Enjoy a special evening dedicated to the love of food and art while exploring the museum after hours.
Start this fun evening with a tour of the exhibition, The Allure of Matter: Material Art from China, which brings together works from the past four decades in which conscious material choice has become a symbol of the artists’ expression. Their media range from the commonplace to the unconventional, the natural to the synthetic, the elemental to the composite: from plastic, water, and wood, to hair, tobacco, and Coca-Cola. Included is the work of some of the most influential contemporary Chinese artists today: Ai Weiwei, Xu Bing, Cai Guo-Qiang, and Lin Tianmiao, among others. Then move to Ray’s to enjoy dinner with a specially designed menu offering a contemporary take on Chinese and Asian fusion cuisine.
First Course: Tofu Stuffed Squash Blossoms, Crispy Shrimp Spring Roll, Duck Steam Buns
Wine Pairing: 2017 Lagaria, Pinot Grigio, Veneto, Italy
Second Course: Clams, Crab, Shrimp, Poached Egg Yolk, Crispy Shallot, Ginger, Scallion
Wine Pairing: 2017 Vocal, Gruner Veltliner, Santa Cruz Mountains CA
Entrée: Braised Koburto Pork, Baby Bok Choy, Shittake, Black Garlic, Pearl Onion
Wine Pairing: 2007 Loring Wine Company Keefer Ranch Vineyard, Pinot Noir, Russian River Valley
Dessert: Sweet Rice Ice Cream, Almond, Crumbled Crust
Wine Pairing: La Marca Prosecco, Veneto, Italy
Maite Gomez-Rejón has a BFA from the University of Texas at Austin, an MFA from the School of the Art Institute of Chicago, and a Grande Diplome from the French Culinary Institute in New York City. Since 1995 Gomez-Rejón has worked in the education departments of the Metropolitan Museum of Art, the Museum of Modern Art, the J. Paul Getty Museum, and LACMA, and has worked as a private chef. In 2007, Gomez-Rejón founded ArtBites—art and culinary history combined with hands-on cooking instruction, which she teaches at museums, universities, and cultural centers across the country. Gomez-Rejón has been a guest on the Today Show, featured in Food & Wine magazine and interviewed on KCRW’s Good Food and NPR’s Splendid Table. She is a contributor to Life & Thyme, The Huffington Post, and other publications.
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 of 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.