Experimental Gastronomy by Dutch collective Steinbeisser

A guest at a recent Steinbeisser event in June 2018, where French chef Alexandre Gauthier (<a href="https://www.lagrenouillere.fr/" target="_blank" target="_blank">La Grenouillère</a>) created the menu.

A guest at a recent Steinbeisser event in June 2018, where French chef Alexandre Gauthier (La Grenouillère) created the menu.

Marion Luttenberger

The Steinbeisser event in June 2018 was held at the Lloyd Hotel in Amsterdam.

Marion Luttenberger

Artists and designers create unique tableware and cutlery for the events. This piece, which held bread at the June 2018 event, is by <a href="http://www.jolanvanderwiel.com/" target="_blank" target="_blank">Jolan van der Wiel.</a>

Artists and designers create unique tableware and cutlery for the events. This piece, which held bread at the June 2018 event, is by Jolan van der Wiel.

Marion Luttenberger

A dish from the June 2018 dinner: steamed bread with apricot and apricot pit served in a big basket bowl by artist <a href="http://www.ainonebel.de/" target="_blank" target="_blank">Aino Nebel</a>.

A dish from the June 2018 dinner: steamed bread with apricot and apricot pit served in a big basket bowl by artist Aino Nebel.

Marion Luttenberger

A guest eats with a Silver Thorn Spoon by <a href="http://www.gabiveit.it/" target="_blank" target="_blank">Gabi Veit</a> at a dinner in 2016.

A guest eats with a Silver Thorn Spoon by Gabi Veit at a dinner in 2016.

Caroline Prange

Raspberry hibiscus sorbet, almond milk cream and thyme brittle by Tanja Grandits (<a href="http://www.tanjagrandits.ch/en/" target="_blank" target="_blank">Stucki</a>) set on Glass Vessels by <a href="http://www.salafederica.it/" target="_blank" target="_blank">Federica Sala</a> with Silver Spoons by <a href="https://stuartcairns.com/" target="_blank" target="_blank">Stuart Cairns</a>, from a dinner in 2016.

Raspberry hibiscus sorbet, almond milk cream and thyme brittle by Tanja Grandits (Stucki) set on Glass Vessels by Federica Sala with Silver Spoons by Stuart Cairns, from a dinner in 2016.

Caroline Prange

A guest eats apple and Jerusalem artichoke by Edwin Vinke (<a href="http://www.krommewatergang.nl/" target="_blank" target="_blank">De Kromme Watergang</a>) set on a Slate Plate by <a href="http://www.jouwstore.com/artist/matthias-dyer/" target="_blank" target="_blank">Matthias Dyer</a> with a Ring Spoon by <a href="http://www.stiankorntvedruud.com/" target="_blank" target="_blank">Stian Korntved Ruud</a> for Steinbeisser, in 2015.

A guest eats apple and Jerusalem artichoke by Edwin Vinke (De Kromme Watergang) set on a Slate Plate by Matthias Dyer with a Ring Spoon by Stian Korntved Ruud for Steinbeisser, in 2015.

Caroline Prange

Chef Corey Lee (<a href="https://www.benusf.com/" target="_blank" target="_blank">Benu</a>) prepares his dishes at an Experimental Gastronomy event in Saratoga (California), September 2017.

Chef Corey Lee (Benu) prepares his dishes at an Experimental Gastronomy event in Saratoga (California), September 2017.

Eric Wolfinger

Rice with assorted condiments by Corey Lee served on reassembled broken ceramic plates by <a href="https://www.feltandfat.com/" target="_blank" target="_blank">Felt+Fat</a> for Steinbeisser, at the September 2017 event in Saratoga.

Rice with assorted condiments by Corey Lee served on reassembled broken ceramic plates by Felt+Fat for Steinbeisser, at the September 2017 event in Saratoga.

Eric Wolfinger