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The Contemporary Art Museum St. Louis (3750 Washington Boulevard; 314-535-4660 or www.contemporarystl.org) knows that sometimes the best way to get people’s attention is to appeal to more than one sense. The exhibits here can incorporate sound and visual elements from time to time (à la video installations), and with the current Front Room show, the museum’s getting to your brain…through your stomach. LA’s Machine Project, both an arts space and a group of artists, took over the pocket-size front gallery at the museum on Wednesday, March 31, bringing with it sound installations, a limited edition poster ($15) and an appreciation for cabbage. Yep, cabbage. On Saturday, April 3, chef John Judy from L’École Culinaire, in partnership with the Machine Project, taught eager pupils how to prepare Korean kimchi and German sauerkraut, thereby transforming regular St. Louisans into cabbage heads (ha!). These dishes have been stewing ever since, as they should, and they will enjoy an opening reception of sorts on Thursday, April 15, at the Dog & Suds Party. From 6 to 9 p.m., art patrons and cabbage lovers alike are invited to gather in the Contemporary’s courtyard for kimchi, sauerkraut, free hot dogs and beer. The Machine Project closes up shop on Sunday, April 18, so this outdoor food fest is a good time to send the affiliated artist(s) off with pleasant vibes, full tummies and fond memories of their time in St. Louis — so don’t forget the breath mints!
Thu., April 15, 2010

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