m odest documentary “The\nIrish Pub.” - The Boston Herald Running time 1 hour 16 minutes. Part of\nThe Center's BIG IDEA project At the Table: Kitchen as Home
\nTHE I RISH PUB is\na celebration of the greatest institution in Irish society\, the pub or more\nspecifically the traditional Irish publicans who run them . The characters\nin this exceptionally endearing film all run and own pub s that have been in\ntheir families for generations and it is through thei r warmth\, wit and\nwisdom that we gain an insight into the heart and soul of THE IRISH PUB.\nThere’s a sweet simplicity to the life of an Irish p ublican. It’s the\nslowness of life in Ireland coupled with the small to wn and quaint feel you\nget across the whole of the island. There’s also the Guinness\, whiskey\,\nand pub grub that makes Irish pubs some of the best places to tip back the\nol’ tipple on the planet. The Irish Pub tak es its time to talk with pub\nowners about their life\, work\, and devotio n to not just getting people\ndrunk but providing the neighborhood with an escape from the doldrums of\nday-to-day life. Watching this one is a gran d way to spend an afternoon\,\nthen head on down to your local pub. “The Irish Pub\, a lovingly laid-back\ndocumentary about the charms\, liquid a nd otherwise\, of the traditional\nIrish watering hole.” - The Washingto n Post “If you love Ireland or if\nyou love pubs\, and I’m guessing th at covers just about everyone\, you’re\ngoing to want to see Alex Fegan ’s disarmingly modest documentary “The\nIrish Pub.” - The Boston Her ald Running time 1 hour 16 minutes. Part of\nThe Center's BIG IDEA project At the Table: Kitchen as Home
\nJoin us at The\nCenter as we reflect on the role of the kitchen in shaping memories in our\nfami lies through the exhibition At the Table: Kitchen as Home. \nFam ily Day provides special opportunities for multiple generations to\nexplor e art and ideas together. We will be creating a memory box\, drinking\ncoc o and interacting with hands on activities connecting kitchen to\nmemory. Part of The Center’s BIG IDEA project At the Table:\nKitchen as Home\, Dec 21\, 2018–Mar 1\, 2019.
Join us at The\nCenter as we reflect on the role of the kitchen in shaping memo ries in our\nfamilies through the exhibition At the Table: Kitchen as Home. \nFamily Day provides special opportunities for multiple gener ations to\nexplore art and ideas together. We will be creating a memory bo x\, drinking\ncoco and interacting with hands on activities connecting kit chen to\nmemory. Part of The Center’s BIG IDEA project At the Ta ble:\nKitchen as Home\, Dec 21\, 2018–Mar 1\, 2019.
Inspired by the\nartwo rk of Joan Linder\, participants will learn the basics of observational\nd rawing by studying beloved kitchen objects. Local artist and instructor\,\ nBob Dix\, will introduce students to different drawing materials and\ntec hniques. The class will begin with a short tour of the museum\nexhibition. Students can enjoy a glass of wine while developing their\ndrawing skills and making artwork inspired by their memories of the kitchen\nin a fun an d relaxed environment. Part of The Center’s BIG IDEA project\nAt the Table: Kitchen as Home\, Dec 21\, 2018–Mar 1\, 2019. This\nworksho p takes place from 5:30-8pm at The Center\, Ketchum.
Inspi red by the\nartwork of Joan Linder\, participants will learn the basics of observational\ndrawing by studying beloved kitchen objects. Local artist and instructor\,\nBob Dix\, will introduce students to different drawing m aterials and\ntechniques. The class will begin with a short tour of the mu seum\nexhibition. Students can enjoy a glass of wine while developing thei r\ndrawing skills and making artwork inspired by their memories of the kit chen\nin a fun and relaxed environment. Part of The Center’s BIG IDEA pr oject\nAt the Table: Kitchen as Home\, Dec 21\, 2018–Mar 1\, 20 19. This\nworkshop takes place from 5:30-8pm at The Center\, Ketchum.
