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UID:96@museum.msu.edu
DTSTART;TZID=America/Detroit:20241004T180000
DTEND;TZID=America/Detroit:20241004T230000
DTSTAMP:20241001T152613Z
URL:https://museum.msu.edu/events/ascent-a-launch-party-to-benefit-the-msu
 -museum/
SUMMARY:Ascent: A Launch Party to Benefit the MSU Museum
DESCRIPTION:Ascent is your once-in-a-lifetime opportunity\nRegister Here\n\
 n\n 	\n\n 	Celebrate the MSU Museum building renovation\, launch a new off
 -site location at 311 Abbot\, and cast a vision for the future of interdis
 ciplinary university museums.\n 	Dress to impress in artfully inspired coc
 ktail attire and join us for an unforgettable night as acclaimed chefs Mic
 hael Ransom\, Joseph VanWagner\, and Sarah Welch prepare unique dishes rig
 ht before your eyes. In addition\, the event will feature an open bar with
  signature cocktails\, and a fresh set from iconic Detroit-based electroni
 c music artist John Collins.\n 	Guests will also get the first look at Mon
 umentum\, a light and sound installation by Berlin-based artist Abel Korin
 sky before it officially opens to the public! The work was developed as pa
 rt of the inaugural MSUFCU Arts Power Up artists-in-residence collaboratio
 n between the MSU Museum and MSU’s Facility for Rare Isotope Beams\, or 
 FRIB.\n\n\n\nTickets are $175 per person.\nProceeds benefit the MSU Museum
 . \n\n Thanks to the generous support of the MSU Federal Credit Union ev
 ery dollar raised by this event will directly support the Museum’s renov
 ation and re-opening.\n\nMore about the guest chefs\n\nChef Michael Ransom
 \, originally from Traverse City and East Lansing\, developed a passion fo
 r culinary arts while living in Detroit in 1999. He pursued a culinary art
 s degree in classic French cuisine from Kendall College and gained experie
 nce managing restaurants in San Francisco and Baltimore. Returning to Detr
 oit in 2016\, he opened "Ima\," a popular eatery known for Japanese-inspir
 ed dishes with Midwestern ingredients\, bringing his 20 years of culinary 
 experience back home.\n\nChef Joseph VanWagner is a graduate of Michigan S
 tate University’s School of Hospitality Business. He has years of culina
 ry experience in both Detroit and Chicago\, where he worked at some of the
  cities’ best restaurants. VanWagner’s experience has led him to build
  an aesthetic approach to progressive flavors\, developing modern cuisine 
 sourced with fresh\, local ingredients. VanWagner recently served as Execu
 tive Sous Chef at Bacco Ristorante\, Sous Chef at Chartreuse\, and Executi
 ve Chef at Local Kitchen and Bar.\n\nChef Sarah Welch was raised between J
 amaica and Michigan\, immersed in culture and cooking. She pursued culinar
 y studies at New York's French Culinary Institute and gained experience wo
 rking with recognized chefs and talented peers. In Detroit\, her close con
 nections with the local farming community inspire the dishes at Marrow's r
 estaurant.\n\nMore about John Collins\n\nJohn "Jammin" Collins is a well-k
 nown figure in Detroit's electronic music scene\, recognized for his role 
 as a tour guide at Submerge’s Exhibit 3000\, the world’s only techno m
 useum. For nearly four decades\, he's been a prominent DJ in Motor City cl
 ubs\, including his time as a resident DJ at the legendary Cheeks. Collins
  is also a veteran of radio mix-shows\, having hosted shows on WJLB FM 98\
 , WDRQ FM 93.1\, and Red Bull Radio\, where he presented "Live From Detroi
 t: John Collins Presents The Soul of Detroit."\n\nParking locations in dow
 ntown East Lansing\n\nThank you to our generous sponsors!\n\nSponsors\n\n&
 nbsp\;\n\n\n
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LOCATION:311 Abbot\, 311 Abbot\, East Lansing\, MI\, 48823\, United States
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