Mark Arts

2019 Culinary Arts Workshops

All classes are priced per person unless noted otherwise and no prior experience is necessary. See below for Youth Culinary offerings. Please email specific dietary restrictions or allergies to Kate@markartsks.com. While every effort will be made to modify recipes accordingly, we ask that you please double check the class menu when signing up.

Cancellation Policy for Culinary Workshops: There will be no refunds for Culinary Arts Workshops if canceled three (3) days or less before the event. Those who cannot attend a previously purchased workshop may find a friend or family member to take their place or call Mark Arts to see about the ability to transfer to a future workshop or class with the same instructor (if it is more than three business days before the workshop or class). If a workshop is canceled due to weather or teacher illness, every effort will be made to schedule a make-up workshop or process a refund.

Kids in the Kitchen (10 week youth class)

Learn kitchen basics from appetizers to zesting and make yummy food. Students will learn how to make a new recipe each week, why they use certain ingredients in various recipes and they will sample everything they make.

Instructor: Eric Gentilella

Saturdays, 9:30 – 11:30 a.m.

Ages: 8 – 13

Dates:  Jan. 12 – Mar. 23, no class on Mar. 16

*NOW TWO HOURS* Nonmember Price: $185 | Member Price: $166.50

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Syrah, Shiraz, Petite Sirah Wine Workshop

January 16 | 6 – 8 p.m. | $45 per participant | Instructor: Jamie Stratton

What are they? Where are they from? What is the difference. Come taste and see as you learn about these misunderstood and wonderful hearty red wines.

Not Your Momma's Dinner Party, the Instant Pot edition

Jan. 23, 6:30 – 8:30 p.m. | $50 | Instructor: Joe Stumpe.

Learn to use the beautiful new Instapot you got for Christmas to make two complete dinner party menus: a Mexican feast centered on carnitas, and a French banquet centered on coq au vin, accompanied by sides, appys and desserts. Bring your own beverage pairing for those over the age of 21: margaritas, beajoulais.

Mommy & Me Unicorn Cake Decorating

Jan. 19, 12:30 – 2:30 p.m. | $50 per pair | Instructor: Kara Smith.

Each pair will decorate one 6″ two tier unicorn cake. Leveling, torting, filling and crumb coating a cake will be taught. In addition, each pair will decorate their cake with sugar cookies in the shape of ears and a golden, glitter horn. Every decoration on the unicorn cake is edible! Rainbow buttercream will finish off the cake creating a mane for your magical unicorn. Cake baking tips will also be discussed. Buttercream frosting recipe and a take-home cake box will be provided.

The Instant Pot, a hot Christmas gift for the cook, photographed on Tuesday, Nov, 21, 2017 at the Detroit Free Press in Detroit, Mich. (Kimberly P. Mitchell/Detroit Free Press/TNS)

Instant Pot 101

Jan. 29, 6 – 8 p.m. | $50 | Instructor: Charlotte Patterson

Charlotte is back for another Instant Pot class! Did you attend the first two? Have no fear as the recipes will be different. Didn’t attend the first two? Not to worry, Charlotte will cover the essentials of the instant pot along with her new recipes.

Whether you’re a newbie or a pro, this class will be fun and informative for everyone. Tips, tricks, recipes, and sharing will be the highlight of this workshop. We will make a marvelous vegan dinner that will even satisfy the carnivores in the group! Iced tea will be served, but you are welcome to bring your own beverage of choice.

vegging with friends

Vegging with Friends

4 weeks long, Tuesdays: February 5, 12, 19, 26

6 – 8:30 p.m. | $75 (for 4 weeks, 4 meals) | Instructor: Charlotte Patterson

This “class” is vegan friendly! Vegetarians are welcome too… We will often have some raw foods and will largely be whole food plant based. No dairy/meat/eggs. Whether you are living the life or just want to learn…this will be an excellent opportunity to meet and eat with others of the same mind set. Think of it as a weekly dinner party! Plan on cooking and enjoying a meal together as well as taking an individual to-go meal with you. (bring your own container).

Harry Potter Cookie Class

FULL Feb. 2, 12:30 – 2:30 p.m. | $45 | Instructor: Kara Smith.

