Art & Dining After Dark

An Art-Inspired Culinary Adventure

Join us for an entirely unique, completely delicious way to enjoy Mia: an intimate dining experience, after-hours in the galleries, inspired by Mia’s special exhibition.

• Multi-course dinners by acclaimed guest chefs.
• Wine pairings by celebrated sommelier Bill Summerville.
• Private curator-led access to Mia’s special exhibition.

The series is organized and co-hosted by Chef Jamie Malone and Paris Dining Club. Throughout the evening, insights from Mia’s director and curators, along with the culinary team, highlight creative expression from field and kitchen to studio and museum.

Complimentary valet is included.

Your purchase supports the museum’s mission.

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Upcoming Dates and Themes

Featured Chefs and Culinary Team

This series brings together some of the most exciting chefs working today. Each evening features a guest chef creating a one-night-only menu inspired by Mia’s exhibitions, alongside wine pairings curated by Bill Summerville. Chef Jamie Malone and Paris Dining Club organize and co-host the series, with Malone also serving as the featured chef for the final dinner on January 13, 2027.

About Chef Jamie Malone & Paris Dining Club

Chef Jamie Malone and Paris Dining Club serve as the organizing culinary partner and co-host of this series, helping shape each evening’s dining experience in collaboration with Mia and the featured guest chefs. Malone will also serve as the featured chef for the final dinner on January 13, 2027.

Paris Dining Club (PDC) is a dining club in Minneapolis by James Beard nominated Chef Jamie Malone. You can find Malone at her North Loop Paris Dining Club Studio hosting events and creating new experiences for people who love food. PDC also makes dinner parties and date nights at home easy and beautiful.

Malone has gained national attention and earned a place as a semifinalist for the James Beard Award for “Rising Star Chef” for 2013 and “Best Chef Midwest” for 2014, 2015, 2018, and 2019. In 2013, Malone was named one of Food and Wine magazine’s “Best New Chefs.” In 2017, Malone opened her first restaurant, Grand Café, and the following year, it was a semifinalist for the James Beard Award for “Best New Restaurant” and was also named Food and Wine magazine’s “Best New Restaurant.” That year, Malone was also awarded Food and Wine magazine’s “Dish of the Year.” Malone has written for Esquire’s “Eat Like a Man” blog and been featured in many magazines including GQ, Saveur, and Elle. In 2014 she won Cooking Light’s “Trail Blazer Award” for her work with sustainable seafood.

About Bill Summerville

Bill Summerville has been an influential force in shaping the Twin Cities restaurant scene, plying his trademark style of charm and brashness at such notable restaurants as D’Amico Cucina, La Belle Vie, and Spoon and Stable. During his tenure as partner and front man of La Belle Vie, he was a three-time semifinalist for the James Beard Award for “Outstanding Wine Program” and a semifinalist for “Best Service.” A year on the Tuscan Coast traveling to far-flung wine regions had a major impact on his Euro-centric palate. He doesn’t make wine lists as much as he creates collections of wine he really wants you to drink, to take a chance on. The Boston-born Summerville blames his mother for his career in food and wine. She loved food and she knew how to make it taste good. Her gravy was legendary.

About Chef Yia Vang

Yia Vang is the Executive Chef and Owner at Vinai. Vang is a trained chef with extensive experience at top restaurants across the Twin Cities. In 2016, Vang started nationally acclaimed Union Hmong Kitchen, a restaurant that features Hmong culture, stories, rituals, foods and flavors that quickly became a community staple in Minnesota.

In July 2024, Vang opened Vinai to serve as a love letter to his parents. Vang spearheads the kitchen at the restaurant and crafts a menu that features classic Hmong dishes that entice people to grab a seat at the table and open their minds to new experiences.

Vang has been featured in the New York Times, National Geographic, and Bon Appétit, as well as showcased on PBS, CNN, and others. Most recently, Vinai was featured on the New York Times 2024 50 Best Restaurant List and Eater’s 2024 Best New Restaurants in America. Learn more about Vinai.

About Chef Gustavo Romero

Gustavo Romero is a chef and maize-ologist whose work is rooted in a passion for feeding people and bringing glory to heirloom corn. His culinary journey spans Mexico, Miami, Italy, San Francisco, and Minneapolis.

Romero built a reputation as a versatile, high-level chef, winning a round of Chef Wanted on Food Network and earning major reviews at celebrated restaurants including San Francisco’s Credo before devoting himself more fully to the craft of tortilla-making.

He eventually made his way to Minneapolis, where he and his wife, Kate Romero, co-owner and president of Nixta, built one of the state’s most acclaimed tortilla operations. Learn more about Nixta.

About Chef Brooke Faudree

Hospitality-minded with a background in media production and the fine arts, Brooke Faudree is also a French-trained chef able to produce, style, and lead creative projects centered around food to encapsulate a timeless joie de vivre.

Born and raised in Minneapolis, Minnesota, Brooke began a fine arts education at the age of 6 with drawing and painting classes at the Art Academy in St. Paul, continuing through primary and secondary education and culminating with studies at the Atelier Studio Program of Fine Arts in Minneapolis. Branching into the media arts in college, Brooke began to work in set dressing, props, and styling for film and television.

In between project work, she developed her love of cooking and taught herself how to bake, eventually opening a bakery and restaurant with her sister, The Copper Hen, in 2014. Through this experience, Brooke began working as a private chef in the Twin Cities and launched a boutique catering company, Quince Hospitality, in 2016, specializing in beautiful full-service dining events and catering.

After completing an intensive culinary degree at the Institut Paul Bocuse in Écully, France, Brooke is currently producing fine dining events as well as creative food styling projects for photo, video, and commercial media. Learn more about Brooke Faudree.

About Chef Adam Ritter

Adam Ritter, Chef & Co-Owner, grew up on a small family farm in St. Wendel, Minnesota and developed a passion for food and the kitchen from an early age. When he was eighteen years old, Adam moved to Los Angeles, California to attend the California School of Culinary Arts in Pasadena, California.

After graduation, he moved to Las Vegas and joined the opening team of L’Atelier de Joël Robuchon. He later moved to Joël Robuchon at the Mansion, working a total of four years between the two restaurants and helping to secure the three Michelin star rating in 2008. Adam then moved to Healdsburg, California to work at the two Michelin-starred Cyrus restaurant as a sous chef before heading to Singapore to work for André Chiang at Restaurant André, where he was a sous chef for two years and helped the team climb to No. 34 on the San Pellegrino World’s 50 Best Restaurants list.

Adam then moved back to the states and landed in Chicago, working between TRU and Intro before moving home to join the team at Spoon and Stable, part of the Minneapolis-based Soigné Hospitality Group led by Chef Gavin Kaysen. In 2018, Adam planned the opening and led all menu development at the group’s acclaimed Demi, where he served as Chef de Cuisine. Demi was a finalist for the James Beard Award for Best New Restaurant.

Adam and Jeanie Janas Ritter co-own Bûcheron in South Minneapolis, where they live with their two young boys, Jack and George, and two chunky cats, Carl and Clementine. Learn more about Bûcheron.

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