Join us for a one night only, intimate studio visit with artist Kyle Butler
with Cocktail Buffet by Chef Edward Forster of The Workshop

photo credit: kc kratt

5:00 - 6:30 pm: Cocktail Buffett with Chef Edward Forster of The Workshop in the CEPA Gallery Loft, Suite 5 East (5th Floor).

Chef Edward Forster is a WNY native who recently returned home to open the kitchen at Mike A @ Hotel Lafayette. While there he earned many accolades, including a rare 10-star review from the Buffalo News. A graduate of the Culinary Institute of America, Forster has worked for world-renowned chefs such as Christian Delouvrier, Chicago's Graham Elliott, and David Posey. Today he owns and operates one of Buffalo's coolest eating establishments, the mobile pop-up restaurant known as the Workshop theworkshopbuffalo.wordpress.com.

6:30 - 8:00 pm: A tour of Kyle Butler's studio with Kyle and Hallwalls Visual Arts Curator, John Massier, Suite 4 West (4th Floor)

"In discussing the work in his new Hallwalls' exhibition, Kyle Butler refers to his various themes as "more mantra than hypothesis" and this special event will bring you into the artist's lair and closer to the source of those mantras. Across multiple genres that include drawing, painting, sculpture, performance, and video, Butler has often addressed the prevalent—some might say "eternal"—question of individuals in the world. How do we function within a built environment, amid systems of commerce, and within ambiguous social environments? How do we exist, persist, and resist the rising tides of conformity that swell up around us? This studio visit evening may explain none of this. Or all of it. At the very least, it will bring you into the sphere, and closer to the mind, of a working contemporary artist." - John Massier

www.kylewilliambutler.com

Tickets: $75 per person, $125 per couple

Tickets: Please call or e-mail Joanna at 716-854-1694 / joanna@hallwalls.org, or purchase online at www.hallwalls.org.

This exclusive event will be limited to the first 50 respondents.

Special thanks to Tarantino Foods and Community Beer Works.