Feb. 7, 6:00 – 8:00 p.m. | $45 | Instructor: Kara Smith.

Each person will decorate five cookies themed around our favorite wizard, Harry Potter.

Outlining, base frosting and detail pipping with a modified royal icing will be taught. In addition, airbrushing and the application of edible gold luster dust will be taught. Cookie baking tips will also be discussed. You will be provided with recipes for sugar cookies and modified royal icing, as well as a take-home cookie box.

Italian for Lovers

Feb. 6, 6:30 – 8:30 p.m. | $50 | Instructor: Joe Stumpe.

Nothing says amore like Italian food. Schedule an early Valentine’s Day date and learn how to make homemade pasta, the creamiest risotto and most delicious tiramisu. Bring your own beverage pairing for those over the age of 21: Chianti, pinot noir.

Wine and Chocolate Pairing

Feb. 13, 6 – 8 p.m. | $55

Instructor: Jamie Stratton from Jacob’s Liquor Exchange

Looking for that perfect Valentines treat for your friend, family member, or significant other? This is it! Come taste some marvelous wines from Cocoa Dolce as they are thoughtfully paired with some stellar red, sparkling, and port wine.

Baby Love Cookie Decorating

Feb. 16, 12:30 – 2:30 p.m. | $45 | Instructor: Kara Smith.

Each person will decorate five cookies themed in “It’s a Girl” baby cookies.

Outlining, base frosting and detail pipping with a modified royal icing will be taught. In addition, airbrushing and the application of cookie stencils will be taught. Cookie baking tips will also be discussed. You will be provided with recipes for sugar cookies and modified royal icing, as well as a take-home cookie box.

Big Easy Eats

Feb. 27, 6:30 – 8:30 p.m. | $50 | Instructor: Joe Stumpe.

Bring the food of New Orleans here for your own Mardi Gras party. This class covers recipes from New Orleans, considered the county’s top food city by many people. Jambalaya, muffalettas, Bananas Foster and crawfish pie – me-oh-my-oh! – are just some of the dishes you’ll master. Bring your own beverage pairing for those over the age of 21: Hurricanes, Merlot.

March Madness/ Go Team Cookie Decorating

Mar. 2, 12:30 – 2:30 p.m. | $45 | Instructor: Kara Smith.

Each person will decorate eight cookies themed around college basketball and showing our local college school spirit!

Outlining, base frosting and detail pipping with a modified royal icing will be taught. In addition, airbrushing and the use of cookie stencils will be taught. Cookie baking tips will also be discussed. Recipes for sugar cookies and modified royal icing as well as a take home cookie box will be provided.

Homemade Sauce with Handmade Pasta

FULL | Mar. 5, 6:00 – 8:00 p.m. | $65 | Instructor: Chef H.

Mar. 6, 6:00 – 8:00 p.m. | $65 | Instructor: Chef H.

Who doesn’t love pasta and sauce?  Homemade pasta and homemade sauce are the subjects of tonight’s class. Learn how to roll out pasta and cut it any width you would like. And if you are so inclined you may remove your shoes and sing a bit, but remember your classmates are watching and may just snicker a bit. Look, this is not Picasso – it’s just pasta. RELAX , ENJOY and learn the marvelous taste of fresh pasta. We will start with an Italian salad with homemade dressing and finish with espresso panna cotta. Guests over 21 may bring a merlot.

Fresh Lambchops in time for Spring

Mar. 12, 6:00 – 8:00 p.m. | $75 | Instructor: Chef H.

Ok, I understand you had lamb 12 years ago and it was tough and over cooked. The taste was strong and that was the LAST time you tried it. Well let this be the time you fall in love with lamb chops. TRUST ME, TRY IT. We take American raised or New Zealand raised lamb and bake it until it is juicy and medium. We add some mint jelly, or a basil rub, and you do not need a knife to enjoy. Yes, grab the bone and enjoy it. We will add roasted small potatoes and roasted carrots to complete meal. Then let’s take some sweet ripe strawberries, add a little balsamic vinegar, sugar and orange for dessert. No that was not a typo, just come and taste…… push the envelope all the way to desert. Guests over 21 may bring a Merlot.

