Food as Art: Dinner by Chef Erin Bevan

Update as of 8/18/23: This event is fully subscribed. To be added to the waitlist, click here.

Enjoy a fine dining experience at the museum, guaranteed to be a feast for the eyes as well as the palate. Award-winning private chef Erin Bevan, formerly of the Four Columns Inn and The Hermitage Inn, will serve a specially crafted four-course meal for up to 30 guests inspired by the exhibition Alec Egan: Drawing Room, with wine pairings curated by Windham Wines. Trained as a sculptor before shifting to the culinary arts, Chef Bevan is uniquely suited to meld art and cuisine into a singularly memorable evening.

Erin Bevan grew up on a small family farm in western Massachusetts where she was her mother’s prep cook. She processed fruits and vegetables, milked the goats by hand, and foraged for wild grapes and blackcaps. This upbringing laid the foundation for a deep appreciation for the land and a palate accustomed to the freshest and most robust flavors.

Bevan studied sculpture at Cornish College of the Arts in Seattle, Washington, but it was when she ate at a fine dining establishment in Boston that her career turned in a new direction. She broke into her first kitchen under James Beard Award-winner Chef Michael Schlow at Via Matta, where she developed a love of regional Italian food and a passion for making fresh pasta. For 17 years, she continued studying in Boston under other great chefs of Italian kitchens, including Jody Adams at Rialto, Jamie Bissonnette at Coppa, and Charles Draghi at Erbaluce.

In 2016, Bevan relocated to Vermont and took the lead at Newfane’s Four Columns Inn, where she developed relationships with local farmers, foragers, artisan cheesemakers. After the pandemic, she reopened The Hermitage Inn in West Dover, restoring its reputation as a culinary destination. There, she fell in love with creating tasting menus with the finest ingredients.

Today, Bevan works as a private chef, bringing her years of expertise into people’s homes and other venues, where she provides distinctly creative, bespoke menus that draw upon her relationships with local producers.

TICKETS: $90, $75 for BMAC members
Space is limited.
To purchase tickets, click here or call 802-257-0124 x101