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Talk: Cur-ATE: Dining in Colonial Mexico
March 13 @ 6:00 pm - 8:00 pm
LACMA | BP Grand Entrance
$100 members; $110 general public
Note: Refunds will be granted only if the class is canceled. For ticketing support, contact [email protected].
Enjoy a special evening dedicated to the love of food and art while exploring the museum after hours.
Explore the groundbreaking special exhibition “Painted in Mexico, 1700–1790: Pinxit Mexici” in an after-hours tour with Maite Gomez-Rejón of ArtBites. Discover the developments that occured in 18th century painting, while weaving in the fascinating culinary history of the time. After the tour, enjoy a four-course meal inspired by the exhibition at Ray’s & Stark Bar by Chef Fernando Darin.
Price includes tour, dinner, and parking. The menu is offered prix fixe and subject to change; please refrain from substitutions. Wine and specialty cocktails available at additional cost.
First Course: Mariscos, aguachile, flor de calabaza
Second Course: Tortilla de papas
Entrée: Conejo al mole negro
Dessert: Flan de aguacate, toronja blanca, helado de maiz
Since 1995, Maite Gomez-Rejón has worked in the education departments of such renowned museums as the Metropolitan Museum of Art, the Museum of Modern Art, and the J. Paul Getty Museum, and has taught art history at the college level. As a private chef, she has catered for rock stars and celebrities. Maite earned a BFA from the University of Texas at Austin, an MFA from the School of the Art Institute of Chicago, and received her culinary training at the French Culinary Institute in New York. Maite founded ArtBites in 2007 in an effort to combine her two passions.
Executive Chef, Ray’s & Stark Bar
As the executive chef of Ray’s & Stark Bar, Fernando Darin draws from his early exposure to the many cultures and culinary traditions from his upbringing in Brazil as he aims to craft interesting and inspiring food using the incredible natural bounty of California. A musician since the age of seven, Darin’s cooking style celebrates the likeness between food and music. His career switch from performing arts to culinary arts occurred in 2008, when he decided to move to California to attend the Le Cordon Bleu College of Culinary Arts in Los Angeles. While in school, Darin had the opportunity to intern with renowned chefs Eric Greenspan and Michael Voltaggio. Darin comes to Ray’s & Stark Bar after several years as the chef de cuisine at the Hollywood Bowl.