Red Wine Blind Tasting

Red Wine Blind Tasting | Mar. 13, 6 – 8 p.m. | $45

Instructor: Jamie Stratton from Jacob’s Liquor Exchange

Come test your abilities and learn the tricks of blind tasting used by the pros in the Master of Wine and Master Sommelier programs. This will be a fun and interactive tasting so be prepared to use your sniffer, palate, and eyes.

Let's Go Fishing

Mar. 14, 6 – 8 p.m. | $75 | Instructor: Chef H.

A lot of folks do not know how to cook fish. Let’s face it, if you bake it too long, it smells up the whole house. Here’s what you should do: Buy fresh fish, and cook/bake it at high temperature for a short time. Don’t take it from me, meet the fish expert, from the Seafood Shop. We will try three types of fish that night and learn the way each should be prepared. Yes, I guarantee you will not have to contend with any eyes or tail. We’ll start with a cold beet salad and finish with lemon mousse. Guests over 21 may bring Chardonnay.

Blushing Bride Cookie Decorating

Mar. 16, 12:30 – 2:30 p.m. | $45 | Instructor: Kara Smith.

Each person will decorate five sugar cookies themed in celebrating tying the knot.

Outlining, base frosting and detail pipping with a modified royal icing will be taught. In addition, airbrushing with cookie stencils and the application of gold edible luster dust will be taught. Cookie baking tips will also be discussed. You will be provided recipes for sugar cookies and modified royal icing, as well as a take-home cookie box.

Wine and Cheese Primer

Mar. 18, 6 – 8 p.m. | $60

Come enjoy a night of wine and cheese pairing while learning from Mattituck, New York’s resident cheese monger Michael Affatato. Wine and cheese are perfect matches for each other when done correctly. After this class you will be an aficionado too! Wines perfectly paired by Kristina Johnson, director of Wine Sales, Standard Beverage Corporation.

Michael E. Affatato is a Franco-American gourmet aficionado and wine expert born and raised in Brooklyn and proud to have returned to Long Island’s venerable wine-soaked North Fork. His decades-long career has taken him around the globe from Mexico to Scotland to Korea and beyond – all while tasting everything along the way. During his years in France, Michael owned and worked his family’s 17th-century 28-acre vineyard producing the Chateau La Gatte wine – rated in The Wine Spectator and Bon Appetit. In June 2015, Michael purchased The Village Cheese Shop of Mattituck, NY, a business he had long admired and whose owner he had known for over 10 years.  He looks forward to bringing his decades of international retail success and his countless cultural experiences to the shop and the North Fork. The Village Cheese shop has a 4.5/5 rating by Trip Advisor.

Slow as you go Crockpot

Mar. 19, 6:00 – 8:00 p.m. | $65 | Instructor: Chef H.

Don’t put that slow cooker away just yet. There are some great meals and we will introduce you to just one tonight. Tuscan chicken.  It’s layers of goodness in the slow cooker and topped off with fresh leaves of Swiss chard. After 6-8 hours you have a fantastic, yummy meal. Bring home some crusty bread for dipping in the sauce. We will start with a salad of orange slices and olives with a delicate dressing of olive oil to welcome in the spring weather. No slow cooker is complete without a sweet dessert. Come and see what the chef has in mind. Guests over 21 may bring Chardonnay.

Global Grilling

Mar. 20, 6:30 – 8:30 p.m. | $50 | Instructor: Joe Stumpe.

Spring is beckoning, and with it the urge to grill outdoors. This class shows you how it’s done from Australia to South America, with stops in Asia and Europe. Bring your own beverage pairing for those over the age of 21: Cabernet or Riesling.

Duck Breast and Wild Rice

Mar. 21, 6:00 – 8:00 p.m. | $75 | Instructor: Chef H.

