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Posted in Behind the Scenes, Getty Center

Traditional English Recipes with a California Flair

Spotted Dick at the Restaurant at the Getty Center
A contemporary spin on Spotted Dick, the traditional English pudding made with dried fruit. Here it's served with fruit compote and a creamy almond custard

Our chefs share their 21st-century updates on traditional English favorites. More»

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Posted in Art, Behind the Scenes, Exhibitions and Installations

Korean Cooking, the Authentic Fusion Way

Korean cooking at the Getty

Getty chef Mayet Cristobal worked with volunteers from the Korean Cultural Center to create an authentic-fusion menu. More»

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Posted in Behind the Scenes, Exhibitions and Installations

“Paris: Life & Luxury”—In Culinary Form

Mayet Cristobal in the kitchen of the Restaurant at the Getty Center

Paris in the mid-18th century was a time of invention in the culinary arts. Food was an integral part of the fashion and culture of this bustling city. Haute cuisine has its foundations in this time and place. So for… More»

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      From you have I been absent in the spring,
      When proud-pied April, dressed in all his trim,
      Hath put a spirit of youth in everything,
      That heavy Saturn laughed and leaped with him,
      Yet nor the lays of birds, nor the sweet smell
      Of different flowers in odor and in hue,
      Could make me any summer’s story tell,
      Or from their proud lap pluck them where they grew.
      Nor did I wonder at the lily’s white,
      Nor praise the deep vermilion in the rose;
      They were but sweet, but figures of delight,
      Drawn after you, you pattern of all those.
      Yet seemed it winter still, and, you away,
      As with your shadow I with these did play.

      —William Shakespeare, born April 23, 1564

      Vase of Flowers (detail), 1722, Jan van Huysum. The J. Paul Getty Museum

      04/23/14

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