Satisfy your appetite for
art and culture. With our new series Tasting Menu, food-world luminaries serve
up connections between art, culture and edible traditions.
Presenters are passionate gourmands
who infuse classic cooking with innovative twists. All will illuminate connections between their
culinary philosophy and the museum’s collection, exploring ways culture is
shared through food, just as it is through art.
Thursday, April 6
Tasting Menu: Chinese Medicine and Healing Foods
Thursday, April 13
Tasting Menu: Kwangjuyo Ceramics and Corey Lee
Thursday, May 18
Tasting Menu: Reclaiming Tofu
Thursday, Aug 17
Tasting Menu: Filipino Flavors of the Bay Area
Explore past events:
2016 Season:
Mariko Grady of Aedan Fermented explained the fermentation processes central to Japanese cooking and guides guests to make their own miso.
Danielle Chang, founder of nationwide food festival LUCKYRICE, shared the inside scoop on partnering with top chefs to celebrate Asian cuisine.
Kevin Kiwata and Curtis Lam, the duo behind The Chairman, offered a behind-the-scenes glimpse into the food truck industry and dish about bao (their signature buns).
Valerie Luu and Katie Kwan of Rice Paper Scissors discussed their distinctive fusion of Vietnamese street food and Californian sensibilities.
Photo courtesy Aedan Fermented.
Thursday, April 6
Tasting Menu: Chinese Medicine and Healing Foods
Thursday, April 13
Tasting Menu: Kwangjuyo Ceramics and Corey Lee
Thursday, May 18
Tasting Menu: Reclaiming Tofu
Thursday, Aug 17
Tasting Menu: Filipino Flavors of the Bay Area
Explore past events:
2016 Season:Mariko Grady of Aedan Fermented explained the fermentation processes central to Japanese cooking and guides guests to make their own miso.
Danielle Chang, founder of nationwide food festival LUCKYRICE, shared the inside scoop on partnering with top chefs to celebrate Asian cuisine.
Kevin Kiwata and Curtis Lam, the duo behind The Chairman, offered a behind-the-scenes glimpse into the food truck industry and dish about bao (their signature buns).
Valerie Luu and Katie Kwan of Rice Paper Scissors discussed their distinctive fusion of Vietnamese street food and Californian sensibilities.
Photo courtesy Aedan Fermented.