In anticipation\nof Bo n Débarras’ evening concert on Jan 18\, you’re invited to The\nCenter ’s Hailey House location to join us for a veillée (an evening\ngather ing) in the dark of winter with mulled wine and cider\,\nQuébec-inspired desserts and a short set from these fantastic musicians.\nThe traditional folk music of Québec has been handed down from French\,\nScottish and Iri sh immigrants\, traditionally played in the kitchen at a\nveillée! Part o f The Center's BIG IDEA project At the Table: Kitchen\nas Home. < strong>About Bon Débarras Bon Débarras unites the\nworlds of mu sic\, dance and poetry through a collaboration between Montreal\nartists D ominic Desrochers\, Jean-François Dumas and Marie-Pierre Lecault.\nThe gr oup brings together a fusion of Quebecois folk music\, traditional\nstep-d ancing and global influences for a show that is full of fun and\ninventive energy. On guitar\, banjo\, violin and harmonica\, the trio opens a\ndoor to their recollections of America and their music is at the\nintersection of various traditions. Bon Débarras’ energy taps into the\nrhythms of today and ventures boldly on the multi-faceted road to\ntomorrow’s dream s\, in an atmosphere that transcends boundaries and\nages.
In an ticipation\nof Bon Débarras’ evening concert on Jan 18\, you’re invit ed to The\nCenter’s Hailey House location to join us for a veillée (an evening\ngathering) in the dark of winter with mulled wine and cider\,\n Québec-inspired desserts and a short set from these fantastic musicians.\ nThe traditional folk music of Québec has been handed down from French\,\ nScottish and Irish immigrants\, traditionally played in the kitchen at a\ nveillée! Part of The Center's BIG IDEA project At the Table: Kitchen \nas Home. About Bon Débarras Bon Débarras unites the\nworlds of music\, dance and poetry through a collaboration between Mo ntreal\nartists Dominic Desrochers\, Jean-François Dumas and Marie-Pierre Lecault.\nThe group brings together a fusion of Quebecois folk music\, tr aditional\nstep-dancing and global influences for a show that is full of f un and\ninventive energy. On guitar\, banjo\, violin and harmonica\, the t rio opens a\ndoor to their recollections of America and their music is at the\nintersection of various traditions. Bon Débarras’ energy taps into the\nrhythms of today and ventures boldly on the multi-faceted road to\nt omorrow’s dreams\, in an atmosphere that transcends boundaries and\nages .
Designed for\nfamilies with kids who are 5–12 years of age\, Après Art! classes will be\noffe red Friday afternoons between Jan. 18 and March 22. Participants and\nthei r adult caregivers can drop in anytime between 3 and 5 p.m. to warm up\nwi th a mug of hot chocolate after a day on the slopes and make a winter art\ nproject to take home.
Project themes include:
Desig ned for\nfamilies with kids who are 5–12 years of age\, Après Art! clas ses will be\noffered Friday afternoons between Jan. 18 and March 22. Parti cipants and\ntheir adult caregivers can drop in anytime between 3 and 5 p. m. to warm up\nwith a mug of hot chocolate after a day on the slopes and m ake a winter art\nproject to take home.
Project themes include:
Designed for\nfamilies with kids who are 5–12 years of age\, Après Art! classes will be\noffe red Friday afternoons between Jan. 18 and March 22. Participants and\nthei r adult caregivers can drop in anytime between 3 and 5 p.m. to warm up\nwi th a mug of hot chocolate after a day on the slopes and make a winter art\ nproject to take home.
Project themes include:
Desig ned for\nfamilies with kids who are 5–12 years of age\, Après Art! clas ses will be\noffered Friday afternoons between Jan. 18 and March 22. Parti cipants and\ntheir adult caregivers can drop in anytime between 3 and 5 p. m. to warm up\nwith a mug of hot chocolate after a day on the slopes and m ake a winter art\nproject to take home.
