Stephen Starr Events to Prepare Five-course Gourmet Meal

For Immediate Release
February 23, 2015

Williamstown, MA—In the second installment of “Dinner and the Show,” the Clark Art Institute hosts an evening of fine dining and a chance to view the exhibition Machine Age Modernism: Prints from the Daniel Cowin Collection on Saturday, March 7 from 6–9 pm.

Manton Curator of Prints, Drawings, and Photographs Jay A. Clarke leads a private gallery tour of the Machine Age exhibition at 6 pm, followed by a prix-fixe dinner prepared by Executive Chef Daniel Hardy in Café 7 at 7 pm. There also will be extended shopping hours in the Museum Store.

The menu includes mini mushroom boa, cioppino, vegetable plate, smoked caramel braised pork belly, and chestnut crème brûlée.

Tickets are $45 ($42 members). Beverages, gratuity, and taxes are not included. Vegetarian and gluten-free options are available. Space is limited; advance reservations are required. For more information, visit or call 413 458 0524.

A division of the acclaimed Starr Restaurant Group, Stephen Starr Events brings creative, innovative, and artful menus to Café 7 that feature locally sourced ingredients.


Executive Chef Daniel Hardy combines his passion for healthy, wholesome cooking with the bountiful selection from local farms to create a refreshing approach to food. Trained at Western Culinary Institute in Portland, Oregon, Hardy began his career at Signal Mountain Lodge in Wyoming after which he became executive chef at the Old Yellowstone Garage in Jackson, Wyoming. He then moved to Seattle as a key member of the start-up team for Volterra, an Italian concept restaurant, which earned “Best New Restaurant” from Seattle Weekly in 2005. After opening Volterra, he relocated to Livingston, Montana, where he started his own company, Second Street Catering, and ran the business as chief financial officer, manager and executive chef. Hardy relocated to the East Coast in 2010 when he was offered the opportunity to lead the Mezze Catering kitchen where he worked with a team that executed events including Berkshire weddings, non-profit galas, and private parties. After several years, he landed a position as executive chef of Mezze's sister restaurant, Allium, in Great Barrington. He joined the Clark in 2014. Hardy’s recipes have been published in cookbooks and magazines, with mentions in Food & Wine, Wine Spectator, Mountain Living, Skiing, and Sunset.


The Clark Art Institute is one of a small number of institutions globally that is both an art museum and a center for research, critical discussion, and higher education in the visual arts. Opened in 1955, the Clark houses exceptional European and American paintings and sculpture, extensive collections of master prints and drawings, English silver, and early photography. Acting as convener through its Research and Academic Program, the Clark gathers an international community of scholars to participate in a lively program of conferences, colloquia, and workshops on topics of vital importance to the visual arts. The Clark library, open to the public with more than 240,000 volumes, is one of the nation’s premier art history libraries. The Clark also houses and co-sponsors the Williams College Graduate Program in the History of Art.

The Clark opened its expanded facilities on July 4, 2014, unveiling new and enhanced spaces that accommodate the continued growth of the Institute’s programs. Included in this final stage of the project are the new 42,600-square-foot Clark Center designed by Tadao Ando Architect & Associates, expansion and renovation of the original Museum Building and the ongoing renovation of the Manton Research Center by Selldorf Architects, and a sweeping redesign of the grounds by Reed Hilderbrand Landscape Architecture. The first phase of the campus expansion project was completed in 2008 with the opening of the Lunder Center at Stone Hill, a striking conservation and exhibitions facility also designed by Tadao Ando.

The Clark is located at 225 South Street in Williamstown, Massachusetts. Galleries are open Tuesday through Sunday, 10 am to 5 pm. Admission is $20; free year-round for Clark members, children 18 and younger, and students with valid ID. For more information, visit or call 413 458 2303.

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