Winston Chiu

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. 

Winston is our first chef in residence at Marble House Project and he will be doing a variety of events.  His residency opens with Chef's table on May 1st, 4th and 8th.  Chef's Table is held at the Marble West Inn at 1847 Dorset West Road.  If you would like to make a reservation for one of these evening you can call 802-867-0400.  Seating is limited to 16.

Culinary Workshop                                                                         MODERN ASIAN TAPAS  Sunday, May 7th at 2pm

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 $68.00  We hope you will join us!   REGISTER NOW

FARM TO TABLE   Thursday, May 11 at 6pm

Winston Chiu will use  local produce & products to feature a dinner with an exploration of Ancient cooking techniques that lends itself to sustainability & emphasis on waste reduction. The techniques will be gathered from various cultural influences around the world, with flavors focused on the eclectic blend of Cantonese & British Cuisine that Chef Winston grew up with. Dinner will begin at 6pm with multiple courses in the event barn at Marble House Project.  Wine will be included with the meal.     A portion of your ticket price will be tax deductible.  PURCHASE TICKETS

Emilie Baltz

Emilie Baltz believes in Unicorns.

She hunts for what does not (yet) exist and is dedicated to creating new possibilities in the world.

Through her work as a food technologist, experience designer, multimedia artist and educator, Emilie inspires diverse points of entry into how, and why, we consume. She is an award-winning author and public speaker with appearances at TEDx, DLD, PSFK Conference, Ignite Conference, Creative Mornings, TODAY Show, NBC, Wall Street Journal, D-CRIT and more. Emilie is based in New York City and works out of the New Lab for emerging technologies. She one of the founding members of NEW INC, the first museum led incubator hosted at the New Museum and is also part of the founding faculty of the School of Visual Arts Products of Design MFA program, as well as the founder of the Food Design Studio at Pratt Institute.

Emilie is the author of the award-winning “L.O.V.E FOODBOOK“, recipient of Best First Cookbook in the World at the Prix Gourmand held annually in the Louvre, Paris; as well as the nationally featured cookbook, “Junk Foodie: 51 Delicious Recipes for the Lowbrow Gourmand“.

She lectures and consults internationally on the transformative power of sensory experience in the lives of creators and consumers.

Alicia Walter

Alicia Walter is the chef/co-owner of Once Upon A Tart in Soho and Doma in the West Village. She prefers vegetables and has gotten to speak about them for the New York Times, Wall Street Journal, Real Simple Magazine, Martha Stewart Living, Muscle and Fitness and other publications. Prior to opening her restaurants, she held chef positions at Vetri in Philadelphia and Eataly in NYC. Alicia studied the whys of food at L‘Università degli Studi di Scienze Gastronomiche in Bra and the hows at Natural Gourmet Institute in NYC. Alicia has spent more time cooking than farming but looks forward to evening the score.

http://aliwalter.com

Felisia Tandiono

After arriving in the United States and living nomadically, it wasn’t until one summer when Felisia Tandiono enrolled at a local kitchen training that she discovered her buried passion of cooking and everything related to culinary. It all came back in a circle with her family roots in different food productions from spice milling to snack and baked goods manufacturing in Indonesia. Felisia has cooked in various kitchens and dining services from fast-casual concessions to boutique and large-format catering services. She has contributed to the menu and recipe development at Maple, The Brooklyn Kitchen, Knockdown Center along with managing its kitchen. Her passion and care about sustainable practice and responsible sourcing had led her to hit the ground running with Greenpoint Fish & Losbter and The Meat Hook at Threes. She grew up in Jakarta, Indonesia, and currently lived in Brooklyn where she shares tropical spirit, vibrant flavors and socio-cultural awareness through a moveable pop-up.

www.endlesssunrice.com

Laura O'Brien

Laura is an accomplished chef who has worked with David Bouley in his original and now legendary 4 star restaurant “Bouley” in New York City.  She is a winner of the Good Food Award in 2013 for her Wild Foraged Beach Plum Preserves and a Good Food Award Finalist in 2014 for her Long Island Cheese Pumpkin Chutney with Ginger and Cardamom. She was also named a Martha Stewart American Made Finalist in 2014 and holds a Master Food Preserver Certificate from Cornell.

She is a winner of the Good Food Award in 2013 & 2016 for her Wild Foraged Beach Plum Preserves and a Good Food Award Finalist in 2014 for her Long Island Cheese Pumpkin Chutney with Ginger and Cardamom.

http://josephinesfeast.com

Leon Johnson

Leon Johnson was born in Cape Town, South Africa, and left for the United States in 1979, three years after the murder of Steve Biko. Johnson conceives, researches, designs and produces intermedia communications and events. These events include performances and interactive spectacles in multiple mediums, including installations, performance, video and photography. Johnson is a recipient of the Pollock-Krasner Foundation Grant for Painting and a Yaddo Fellowship, and he won both the Ersted Award for Distinguished Teaching and the Williams Fellowship for Distinguished Interdisciplinary Teaching at the University of Oregon. He lives in Detroit, and was the 2014 Martha Daniel Newell Distinguished Scholar at Georgia College, a Bemis Center Fellow, and a Kresge Fellow in Film & Theater for 2015. He was a recently in residence at the Wassaic Project in upstate NY, and published a book for the Project in early 2017, in collaboration with Audra Wolowiec.

http://www.kresgeartsindetroit.org/portfolio-posts/leon-johnson

Marente Renea van der Valk

Marente Renea van der Valk is a chef, designer and food stylist. She graduated in 2012 from a MA Design and Environment at Goldsmiths University of London, and has since then been focusing on projects and events with an emphasis on environmental awareness and community mindedness. Her work is often a multi-sensory experience where a love for bringing people together results in a wealth of flavours and colours and a feel-good atmosphere.

www.marentevandervalk.com

Sung Kim

Chef Sung is a New Yorker from Seoul, South Korea, that cooks globally influenced comfort food. She has been re-inventing classic dishes inspired by the city, and her travels. As a self-claimed “retired visual artist”, she fell into painting, but cooking chose her. She thinks cooking is the only form of craft that satisfies all of our senses, providing physical and emotional experience. Graduate of The French Culinary Institute (now International Culinary Center), she’s spent years training at some of the most acclaimed restaurant kitchens in NYC, including Michelin starred Gilt, and The Spotted Pig, Danny Meyer’s trattoria Maialino, and a RAW authority Pure Food and Wine. Her philosophy on cooking reflects these trainings. Since 2012, Chef Sung and her team have been building Food by Sung LLC, a chef driven private dining and catering company, focusing on hospitality, professionalism, and craftsmanship. Enjoyed by thousands, some of the happy clients and guests include Sarah Jessica Parker, Matthew Broderick, General Colin Powell, George Stephanopoulos, Wes Anderson, and Bill Murray.

http://www.foodbysung.com