UNITED BY GRAINS | ARTIFACT AT NIGHT

GRAINS | FRIDAY, FEBRUARY 27, 2026

United by Grains is a five-course dining experience exploring GRAINS from around the world inspired by Farm to Craft, the current exhibition at Mingei International Museum—a celebration of the beauty, utility, and cultural significance of everyday objects, translated to the table through food.

RESERVE YOUR SEAT

For February’s ARTIFACT at Night, chefs Tim Kolanko, Wesley Johnson, and Tony Coito present a thoughtful progression of dishes highlighting grains from around the world—each course rooted in craft, seasonality, and story.

Join us for an evening where food becomes artifact, grains become the common thread, and global flavors gather at one table.

COURSE ONE

freekeh is young, green wheat which is gathered into piles and sun-dried. the piles are then set on fire but don't burn due to the high moisture content, giving it a slightly smoky flavor as the straw and chaff burn off of the wheat berries. it originates from the levant region, referenced as far back as the old testament. think coastal middle east and north africa. the name comes from the arabic root, farik, meaning to rub, as the berries are rubbed together, yielding a uniform shape, size, flavor, and texture. we were inspired by another dish from the levant in kibbeh nayeh. there are claims from lebanon and syria to the origins, but its just a really tasty tartare dish mixing raw beef or lamb mixed with bulgur wheat and spices

COURSE TWO

first cultivated over 9,000 years ago in china, rice found its way into other countries and continents. today, there are more than 40,000 different types of cultivated rice, with the international rice gene bank storing 90,000 varieties of cultivated and wild rice. the 2 major subcategories are long grain, known as indica, and short and medium grain, known as japonica. we wanted a dish that showcased the oldest family-owned rice farm in california, koda farms, who specialize in japanese rice varieties. drawing inspiration from simple japanese cuisine, we wanted to showcase the versatility of rice. steamed rice, rice wine vinegar, mirin which is a type of japanese rice wine used for cooking, and in the batter that is used for tempura.

COURSE THREE

grano arso is translated to "burnt grain". it was a product produced from poverty in the southeastern region of italy named puglia during the 19th century. there are 2 different origin stories. the first is that it is a byproduct of farmers burning their wheat fields after harvesting the crop to clear the stubble, after which peasants would gather the leftover grains from the ashes. the second, communal ovens would be scraped out after baking bread as a way to utilize every scrap of food. the wheat is then milled and mixed in with normal flour, as grano arso is too bitter to be eaten just by itself. it was a way for people to stretch the resources that they had, and not waste what could be reused. we wanted to elevate this grain born from humble origins by using it as the dough for a luxurious agnolotti. sweet pea, bright meyer lemon, fruity aleppo pepper, and a refreshing hit of mint. barley miso mimics the intense, salty, and slightly sweet flavor of parmesan.

COURSE FOUR

domesticated in mexico over 9,000 years ago, corn is the most produced grain in the world. it is part of the three sister crops in the indigenous diet, corn, beans, and squash. by 2500 bce, corn was prevalent all over the americas through early trade routes, eventually making its way to europe at the end of the 15th century. globally, it takes up 20% of crop land across 6 continents, and its production is 50% greater than that of rice and wheat. this is not just to feed humans though, as corn is used to make ethanol, animal feed, biofuel, and industrial products. red corn was originally cultivated by indigenous people in the andes. tamales themselves date back 8,000 years from the civilizations of olmecs, toltecs, mayans, and aztecs . tamales were a sacred food to these people, as they believed that the gods created humans from corn. along with corn, quinoa and amaranth were important to the indigenous populations in south america. we were inspired to replace the nuts and seeds normally found in salsa macha with these two grains. to showcase another use of corn, we thought to thicken a mole verde with masa. mole is traditionally thickened with nuts and seeds, but we learned about a technique from the yucatan peninsula, where they thicken sauces and soups with masa harina instead of wheat flour and what better way to celebrate corn than to use it to its fullest potential.

COURSE FIVE

oats are thought to have origins in western asia and eastern europe. originally viewed as a weed, archaeological evidence shows consumption during the paleolithic era around 32,000 years ago in italy. some early civilizations viewed the grain only as barbaric and fit only for animal feed. the earliest kvass is a fermented beverage originating in northeastern europe during the 10th century as a substitute to plain, unfiltered water. the taste is sour with hints of sweetness. originally it was made with grains or bread but by the 19th century, there were over 100 different kinds. we used it in a polish dinner a while back, but made it with beets instead of cereal grains. this was actually one of those "aha!" moments we have every once in a while. february marks the beginning of strawberry season in southern california. sour dairy and berries pair so well together. oats and berries are good friends. kvass is a sour grain beverage.

IN THE MUSEUM: FARM TO CRAFT - grains in global folk art

Curated from Mingei International Museum’s Permanent Collection, this Entry Level exhibition explores the global significance of grains as a source of sustenance and an inspiration to human creativity. Grains such as corn, wheat, rice, quinoa, and oats are dietary staples around the world, their common presence forming important roles across communities and the cultures built around them. From tools used to harvest and process, to containers used to store and consume, each object is an example of how innovative design, borne from a need, and a craftsman’s own artistic eye, intersect to produce clever results. Artisans use straw, husks, chaff, hulls, and the grains themselves to make whimsical figures and fashionable creations, revealing how even the humblest of materials can spark endless imagination.