Project themes include:
Bon Débarras\nunites
the worlds of music\, dance and poetry through a collaboration\nbetween Mo
ntreal artists Dominic Desrochers\, Jean-François Dumas and\nMarie-Pierre
Lecault. The group brings together a fusion of Quebecois folk\nmusic\, tr
aditional step-dancing and global influences for a show that is\nfull of f
un and inventive energy. On guitar\, banjo\, violin and harmonica\,\nthe t
rio opens a door to their recollections of America and their music is\nat
the intersection of various traditions. Bon Débarras’ energy taps\ninto
the rhythms of today and ventures boldly on the multi-faceted road
to tomorrow’s dreams\, in an atmosphere that transcends boundaries and\
nages.
Educational outreach with Bon Débarras will reach every\nst udent K–5 in the Wood River Valley thanks to sponsor Bex Wilkinson and\n the Marshall Frankel Foundation\, with additional support from Lloyd\nCons truction and Neil Zussman &\; Cathy Whinnery.
Adu
lt Regular Seating—$193.54
Adult\nPremium Seating
—$339.34
Student Regular\nSeating—$98.77
Student Premium Seating—\n$171.67
*Price
s listed include taxes or applicable ticket\nfees
If you\nlove the Winter Performing A
rts Series consider becoming an CRITICS CIRCLE\nSupporter! Through the pur
chase of a Critics Circle package for the Winter\nPerforming Arts series y
ou help to underwrite the cost of the entire\nseries.
Tickets are $5
00 per person ($189.50 is a tax deductible\ndonation)\, per series and inc
ludes:
Premium seating at the\nperforming arts series
Luncheon in April 2019 with\nEditors and Critics Circle
Series ticket holders
The\nknowledge that you are h
elping sustain these events for the entire\ncommunity
Call The Center at 208-726-9491 to purchase PERFORMING\nARTS SERIES or CRITICS SERIES (available to MEMBERS ONLY. Tickets available\nto the general publ ic Fri\, Sep 21\, 10am.
Bon D
ébarras\nunites the worlds of music\, dance and poetry through a collabor
ation\nbetween Montreal artists Dominic Desrochers\, Jean-François Dumas
and\nMarie-Pierre Lecault. The group brings together a fusion of Quebecois
folk\nmusic\, traditional step-dancing and global influences for a show t
hat is\nfull of fun and inventive energy. On guitar\, banjo\, violin and h
armonica\,\nthe trio opens a door to their recollections of America and th
eir music is\nat the intersection of various traditions. Bon Débarras’
energy taps\ninto the rhythms of today and ventures boldly on the multi-fa
ceted road
to tomorrow’s dreams\, in an atmosphere that transcend
s boundaries and\nages.
Educational outreach with Bon Débarras wil l reach every\nstudent K–5 in the Wood River Valley thanks to sponsor Be x Wilkinson and\nthe Marshall Frankel Foundation\, with additional support from Lloyd\nConstruction and Neil Zussman &\; Cathy Whinnery.
Adult Regular Seating—$193.54
Adult
\nPremium Seating—$339.34
Student Regular\nSeatin
g—$98.77
Student Premium Seating—\n$171.67
*Prices listed include taxes or applicable ticket\nfees
If you\nlove the Wi
nter Performing Arts Series consider becoming an CRITICS CIRCLE\nSupporter
! Through the purchase of a Critics Circle package for the Winter\nPerform
ing Arts series you help to underwrite the cost of the entire\nseries.
Tickets are $500 per person ($189.50 is a tax deductible\ndonation)\, p
er series and includes:
Premium seating at the\nperforming
arts series
Luncheon in April 2019 with\nEditors an
d Critics Circle Series ticket holders
The\nknowled
ge that you are helping sustain these events for the entire\ncomm
unity
Call The Center at 208-726-9491 to purchase PERFORMING\nARTS SERIES or CRITICS SERIES (available to MEMBERS ONLY. Tickets available\nto the general public Fri\, Sep 21\, 10am.
Us e this opportunity to brush up on your figure drawing\nskills in a fun and relaxed environment. All skills welcome!
