The Dutch creative collective Steinbeisser’s “Experimental Gastronomy” project orchestrates an unusual collaboration between Michelin-starred chefs, artists, and diners.

The renowned Bay Area chefs David Kinch, Corey Lee, and Daniel Patterson were challenged to create seven courses for sixty guests using only local, biodynamic, and vegan ingredients. Far more challenging, they were asked to plate and serve their meals using avant-garde tableware created by twelve artists with the specific goal of confounding chef and diner alike.