HAVE YOU EVER ORDERED A DUCK BREAST IN A RESTAURANT? There are not many that serve this delicacy some of them just add a sauce that tends to mask the true sweetness of the duck breast. Well you will get a chance tonight to enjoy the true flavor of duck. If you think duck is greasy …think again …you will see for yourself that this is a myth especially as it relates to Maple Farms fresh ducks. Yes, we will tell you how to procure these duck breasts. We put the duck over wild rice harvested by Native American Indians in Minnesota and what a treat.
Let’s start with a fresh salad of pears and spiced pecans and finish with a bread pudding smothered in a warm whisky sauce.
Guests over 21 may bring Pinot noir.

Soup Night

March 27, 6:00 – 8:00 p.m. | $65 | Instructor: Chef H.

Why is it that we always have more turkey then we can eat? Yes, sandwiches are fine, but how about turkey soup? It is easy, and you can enjoy a bowl in February and relive the Christmas meal, of sorts, all over again. Learn how to make turkey broth from the turkey bones, just add onions, celery, carrots, fresh parsley and WOW what a great warm healthy meal. Also learn how to make beef minestrone soup with leftover beef tenderloin or rib roast. All healthy and very low in sodium. Guests over 21 may bring a hearty cab or a nice cold beer.

Wizard of Oz Cookie Decorating

Mar. 28, 6:00 – 8:00 p.m. | $45 | Instructor: Kara Smith | Ages: 10 and up

Each person will decorate five Wizard of Oz themed sugar cookies.
Outlining, base frosting and detail pipping with a modified royal icing will be taught. In addition, airbrushing and the use of cookie stencils will be taught. Cookie baking tips will also be discussed. Recipes for sugar cookies and modified royal icing as well as a take home cookie box will be provided.

 

Red Snapper Veracruz

Mar. 26, 6:00 – 8:00 p.m. | $75 | Instructor: Chef H.

In the warm waters off the Pacific coast of Mexico red snapper are abundant. Latin Americans have a terrific way to prepare this meaty tasty fish with fresh tomatoes and olives from Spain. You will learn how to cook either snapper steaks or snapper fillets in a rich tomato compote served over wilted fresh spinach. Of course, there are a few spices that add to the unique flavor of this dish. These spices from the Spice Merchant will be given to you. Never be left short of the proper spices, I say. It is only fitting that we start the meal with shrimp cooked in _______ .  We wouldn’t want to ruin the surprise!
Guests over 21 may bring a Savon Blanc.

Mommy & Me Unicorn Cookie Decorating

FULL Mar. 30, 12:30 – 2:30 p.m. | $50/pair| Instructor: Kara Smith | 10 and up

April 27, 12:30 – 2:30 p.m.| $50/pair | Instructor: Kara Smith | 10 and up

Each pair will decorate eight unicorn and rainbow themed sugar cookies.
Outlining, base frosting and detail pipping with a modified royal icing will be taught. In addition, airbrushing and the use of cookie stencils will be taught. Cookie baking tips will also be discussed. Recipes for sugar cookies and modified royal icing as well as a take home cookie box will be provided.

 

Viet Nom Nom

Apr. 3, 6:30 – 8:30 p.m. | $50 | Instructor: Joe Stumpe.

Vietnamese food has been called the world’s most beautiful cuisine and it’s among the healthiest, too. Join us and learn to make spring rolls, papaya salad, pho noodle soup, Vietnamese barbecue, banh mi sandwiches and more. Bring your own beverage pairing for those over the age of 21: Sauvignon blanc, Asian beer.

Easter Cookie Decorating

Apr. 13, 12:30 – 2:30 p.m. | $45 | Instructor: Kara Smith | 10 and up

Each person will decorate five Easter/spring themed sugar cookies.
Outlining, base frosting and detail pipping with a modified royal icing will be taught. In addition, airbrushing and the use of cookie stencils will be taught. Cookie baking tips will also be discussed. Recipes for sugar cookies and modified royal icing as well as a take home cookie box will be provided.

 

Sushi Sampler

Apr. 24, 6:30 – 8:30 p.m. | $50 | Instructor: Joe Stumpe.

Learn to roll you own like a pro and take home your own sushi mat at the end of class. Instruction will cover California rolls, inside-out rolls, deep-fried rolls, dipping sauces and more. Bring your own beverage pairing for those over the age of 21: Pinot grigio or sake.

More culinary workshops for March and April 2019 are on their way. Stay tuned!