Chef Resident Leon Johnson believes there is a connection between the potential one finds both in a book and at a dinner table. He has brought the two together in his practice, through workshops titled, Book & Bread, where guests gather at the table to break bread and bind books. No experience necessary: you will leave with a handmade blank journal. $55. per person.
This Event is now closed for registration
- Sunday, July 23, 2017
- 3:00pm 5:30pm
Call it a hero, hoagie, panini, a submarine, a club, tartin, shawarma or an open faced Smørrebrød. This is an afternoon for families to kick up their heels, roll up their sleeves & get ready to rock the counter top.
Aspiring mini chefs will team up with a parent to compete in one of two mini chef-cooking competitions.
Dishes will be judged on originality, use of product, appearance and of course taste!
$20 per child. adults are free. Parents must accompany children.
Felisia Tandiono will host a culinary workshop exploring spices and herbs used in Indonesian cooking at Marble House Project. This workshop will explore familiar and unfamiliar kitchen staples as well as seasonal and substitutional ingredients that makes the food complex, vibrant, and flavorful. Please join for an afternoon of fun and food. $40 Per person.
- Sunday, May 7, 2017
- 2:00pm 6:00pm
Modern Asian Tapas (Dim Sum) Class - Learn how to make the cantonese classics with a modern twist, featuring local produce & meats. This workshop begins at 2pm on Sunday, May 7th and will last for at least three hours at Marble House Project in the event barn. The cost per person is $65.00 We hope you will join us!
Winston is an advisory board member of the Brooklyn Navy Yard Steam Development center, Co-founder & Chef of Bonbite Catering, & part owner of Little Tong Noodle Shop. Winston started his culinary journey long before he knew he wanted it as a career. The Brooklyn native remembers spending countless summers helping his family's small takeout operation in the UK. Shortly after graduating from the Institute of Culinary Education, he sought apprenticeships in top NYC restaurants such as Betony and WD50. Today he continues to follow his passion to cook, learn, and teach, all while chasing his next succulent endeavor. He is passionate about culinary projects that merge community, philanthropy and sustainability.