This event is sold out.

Join us for an unforgettable experience in support of art, artists, and the Frye Art Museum.

Begin your evening perusing the galleries before gathering for cocktails and embarking on an immersive journey through Mesoamerican myth and the earthly and celestial elements of food and drink, all set within an atmospheric soundscape provided by Terror/Cactus.

Then join fellow guests, artists, and curators in Frye Salon, where the boundaries between art, food, and myth further dissolve. Savor a multicourse dinner conceived by celebrated Chef Janet Becerra and dive deeper into the stories and rituals of Mesoamerica and Mexican culinary traditions.

Before dessert, enjoy a mezcal tasting and celebratory toast in support* of the Frye’s artist-centered initiatives. Following a sweet conclusion, bid farewell to new friendships shaped by art, story, and the shared Salon Supper experience.

Salon Supper offers a rare opportunity to dine in Frye Salon, surrounded by the dramatic floor-to-ceiling display of paintings from the Frye collection.

Program

• 5:30–6:45 pm: Cocktails and hors d’oeuvres in the Frye Parlor, Café, and Courtyard with musical performance by Terror/Cactus. Galleries open to explore the exhibitions until 6:15 pm
• 6:30 pm: Remarks in the Parlor
• 6:45 pm: Musical procession to the Salon
• 7 pm: Dinner, storytelling, mezcal flight
• 8:15 pm: Raise a glass and support the Frye
• 8:45 pm: Dessert

Featured Chef

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Chef Janet Becerra is a James Beard finalist and was named a 2025 StarChefs Rising Star. Hailing from Kent, WA, Becerra received her culinary degree from South Seattle College’s Culinary Arts program in 2013. After graduation, Becerra spent time cooking in prestigious kitchens in France and Mexico City. After her return to Seattle and onset of the pandemic, she found herself cooking nostalgic Mexican dishes at home. This practice quickly turned into a pop-up. Followed by a residency, and then a longer partnership, Pancita found its legs as a permanent restaurant.

Pancita features innovative and nuanced Mexican food. Chef Becerra sources from local and Eastern Washington growers and is known for grinding and nixtamalizing corn in-house. Becerra is an expert in carrying on cultural tradition while also experimenting with fresh concepts.
 

Featured Artist

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Terror/Cactus blends Latin American rhythms with hypnotic electronic production, psychedelic guitar, and polyrhythmic grooves. Founded by Argentine-born producer and multi-instrumentalist Martín Selasco, the project draws from Argentine folk, Peruvian chicha, and Colombian cumbia, creating a sound that is both deeply rooted and forward-looking. Born in Buenos Aires, raised in Miami, and now based in the Pacific Northwest, Selasco’s work is shaped by migration, cultural exchange, and transformation.
 

Narrative Designer

Alfonso Tamez is a computer engineer and animator by training, an artist in soul, an entrepreneur by chance, a social activist in his work, and a great experience designer in the making. He believes stories are humanity’s superpower because they enable us to understand our shared past and imagine brighter futures together.

Storytellers

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Roxana Pardo Garcia, aka La Roxay, is a self-identifying Hood Intellectual Xingona and cultural worker born and raised on occupied Coast Salish Territory (Burien). She is founder of La Roxay Productions and co-founder, visionary, and executive director of Alimentando al Pueblo, an award-winning nonprofit serving the Latine community in South King County. Across her work, Roxana centers culture and community, guided by gratitude for her Ancestors’ love, grace, and guidance.

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Rosalinda Mendoza is CEO and co-founder of Mocel Mezcal, which she founded with her sister Elizabeth Mendoza to share artisanal spirits that inspire connection and help establish a mezcal culture in the U.S. that considers the land, history, and the way it connects people today. Rosalinda is part of a cooperative mezcal distillery in Michoacán, Mexico, where her family is from. Prior to Mocel, Rosalinda held leadership roles at IBM, Starbucks, and the Washington State Farmworker Housing Trust. She holds an MBA from the University of Washington and a B.A. in Economics from Whitman College.