The museum was crowded as it has been in probably half a year, and the vast array of exotic treats in the lobby. Four of Eubanks’s friends prepared the food, which was constantly being replenished, but never appeared to run out. Although most attendees might not have been able to name the delicacies, they happily gobbled them up. One of the chefs, Jean Bryan, listed the foods that were there for The Cadiz Record: orange lace cookies, a chili cheese square, Benedictine sandwiches, lemon bars, shortcut baklava, apricot coconut balls, raspberry almond bars, chocolate caramel triangles, veggie squares, shrimp quiche, crab puffs, beef wraps, bacon-wrapped chicken, ham spirals, olive finger sandwiches, chocolate truffles, asparagus rolls and savory cheese squares. The other three cooks were Ninik Bradigan, Deliah Dawson and Robin Vidrick.
Read a complete report on the new Eubanks exhibit in The Cadiz Record.