Right at the Ruby Slippers by Margaret Sheridan, Senior Editor Foodservice has become a key part of museums' permanent collections.
Lawns cascade and gardens snake below wind-swept terraces.
Inside, a peerless art collection greets visitors, still dizzy from the head-spinning vista of downtown Los Angeles, San Fernando Valley and the Pacific Ocean. Food doesn't compete with architecture, it complements,'' says Jim Dodge, Bon Appetit Management Co.'s general manager of the Getty account. Amid the artistic splendor, his philosophy is to showcase the best and freshest ingredients in the simplest ways. The 8,200 museums in the United States welcomed 865 million visitors last year. Few came solely for food, but many took a break from touring galleries to enjoy a meal or a snack.