Tag Archives: art history

Drinking in the Past: The Intoxicating Art of Impressionism

Drinking in the Past: The Intoxicating Art of Impressionism

Wednesday 1/8 at 6:00pm; repeats Friday 1/10

The Getty Center

French café and bar culture inspired discourse, drinking, and the subject matter for many Impressionist works of art. Join Maite Gomez-Rejon in an exploration of the multilayered history of Édouard Manet’s late-19th-century Paris. Then, raise a glass to Manet and discover four fabulous champagnes curated by Ian Blackburn of WineLA at the wine tasting to follow in the Getty Restaurant following the talk (includes hearty appetizers). Complements the exhibition Manet and Modern Beauty. (Tickets $75; ages 21 and over. Complimentary parking.)

Menu
Seasonal fruit and Cheese Platter:  Selection of cheeses to include Saint André, Saint Nectaire, French emmenthaler, accompanied by pear mostarda, dried fuits, toasted nuts, sliced baguette

Salade Muguette:  Endives, wild greens, celery hearts, local apples, toasted and pickled walnuts, champagne vinaigrette

Croquettes de Morue:  Salt cod fritters with lemon aioli

Potato and Mushroom Gratin: Layered potatoes and mushrooms with cream cheese and herbs

Chicken Brochettes: Skewered with plumped figs and a fig-verjus glaze

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Image credit: The Cafe-Concert, 1878–79, Édouard Manet. Oil on canvas. The Walters Art Museum, Baltimore, Maryland

Cur-ATE: Vegan Japan

Cur-ATE: Vegan Japan

Sunday at 12/8 from 5:30pm to 8:00pm

LACMA

Enjoy a special evening dedicated to the love of food and art while exploring the museum.

Start  with a tour of the exhibition Every Living Thing: Animals in Japanese Art with Maite Gomez-Rejon. The exhibition celebrates one of the most distinctive aspects of Japanese art: the depiction of animals. Underpinned by Japan’s spiritual heritage of Shintō and Buddhism, the Japanese reverence for nature—and the place of animals within that realm—is expressed in a variety of artworks. Learn about the various roles animals have played in Japanese culture. Then move to Ray’s & Stark Bar to enjoy a vegan meal by executive chef Phillip Martin inspired by the Buddhist ritual of releasing captured animals.

First Course:
Vegetable Yakitori (Winter Squash, King Trumpet, Asparagus, Yuzu Kosho, Sudachi Air, Lime Gel)
Wine Pairing: Domaine de Cala, Rose, 2018, Provence, France

Second Course:
Hand Made Buckwheat Noodles (Shiitake, Scallion, Nori, Yuzu, Sesame, Pickled Shaved Vegetables)
Wine Pairing: Alvear Fino, Pedro Ximenez, Montilla, Spain, N/V

Entrée:
Forbidden Rice Curry (Tofu, Radish, English Peas, Salsify, Bell Peppers, Eggplant, Opal Basil)
Wine Pairing: Xion, Alberino, Spain, 2018

Dessert:
Green Tea Cheesecake (Yuzu Curd, Almond Crust, Blueberry, Raspberry Sorbet)
Wine Pairing: S.A. Prum Wehlener Sonnenuhr,  Riesling Auslese, Mosel, Germany, 2009

SOLD OUT!

Image credit: Kanō Eitai, Hōjō-e Ritual of Releasing Captured Animals, Birds, and Fish (detail), late Edo period (1615–1868), early 19th century, private collection