2019 Winter Open Studios will take place on Wed\, Jan 23\,\nFeb 13 &\ ; Mar 6\, 6–8pm (note new time for 2019!)
\nUse this opportunity to brush up on your figure drawing\nsk ills in a fun and relaxed environment. All skills welcome!
2019 Winter Open Studios will take place on Wed\, Jan 2 3\,\nFeb 13 &\; Mar 6\, 6–8pm (note new time for 2019!)
\nWhile many of\nyoung F lynn McGarry's peers were playing video games\, he was creating\nremarkabl e gastronomic delights far beyond his years at his home in Studio\nCity\, California. Flynn's family encouraged him to pursue his creative\npassion\ , and his unique journey was thoroughly documented by his artist\nmother. He loved to prepare elaborate dinners for friends and family and\nsoon bec ame known as the \"Teen Chef\,\" establishing his own supper club at\nage 12 and being featured in a New York Times Magazine cover story at age\n15. Before he was 16\, he had staged in top restaurants in Los Angeles\, New\ nYork\, and Europe. Trying to stay focused on his dream\, Flynn had to wea ther\nthe critics who challenged his rapid ascent in the culinary world. W ith\naccess to a trove of personal archival footage and including new\, in timate\nvérité footage\, director Cameron Yates creates a collage of Fly nn's\nsingular focus and distinctive path through childhood. Chef Flynn sh ares a\nrare view of a young man's successful rise from the inside. Since the film\nwas released\, Flynn McGarry opened a restaurant in Manhattan ca lled Gem in\nFebruary of 2018. Gem was reviewed in August by The New York Times\, which\ncalled McGarry’s cooking “nuanced” and his plating “lyrical\,”\nmentioning that he was “more polished as a chef than a restaurateur.”\nMcGarry starts every weekday morning at 9am at the Union Square farmer’s\nmarket to pick up his ingredients for the day. Dinner is a 15-course menu\nand a meal at Gem will run over $150 per person. Runn ing time 1 hour 23\nminutes. Part of The Center's BIG IDEA project At the Table: Kitchen as\nHome Learn more at www.cameronyates.com/chef-flynn/\n
While many of\nyoung Flynn McGarry's peers were playing video games\, he was cr eating\nremarkable gastronomic delights far beyond his years at his home i n Studio\nCity\, California. Flynn's family encouraged him to pursue his c reative\npassion\, and his unique journey was thoroughly documented by his artist\nmother. He loved to prepare elaborate dinners for friends and fam ily and\nsoon became known as the \"Teen Chef\,\" establishing his own sup per club at\nage 12 and being featured in a New York Times Magazine cover story at age\n15. Before he was 16\, he had staged in top restaurants in L os Angeles\, New\nYork\, and Europe. Trying to stay focused on his dream\, Flynn had to weather\nthe critics who challenged his rapid ascent in the culinary world. With\naccess to a trove of personal archival footage and i ncluding new\, intimate\nvérité footage\, director Cameron Yates creates a collage of Flynn's\nsingular focus and distinctive path through childho od. Chef Flynn shares a\nrare view of a young man's successful rise from t he inside. Since the film\nwas released\, Flynn McGarry opened a restauran t in Manhattan called Gem in\nFebruary of 2018. Gem was reviewed in August by The New York Times\, which\ncalled McGarry’s cooking “nuanced” a nd his plating “lyrical\,”\nmentioning that he was “more polished as a chef than a restaurateur.”\nMcGarry starts every weekday morning at 9 am at the Union Square farmer’s\nmarket to pick up his ingredients for t he day. Dinner is a 15-course menu\nand a meal at Gem will run over $150 p er person. Running time 1 hour 23\nminutes. Part of The Center's BIG IDEA project At the Table: Kitchen as\nHome Learn more at www.cameronyates.com/chef-flynn/\ n
Enjoy a glass of\nwine as you tour the exhibition with The Center’s curators and gallery\nguid es. At the Table examines the central role of the kitchen in shaping\nour memories\, our families and our social lives. Kitchens are places of\npriv ate ritual—spaces for the preparation of food as well as its sharing.\nT hrough a visual arts exhibition\, eating and cooking events\, some\ndeligh tful films and a consideration of soup kitchens\, we will explore how\nthe kitchen defines our memories of home. Participating artist Abby Carter\,\ nwho has made paintings of the guests she served in a Connecticut soup\nki tchen\, and staff and participants of the Hunger Coalition\, who will shar e\nimages and stories from their Authentic Voices project. Part o f\nThe Center’s BIG IDEA project At the Table: Kitchen as Home\ , Dec\n21\, 2018–Mar 1\, 2019.
