
5 courses, each with a wine pairing.
$195 per ticket
7:00 PM – 10:00 PM
The 21 West End Chef’s Kitchen
21 West End Avenue
New York, NY 10023
BACK TO BASICS
Saturday, March 22, 2025
CHEF MARK GARCIA PRESENTS:
Culinary 100: Knife Work & Mirepoix
Smoked Onion Broth, Celery, & Carrots
Culinary 200: Garde Manger
Chicken Liver Mousse, Cherry Jam, Frisée Salad
Culinary 250: Meat Cutting
Hanger Steak, Ramp Chimmichurri, Fingerling Potato
Culinary 300: Competitions
Roasted Duck Breast, Duck Confit Croquette, Wild Mushrooms, Seasonal Vegetable
Baking 250: Advanced Baking & Confections
Hazelnut Terrine, Passion Fruit Bar, Cherry Gel
CHEF MARK GARCIA
Born and raised in the Bronx, Mark worked at fast-casual restaurants throughout high school before attending SUNY Delhi for culinary arts. During his time there, he gravitated towards cooking competitions, even the winning Ment'or BKB Young Chef Competition, which led him to work at James Beard award-winning Spoon & Stable in Minneapolis. Mark has also worked at renowned eateries in New York, including Eleven Madison Park (3 Michelin Stars), Bouchon Bakery, and Milu. In 2021, he was tapped by EMP to help launch their plant-based pantry program before moving over to the highly acclaimed Five Acres, where he worked as a sous chef. Mark is currently the head chef of West Village hotspot and cafe Hungry Llama.




