Upcoming Classes and Events
Art as Appetizer
Cooking with LACMA: The Chocolate Room
Join educator and culinary historian Maite Gomez-Rejón as she discusses Ed Ruscha’s Chocolate Room (1970/2023) through the lens of Oaxacan black mole (mole negro oaxaqueño), a sauce composed of a blend of chilis, spices, and chocolate. Participants will learn about the diverse history of mole, its place in the local culinary landscape, and how to transform it into a sweet treat. This program is presented in conjunction with ED RUSCHA / NOW THEN.
general public: $40 / museum members: $30
SOLD OUT
image: Chocolate Room, chocolate on paper, sheet dimensions variable, installation dimensions variable. The Museum of Contemporary Art, Los Angeles. Purchase with funds provided by the Acquisition and Collection Committee.
© 2023 Ed Ruscha. Photo: Brian Forrest
Mole, Mezcal & Marimba
Maite heads to Arte Americas to weave art and culinary history related to Boom Oaxaca. A conversation of native crops, agriculture and farming will be woven into the Tlacolulokos and Narciso Martinez exhibitions for a VIP tour of 20 people. Her talk will culminate with a discussion of the history of spirits for in Mexico followed by a mole and mezcal tasting.
exhibition tour, history of spirits, dinner and tasting: $75
talk on the history of spirits, dinner and tasting: $50
Book a Private Class!
While you mince and dice Maite weaves art and culinary giving your meal a life beyond the dish. An ArtBites class is not your regular cooking class.
Below are examples of past offerings but all classes can be tailored to your group’s interests.
Maite has taught virtual corporate events for NBC Universal, Visa, AARP and the Academy of Motion Picture Arts and Sciences among others. Contact info@artbites.net for corporate rates. Book Maite for a virtual corporate team building class, employee engagement event, or just for the fun of it. You will not be disappointed.
It’s Happy Hour!
Learn about the history of spirits and make
inspired cocktails and appetizers.
Margaritas y Palomas
Discover the rich history of sprits in Mexico from the precolonial pulque to mezcal, tequila, sotol and modern 100% corn based whiskey.
Sample Menu:
Classic Margarita
Whiskey Paloma
Spicy Cactus Salad
Cocktail Hour à la 19th Century
In 1866 Jerry Thomas gave birth to the American cocktail craze when he published the country’s first bartender’s guide, How to Mix All Kinds of Plain and Fancy Drinks. Explore the book, prepare and imbibe in cocktails from its pages and pair them with a classic 19th century canapé.
Sample Menu:
Mint Julep
Bourbon Crusta
Sardine Canapés
Cooking Art History!
Take a virtual trip through time and space. Trace the migration of ingredients and bring your meal to life.
Savoring the Harlem Renaissance
Using art from the Harlem Renaissance as a guide, discover the vibrant dining culture and cookbooks that emerged in Harlem in the 1920s and 30s. Prepare a meal inspired by popular menus of the day.
Sample Menu:
Manhattan
Fried Chicken and Waffles
Strawberry Shortcake
Tapas with a Side of History
Throughout the centuries, many cultures have left their stamp on Spanish cuisine and Spain’s classic dishes are filled with drama and intrigue. Together we’ll sip sangria, weave art and culinary history, and prepare popular tapas.
Sample Menu:
Sangria
Citrus Marinated Olives
Pan con Tomato / Spanish Tomato Bread
Gambas al Ajillo / Shrimp with Garlic Sauce