Enjoy a glass of\nwine as you tour the exhibition with The Center’s curators and gallery\nguides. At the Table examines the central role of the kitchen in shaping\nour memories\, our families and our social lives. Kitchens ar e places of\nprivate ritual—spaces for the preparation of food as well a s its sharing.\nThrough a visual arts exhibition\, eating and cooking even ts\, some\ndelightful films and a consideration of soup kitchens\, we will explore how\nthe kitchen defines our memories of home. Participating arti st Abby Carter\,\nwho has made paintings of the guests she served in a Con necticut soup\nkitchen\, and staff and participants of the Hunger Coalitio n\, who will share\nimages and stories from their Authentic Voices project. Part of\nThe Center’s BIG IDEA project At the Table: Kitc hen as Home\, Dec\n21\, 2018–Mar 1\, 2019.
While many of\nyoung F lynn McGarry's peers were playing video games\, he was creating\nremarkabl e gastronomic delights far beyond his years at his home in Studio\nCity\, California. Flynn's family encouraged him to pursue his creative\npassion\ , and his unique journey was thoroughly documented by his artist\nmother. He loved to prepare elaborate dinners for friends and family and\nsoon bec ame known as the \"Teen Chef\,\" establishing his own supper club at\nage 12 and being featured in a New York Times Magazine cover story at age\n15. Before he was 16\, he had staged in top restaurants in Los Angeles\, New\ nYork\, and Europe. Trying to stay focused on his dream\, Flynn had to wea ther\nthe critics who challenged his rapid ascent in the culinary world. W ith\naccess to a trove of personal archival footage and including new\, in timate\nvérité footage\, director Cameron Yates creates a collage of Fly nn's\nsingular focus and distinctive path through childhood. Chef Flynn sh ares a\nrare view of a young man's successful rise from the inside. Since the film\nwas released\, Flynn McGarry opened a restaurant in Manhattan ca lled Gem in\nFebruary of 2018. Gem was reviewed in August by The New York Times\, which\ncalled McGarry’s cooking “nuanced” and his plating “lyrical\,”\nmentioning that he was “more polished as a chef than a restaurateur.”\nMcGarry starts every weekday morning at 9am at the Union Square farmer’s\nmarket to pick up his ingredients for the day. Dinner is a 15-course menu\nand a meal at Gem will run over $150 per person. Runn ing time 1 hour 23\nminutes. Part of The Center's BIG IDEA project At the Table: Kitchen as\nHome Learn more at www.cameronyates.com/chef-flynn/\n
While many of\nyoung Flynn McGarry's peers were playing video games\, he was cr eating\nremarkable gastronomic delights far beyond his years at his home i n Studio\nCity\, California. Flynn's family encouraged him to pursue his c reative\npassion\, and his unique journey was thoroughly documented by his artist\nmother. He loved to prepare elaborate dinners for friends and fam ily and\nsoon became known as the \"Teen Chef\,\" establishing his own sup per club at\nage 12 and being featured in a New York Times Magazine cover story at age\n15. Before he was 16\, he had staged in top restaurants in L os Angeles\, New\nYork\, and Europe. Trying to stay focused on his dream\, Flynn had to weather\nthe critics who challenged his rapid ascent in the culinary world. With\naccess to a trove of personal archival footage and i ncluding new\, intimate\nvérité footage\, director Cameron Yates creates a collage of Flynn's\nsingular focus and distinctive path through childho od. Chef Flynn shares a\nrare view of a young man's successful rise from t he inside. Since the film\nwas released\, Flynn McGarry opened a restauran t in Manhattan called Gem in\nFebruary of 2018. Gem was reviewed in August by The New York Times\, which\ncalled McGarry’s cooking “nuanced” a nd his plating “lyrical\,”\nmentioning that he was “more polished as a chef than a restaurateur.”