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.