\nMcGarry starts every weekday morning at 9 am at the Union Square farmer’s\nmarket to pick up his ingredients for t he day. Dinner is a 15-course menu\nand a meal at Gem will run over $150 p er person. Running time 1 hour 23\nminutes. Part of The Center's BIG IDEA project At the Table: Kitchen as\nHome Learn more at www.cameronyates.com/chef-flynn/\ n
Designed for\nfamilies with kids who are 5–12 years of age\, Après Art! classes will be\noffe red Friday afternoons between Jan. 18 and March 22. Participants and\nthei r adult caregivers can drop in anytime between 3 and 5 p.m. to warm up\nwi th a mug of hot chocolate after a day on the slopes and make a winter art\ nproject to take home.
Project themes include:
Desig ned for\nfamilies with kids who are 5–12 years of age\, Après Art! clas ses will be\noffered Friday afternoons between Jan. 18 and March 22. Parti cipants and\ntheir adult caregivers can drop in anytime between 3 and 5 p. m. to warm up\nwith a mug of hot chocolate after a day on the slopes and m ake a winter art\nproject to take home.
Project themes include:
Designed for\nfamilies with kids who are 5–12 years of age\, Après Art! classes will be\noffe red Friday afternoons between Jan. 18 and March 22. Participants and\nthei r adult caregivers can drop in anytime between 3 and 5 p.m. to warm up\nwi th a mug of hot chocolate after a day on the slopes and make a winter art\ nproject to take home.
Project themes include:
Desig ned for\nfamilies with kids who are 5–12 years of age\, Après Art! clas ses will be\noffered Friday afternoons between Jan. 18 and March 22. Parti cipants and\ntheir adult caregivers can drop in anytime between 3 and 5 p. m. to warm up\nwith a mug of hot chocolate after a day on the slopes and m ake a winter art\nproject to take home.
Project themes include:
As part of the\nBIG ID EA project At the Table: Kitchen as Home\, teens are invited\nto think about cookies as art. Students will learn different pipping\,\nflood ing and decorating techniques with royal icing as well as a basic\nsugar c ookie recipe. We will start the class by making and rolling out\nsugar coo kie dough as well as going over alterations to the recipe for\ngluten-free \, chocolate and ginger cookies. At the end of the class each\nstudent wil l have time to design and create a dozen cookies to take home\nfor friends and family to enjoy. Part of The Center’s BIG IDEA project\nAt the Table: Kitchen as Home\, Dec 21\, 2018–Mar 1\, 2019.\nWorkshop take s place from 10am-4pm on Saturday\, January 26\, 2019.
\nAs pa rt of the\nBIG IDEA project At the Table: Kitchen as Home\, teens are invited\nto think about cookies as art. Students will learn different pipping\,\nflooding and decorating techniques with royal icing as well as a basic\nsugar cookie recipe. We will start the class by making and rolli ng out\nsugar cookie dough as well as going over alterations to the recipe for\ngluten-free\, chocolate and ginger cookies. At the end of the class each\nstudent will have time to design and create a dozen cookies to take home\nfor friends and family to enjoy. Part of The Center’s BIG IDEA pro ject\nAt the Table: Kitchen as Home\, Dec 21\, 2018–Mar 1\, 201 9.\nWorkshop takes place from 10am-4pm on Saturday\, January 26\, 2019.
\nJoin Alissa\nMcGonigal as she introduces students to the world of needle felting. You\nwill tran sform dyed and natural wools into a three dimensional sculpture.\nThese sc ulptures can be of any color\, and made into any shape or size. Each\nstud ent will leave with their own felted item as well with the inspiration\nto create more items.
Alissa is a self-taught fiber artist and\nforme r owner of the Loft @ Main Street in Hailey. She is a knitter and a\nneedl e felter and she enjoys teaching people of all ages how to work with\nfibe r as an art form. She has lived in the Wood River Valley for 18 years\nand is a teacher by trade. She enjoys the outdoors\, nature\, hiking\, biking \,\ncamping\, exploring\, knitting\, felting\, and reading.
The wor kshop\nruns from 6-9pm at The Center\, Hailey.
2019-2020 One Night Workshops\nare generously supported by Heather Horton.
Join Alissa\nMcGonigal as she introduces students to the world of needle feltin g. You\nwill transform dyed and natural wools into a three dimensional scu lpture.\nThese sculptures can be of any color\, and made into any shape or size. Each\nstudent will leave with their own felted item as well with th e inspiration\nto create more items.
Alissa is a self-taught fiber artist and\nformer owner of the Loft @ Main Street in Hailey. She is a kni tter and a\nneedle felter and she enjoys teaching people of all ages how t o work with\nfiber as an art form. She has lived in the Wood River Valley for 18 years\nand is a teacher by trade. She enjoys the outdoors\, nature\ , hiking\, biking\,\ncamping\, exploring\, knitting\, felting\, and readin g.
The workshop\nruns from 6-9pm at The Center\, Hailey.
201 9-2020 One Night Workshops\nare generously supported by Heather Horton.
Do you have a\nstory t o tell? Join us for monthly generative writing workshops. Class\nsessions are designed to build your writer’s toolbox and revitalize your\ncreativ e practice. Participants will engage in writing exercises\, discuss\ncraft \, and share new work. We’ll also clear out whatever stops us from\nputt ing writing at the center of our lives. The focus of the workshop is\ncrea ting new writing rather than critiquing manuscripts\, so all writers in\na ll genres are welcome – from published writer to grocery list writer\,\n from novice to advanced\, from novelist to memoirist\, and everything in\n between.
Sarah Sentilles is a writer\, critical theorist\, scholar of\nreligion\, activist\, writing coach\, and author of many books\, inclu ding\nDraw Your Weapons (Random House 2017). She earned a bachelo r’s\ndegree at Yale and master’s and doctoral degrees at Harvard\, and she\ntaught undergraduate and graduate students for more than a decade. S he\nlives in Hailey\, Idaho.
The Wood River Writing Workshops will take\nplace: Weds\, Sep 26\, Oct 24 &\; Nov 28\, 2018\; and Jan 30\, Fe b\, 27 &\;\nApril 3\, 2019\, from 6-8pm.
Do yo u have a\nstory to tell? Join us for monthly generative writing workshops. Class\nsessions are designed to build your writer’s toolbox and revital ize your\ncreative practice. Participants will engage in writing exercises \, discuss\ncraft\, and share new work. We’ll also clear out whatever st ops us from\nputting writing at the center of our lives. The focus of the workshop is\ncreating new writing rather than critiquing manuscripts\, so all writers in\nall genres are welcome – from published writer to grocer y list writer\,\nfrom novice to advanced\, from novelist to memoirist\, an d everything in\nbetween.
Sarah Sentilles is a writer\, critical th eorist\, scholar of\nreligion\, activist\, writing coach\, and author of m any books\, including\nDraw Your Weapons (Random House 2017). She earned a bachelor’s\ndegree at Yale and master’s and doctoral degrees at Harvard\, and she\ntaught undergraduate and graduate students for more than a decade. She\nlives in Hailey\, Idaho.
The Wood River Writin g Workshops will take\nplace: Weds\, Sep 26\, Oct 24 &\; Nov 28\, 2018\ ; and Jan 30\, Feb\, 27 &\;\nApril 3\, 2019\, from 6-8pm.